Smoothie & Salad

CHILDREN’S RECIPE: Pineapple and Banana Smoothie

1 1/2 Cups Vanilla Greek Yogurt (can freeze ahead in ice cube trays to make your smoothie nice and cold)
1 Cup Coconut or Almond Milk
1/2 Cup Chopped Fresh Pineapple (reserved from Pineapple salad)
1 Banana, chopped

Method of Preparation:
Combine all items in a blender until smooth. Add ice if you like, we use the frozen yogurt cubes in place of the ice to make sure not to dilute the flavor of the finished smoothie.

FAMILY RECIPE: Marinated Pineapple Salad with Puffed Grains and Pickled Chili

2 Pineapples cored and cut into four rectangles
3 English Cucumbers (peeled and seeded)
5 ea Serrano Chilies
2 Cups White Balsamic Vinegar
2 Cups Filtered Water
2 Cups Granulated Sugar
1t Red Pepper Flakes
2 Bu Fresh Mint
1 Red Onion
1/2 Cup Chopped Chives
½ Cup Extra Virgin Olive Oil
1/2 Cup Dry Wild Rice
3 Cup Vegetable Oil

Method of Preparation:
Pineapple: Peel and cut the pineapple into quarters. Square the quarters off with a knife and reserve all the trim for another use. Cut the pineapple into bite sized chunks and place into a stainless steel mixing bowl and cover with ½ the warm pickle liquid and chill. After completely chilled strain the pickle liquid out of the pineapple and reserve for another use.

Pickle liquid: Combine the vinegar, water, sugar, chili flake and the mint stems into a sauce pot and bring to a light simmer and set aside.

Chilies: Slice the serrano chilies into thin rounds using a mandolin and remove all seeds. Place the sliced chili into a plastic heat proof container and strain half the hot pickle liquid over them and cover. Allow the mixture to come down to room temperature.

Onion and Mint: Peel and cut the onion in half top to bottom. Slice the onion with the grain into a thin julienne and soak in ice water for 20 minutes. Pick and roughly chop the mint leaves. And add to the pineapple bowl.

Cucumber: Peel and quarter the cucumber lengthwise and remove the seeds. Cut into bite size pieces and add to the pineapple.

Wild Rice: Heat 2 cups of vegetable oil over med/high heat until it reaches 400 degrees Fahrenheit. Be sure to use a tall sided pot (2qt sauce pot works best) when the oil is at your desired temperature sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the oil from the rice and place the rice on an absorbent paper towel to remove the excess oil, season with salt.

Assembly: Combine the pineapple, mint, strained onion and cucumber into a mixing bowl. Add the pickled chilies with 3T on the chili pickled liquid. Add the olive oil to the bowl and a pinch of salt and toss. Transfer the salad to the desired serving bowl and sprinkle with all the puffed wild rice and a pinch of fine sea salt.