A favorite from our Burning Man Meal Plan archives! It feeds a lot (so it’s great for parties or potlucks on- or off-playa for that matter), freezes well, and is hefty so it’ll sustain you through your adventuring well into the night.
Chef Robin Song of Hog & Rocks shows us how to make this tasty and versatile quinoa salad, and throws in some great cooking and prep tips. Also, a peek into my fridge. Oh, boy.
Traditional Italian arancini get an eye-catching makeover with a vibrant roasted beet puree. Fragrant crushed rosemary brings out the sweet earthiness of the beets, and a tangy goat cheese center gives a burst of creamy decadence. A drizzle of balsamic reduction tops it off on a bright note!
If New Orleans and Sicily had a food baby, this is what you'd get. These fried rice balls get a jazzy makeover with jambalaya instead of the traditional risotto. Oozy smoked Gouda in the center play well with the spices and rich flavor of the jambalaya.
Go green this St. Paddy's day with this healthy yet hearty quinoa salad. Makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch.
Cubes of ripe cantaloupe, ribbons of paper-thin prosciutto, and a shower of parmigiano are combined into a divine risotto. Sweet, salty, and not too heavy.
Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've paired butternut squash polenta with saucy, tangy pulled pork. For leftovers, we have pretty polenta cakes topped with a roasted veggie spread.
A new take on risotto.
This Butternut Squash Risotto is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.