Recipes

Summer Squash Salad
1 pound summer squash
5 TBL EVOO (extra virgin olive oil)
2 Large Garlic cloves, sliced thin
2/3 c. pine nuts
1/2 c. golden raisins
4 TBL fine chopped mint
3 TBL Orange Juice
sea salt and pepper (to taste)
Slice squash thinly. Heat oil in large skillet over medium heat. Add the garlic and cook until golden to flavor oil, set aside. Add squash and cook, stirring until tender. Immediately remove from skillet and transfer to large non-metal serving bowl. Add pine nuts, raisins, mint, orange juice, sea salt, and pepper, and stir until just combined. Lastly, let salad cool completely, by covering and chilling in refrigerator for minimum 3.5 hours. Remove from refrigerator 10 minutes prior to serving. Enjoy!
Ariel Bangs C 2009

Quinoa Torte Inspired by Peruvian Traditions
Ingredients:
2.2 lb of quinoa
12 eggs
2 tablespoon of butter
3 tablespoon of powdered sugar
1 tablespoons of molasses
1 tablespoon cinnamon
1 cup crushed pecans
Syrup (see below)
Preparation: Wash well the quinoa; cook it and strain. Beat the eggs and add them to the quinoa. Add the butter, cinnamon and the powdered sugar. When all is mixed, fold in pecans and pour the mix in a dish and bake it for 20 minutes. When it’s ready, cut it in 4 pieces and pour the syrup in the cuts. Bake again for 10 minutes to 180º C (350º F) and serve.

Syrup Recipe: You can prepare the syrup boiling a cup of sugar, with 1/2 cup of passion fruit juice and 1/4 cup of water. Boil for about 6-10 minutes or when dipping a spoon, the spoon has a thin layer of syrupy liquid. Remove from heat and let cool for 5-10 minutes. Pour on top of cakes with slices of Fresh Passion Fruit.
C 2009 Ariel Bangs