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Barley Vegetable Risotto

Posted on December 7th, 2015 in Events, Recipes | No Comments

By Melvin Jones


6 cups veggie broth
1 Tablespoon of fresh parsley
½ teaspoon of fresh thyme.
1 teaspoon of lemon juice
1/8 cup canola oil
1 pound bag pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 clove garlic, chopped
1/4 cup whole unsalted butter
Salt and pepper to taste



Bring vegetable broth to a simmer. . Add barley and vegetables to sauté pan cooked vegetables until translucent. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter and herbs as the last step for more flavor and creaminess to risotto. Seasoned with salt and pepper

Shanghai Succotash- demo Nov. 19

Posted on November 17th, 2015 in Events, Recipes | No Comments

by Chef Melvin

Succotash is primarily comprised of lima beans (Native to Peru) and corn. Americans altered the recipe by cooking the vegetables with lard, meat drippings, and/or butter. There are many variations on how to prepare succotash; the optional method below is a variation that I’m going to call it the ((((Apple Valley shanghai express))) because of its unique flavor from one of our vendors at the High Desert farmers market named SOLA FOODS. .
2 cups edamame beans
2 cups sweet corn
1Tablespoon of olive oil
½ cup of stock veggie
1/2 cup chopped tomatoes
1/2 cup chopped red onions
1/2 cup chopped red bell pepper
½ cup of chopped seasonal apples

1 Tablespoon of Shanghai Express* jam
½ teaspoon of wine vinegar
½ teaspoon of Harvest Spiced balsamic vinegar* (Enfuso Oil Company )
1 Tablespoon of chopped garlic
½ teaspoon of chopped parsley

* found at High Desert Farmers Market
Blanch the edamame beans; the corn in separate pots of boiling water until tender, then drain. Once you have all of your ingredients prepped, Bring them all together in a medium sauce pot.  First saute’ the garlic, onions and peppers with olive oil; then once onions are translucent, add the other ingredients and let them simmer. After liquid has reduced by more than 75% your dish is ready to taste and season with salt and pepper.

Roasted Squash Soup with White Beans and Kale

Posted on November 11th, 2015 in Events, Recipes | No Comments

1 (2 to 3 pound) any squash, peeled seeded

2 tablespoons olive oil

1 medium onion, chopped

1 Tablespoon of fresh chopped garlic

6 cups vegetable stock

Nutmeg a pinch

Cinnamon a pinch

Ginger; fresh peeled and chopped fine 1 teaspoon

Coconut milk 8 oz

Salt and freshly ground black pepper

½ cup of white beans

1 bunch of kale or any green leaf veggie 2 cups chopped small



Cut squash into 1-inch chunk place on baking tray and place in oven cook until tender. In a separate pot boil white beans until tender if you soaked your beans first then this will only take about, 20 minutes. Add onion, ginger and cook until translucent, about 8 minutes. Add spices and stock and coco milk. Bring to a simmer and cook until you have reduced the liquid in half, about 15 to 20 minutes. Remove squash chunks from oven and place in a blender and puree. Return blended squash to pot. Stir with liquid add kale and cooked white beans let simmer for a few minutes then seasoned with salt, and pepper to taste then serve.

Brown rice and Quinoa Pumpkin Risotto

Posted on November 2nd, 2015 in Events, Recipes | No Comments

2 cups organic vegetable broth

1 1/2 cups coconut milk

2 tablespoons olive oil

1/3 cup finely chopped shallots

1 cup of chopped mushrooms

2 tsp. chopped garlic

1 tsp chopped ginger

1 ½ cup of brown rice

1 ½ cup of quinoa

1 cup of pureed pumpkin

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 pinch of cinnamon

1 pinch of nutmeg

1/4 teaspoon freshly ground black pepper

¼ tsp of fresh chopped mint

 Heat oil in a large saucepan over medium-high heat; Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add rice; cook for 1 minute, stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients

Stir Fried Curried Veggies with Basmati Rice

Posted on October 21st, 2015 in Events, Recipes | No Comments

¼ cup     julienne bell pepper
1 T       green onion
1 T       sliced long beans
½ cup     sliced cabbage
¼ cup     shredded carrots
¼ teaspoon chopped garlic
¼ teaspoon chopped ginger
¼ teaspoon curry powder

2 Tablespoons veggie broth
1 cup basmati rice
2 Tablespoons olive oil
1 teaspoon Fresh chopped parsley
1 teaspoon fresh chopped cilantro



In a sauté pan or wok very hot; add oil remove from the fire; add garlic and ginger, let cook for about two minutes; then add curry spice; then add everything( except the cabbage; you want to keep this crisp. Once all of the ingredients are cooking until your desired doneness, Add the liquid- let it simmer for about two minutes to marry the flavors together; toss with fresh herbs and served over rice.

Butternut Squash and Lentil Risotto

Posted on October 14th, 2015 in Events, Recipes | No Comments

By Chef Melvin

2 tsp extra-virgin olive oil
1/4 tsp diced onion
1 cloves garlic, minced
½ tsp seeded and diced fresh jalapeño
½ cup of purred butternut squash
½ cup vegetable broth, or more as needed
¼ cup cooked lentils
2 cups tightly packed chopped kale or leafy green whatever is available
1-2 T lemon juice
1 tsp grated Parmesan cheese
1 tsp dried sweet basil




Directions: In a hot sauté pan add garlic and oil. Then add lentils and onions; once onions are translucent, Add greens and pureed squash; cook until your greens are wilted. Then season with the lemon juice, cheese and basil (add these ingredients at the end) Salt and pepper to taste

Brown Rice and Quinoa Risotto

Posted on October 7th, 2015 in Events, Recipes | No Comments

Brown Rice and Quinoa Risotto
by Melvin Jones

  • 2 tablespoons olive oil
  • 1 pound button mushrooms sliced
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons olive oil
    1 cup brown rice
  • 4 cups low-sodium chicken stock or vegetable stock, simmering and covered
  • 1/2 teaspoon ground turmeric
  • 1 cup quinoa
  • 1 cup finely chopped scallions
  • 1 cup of chopped asparagus
  • 1 cups petite peas
  • Freshly grated Parmesan, to taste



In a large skillet heat the olive oil over moderately high heat until hot sauté the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned.

