QUINOA STUFFED ZUCCHINI

Executive Chef Chris Wilson shares his delectable, healthy culinary delights with the starving masses. This week-

QUINOA STUFFED ZUCCHINI

Impress your friends with this simple, elegant, and healthy side dish

Makes 4-6 servings

• 7 zucchini- green or yellow
• 1 cup cooked quinoa
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 tsp curry powder
• 1 tsp dry basil
• 1 tsp fresh garlic, minced
• 2 egg whites
• 1 cup bread crumbs

-Cut each zucchini into 3 pieces and hollow out with a spoon or melon baller tool (but don’t break through the bottom skin) and set aside

-Saute onions, celery, carrots, curry, basil and garlic together in a saucepan until soft in 2 tbs olive oil

-Mix all together in a bowl with quinoa and egg and breadcrumbs to form a paste

-Fill zucchini hollows, arrange on cooking tray and parchment paper, and bake at 350 degrees for 30 minutes or until brown and firm on top.

Serve on its own or with a simple baked fish, like salmon, or chicken.

SCALLOP STACKS WITH FALAFEL AND LIME AOLI

Scallop Stacks with Falafel and Lime Aoli recipe…

SCALLOP STACKS WITH FALAFEL AND LIME AOLI

This recipe is for ten jumbo scallops

Ingredients-

10 jumbo sea scallops

1 zucchini  (sliced in 1/4″ pieces)

2 roma tomatoes  (sliced in 1/4″ pieces)

1 red bell pepper

Falafel balls (already prepared, or follow box recipe)

1 tspn fresh tarragon

1/2 cup mayonnaise

2 key limes

salt and pepper

wooden skewers (short cocktail skewers)

Heat a pan with olive oil over high heat and sear scallops till nicely browned, 3-5 minutes. Set aside and allow to cool. Once cooled, slice in 1/4′ slices, slicing in half lengthwise.

Toss zucchini and tomatoes together with tarragon, 1 tspn olive oil, and a pinch of salt and pepper.

If you make your own falafels, make them flat like a small disk which you will slice in half when done. If pre made, slice the falafel into disks, about 1/4″ wide.

When ready to serve, start with tomato on bottom of the skewer- meaning it will be the firs thing that goes on the skewer, which should be a little wider at the bottom to keep food from sliding off. Then impale falafel, then half a scallop, then zucchini, then another scallop on top- the half that is browned from the pan should be facing up.

Thin 1/2 cup of mayonnaise with lime juice and add salt and pepper. The amount of lime juice you use will be determined by the consistency- you should be able to drizzle on top of the scallop stacks.

Keep chilled until serving.