This year’s Summer Sizzler cooking demo is lead by Amanda Réhel, Sous Chef of Residence Dining at Feast in Totem Place. Get the recipe below for her Blueberries, Arugula, & Fonio Salad with Spiced Cashew and Ginger Vinaigrette, and join us for a cooking demo from 12:00 – 1:00pm on June 4th at the Bookstore Plaza.
Summer Sizzler also celebrates the opening day of the UBC Farm Wednesday Campus Market! Now open every Wednesday at the Bookstore Plaza, 11:00am – 2:00pm, from June 4 – Oct 29.
Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest — July 23, 24, 25.
Ginger Vinaigrette
Ingredients
- 500ml – Olive oil
- 250ml – Lime juice
- 40g – Garlic, pureed
- 115g – Fresh ginger, pureed
- 2g – Salt
- 2g – Pepper
- 45ml – Agave syrup
Method
- In a blender combine pureed garlic, ginger, agave syrup, salt, pepper, lime juice. Emulsify with oil, slowly drizzling in.
- Taste and adjust for seasoning if necessary.
- Reserve.
Spiced Cashews
Ingredients
- 4g – Ground coriander
- 4g – Ground cumin
- 4g – Sweet smoked paprika
- 30ml – Canola oil
- 1g – Salt
- 1g – Pepper
- 500g – Cashews
Method
- Preheat oven to 325F.
- Combine oil and spices and whisk together to thoroughly combine.
- Toss in cashews and ensure they are evenly coated.
- On a parchment lined sheet tray place seasoned cashews in an even layer with spaces in between to ensure roasting and not steaming is happening!
- Roast for 12-15 minutes (check half way).
- Allow to fully cool on the tray.
Steamed Fonio
Ingredients
- 225g – Fonio
- 350ml – Water
- 1.5g – Salt
Method
Fonio is very similar to quinoa (just smaller) use your favorite quinoa steaming method here. I like to use my rice cooker.
- Mix all ingredients together and steam for 5-6 minutes.
- Much like rice or Quinoa Fonio should be fluffed when it comes out of the steamer to prevent over cooking and clumping.
- Allow to cool fully before using in salad.
Building a combined salad
Ingredients
- 60g – Fresh blueberries
- 10g – Red onion, julienned
- 80g – Arugula
- 25g – Cherry tomatoes, sliced in half
- 45g – Fonio, steamed and cooled
- 45ml – Ginger vinaigrette
- 30g – Roasted spiced cashews
Method
- Combine all ingredients (except cashews) in a mixing bowl and dress with ginger vinaigrette.
- Place in center of serving bowl and garnish with roasted spiced cashews.
