Sunrise Blend, Artichoke, Spinach and Feta Cake Atop Roasted Vegetables


Recipe & Photo Courtesy of Chef Gary Suarez


Roasted Vegetables:


**Garnishes Yellow pepper emulsion, herb oil, and crispy spinach leaves.


For the cake:

  1. Cook InHarvest Sunrise Blend with Quinoa Flakes® as directed using vegetable stock.
  2. Heat olive oil, sweat shallots and garlic, and add spinach. Add artichokes and remove from heat. Cool mixture.
  3. Fold in herbs, feta cheese and egg. Next fold in Sunrise Blend. In a ring mold, form cakes and freeze.
  4. Once the cake is set, remove from freezer and bread using the standard breading procedure of flour, egg and bread crumb. Pan fry for service.

For the roasted vegetables:

  1. Slice Roma tomatoes in half, toss in oil, salt and pepper. Oven roast at 175°F for 6-8 hours.
  2. Slice eggplant into 1/2” slices, marinate in remaining olive oil with salt and pepper. Roast at 375°F for about 20 minutes or until golden brown and tender.

For the sauce:

  1. Place all ingredients except oil in a blender, and process. Incorporate oil until emulsified.