Chef Brooke Williamson: November 4, 2016

IT’S HARVEST TIME! 

Chef Brooke Williamson Shares Her Top Three Fall Harvest Recipes and Offers Tips on How to Harvest and Cook Up Your Fall Garden

PLUS: Learn How to Apply for a Grant for Your Community Garden

 

brooke-williamson

BROOKE WILLIAMSON

Chef, Restaurateur, Television Personality

 

 

From butternut squash soup and roasted Brussel sprouts to homemade apple pie, Fall is one of the most delicious times of year.

This season, whether you’re picking vegetables from your own garden or making choices at your local farmers market or grocery store, restaurant-owner and Top Chef Alum Brooke Williamson has the seasonal recipes and gardening tips you’ll need to take advantage of harvest season. In this segment, Brooke will share the following:

·         Three original recipes inspired by her own garden using her fall harvest.

·         Gardening tips: when to pick your broccoli, carrots, tomatoes and peas, how to harvest them indoors, and how best to cook them!

·         Taking food “from seed to plate.” How to make the best choices when planning your own garden.

·         The importance of organic foods.

Plus, Brooke will share details on how to get your community or school garden involved in The Seeds of Change Grant Program in 2017.

More About Brooke Williamson:
Brooke Williamson began her culinary career working as a teacher’s assistant at the Epicurean Institute of Los Angeles. After years of experience working at some of the best restaurants in the LA area, Brooke rose to fame when she was the Runner-Up in season 10 of Bravo’s acclaimed series Top Chef. Today, Brooke, is a wife, mother, television personality and co-chef/owner of several restaurants, including Hudson House in Redondo Beach, CA, The Tripel and Playa Provisions in Playa del Rey, CA.

Seeds of Change Recipes 

7 grain blend… Charred green beans, roasted peppers, grilled sweet sausage, clams & lemon

serves 4-6 people

2 packs seeds of change 7 grain blend

½ lb green beans, cleaned and sliced in half lengthwise

¼ teaspoon salt

2 tablespoons olive oil

1 each, red bell pepper, roasted, skins and seeds removed, and julienned

¼ lb grilled sweet sausage, sliced on the bias about ½ inch thick

2 cloves garlic, sliced

1 lb manila clams, washed and scrubbed

1 cup chicken stock

juice of 1 lemon

2 scallion tops (greens only), thinly sliced on the bias

In a medium bowl, combine the green beans with one tablespoon of olive oil and salt. Toss until the green beans are well coated with oil and evenly seasoned. Heat a large sauté pan over high heat until it is smoking hot. Add the green beans to the hot pan, and sauté until evenly charred and browned (approx. 2 minutes, depending on how hot your pan is). Remove the green beans from heat and set aside.

Heat a large sauce pan over medium heat, and add the remaining oil. Add the cleaned clams and sliced garlic. Stir the clams around until the garlic begins to brown and add the chicken stock and cover with a lid to steam the clams open. This should take only a couple of minutes. When the clams open, remove the lid and add the sliced sausage, peppers and lemon juice. Lastly, add the contents of the 2 packs of Seeds Of Change 7 grain blend and stir to incorporate. Cover with lid until grain blend is hot and then transfer everything onto a serving platter. Garnish with sliced green onions and serve.

Brown Rice and Quinoa with garlic… Sherry vinegar roasted Brussels sprouts, toasted almonds, black forest ham, & “quick” smoked paprika aioli

Serves 4-6 people

2 packs Seeds of Change brown rice and Quinoa with garlic

1 lb Brussels sprouts, cleaned and quartered

3 tablespoons olive oil

1 tablespoon sherry vinegar

¾  teaspoon salt

¼ cup toasted almonds (skin on), roughly chopped

6 slices of thinly sliced black forest ham

2 cloves garlic, pressed

¼ cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon smoked paprika

In a medium mixing bowl add the cleaned and quartered Brussels sprouts, 2 tablespoons of olive oil, sherry vinegar, and ½ teaspoon of salt. Toss until the Brussels sprouts are well coated and evenly seasoned. Place the sprouts on a non-stick baking sheet and into a preheated 400 degree oven for approximately 20-25 minutes, or until golden brown and crispy on the edges.

On a separate non-stick baking sheet, lay the sliced black forest ham out evenly and place into the 400 degree oven for approximately 8-10 minutes until crisp.

In a small mixing bowl, whisk together the mayonnaise, remaining olive oil, lemon juice, pressed garlic, smoked paprika, and remaining salt until well combined.

Microwave the Seeds of Change brown rice and quinoa packs per instructions on packet.

On a serving platter, empty out the hot rice packets and top with the roasted Brussels sprouts. Garnish with the “quick” smoked paprika aioli, chopped toasted almonds, and crispy black forest ham, and serve.

Brown Rice and Quinoa with corn, roasted acorn squash & pumpkin seed-sage chimichurri

Serves 4-6 people

 

2 packs Seeds of Change brown rice and Quinoa with garlic

1 ear of white corn, cut off the cobb

1 each acorn squash, headed and butted, scraped of seeds, and cut into 1.5 inch wedges

2 tablespoons butter, melted

1 tablespoon light brown sugar

1.5 teaspoons salt

2 tablespoons toasted pumpkin seeds, chopped

1 tablespoon finely chopped sage

1 tablespoon minced chive

2 tablespoons finely chopped Italian parsley

1/3 cup olive oil

1 tablespoon fresh lemon juice

zest of one lemon

2 cloves garlic, finely minced

½ teaspoon freshly ground pepper

In a large mixing bowl, combine the melted butter, 1 teaspoon of salt, and brown sugar. Add the sliced acorn squash, and toss to completely coat the squash. Place the sliced buttered squash on a parchment paper lined baking sheet and into a preheated 400 degree oven for approximately 30 minutes, or until softened and slightly browned. Remove from the oven and set aside until cool enough to handle.

In a small mixing bowl, combine all chopped herbs, chopped pumpkin seeds, remaining salt, minced garlic, olive oil, ground pepper, lemon juice and lemon zest. Stir until well combined.

Microwave the Seeds of Change brown rice and quinoa packs per instructions on packet.

In a large mixing bowl add the hot rice and raw corn, and stir to combine.

On a serving platter, place a bed of the rice and corn mixture. Arrange the squash on top of rice mixture, and garnish with the sage chimichurri.

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