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.
Grilled wapiti elk with celery root puree, zinfandel strawberry sauce, arugula & roasted pepper salad
- 16 oz North American Elk steak, tenderloin or top sirloin
- 1 oz Zinfandel Strawberry Sauce
- 1/4 cup arugula roasted pepper salad
- 2 tablespoons Ancho Chili Powder
- 1 pinch Kosher salt to taste
- 1 pinch black pepper freshly ground
- Preheat grill on medium high heat
- Rub elk with ancho chili powder and salt and pepper.
- Place elk on grill and cook on both sides til desired temperature. Suggested serving by Chef Luethje is rare to medium rare for optimum flavor.
- Spoon sauce onto the middle of the plate. Place celery root puree in middle of sauce, top with elk and place arugula salad on top of elk.
Nutrition facts: 4.8 oz serving. 139 Calories, 3g Fat, 3.45 Carbs, 23g protein
arugula roasted pepper salad with aged balsamic
- 1 each yellow bell pepper, roasted, peeled, seeded and cut into thin strips
- 1 each red bell pepper, roasted, peeled, seeded and julienne
- 1 cup arugula greens
- 1 pinch freshly ground black pepper
- 1/2 teaspoon good quality balsamic vinegar
- Preheat oven to 425 F; lightly coat peppers with olive or canola oil, or a cooking spray like PAM; place whole peppers on a baking sheet and bake until the skin splits and the peppers begin to wrinkle, about 12 -14 minutes.
- Carefully transfer peppers to a paper or plastic ziploc bag, seal and allow to cool for about 15 minutes. Remove from bag, peel, seed and core. cut the peppers into fork length thin strips and set aside.
- In a small mixing bowl, combine arugula greens, balsamic vinegar, and black pepper. Mix well.
- Place a small amount of arugula-vinegar mix on plate and top with some of the roasted peppers.
Nutrition facts: 1oz. serving. 14 Calories, 0 Fat, 3g Carbs, 1g protein.
Quinoa, Black Bean & Corn Meatballs with Roasted Red Pepper Marinara & Spaghetti Squash
- 2 cups spaghetti squash
- 4 servings quinoa black bean & corn meatballs (recipe below)
- 4 servings roasted red pepper marinara (recipe below)
- 2 tsp Parmesan cheese freshly grated
- Bake off meatballs and heat spaghetti squash.
- Top spaghetti squash with roasted red pepper marinara and meatballs.
- Garnish with parmesan cheese. Enjoy!
Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber
Quinoa, Black Bean & Corn Meatballs
- 1 1/3 cups Quinoa, cooked
- 2/3 cup green onions thinly sliced
- 1 1/3 cups black beans
- 2/3 cup grape tomatoes sliced
- 1 1/3 cups fresh corn
- 1/3 cup green chili peppers, chopped
- 1 tsp ground cumin
- In a food processor, puree 2/3 of the cooked black beans into a paste; reserve the other 1/3 whole
- Combine all ingredients and mix well. Taste and adjust seasonings.
- Form into one ounce balls
- Cook in 350º oven until at least 160 degrees inside.
Roasted Red Pepper Marinara Sauce for Quinoa Meatballs
- 1 Tbs Oregano leaves, crushed
- 4 cups canned diced or stewed tomatoes
- 1 Tbs Basil
- 1 cup red bell peppers, roasted peeled
- 1 Tbs Garlic clove, minced seeded (about 3 average sized peppers)
- Turn gas burner on high; using a pair of metal kitchen tongs, carefully place the raw bell peppers directly on the burner.
- Leave the pepper on the burner until the skin is well charred, completely black and no original color is left. Rotate to the next side and repeat the process until the entire pepper is charred black, and 24 minutes; remove from the flame and place in a heavy duty Ziploc bag or a paper bag.
- Seal the bag to make sure that no steam can escape, and allow the peppers to rest for about 10 minutes, or until cool enough to handle. This will allow the steam inside the pepper to slowly loosen the charred skin. Remember that even after the pepper is cool enough to touch, there may still be steam inside the pepper hot enough to burn you, so handle with care.
