Quinoa Rice Pilaf
Ingredients
1 tsp olive oil
¾ cup of chopped onions
2 medium carrots, chopped
½ cup diced red pepper
1½ cup quinoa, rinsed
2 cups vegetable broth
¾ cup of toasted pecans
½ cup cranberry
1 tsp salt
1 tsp pepper
1/3 cup of chopped parsley
Instructions Heat oil in a two-quart saucepan over medium heat. Cook onions for five minutes until translucent. Add carrots and peppers, and sauté approximately three minutes more.
Stir in quinoa, salt, pepper, and vegetable broth and bring to a boil. Reduce to simmer, cover, and cook for 15 to 20 minutes until quinoa is tender and fluffy. Stir in parsley, pecans, and cranberries. Can be served hot or chill it and serve as a salad. Makes six servings.
Roasted Turkey with Fresh Thyme Maple Glaze
Ingredients
1 whole turkey (15 pounds), thawed
4 tbsp fresh thyme, chopped
1½ tsp sea salt
1½ tsp white pepper
1 tsp cumin
1/3 tsp all-spice
2 tsp poultry seasoning
3 tbsp olive oil
3 tbsp butter
3 tbsp maple syrup
Instructions Heat oven to 325º F. Mix thyme, salt, pepper, cumin, all spice, poultry seasoning, and oil. Rub mixture all over the turkey, and tuck legs and wings in or tie up with string.
Roast one hour uncovered. When turkey begins to golden brown, cover with foil and roast for another 2½ hours.
In a small bowl, melt butter, and stir in maple syrup. Brush turkey with buttersyrup
mixture for the last 30 minutes and roast without foil, brushing every 10 minutes.
Turkey is done when the temperature has reached 180º F and drumstick moves easily when twisted.
Place turkey on a platter covered with foil to keep warm and let stand for 15 minutes for easier carving. Garnish with thyme sprigs and roasted veggies.
RECIPES PROVIDED BY CHEF STU AT FRESH STREET MARKET IN WEST VANCOUVER
