I Heart Keenwah Holiday Serving Suggestion Guide

Holiday Serving Suggestion Guide

Edible Relish Tray Wreath Adorn your holiday buffet table with the perfect decorative and edible wreath. Sure to be a conversation starter.

Serving Suggestion Arrange fresh bay leaves and rosemary sprigs around the outside of a white platter.

Add bocconcini (mini mozzarella balls), dark green and red olives, Peppadew (sweet pickled baby red peppers) and Quinoa Puffs Herbes de Provence to resemble lights and ornaments.

PROSECCO & PUFFS: T H E P E R F E C T PA I R I N G Serving Suggestion Make cocktail time easy for you and your guests. Put out all four varieties of Quinoa Puffs and pour the Prosecco. A great way to get the party started!

For the kids, find a fun serving dish and give them a healthy version of their favorite “Cheesy snack” …Quinoa Puffs Aged Cheddar will keep them happy.

AVOCADO & CRAB LETTUCE CUPS Makes 4 Servings

INGREDIENTS: • • • •

6 oz white lump crabmeat 2 Tbs mayonnaise 1 Tbs Greek yogurt 2 scallions finely chopped, including green parts • 2 tsp finely chopped fresh cilantro • 1 red chili deseeded and finely chopped

• 1 ripe Hass avocado • 2 limes - one for zest, one cut into wedges for serving • 1 lemon for juice • 1 baby Bibb lettuce, washed and leaves separated • salt and pepper to season

Mix the crabmeat, mayonnaise, yogurt, scallions, cilantro, chili and lime zest in a bowl with salt and pepper to season. Mix well until combined. Set aside. Peel and halve the avocado removing the stone. Cut into thin slices and cover in lemon juice.

Serving Suggestion To assemble, take 4 lettuce leaves, place 2-3 slices of avocado inside each, top with the crab mixture, sprinkle with crushed Quinoa Puffs Sweet Chili and serve with lime wedges.

FILO CUPS WITH WHITE BEAN AND GARLIC PUREE Makes 15

INGREDIENTS: • 8 cherry tomatoes • 2 tsp EVOO (extra virgin olive oil) • 1 (15 oz) can of cannellini beans drained and rinsed • 2 garlic cloves, crushed and finely chopped

• • • •

2 tsp fresh lemon juice 1 packet filo cups (usually 15 in a pack) salt and pepper to season fresh parsley for garnish

Heat the oven to 350 degrees. Halve the cherry tomatoes, put on a baking tray, drizzle with olive oil and season with salt and freshly ground pepper. Roast in the oven for 15 minutes, remove and allow to cool. Make the puree by mashing the cannellini beans with the garlic and lemon juice and season with salt and freshly ground pepper.

Serving Suggestion To assemble the pastry cups, fill them with the bean puree, sprinkle with crushed Quinoa Puffs Sea Salt and Truffle and top with a parsley leaf and roasted cherry tomato.

WARM OATMEAL Serving Suggestion Make your favorite oatmeal a little special for the holidays. Top it with sliced almonds and crushed Peanut Butter Cacao Quinoa Clusters for a nice crunch.

A perfect way to start the day!

PUMPKIN SMOOTHIE Makes 4-6 Servings

INGREDIENTS: • 1 small (15 oz) can pumpkin puree • 1 small (13.5 fl oz) can coconut milk • 6 fl oz premade iced coffee with almond milk

• 2 tsp cinnamon • 2 Tbs maple syrup • 3 cups crushed ice

Serving Suggestion Blend everything on “Smoothie’” setting. Pour into tall glasses and top with crushed Cashew Cranberry Quinoa Clusters for an easy holiday breakfast smoothie.

Caramelized Pumpkin and Onion Soup

Makes 8 Servings

INGREDIENTS: • • • • •

1 1 3 2 2

large pumpkin (approx. 3 lbs) tsp EVOO (extra virgin olive oil) Tbs EVOO large yellow onions, sliced very thin large carrots, cut into fine julienne strips

• • • •

1 Tbs granulated sugar 1/2 tsp ground sage 4 cup chicken stock (or vegetable stock) salt and pepper to taste

Cut the pumpkin in half and scrape out the seeds. Brush the cut surfaces of the pumpkin with the teaspoon of oil, then lay cut side down on a baking sheet. Bake in the oven for one hour or until the flesh is very soft and the cut sides are slightly caramelized. Allow to cool, then scrape out all the pulp While the pumpkin is baking, warm the 3 tablespoons of oil in a large soup pot over medium heat. Add the onions and carrots and cook for about 15 minutes, stirring often until soft. Sprinkle with the sugar and continue cooking, stirring often for a further 10-15 minutes, or until the vegetables are browned and caramelized.

Stir in the sage, stock and pumpkin pulp and bring to the boil. Let cool slightly, then working in batches, transfer to a blender and purée until smooth. Reheat and season with salt and pepper.

Serving Suggestion Ladle into individual bowls—or for a spectacular centerpiece into a hallowed-out winter squash or pumpkin shell. Top with Quinoa Puffs Aged Cheddar. If you want to keep the recipe vegan, Herbes de Provence work just as well.

