Vermont Roots

Recipe:

Vermont Roots: root vegetables, and apples tossed with goat cheese and pecans,  and dressed with maple masala vinaigrette, topped with mushroom ceviche, pea shoots  and quinoa cheddar nuggets.

Mushroom Ceviche

4oz fresh Vermont mushrooms, sliced thin

Juice of two limes

1 T extra virgin olive oil

1/2 tsp sea salt

1/2 tsp curry powder

1 scallion, minced

Combine all ingredients and let marinate.

Dressing:

2 oz. olive oil

2 oz. Vermont maple syrup

2 oz. apple cider vinegar

1 T Dijon mustard

1 T salt

2 tsp cinnamon

1 tsp. fresh ginger, grated

1 1/2 tsp. masala (curry powder)

½ tsp. ground allspice

2 T flat leaf parsley, chopped

Directions: Combine all ingredients and blend together with immersion blender.  Set aside.

Salad Base

1 lb. VT butternut squash

1 lb. VT beets

8 oz. VT fresh thinly sliced apples with skin on

4 oz. rough chopped pecans, toasted

4 oz. VT goat cheese, crumbled

Directions:

Wash and peel butternut squash and beets.

Use spiralizer to cut  butternut squash and beets. Keep separate. Pan-steam vegetables separately and shock.

Add a small amount of dressing to each vegetable and marinate.

Marinate apples as well. Reserve pecans and cheese for plating.

Quinoa Nuggets

1 clove garlic, minced

2 oz. onions, minced

1 cup Vermont spinach, chopped fined

½  teaspoon sea salt

⅛  teaspoon ground black pepper

1 tsp. coconut oil

1 VT egg

5 tablespoons gluten free flour

¼ cup tomatoes, finely diced

¾  cup cooked quinoa

3 oz. Vermont cheddar cheese

Heat coconut oil and sweat garlic and onions. Add spinach and cook just until  wilted. Take off of heat and add remaining ingredients. Mold into ½” balls and bake on a oiled foil lined tray in a 350 degree oven until set, about 15 minutes. Cool. Toss with a portion of vinaigrette.

Plating: Arrange vegetables in small nests on plate. Place apples, quinoa nuggets, goat cheese and pecans on vegetables. Top with mushrooms and pea shoots.