Atlantic Ave Magazine October 2016 Issue

►
Recipe
dining ║ recipe
Chef Diego Monroy Photos by melissa korman purgreens delray
Quinoa
45 ne 2nd avenue
delray beach
pineapple grove
EARTH Bowl
561-276-7387
www.purgreensdelray.com
ingredients (Serves: 4-6)
Quinoa:
1 cup Quinoa
2 cups Vegetable Stock
1 tsp Salt
½ tsp Black Pepper
Combine all ingredients in a 6 quart sauce pot,
bring to a boil, cover, reduce heat and simmer
approximately 20 minutes or until all liquid has
been absorbed.
Farro:
½ cup Farro
1 ½ cup Vegetable Stock
½ tsp Salt
Combine all ingredients in a 4 quart sauce pot,
simmer covered approximately 25 minutes or
until tender. Drain excess liquid and cool.
Pesto Vinaigrette:
½ lb. Fresh Basil Leaves
3 clove Garlic
3 tbsp Almonds
2 tbsp Lemon Juice
¼ tsp Salt
½ cup Extra Virgin Olive Oil
¼ tsp Black Pepper
Combine all ingredients in a food processor and
blend until smooth (emulsified).
Chicken Breast:
1 tsp Paprika
½ tsp Granulated Garlic
1 tsp Dried Oregano
½ tbsp Salt
½ tsp Black Pepper
¼ cup Extra Virgin Olive Oil
Combine all ingredients in medium mixing bowl,
marinate 4-6 chicken breast for minimum one
hour. Preheat oven to 375. Place chicken breasts
on preheated, oiled pan. Roast for approximately
10-12 minutes, or until chicken is cooked through
(165 degrees Farenheit internal temperature).
Cool and chop.
Corn:
2 cups Corn Kernels
¼ tsp Salt, ¼ tsp Black Pepper
1/8 cup Extra Virgin Olive Oil
Toss corn with oil and spice, spread single layer
on a sheet pan, roast in preheated oven at 375
degrees Farenheit for 10-15 minutes.
Broccoli and Cauliflower:
2 cups Broccoli Florettes
2 cups Cauliflower Florettes
1/8 cup Salt
Bring 8 quarts of water to a boil in large stock
pot, add salt. Submerge broccoli and cauliflower
for one minute, strain and cool. Season with salt
and pepper to taste.
2 cups cooked Garbanzo Beans
1 cup Sliced Cherry Tomatoes
2 cups grated White Cheddar
1 lb. Arugula, washed
Toss all ingredients in a large mixing bowl
and serve.
90
October 2016 | www.AtlanticAveMagazine.com