Sea&Smoke’s Roasted Squash Salad

    Cooked Quinoa yield: 2 cups

    1 cup vegetable stock (heated to a boil) ½ cup quinoa (rinsed right before cooking)2 tsp oil blend1 tsp minced shallots1 tsp minced garlic2 ounces white wineSalt and pepper to tasteBring stock to a boil in a sauce pot. Turn off heat. In another pot (such as the nonreactive one), heat oil and sauté shallots and garlic to sweat them out. Add quinoa and stir until it starts popping ... you may add a bit more oil if necessary. Once you have sautéed the quinoa for a couple of minutes, deglaze with the white wine. Once wine is absorbed, add 1/3 of the stock and turn flame to medium. Stir frequently while the stock is absorbed into the grain. Add another 1/3 of the stock and repeat; add the remaining 1/3 of stock. Once the last bit of stock is mostly absorbed, season with salt and pepper, and remove from heat. Cover pot with plastic wrap and a lid of some sort. Let steam for 5 minutes, fluff with a spoon, and transfer to a hotel pan or sheet pan to cool.Roasted Squash2 cups butternut squash, diced .75”x.75”1 Tbs gapeseed or olive oil1 pinch kosher salt1 tsp spices (such as pumpkin pie spice) Toss the squash with oil.Then toss all the spice and salt in while mixing thoroughly.Bake in a 400-degree oven until it is fork-tender and browned. Maple Bourbon Vinaigrette 1 tsp coarsley ground black pepper ½ cup maple syrup ¼ cup cider vinegar 1 ¼ cup apple cider 2 Tbs bourbon1 pinch salt¾ cup blend oil

    Toast peppercorns in a large sauce pot until they start to smoke. Add the maple syrup, apple cider and salt to the pot, and reduce by 1/3. Add in the cider vinegar and transfer the mixture to a tall container and let cool.Now slowly blend in the blend oil.

    Roasted Squash Salad

    Roasted Squash, Diced

    6 oz

    Maple Bourbon Vinaigrette

    2 oz

    Pomegranate seeds

    1 oz

    Toasted Pumpkin Seeds

    1 oz

    Hydroponic Kale, Rough chopped

    4 cups

    Crumbled Feta

    1 oz


    2 oz