PERREAULT Magazine APR | MAY 2015 | Page 120

Lemon Basil Dressing

Preparation:

Place Dijon mustard, salt & lemon juice in the food processor or blender, blend for 10 seconds then begin to drizzle in the olive oil.

Once all of the oil is combined, turn off and place basil into the mixture, blend for 5 seconds (until basil leaves are incorporated but not completely broken down and liquefied.)

Ingredients

1 tablespoon Dijon mustard

¼ cup basil leaves

¼ cup Meyer lemon juice (fresh squeezed)

½ cup olive oil

1 teaspoon sea salt

Kale and Mushroom Quinoa Cake

Ingredients

6 ozs olive oil

3 cup kale ribbons (stem removed)

2 cups sliced shitake mushrooms

2 tablespoons shallots

1 bay leaf

½ cup red quinoa

1 cup white quinoa

4 cups vegetable broth

1.5 teaspoons sea salt

¼ teaspoon paprika

1 bay leaf

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