- Once the peppers are cool enough to touch, run them under cold water, peel the charred skin off and remove the seeds.
- In a sauce pot over high heat, sauté chopped garlic and roasted red peppers. Add dried herbs, stir well, then add canned diced tomatoes, and reduce heat to medium.
- Bring to a simmer, stirring occasionally. Cook for 5 minutes, then remove from heat and blend until smooth.
Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber
The bonus: use the recipes for Red Mountain's Salsa Verde, Pico de Gallo and Sonoran Black Beans with all your Southwestern dinners.
- 4 eggs
- 2 tablespoons pico de gallo
- 2corn tortillas (about 6 inches)
- ½ cup red cabbage shredded thin
- 1 cup salsa verde
- ½ teaspoon canola oil
- 1 cup sonoran style black beans
- Preheat non stick pan over medium heat: add canola oil and carefully crack eggs into the pan.
- Cook the eggs undisturbed until the whites begin to set, about 90 senconds.
- Lower the heat to low medium and continue to cook until the whites and yolks are set and at desired doneness, about 3 minutes.
- At the same time, heat the tortillas over an open-flame or in a large skillet with no oil until softened, about 30 seconds.
To plate: Place a torilla on each plate and top with a quarter cup of black beans, set two eggs on top of the beans and top with a quarter cup of salsa verde and then the pico de gallo. Top with shaved red cabbage, and if you like, a pinch of cotija cheese crumbles (feta may be substituted).This recipe yields two servings.
Nutritional Information: Calories: 294; Fat: 3g; Carbohydrates: 12g; Protein: 2g.
Red Mountain Salsa Verde
- ½ teaspoon canola oil
- ½ cup cilantro, rinsed and rough chopped
- 1 cup chopped yellow onion
- 1 teaspoon fresh oregano leaf, chopped
- 1 teaspoon chopped garlic
- ½ tsp kosher salt, or to taste
- 4 cups tomatillos, fresh, hulled
- 2 cups water
- 1 cup poblano chiles, seeded and rough chopped
- ½ cup canned green chili peppers, drained and rough chopped
- Preheat medium sauce pot over high heat; add oil, onions and fresh chilies; sauté until the aroma of the onions and chilies are released, about one minute.
- Add in the garlic and continue to sauté for about 45 seconds.
- Add in the tomatillos and the canned green chilies and stir for about 2 minutes.
- Add the water and bring to a boil; reduce heat to a medium simmer and cook, stirring occasionally, until the tomatillos burst and the sauce begins to thicken noticeably, about 20-25 minutes. The tomatillos will begin to thicken the sauce once they burst.
- Add in the oregano, cilantro, salt & pepper and reduce the heat to medium low and simmer for another 5 minutes.
- Remove from heat and puree, using a hand held immersion (stick) blender or a traditional blender. This recipe yields 3 cups.
Sonoran Style Black Beans
- ¾ tsp canola oil
- 1 ½ Tbs garlic chopped
- 1 ½ cups black beans raw
- 3/8 tsp jalapeno chilies, stemmed, seeded
- 6 cups vegetable stock finely diced
- 1 ½ Tbs cilantro
- 1/7 tsp kosher salt
- 6 Tbs red onion, chopped
- Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans.
- Soak overnight with 4 times as much cold water as there are beans.
- Heat soup pot over high flame; add oil, and sauté onion, garlic and jalapeno.
- Add beans and beg stock and simmer over medium heat until beans are tender but not mushy.
- Stir in cilantro and salt and hold hot until ready to serve. This recipe yields 3 cups.
Red Mountain Pico De Gallo
- 2 ¼ cups tomatoes cored and diced
- 1 Tbs jalapeno chiles, stemmed and stemmed.
