Chef Takes Food Prep To New Level With ‘The Portable Feast’
Thursday, April 28, 2016
Chef Takes Food Prep To New Level With 'The Portable Feast'
Jeanne Kelley, author, "The Portable Feast"
Food writer and stylist Jeanne Kelley returns to the Good Earth/Great Chefs series, bringing healthy food to the table—or to-go—with her new cookbook, "The Portable Feast: Creative Meals for Work and Play."
Kelley is an edible garden expert who is committed to serving seasonal and cost-effective food. "The Portable Feast" shares her recipes for smoothies, salads, vegetable-forward soups, sandwiches, and more.
Kelley said the book is inspired by her desire to balance sustainable living with nutritious food that people can easily prepare and take wherever they want to go.
She will be at Chino Farm in Rancho Santa Fe on May 1 for the Japanese holiday, Children’s Day. She will be serving small bites inspired by “The Portable Feast,” from 10:30-12:30 p.m.
Here's a sneak peek from "The Portable Feast":
Roasted Spiced Carrots with Quinoa, Green Ribbons and Turmeric Vinaigrette
Roasted carrots go down like candy in this fresh and colorful take on the quinoa salad. I love this with a dollop of plain yogurt for an extra protein boost. — Jeanne Kelley
• 1 cup water
• 1/4 teaspoon sea salt
• 1/2 cup quinoa
• 2 pounds carrots, preferably purple, peeled
• 4 tablespoons extra virgin olive oil, divided, plus more for brushing
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed
• 1/4 teaspoon crushed red pepper
• 1 small shallot, finely chopped, about 1/4 cup
• 2 tablespoons fresh lemon juice
• 1 garlic clove, pressed
• 1 teaspoon turmeric
• 1 small bunch mustard greens or kale, center ribs removed and cut into thin ribbons, about 2 cups lightly packed
Bring the water and the salt to a simmer in a heavy small saucepan over medium heat. Add the quinoa and simmer until holes appear on the surface of the grain, about 15 minutes. Cover and continue to cook until all the liquid is absorbed and the quinoa is tender, about 5 minutes longer. Transfer the quinoa to a large bowl and fluff with a fork. Cool completely. (Quinoa can be prepared up to 4 days ahead; cover and refrigerate.)
Preheat oven to 425F. Using a sharp knife, cut the carrots in half lengthwise. Cut the carrots into quarters if large. Brush a heavy large baking pan with olive oil. Toss the carrots with 2 tablespoons olive oil on the prepared baking pan and spread out evenly. Sprinkle the carrots with the cumin, fennel and red pepper. Sprinkle lightly with salt. Roast the carrots until tender and brown on the edges, stirring and rotating the position in the oven once, about 18 minutes. Add the carrots and spices on the pan to the quinoa. Stir the shallot, lemon juice, garlic, turmeric and salt to blend in a small bowl. Whisk in the remaining 2 tablespoons olive oil for dressing. Add the dressing and the kale to the salad and toss well.
Can be prepared 1 day ahead. Cover and refrigerate.
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