Facebook

Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

Build Your Own Grain Bowl

Build Your Own Grain Bowl

Build Your Own Grain Bowl 

2 cups, cooked faro

¼ – ½ tsp. sea salt

2 cups sugar snap peas, blanched

1 head broccoli roasted, recipe follows

1 medium sweet potato (leave the skin on if it’s organic!) roasted, recipe follows,

5 large carrots, cut into planks and roasted, recipe follows

1 red onion, quartered through the root end roasted, recipe follows

 Roasted Pork tenderloin, Recipe follows

Fresh mixed greens. 

Roasted Sweet Potatoes with Red Onion Delightful Palate’s Wild Mayhaw Berry Vinaigrette

4 sweet potatoes, peeled and cut into same size chunks

1 red onion, cut into wedges

½ cup of Delightful Palate’s Wild Mayhaw Berry

2 tablespoons olive oil

Salt and Pepper

 Combine the sweet potatoes & onions in a large bowl and season with salt, pepper and Delightful Palate’s Wild Mayhaw Berry and olive oil. Toss to coat. Place vegetables on a baking sheet and put in a pre heated oven at 375 and bake for 20 – 30 minutes or until potatoes are tender when pierced with a knife. Try this recipe using other vegetables, carrots, turnips, rutabagas, cauliflower, zucchini

Roasted Broccoli with Delightful Palate’s Balsamic Garlic Honey Vinaigrette 

1 head of Broccoli

Salt and pepper

¼ cup of Delightful Palate’s Balsamic Garlic Honey Vinaigrette

Fresh lemon juice 

 Pre-heat oven to 400 degrees.

 Cut broccoli into florets and slice up broccoli stem into ¼ inch slices. Toss with salt ,pepper and Balsamic Garlic Honey.  Lay broccoli and the stems on a cookie sheet and bake in oven for 10 minutes. Remove from oven flip over the broccoli and bake for 5 -10 more minutes. Squeeze fresh lemon juice on top and serve. 

Roast Pork Tenderloin with Delightful Palate’s Wild Mayhaw Berry

Serves 6

2 whole Pork Tenderloins

1 teaspoon garlic powder

Salt and pepper, to taste

1 teaspoon Canola oil or Olive oil.

¼ cup Delightful Palate’s Wild Mayhaw Berry                       

Preparation Instructions

Preheat oven to 425. Season pork tenderloins liberally with garlic powder, salt and pepper. Heat a large skillet on medium high; pour in the oil and let it heat up then place the pork in the skillet and brown for three minutes a side until it is a golden brown. Then place on a baking sheet or, it can stay in the skillet and roast in the oven for 10 minutes, Pull the roast out and apply the Wild Mayhaw Berry and return to the oven for 3-8 minutes until the glaze sets and the temperature of the pork should be 150-160 degrees (or until no longer pink). Remove from the oven, cover with foil and let it rest for 10 minutes.

Slice pork into thick pieces.To assemble :Place ½ cup of cooked faro in the bottom of the bowl and pick your vegetables and pork and drizzle with Delightful Palate’s Stone Fruit Nectar or Wild Mayhaw Berry