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Cauliflower Potato Korma

Cauliflower Veggie Bowl


  • ⅓ cup cashews unsalted raw
  • ¾ cup water
  • 2 ½ tsp coriander seed
  • 1 ⅔ tsp cumin seeds
  • 1 small cinnamon stick
  • 1 each whole cloves
  • 2 cups yellow onion, peeled and medium diced
  • 2 tsp canola oil
  • 1 ⅓ tsp garlic clove, minced
  • 2 tsp Ginger-root; fresh; minced
  • 1 ⅓ tsp turmeric
  • ⅔ tsp garam masala
  • ¼ tsp crushed red pepper flakes
  • ⅔ tsp curry powder madras
  • ⅓ tsp mustard seed powder
  • ⅓ tsp ginger ground
  • ¼ tsp cardamom ground
  • 1 ⅓ cup packed Yukon Gold potatoes, cubed
  • 1 ⅓ cup packed yams, peeled and cubed raw
  • 2 cups cauliflower florets, medium sized
  • ⅔ cup tomato, diced
  • ⅔ cup vegetable stock
  • ½ cup coconut milk
  • 1 ⅔ cups garbanzo
  • 1 ⅓ Tbs cilantro, chopped
  • ⅔ tsp salt to taste
  • 1 pinch black pepper
  • 4 cups brown basmati rice, cooked


  1. Blend raw cashews in a blender with water, set aside.
  2. Toast coriander seeds, cumin seeds, cinnamon stick and clove in 350 oven for 5 to 8 minutes. let cool then grind in spice grinder.
  3. Sauté onion, minced garlic and ginger in canola olive oil for a minute. Add all spices. sauté for another minute.
  4. Add cashew water, coconut milk and vegetable stock.
  5. Add potatoes and bring to a boil. Add sweet potatoes and simmer for 8 to 10 minutes. Add cauliflower, cook till all is just tender.
  6. Add tomato and garbanzo beans and salt and pepper. cook till done.


Serves: 8 / Yield: 2 quarts / Serving Size: ⅛ of a recipe (12oz) / Moderately difficult

Nutrition Facts

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 294.35/49.1g/8.27g/8.41g/7.75g
Nutrition information calculated from recipe ingredients. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.


Pan Seared Duck with Cherry Pomegranate and Orange Chutney

4 Servings


  • 1 lb. duck breast
  • 1 cup red rice
  • ¼ tsp. canola oil
  • 1 tsp. orange zest
  • 4 servings kiln dried cherry, pomegranate & orange chutney - recipe below

Directions for Duck

  1. Trim duck breast of all fat except for a small landing strip
  2.  Preheat sauté pan over high flame; add in oil and salt & pepper seasoned duck breast, fat side down; sauté until fat browns, then flip over and continue sautéing.
  3.  Finish in oven cooking to medium rare; remove from oven and allow to rest for a minute, then slice into 4-5 thin pieces on a bias.

Kiln Dried Cherry, Pomegranate & Orange Chutney

8 Servings

  • ¾ cup orange juice
  •  2 ¼ tsp. orange zest
  • ½ cup dried cherries
  • ¼ tsp. lime zest
  • ¼ cup orange segments
  •  ¼ tsp lime juice
  • ¼ cup pomegranate juice
  •  1 ½ each cinnamon stick, 3 inches long

Directions for Chutney

  1. Combine all ingredients in a heavy saucepot and bring to a simmer over medium heat.
  2. Cook the sauce, stirring occasionally until the cranberries are plump and the liquid begins to thicken, about 10 minutes.
  3. Remove from heat and let it rest at room temperature until ready to serve.


Butternut Squash Soup

Yield: 2 quarts Servings: 15 Serving Size: ½ C


  • 1 lb. Butternut Squash
  • 1 cup chopped raw onion
  • 6 cups vegetable stock - or water
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 2 tbsp. maple syrup
  • 1 cup raw carrot, peeled and thick sliced.
  • 1 1/2 tsp. olive oil


1.Cut squash in half lengthwise and scoop out the seeds.

2,Place cut side down on a baking sheet and bake squash at 425 degrees F. for 30 minutes or until squash begins to wrinkle and is soft enough to pierce with a fork or a paring knife.

3. Cool butternut squash and scoop out the meat of the squash with a spoon.

4. Preheat a soup pot over high heat, add the oil, and then the onion. Saute until the aroma is released, about 1 minute. Add in remaining ingredients and bring to a boil.

