Recipe Maker

Farro and Sweet Potato Salad with Grilled Lamb Chops

Ingredients:

- 1 cup farro

- 2 sweet potatoes, diced

- 4 lamb chops

- 2 tbsp tamarind paste

- 1/2 cup ricotta cheese

- 1 cup blackberries

- 2 tbsp walnut oil

- 2 cups watercress

- 1/2 cup dried figs, chopped

- 2 mackerel fillets

Instructions:

1. Cook farro according to package instructions and set aside to cool.

2. Preheat grill to medium-high heat.

3. Toss sweet potatoes with 1 tbsp walnut oil and roast in the oven at 400°F for 20 minutes or until tender.

4. Season lamb chops with salt and pepper, then grill for 4-5 minutes per side or until desired doneness.

5. In a small bowl, mix tamarind paste with 1 tbsp walnut oil to make a dressing.

6. In a large bowl, combine farro, roasted sweet potatoes, watercress, blackberries, dried figs, and ricotta cheese.

7. Drizzle tamarind dressing over the salad and toss to combine.

8. Serve the salad topped with grilled lamb chops and mackerel fillets.

9. Enjoy your delicious Farro and Sweet Potato Salad with Grilled Lamb Chops!

Quinoa and Beetroot Venison Bowl with Kiwi Coconut Dressing

Instructions:

1. Cook quinoa according to package instructions and set aside.

2. Roast beetroot in the oven until tender, then peel and dice into small pieces.

3. Season venison with star anise, salt, and pepper, then grill or pan-sear until cooked to your liking. Slice into thin strips.

4. In a blender, combine kiwi fruit, coconut milk, and a pinch of salt. Blend until smooth to make the dressing.

5. Wash and chop Swiss chard into bite-sized pieces, then sauté in a pan until wilted.

6. Toast hazelnuts in a dry pan until fragrant, then roughly chop.

7. Assemble the bowl by layering quinoa, roasted beetroot, venison strips, sautéed Swiss chard, and crumbled goat cheese.

8. Drizzle the kiwi coconut dressing over the bowl and top with toasted hazelnuts and sardines.

9. Serve immediately and enjoy the unique combination of flavors and textures in this nutritious and delicious dish.

Duck Bulgur Bowl with Lemongrass Dressing

Instructions:

1. Cook the bulgur wheat according to package instructions and set aside.

2. Preheat the oven to 400°F (200°C). Peel and chop the parsnips into small cubes, toss with a drizzle of sesame oil, and roast in the oven for 20-25 minutes or until tender.

3. Score the skin of the duck breast and season with salt and pepper. Heat a skillet over medium-high heat and sear the duck breast, skin side down, for 5-6 minutes until crispy. Flip and cook for another 3-4 minutes or until desired doneness. Let it rest for a few minutes before slicing.

4. In a small bowl, mix together finely chopped lemongrass, sesame oil, and a splash of water to make the dressing.

5. To assemble the bowl, divide the cooked bulgur wheat among serving bowls. Top with roasted parsnips, sliced duck breast, crumbled feta cheese, and pomegranate seeds. Drizzle with the lemongrass dressing.

6. Serve the duck bulgur bowl warm and enjoy!