- ¾ cup red onion, minced finely diced
- 3 Tbs fresh lime juice
- ½ tsp chili powder
- 1 ½ Tbs cilantro
- chopped ½ tsp cumin
- ½ tsp Kosher Salt
- Dice tomatoes into medium pieces
- Small dice red onion
- Chop the fresh jalapeno very small(otherwise the heat may overpower the salsa)
- Rinse, dry and rough chop the cilantro
- Combine all ingredients in an appropriately sized mixing bowl and stir together.
- Adjust seasoning as desired. This recipe yields 3 cups.
Grilled Sockeye Salmon with Roasted Garlic Aioli and Asparagus Fingerling Ragout
- 1 lb. wild salmon grilled to taste
- 4 servings roasted garlic and shallot aioli
- 4 servings asparagus fingerling potato ragout
- 8 ounces olive oil mashed potatoes
- Preheat Grill or saute pan to medium high heat.
- Season the salmon filets with kosher salt and pepper. Place the salon on the hottest part of the grill and cook for about 2 minutes. Turn the salmon and cook until medium, about 3 minutes.
- Plate and serve with the asparagus fingerling potato ragout and aioli sauce.Â
Roasted Garlic & Shallot Aioli
- 3 ounces roasted garlic cloves
- 5 ounces shallots, peeled and roasted
- 2 cups reduced calorie mayonanaise
- 3/4 cup extra virgin olive oil
- Preheat oven to 375° F; lightly coat garlic and shallots with olive oil.Â Roast uncovered on baking sheet or oven proof sauté pan for about 10 minutes.
- Remove from oven and stir, then continue cooking until both garlic and shallots are tender and lightly browned, about another 10 - 12 minutes.Â Then remove from oven and allow to cool for a few minutes
- In a food processor or blender, combine mayonnaise, water and roasted garlic & shallots along with any remaining roasting oil; puree until mostly smooth, reserve until needed.
Asparagus Potato Ragout
- 1/2 cup Yukon Gold Fingerling Potatoes, sliced into wheels
- 1/4 cup asparagus
- t1 1/3 tsp baby carrots, cut into wheels
- 1 tsp grape tomato (cut in 1/2) or cherry tomatoes
- 1 tbsp olive oil (3 teaspoons)
- 2 tsp fresh thyme leaves
- Preheat oven to 375º, thinly slice fingerling potatoes and toss in 2 teaspoons of olive oil and sprinkle lightly with kosher or sea salt to taste.
- Spread out on baking sheet or in oven proof pan and roast for 7 minutes.Â Remove from oven and reserve until needed.
- Preheat sauté pan over high heat and saute asparagus wheels and carrots in 1 teaspoon of olive oil and 2 teaspoons of garlic.Â Sauté until they begin to soften, about one minute.Â Then add in grape or cherry tomato halves and fresh thyme leaves.Â Sauté for additional minute.Â Add in roasted potato slices and remove from heat.Â
- Adjust seasoning with salt and pepper as desired.
Nutrition Information:Â Calories 377/Fat 3g/Carbohydrates 12g/Fiber 1g/Protein 1.5g per serving
1/2 eggplant, peeled and diced
1/4 tsp. olive oil
½ onion, diced
1 1/3 tsp. garlic, minced
¾ green bell pepper, diced
14 oz. canned tomatoes
10 oz. red ripe tomatoes
2 1/2 tsp. chili powder
1 1/3 tsp. cumin powder
1 1/3 tsp. oregano powder
1 1/3 tsp. basil powder
2/3 tsp. black pepper
1/2 tsp. kosher salt
2/3 tsp. fennel seed
3 1/2 tbsp. fresh parsley, chopped fine
1/2 cup pinto or anasazi beans, cooked
1/2 cup garbanzo beans, cooked
1 3/4 tbsp. dill, fresh chopped
2 1/2 tsp. lemon juice
- Peel and dice eggplant.
- Place in a perforated pan and sprinkle with kosher salt.
- Let stand for 1 hour and pat dry.
- Preheat a soup pot or tilt skillet; add enough olive oil to coat the bottom of the pot.
- Saute the eggplant, onions, garlic and green pepper until tender.
- Add remaining ingredients and cook over medium heat for 25-30 minutes, stirring frequently.