5. When the carrots are soft, transfer the liquid in batches to a blender (do not fill the blender cup more than halfway with hot liquid) and puree until smooth.

May be served hot or chilled.

Recipe Nutrient Analysis, Single Serving:

Calories: 85 Fat: 1g Carbohydrate: 19g Protein: 2g Total Dietary Fiber: 4g



Raw Zucchini Alfredo

8 - 1 cup servings


  • 1 cup raw unsalted Cashew nuts, chopped
  • ¾ cup water
  • ¼ cup Pine nuts
  • ½ tsp. Thyme
  • ½ tbsp. Lemon juice
  • ½ tsp. salt
  • 1 ½ cloves Garlic
  • 8 cups Zucchini


  1.  Blend all ingredients except zucchini in a high power blender until smooth and starts to warm up from blender, about 5 minutes to make the  alfredo sauce. 
  2.  Cut top and bottom off of zucchini. Using the julienne blade on a mandolin cut zucchini length wise to create noodles.
  3.  Pour sauce over individual portions.


Calories 141; Carbs 2g; Protein 11g; Fat 19g; Fiber 2g.


Citrus Spinach Arugula Salad

4 - 2 cup servings


  • 1 Quart spinach
  • 2 cups Arugula
  • 1/4 cup grapefruit segments
  • 1/3 cup orange segments
  • 1/3 cup beets, cooked and peeled
  • 1/4 cup grapefruit juice
  • 1/4 cup orange juice
  • 2 tbsp. lemon juice
  • 1 tbsp. orange zest
  • 1 tbsp. lemon zest
  • pinch of salt & pepper
  • 1/4 cup goat cheese


  1. Pack spinach in a measuring cup. Place into a large mixing bowl along with the arugula.
  2. Zest orange and lemon into mixing bowl with greens.
  3. Peel oranges and grapefruit
  4. Separate oranges and grapefruit.Add to mixing bowl with greens.
  5. Squeeze cores of the orange and grapefruit into mixing bowl. Add fresh squeezed lemon juice.
  6. Dice cooked beets and add to bowl.  Add salt and pepper.
  7. Toss salad.
  8. Portional salad onto plates and top with crumbled goat cheese. Add candied pecans or other nuts as you wish.


Calories 82; Carbs 10g; Protein 5g; Fat 3g; Fiber 2g.


Tamari Orange Glazed Tempeh Napoleon Stack

(Serves 4 / Serving Size ½ cup)

1 pound Tempeh
¾ pound Yams, roasted, peeled and sliced into planks
½ cup Red rice cooked
¼ cup Dried black mission figs, sliced into wheels
¼ cup Chevre goat cheese
4 servings Tamari orange marinade (recipe follows)


Combine ingredients for marinade; slice tempeh in half crossways and marinate for an hour.

  • Roast yams in 350º oven until soft, about 30 minutes; cool and peel 
  • Soften goat cheese to room temperature or process in food processor to make it spreadable 
  • Drain tempeh from marinade; either grill or sauté. 
  • Slice figs into rounds. 
  • Cook red rice until soft; cool 
  • Spread ¼ of the goat cheese across the top of each piece of tempeh, then add fig wheels to cover single layer 
  • Add 2 tablespoon of cooked red rice, then top with ¼ thick yam slices, then top with the other piece of tempeh and more yams. 
  • To serve-put on lightly oiled baking sheet, cover with foil to keep it from burning, and bake for about 8 minutes, or until hot; remove foil and bake for another 2 minutes to caramelize the outside of the yams and tempeh 
  • In a sauce pot, reduce marinade until thick enough to coat the back of a spoon 
  • To serve-place stack on plate and ladle 1 oz of marinade reduction over the top. 

Tamari Orange Marinade for Tempeh Napoleon

(Yields 1 cup / Serves 8 / Serving Size ⅛ cup)

1 cup Tamari
1 cup Orange Juice
2 tbs Fresh rosemary, minced
1 tsp Chopped garlic


  • Combine all ingredients, then add tempeh and marinate for 1 hour 
  • Drain tempeh, and SAVE the marinade; reduce marinade by half or until thick and syrupy and use as sauce for the tempeh napoleon 

Nutrition facts: 349 Calories, 24 Fat, 10 Carbs, 57 Protein, 8 Fiber.


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Ivins, Utah, United States

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Red Mountain Resort   |   1275 E. Red Mountain Circle   |   Ivins, UT 84738   |   877 246 4453