January

Recipe courtesy of Michael C. Manniello, CDM, FMP, District Manager and Regional Executive Chef, Eurest, Compass Group, PLC

Ingredients

Recipe courtesy of Michael C. Manniello, CDM, FMP, District Manager and Regional Executive Chef, Eurest, Compass Group, PLC

Yield: 12

Directions

  1. In a medium sauce pan, bring 2 3/4 c. vegetable stock to a boil, add InHarvest Kansas Medley™ and bring to a boil over high heat. Reduce heat and simmer, covered, for 25-30 minutes until stock is absorbed. Chill.
  2. In a separate sauce pan, bring 1½ c. vegetable stock to a boil and add InHarvest Sunrise Blend with Quinoa Flakes®. Bring to a boil, remove from heat, cover and let rest for 20 minutes. Chill.
  3. Preheat oven to 400° F.
  4. Prep all vegetables, garlic and ginger and roast in oven until tender and slightly browned (approximately 15 minutes). Remove and chill.
  5. Mix vegetables and grains together and add remaining ingredients.
  6. Allow Kofta mixture to sit for 1 hour before forming around skewers.
  7. Cover a sheet tray with foil or parchment paper and spray with pan spray.
  8. Form mixture around the skewers. (Approximately 1½ c. per skewer.)
  9. Place tightly formed Kofta skewers on the sheet tray and bake in oven until internal temperature reaches 155° F.
  10. Serve over your favorite Mediterranean salad and heirloom tomatoes.