Saturday, September 27, 2014

The Four Seasons




















This will be my first official welcome to fall post this year. The Four Seasons isn't exactly a fall movie but I still think of it as one. It takes us through all four seasons with the friendships amongst 3 married couples. For my food pairing I wanted it to be a fall dish, but have all four seasons represented. 


Autumn: Butternut Squash
Winter: Farro, Curry
Spring: Arugula
Summer: Corn, Lemon


The flavors are so well balanced and I can really taste each season in there. It's earthy and bright at the same time, it's a great way to transition into fall cuisine.

I used a small butternut squash and roasted it.
I grilled 2 ears of organic corn.
I cooked farro which ended up being about 3 cups, cooked.

I made a lemon vinaigrette by whisking 2 Tablespoons of fresh lemon, 3 Tablespoons of olive oil, 1 tsp. of lemon zest, 1tsp of agave, and a pinch of salt.

I made a lemon-curry aioli by mixing 1 cup of Vegenaise, about 3 tsp. of curry powder, 2 tablespoons of fresh lemon juice, 1 tsp. of paprika, 1 tsp. of lemon zest and sea salt to taste. 

I seasoned the farro, squash and corn with sea salt and pepper, then tossed it with the vinaigrette, leaving about a tablespoon of vinaigrette in the bowl, which I used to toss the arugula. 

I poured the farro, squash, corn mixture into a bowl and sprinkled arugula on top. I then dressed the whole dish with the lemon-curry aioli in a zig-zag fashion. 

3 comments:

  1. This looks wonderful! I will have to try this out with a bag of kamut that is chilling in my cabinet. The lemon-curry aioli is so creative and would probably be excellent as a dipping sauce for some seitan, as well.

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    Replies
    1. Absolutely it wouldbe great with seitan! Thanks.

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  2. This looks absolutely incredible!

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