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

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

InHarvest Products Used


Recipe & Photo Courtesy of Chef Gary Suarez


  • 8 oz. InHarvest Sunrise Blend with Quinoa Flakes®
  • 1½ c. vegetable stock
  • 4 T. shallots, brunoise
  • 1 T. garlic, minced
  • 2 c. organic baby spinach
  • ½ c. artichoke hearts, (preferably fresh)
  • ½ c. feta cheese, locally sourced
  • 4 T. Italian parsley, chopped
  • 2 T. basil, chopped
  • 1 T. oregano, chopped
  • 1 T. olive oil
  • 1egg, from hormone and antibiotic free chicken

Roasted Vegetables:

  • 1 eggplant, local and organic
  • 9 Roma tomatoes, local and organic
  • 3 T. extra virgin olive oil
  • Salt and pepper to taste


  • ½ c. pine nuts, toasted
  • 1 lemon, juice and zest
  • ¼ c. parmesan cheese, finely grated
  • 1 t. extra virgin olive oil
  • 3 T. olive oil
  • salt and pepper, to taste

**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.