In a sauté pan add 1 tablespoon grape seed oil over moderately high heat until hot and sauté the brown rice stirring to coat, about 1 minute. Stir in 1 cup simmering stock Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Repeat this same method for your quinoa

Add the mushrooms, scallions, brown rice, remaining 1 cup of simmering stock, and  vegetables cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved; Season with salt and pepper to taste.

Toasted Fall Quinoa Salad with Roasted Corn dressing

Posted on September 30th, 2015 in Recipes | No Comments

by Chef Melvin


1 Cup     Roasted butternut squash
1 Cup     Roasted Fresh corn
1 T         Olive oil
1 Cup     Edamame beans, cooked tender
¼ tsp     Fresh green onions , finely sliced
Fresh black berries 2 or 3 per serving
2 Cups   Quinoa, toasted
1           Garlic clove, minced
½         Shallot, minced

1 Cup     Roasted Fresh corn
¼ tsp     Dijon mustard
2            Garlic cloves, minced
1           Shallot, minced
1 Cup     Virgin olive oil
¼ cup     White wine vinegar
1 tsp       Fresh thyme
1 tsp       Fresh basil, minced (for last)
¼ tsp     Fresh cilantro, minced (for last)


Start with cleaning and peeling , (remove seeds) the squash; then cut into small dice about the same size as your beans; toss squash with oil place, on sheet tray and roast at 375 until golden brown. While squash is in the oven; mix a bit of oil with the corn; also place in the oven roast corn until golden in color; set aside. Add beans to a pot of boiling salted water and cook until tender; drain and let cool. Prepare the quinoa according to package, then fluff quinoa and let cool; Place dressing ingredients in a blender and blend until well incorporated.
For the salad: heat a touch of oil in a sauté pan; add garlic and shallots, then the quinoa, cook until toasted evenly; then toss all ingredients together; add fresh herbs after removing the pan from the stove; season to taste with salt and pepper. serve warm .

Toasted Quinoa and Citrus Salad

Posted on September 14th, 2015 in Recipes | No Comments

 by Chef Melvin

Servings: Servings

Prep Time: 13 minutes

Cook Time: 25 minutes


1 cup quinoa

2 cups water


1/4 cup extra virgin olive oil

2 tablespoon Fresh lemon juice

1/4 teaspoon salt, or to taste

1/4 teaspoon Black pepper, freshly ground, or to taste


1/2 cup black berries

1/2 cup of fresh peeled oranges quarters

1/2 cup of fresh diced strawberries

1 each small caramelized shallots

1 cup Chopped fresh parsley

1/2 cup Chopped fresh mint

1 each diced avocado





2 kiwifruit, peeled and cut into 8 wedges

2 cups (1 1/2-inch) cubes honeydew

2 cups (1 1/2-inch) cubes cantaloupe

¼ of a medium papaya, peeled and cut into 1-inch chunks

1 tablespoon sugar

1/2 tablespoons mint

1/2 teaspoon finely grated fresh orange peel

2 tablespoons fresh orange juice

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1 teaspoon fresh lime juice


1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle and brown, about 8 minutes. Transfer to medium saucepan and add water. Bring to a boil over high heat, then lower heat and simmer, covered, until all the water has been absorbed, about 12 to 15 minutes. Remove from heat and let rest for 5 minutes.

2. While quinoa is cooking, clean and prepare all of your fruit. And mince your shallots

3. In a large bowl, whisk together oil, vinegar, lemon juice, salt, and pepper. Fluff quinoa with a fork and set aside lightly dress the quinoa with this not to much though just enough to keep from sticking.

4. with all ingredients for your dressing place in blender and liquefy then place in a container

5. Take all ingredients and place in a bowl and dress to your liking

Healthy Veggie Lettuce Cups

Posted on September 8th, 2015 in Events, Recipes | No Comments

by Chef Melvin

(per single serving)


  • Asian long bean – 1 TLBS
  • Green onion-1 tsp
  • Red and yellow bell peppers – 1 TLBS
  • Asian yams –grated -2 tsp
  • Sun dried Jujube julienned -1 TLBS
  • Crumbled cotija cheese –as needed
  • Roasted chopped garlic-1pinch
  • Grape seed oil-to barley coat the bottom pan
  • Lettuce cups- cleaned 1 only
  • Lemon thyme vinegar 1TLBS

Directions: first getting all items prepped julienned both bell peppers and jujube. Remove skin from Asian yam. And Long beans will have to be steamed before as part of prep ounce done let cool. Green onion cut into 1/4inch pieces.

When preparing this dish get a sauté pan very hot first were going to start with the yams to bring out the natural sugar in item ounce starting to brown add garlic let the flavors merged together then ad peppers and jujube, peppers and long bean; sauté for about 2 minutes add lemon ving toss and place in lettuce cup garnish with green onion and cotija cheese.