Keelan Gilliam
Plaza Bistro Cook
with Lori Eddings
- 1/2 Yellow Bell Pepper – diced
- Quarter four cherry tomatoes
- Diced green beans
- Kernel corn
- Green onions
- Basil – chopped
- Parsley – chopped
- Red onion – diced
- Add crumbled feta
- Cucumber – diced
- Radish – diced
- Add 2 TBL farro (ancient grain – 20,000 years)
- Add 2 TBL quinoa (7,000 years – from South America)
DRESSING
- minced garlic
- minced shallots
- seasonings
- lemon
- ¼ C olive oil to emulsify
- Toss with all ingredients
- Plate
- Top with shredded basil or cilantro or parsley
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