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Our recipes

Lentil and Quinoa Orange Salad

 

Recipe Ingredients:

 

• 2 cups Nobly Cooked Lentils

• 1 cup Nobly Cooked Quinoa (White or Red)

• 1/2 cup Red Pepper, diced small

• 1 ea Orange, segments

• 1/4 Celery, diced small

• 2 tbsp Italian Parsley, chopped

• 1/4 tsp Cumin, ground

• 1/4 cup Girard’s Zesty Orange Dressing

• Salt and Pepper to taste

 

Serving Instructions:

Mix ingredients together and refrigerate until needed.

 

 

 

 

 

White Bean and Artichoke Heart Salad

 

Recipe Ingredients:

 

• 2 cups Nobly White Beans

• 1 cup Artichoke hearts, drained, roughly chopped

• 1/2 cup Celery, diced

• 1/4 cup Red onion, diced

• 1/4 cup Girard’s Old Venice Italian dressing

• 1 tbsp Lemon juice

• Salt and pepper to taste

 

Serving Instructions:

Combine ingredients together and refrigerate until service.

 

 

 

 

 

 

 

 

 

Roasted Squash, Brussel Sprout and Beet Salad

 

Recipe Ingredients:

 

• 1 cup Butternut squash, diced small

• 1 cup Brussel Sprouts, cut in 1/4

• 3 tbsp Olive oil, divided

• 2 cups Nobly Cooked Beets, diced

• 1/4 cup Red Onion, diced small

• 2 tbsp Parsley, chopped

• 1/2 cup Baby Arugula

• 1 tbsp Feta Cheese, crumbled

• 2 tbsp Lemon juice

• 1/4 tsp Garlic, Minced

• Salt and pepper to taste

 

Serving Instructions:

1. Combine the squash and brussel sprouts with 1 tbsp of Olive oil.

2. Roast in oven until tender.

3. Once cooled, combine with other ingredients.

4. Garnish with Feta cheese.

5. Allow flavours to develop under refrigeration.

 

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