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We went to St. George for a perfect Memorial Day meal. Chef Larry from Dixie Regional Medical Center shares the recipes.
Beet Orange Quinoa Salad with Shrimp
Yield: 5 Servings
2½ cups Fresh Beets (12 ounces)
¼ cup Green Onion, Sliced
2 ¼ tsp. Fresh Orange Zest
1 1/8 tsp. Fresh Lemon Zest
2 tbsp. Orange Juice
1 tbsp. Lemon Juice
1 tbsp. Fresh Cilantro, Chopped
¼ tsp. Salt
¼ tsp. Ground Coriander
¼ tsp. Ground Cumin
¼ tsp. Ground Paprika
3 tbsp. Olive Oil
1 ¼ cup Quinoa
2 cup Water
1 ¼ cup Fresh Oranges, Diced
2 ½ cup Fresh Spinach
1 lb. Thawed Pre-Cooked Tiger Shrimp
Preparation:
- Preheat oven to 375F.
- Rinse any dirt or debris from the beets; wrap the whole beets with aluminum foil; roast until fork tender.
- Remove the beets from the foil when cooled, peel and slice.
- Combine the green onion, orange, lemon zest and juices, cilantro and spices in a medium bowl, stirring with a whisk.
- Gradually add oil, stirring constantly; set dressing aside.
- Place Quinoa in a fine sieve, rinse and drain. Repeat procedure twice; drain well.
- Combine water and the washed Quinoa in a saucepan; bring to a boil, cover, reduce heat, and simmer for 25-30 minutes or until liquid is absorbed.
- Remove from heat, fluff with a fork; chill.
- Combine chilled quinoa and diced oranges in a bowl, tossing gently to combine, add the dressing to coat.
Plate Assembly:
Lay a ½ cup of Fresh Spinach on a plate, portion 1 cup of the Quinoa Salad onto the Spinach, to the side; shingle 6 Beet slices and 4 Shrimp per serving.
Orange Cod with Walnuts and Mountain View Vegetables
Yield: 5 Servings
Orange Cod
Ingredients: ½ cup Orange Juice
1 tbsp. Orange Zest
1 tbsp. Shallots, Minced
1 tbsp. Honey
1 tbsp. Olive Oil
1 tbsp. Dijon Mustard
½ tsp. Chopped Garlic
5 each 6oz Atlantic Cod
1 tbsp. Granulated Sugar
3 tbsp. Walnut Halves & Pieces, Coarsely Chopped
5 tsp. Chives, Minced
MV Vegetables
Ingredients: 2 ½ tsp. Olive Oil
2 cups Baby Carrots, Fresh
¾ cup Butternut Squash, Cubed
¾ cup Yellow Onion, Diced
1/3 cup Frozen Edamame
1/3 cup Craisins
1 tbsp. Fresh Lemon Grass
¼ tsp. Kosher Salt
¼ tsp. Black Pepper
Preparations:
Orange Cod w/ Walnuts
- Combine orange juice, orange zest, minced shallots, honey, oil, mustard, and garlic in a medium bowl; mix.
- In a sided pan, place cod in a single layer; pour half of the marinade over cod, making sure it is evenly coated, reserve the other half.
- Marinate for 30 minutes.
- Place the sugar in a nonstick sauté pan, over medium heat, cook until sugar dissolves; do not stir.
- Add walnuts, stirring until coated; remove from heat.
- Spread walnuts in a single layer on parchment paper, sprayed with pan coating, and let stand at room temperature until dry.
- In a food processor, grind walnuts until fine.
- Drain marinade off cod; discard. Bake cod in oven, until an internal temperature of 145F is reached.
- Bring reserved marinade to a boil, and cook 2 minutes. Mountain View Vegetables
- Heat oil in a sauté pan, add carrots and squash; sauté until tender.
- Rinse and bruise the lemon grass by bending back and forth; finely mince.
- Add the rest of ingredients and sauté 2 minutes.
Plate Assembly
Pour the orange sauce over the baked cod, garnish with 1 ½ teaspoons of ground walnuts and 1 teaspoon of chives, and serve with ½ cup of vegetables.