CAULIFLOWER BAKE Makes 6 Servings

INGREDIENTS: • 1 cauliflower (about 1.5 lbs) cut into small florets • 2 Tbs EVOO (extra virgin olive oil) • 3 Tbs unsalted butter • 3 Tbs all-purpose flour

• • • • •

3 cups milk 2 Tbs grated Parmigiano-Reggiano 1.5 cups grated Gruyère Cheese pinch of nutmeg salt and freshly ground pepper

Preheat over to 425 degrees. On a baking sheet toss the cauliflower with the olive oil, salt and pepper. Roast for 30 minutes until crisp and golden, tuning once. Reduce oven temperature to 325. Melt butter in a medium saucepan over a medium heat. Add flour and cook for 1 minute, stirring constantly. Add milk whisking until mixture comes to a simmer. Gently simmer stirring constantly for about 10 minutes until mixture has thickened. Remove from heat and stir in the Parmigiano-Reggiano, nutmeg and half the Gruyère cheese. Season with salt and pepper

Serving Suggestion To assemble, put the mixture into one large gratin dish or 6 individual gratin dishes.

Sprinkle with the remaining Gruyère cheese and top with crushed Quinoa Puffs Herbes de Provence. Bake until bubbling – 25 minutes. Let cool slightly before serving.

ACORN SQUASH WITH QUINOA STUFFING

Makes 6 Servings

INGREDIENTS: • • • • • • •

2 cups chicken or vegetable broth 1/2 tsp kosher salt 1 cup uncooked quinoa 1 Tbs butter (or olive oil for vegan option) 2 cups leeks finely chopped 1/2 cup celery, finely chopped 1/2 tsp freshly ground pepper

• • • • •

1/2 tsp dried rubbed sage 4 garlic cloves, minced 3/4 cup dried cranberries 1/4 cup toasted walnuts, chopped 3 acorn squash, halved and seeds removed, roasted in oven until soft

Bring broth to a boil in a medium saucepan, add quinoa. Cover and reduce heat and simmer for 20 minutes or until liquid is absorbed. Let stand for 5 minutes then fluff with a fork.

Melt butter in a large skillet (or use olive oil) over a medium heat. Add leeks, celery, and salt, pepper and sage, cook for 10 minutes or until tender, stirring occasionally.

Add garlic, cook for 1 minute. Stir in the cooked quinoa, cranberries and walnuts then cook until thoroughly heated.

Serving Suggestion

To assemble, put the cooked acorn squash halves on a platter, spoon the quinoa stuffing into them and top with crushed Quinoa Puffs Herbes de Provence.

A perfect holiday vegetarian/vegan dish.

BAKED APPLE WITH DATES Makes 2 Servings

INGREDIENTS: • • • •

2 2 4 4

large apples tsp cinnamon Tbs light brown sugar Medjool Dates

So simple and delicious, a perfect holiday treat. You can use any apples, just cut in half, remove the core and slice the apples very thin (1/8 inch) you’ll end up with approximately 25 - 30 slices of each apple. Individually stack the apple slices onto sheets of foil, in a circular shape. Chop the dates and put 2 in the center of each of the apple stacks. Sprinkle with the cinnamon and brown sugar. Wrap up foil by gathering each corner and pinch it together and place on baking sheet.

Bake at 400º for 25 minutes.

Serving Suggestion Carefully unwrap the foil and place each apple stack in a serving dish, pour over all the juices and top with crushed Chocolate Sea Salt Quinoa Clusters. You can also add a scoop of ice cream too. Enjoy!

CRANBERRY, GINGER AND PEAR R E L I S H PA R FA I T Makes 3 cups

INGREDIENTS: • 1 cup and 2 Tbs light brown sugar • 1/3 cup red wine vinegar • 2 oz fresh ginger, peeled and cut into 1”x1/8” stips

• 2 lbs fresh pears, peeled and cut into 1/3” dice • 3/4 lbs fresh cranberries • 1/4 tsp cayenne pepper

Combine the sugar, vinegar, ginger, cayenne pepper and salt in a pan and bring to the boil over a moderate heat. Add pears, cover and simmer until tender – about 10 minutes. Add cranberries, cover and cook for 3-6 minutes until they pop. Continue to cook on low heat for a further 5 minutes. Let cool. If the relish is too tart add more sugar. You can make the relish a week ahead of time and keep refrigerated.

Serving Suggestion Once cooled, serve at room temperature or put into storage jars and keep refrigerated until ready to use. A very easy treat to make! A perfect holiday combination of the cranberry relish layered between creamy Greek Yogurt (or vanilla ice cream), with crushed Cashew Cranberry Quinoa Clusters for a nice crunch.

A great idea for a hostess gift: A pretty jar of homemade cranberry relish, with some bags of Cashew Cranberry Quinoa Clusters, and a nice candle. Happy Holidays!

QUINOA PUFFS S E A S A LT T RU F F L E

QUINOA PUFFS HERBES DE PROVENCE

Va-va-va-voom. This puff’s got truffle style, sea salt charm, and protein-filled strength. heart yourself with a handful.

Snack puff take me away... to the french countryside scented with fresh garden herbs, lush with protein-packed quinoa.

QUINOA PUFFS SWEET CHILI

QUINOA PUFFS AGED CHEDDAR

This puff packs a punch! Sweet flavors paired with habanero and jalapeño demand your attention. You just can’t say no to these little devils.

Just like your childhood cheese puffs but all grown up: protein packed and classy. Aged cheddar with a hint of peppercorn?!

QUINOA CLUSTERS PEANUT BUTTER CACAO

QUINOA CLUSTERS CASHEW CRANBERRY

Cacao nibs are chock full of antioxidants and add a rich espresso-y flavor to the roasted peanut and quinoa cluster.

It’s da bomb, trust us.

The sweet tart of cranberries combined with the smooth cashew flavor will have your taste buds asking for more. Tart never tasted this good.

QUINOA CLUSTERS C H O C O L AT E S E A S A LT Almonds + rich dark chocolate + sea salt = let’s get it on.

One taste of this bad boy and you’re going to be begging for more. Rawr!

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