FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING

PREP TIME 20 MIN. | COOK TIME 10 MIN. | MAKES 4 SERVINGS

Ingredients

• 1 tbsp - Sovena Extra Virgin Olive Oil • 1 lb - boneless skinless chicken breasts, thinly sliced • 1 onion, chopped • 2 cloves of garlic, minced • 1 yellow or orange pepper, sliced • 1 red pepper, sliced • 2 tsp - chili powder • 1/4 tsp each - salt & pepper • 3 cups - cooked quinoa • 1 avocado, peeled, pitted, & sliced • 1 cup - corn kernels, fresh/frozen, thawed • 1/2 cup - crumbled queso fresco • 1/3 cup - thinly sliced radish

Cilantro Lime Dressing

• 1/3 cup - Sovena Extra Virgin Olive Oil • 3 tbsp - lime juice • 1 tbsp - white wine vinegar • 1 clove of garlic, minced • 1 tsp - dijon mustard • 1 tsp - honey • pinch of salt & pepper • 1/4 cup - chopped fresh cilantro

Directions

1. Cilantro Lime Dressing: Whisk together olive oil, lime juice, vinegar, garlic, mustard, honey, salt, and pepper. Stir in cilantro. 2. Heat olive oil in skillet set over medium heat; sauté chicken for 2 to 3 minutes or until browned. Add onion, garlic, peppers, chili powder, salt, and pepper; sauté for about 5 minutes or until peppers are tender-crisp and chicken is no longer pink. Stir in 1/4 cup water, scraping up any brown bits. 3. Dress quinoa with 2 tablespoons of dressing; divide among 4 bowls. Top with chicken mixture, avocado, corn, queso fresco, and radish. Drizzle with remaining dressing.

COOKING TIPS

• To cook quinoa, bring 1 cup quinoa and 2 cups water to boil. Reduce heat; cover and simmer for 15 minutes. Fluff with fork. • Substitute feta or goat cheese for queso fresco if desired. • Replace quinoa with brown rice if desired.

Featuring:

EXTRA VIRGIN OLIVE OIL

SKU # 926201

ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS

CHEF JENNIFER LUTTRELL | COOK TIME APPROX. 30 MIN. | MAKES ABOUT 20 SERVINGS

Ingredients

• 4 cups - butternut squash cubes, oven roasted until fork-tender

• 2 tbsp - honey • salt & pepper, to taste • 1 French baguette, sliced into 1/4-inch slices

• 3 tbsp + 2 tsp - olive oil, divided • 3/4 cup - chopped walnuts • 4 sprigs of rosemary • 2 tbsp - minced shallot • 6 oz - Point Reyes Original Blue, crumbled

• 2 tbsp - cream cheese • 1/2 cup - pomegranate seeds

Featuring:

POINT REYES ORIGINAL BLUE, CRUMBLED

SKU # 1000081N

Directions

1. Preheat oven to 350°F.

2. In a food processor, puree butternut squash and honey. Season with salt and pepper. Set aside. 3. Toast the bread: Place bread slices on a parchment-lined sheet pan and drizzle evenly with 2 tablespoons of olive oil. Bake 8-10 minutes, or until bread is toasted and browned. Set aside.

4. Remove rosemary leaves from sprigs. Place 1 tablespoon of olive oil in a small skillet over medium-high heat. When the oil is hot, add rosemary leaves and walnuts. Cook, stirring frequently, until nuts begin to darken and rosemary is crisp and fragrant, about 3-5 minutes. Remove from heat and drain on paper towel-lined plate. Sprinkle with salt and pepper. Set aside. 5. Using the same pan over medium low heat, add 2 teaspoons olive oil, then add minced shallot. Stir frequently and cook just until shallot begins to soften. Remove from heat and let cool. 6. In a food processor, combine most of the Original Blue (reserve just a little for garnish on top of your finished product), cooked shallot and cream cheese. Puree until mixture is whipped and smooth, scraping down sides of bowl as you go. 7. Assemble the crostini: Evenly spread the cheese mixture onto the toasted bread slices, then add equal amounts of butternut squash puree. Top each crostini with walnuts, rosemary, pomegranate seeds and additional Original Blue. 8. Serve immediately.

COOKING TIP

• Can make components 1-2 days ahead and assemble just before serving.