Tag: INFRA

  • Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ⅔ cup pearled barley
    • 2 tablespoons olive oil
    • ½ medium yellow or white onion diced
    • 8 ounces cremini or button mushrooms quartered
    • 1 tablespoon minced garlic
    • 1 15-ounce can diced tomatoes
    • 1 15-ounce can crushed tomatoes
    • 1 cup vegetable broth or water
    • 1 tablespoon Italian seasoning
    • ¾ teaspoon sea salt
    • 1 bunch chard stemmed and chopped into 2" pieces
    • 2 tablespoons unsalted butter
    • 8 ounces gruyere cheese grated
    • ⅓ cup grated Parmesan cheese sprinkle on after it comes out of the oven

    Method
     

    1. Cook barley in a medium pot of lightly salted water for 35 minutes or until tender. Drain.
    2. Meanwhile, in a saucepan, heat oil over medium heat. Add onion and sauté until translucent. Add mushrooms and cook until browned, about 4-6 minutes. 
    3. Stir in garlic and cook for 30 seconds then add tomatoes, broth, Italian seasoning, and salt. Bring to a simmer and cook for 10 minutes. Add chard and cook until wilted. 
    4. Stir in cooked barley and butter. Top with gruyere cheese and cover. Continue cooking on low until cheese has melted.
    5. Garnish with grated parmesan and serve.
  • Shrimp Alfredo for Two

    Shrimp Alfredo for Two

    Shrimp Alfredo for Two

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    Total Time 35 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 pound peeled and deveined shrimp
    • 2 large garlic cloves minced
    • ½ teaspoon smoked paprika
    • ¼ teaspoon salt
    • 12 ounces rigatoni pasta
    • 2 tablespoons olive oil
    • 1 shallot minced
    • ¼ – ½ teaspoon red pepper flakes
    • ½ cup dry white wine
    • 1 15-ounce jar Alfredo sauce
    • Grated Parmesan
    • Fresh basil leaves

    Method
     

    1. Combine shrimp, garlic powder, paprika, and salt in a medium bowl. Set aside to marinate.
    2. Cook pasta according to package instructions.
    3. Heat olive oil in a large skillet over medium heat. Sauté shallots with red pepper flakes until translucent. Add shrimp and cook 1-2 minutes per side or until opaque. Deglaze with white wine.
    4. Add Alfredo sauce and cooked pasta. Heat through and serve with shredded parmesan cheese and fresh basil.
  • Beer Cheese Dip

    Beer Cheese Dip

    Beer Cheese Dip

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    Total Time 30 minutes
    Servings: 3.5 cups
    Ingredients Method

    Ingredients
      

    • 3 tablespoons all-purpose flour
    • 3 tablespoons unsalted butter
    • ¼ teaspoon red pepper flakes
    • 1 cup lager beer
    • 1 cup whole milk
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • ¾ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ¼ teaspoon white pepper
    • 8 ounces shredded sharp cheddar cheese

    Method
     

    1. Heat butter and pepper flakes over medium heat until butter is melted and bubbling. Add flour and whisk, cooking for 3 minutes.
    2. Slowly add the beer while constantly whisking. When smooth, add milk and whisk smooth and well mixed. 
    3. Add Dijon mustard, Worcestershire sauce, garlic powder, salt, and white pepper. Bring mixture to a gentle simmer and cook for 3-5 minutes, stirring frequently.
    4. Add shredded cheese and stir until melted. Serve while warm with fresh soft pretzels.
  • Strawberry Banana Smoothie

    Strawberry Banana Smoothie

    Strawberry Banana Smoothie

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    Total Time 5 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 ripe banana peeled
    • ¼ cup unsweetened cashew butter
    • ½ cup oat milk
    • ½ – ¾ cup fresh or frozen strawberries
    • Plant-based protein powder optional

    Method
     

    1. In a blender, add banana, cashew butter, oat milk, strawberries, and protein powder, if using.
    2. Blend at high speed until the mixture is smooth and creamy. Pour smoothie into a glass and enjoy.
  • Detox Salad

    Detox Salad

    Detox Salad

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¾ pound green cabbage
    • ½ pound broccoli florets
    • ½ bunch lacinato kale
    • ¼ pound carrots
    • ½ cup roasted almonds
    • ⅓ cup sunflower seeds roasted
    Maple-Tahini Dressing
    • ⅓ cup tahini
    • 5 tablespoons water
    • 4 tablespoons apple cider vinegar
    • 3 tablespoons maple syrup (or to taste)
    • 2 tablespoons olive oil
    • ¾ teaspoon sea salt

    Method
     

    1. Thinly slice cabbage and broccoli. Remove kale from stems and roughly chop. Peel and grate carrots. Add vegetables to a mixing bowl.
    2. In a separate bowl, whisk together dressing ingredients until smooth and creamy. Adjust seasoning to taste.
    3. Pour 1/3 of the dressing over the salad and toss to combine, adding more dressing as needed.
    4. Roughly chop the roasted almonds. Top salad with almonds and sunflower seeds.
  • Chimichurri Sauce

    Chimichurri Sauce

    Chimichurri Sauce

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    Total Time 1 hour 15 minutes
    Ingredients Method

    Ingredients
      

    • ½ cup Italian parsley leaves from one bunch
    • 3 large garlic cloves
    • 1 medium jalapeño ribs and seeds removed
    • ½ cup olive oil
    • 3 tablespoons red wine vinegar
    • 1 teaspoon dried oregano
    • ¾ teaspoon sea salt
    • ½ teaspoon coarse ground black pepper

    Method
     

    1. Finely mince parsley, garlic, and jalapeño pepper and place in a small mixing bowl.
    2. Stir in olive oil, red wine vinegar, oregano, salt and pepper.
    3. Allow sauce to rest for 1 hour to allow flavors to develop before using. Enjoy!
  • Strawberry Banana Smoothie

    Strawberry Banana Smoothie

    Strawberry Banana Smoothie

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    Total Time 5 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 ripe banana peeled
    • ¼ cup unsweetened cashew butter
    • ½ cup oat milk
    • ½-¾ cup fresh or frozen strawberries
    • Plant-based protein powder optional

    Method
     

    1. In a blender, add banana, cashew butter, oat milk, strawberries, and protein powder, if using.
    2. Blend at high speed until the mixture is smooth and creamy. Pour smoothie into a glass and enjoy!
  • Detox Salad

    Detox Salad

    Detox Salad

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¾ pound green cabbage
    • ½ pound broccoli florets
    • ½ bunch dino or lacinato kale
    • ¼ pound carrots
    • ½ cup roasted almonds
    • ⅓ cup sunflower seeds roasted
    Maple-Tahini Dressing
    • ⅓ cup tahini
    • 5 tablespoons water
    • 4 tablespoons apple cider vinegar
    • 3 tablespoons maple syrup (or to taste)
    • 2 tablespoons olive oil
    • ¾ teaspoon sea salt

    Method
     

    1. Thinly slice cabbage and broccoli. Remove kale from stems and roughly chop. Peel and grate carrots. Add vegetables to a mixing bowl.
    2. In a separate bowl, whisk together dressing ingredients until smooth and creamy. Adjust seasoning to taste.
    3. Pour ⅓ of the dressing over the salad and toss to combine, adding more dressing as needed.
    4. Roughly chop the roasted almonds. Top salad with almonds and sunflower seeds. Enjoy!
  • Gingerbread Coffee Syrup

    Gingerbread Coffee Syrup

    Gingerbread Coffee Syrup

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    Total Time 20 minutes
    Servings: 3 cups
    Ingredients Method Notes

    Ingredients
      

    • 2 cups water
    • 2 cups brown sugar
    • 2 cinnamon sticks
    • 8 allspice berries
    • 6 whole cloves
    • 1 1-inch piece fresh ginger sliced
    • 1 teaspoon molasses

    Method
     

    1. Place all ingredients in a medium saucepan over medium-low heat.
    2. Bring to a gentle simmer and cook for 15 minutes. Remove from heat and cool the syrup.
    3. Strain and store in an airtight container in the refrigerator for up to 2 weeks.

    Notes

    To Use: Add to brewed coffee or lattes as desired, start with a tablespoon of syrup per 10 ounces of coffee.

    Recipe Provided by INFRA

  • Frangipane Toast

    Frangipane Toast

    Frangipane Toast

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    Total Time 40 minutes
    Servings: 10 slices
    Ingredients Method

    Ingredients
      

    • 10 slices brioche bread
    • ½ cup unsalted butter melted
    • 6 tablespoons unsalted butter softened
    • ½ cup cane sugar
    • 1 large egg
    • 1 tablespoon almond extract
    • Pinch of salt
    • ½ cup almond flour
    • 2 tablespoons all-purpose flour
    • ⅔ cup sliced almonds
    • 2 tablespoons powdered sugar for dusting

    Method
     

    1. Brush brioche slices with melted butter on both sides and place on two parchment lined baking sheets. Preheat oven to 350°F.
    2. Cream softened butter and cane sugar together until pale. Stir in egg, almond extract, and salt. Stir until combined.
    3. Add almond flour and all-purpose flour and fold in just until combined.
    4. Spread 2 tablespoons of almond mixture on each brioche slice and sprinkle on sliced almonds.
    5. Bake for 20-24 minutes or until the edges are golden in color. Remove from oven and dust with powdered sugar.

    Recipe Provided by INFRA