Williams-Sonoma Santa Monica Cooking Demo Recipes 10/27/2018

Mango-Kiwi Smoothie

1 medium-sized mango, peeled

2 kiwis, peeled

1 teaspoon ginger powder

Mix all ingredients in food processor. 

Sautéed Baby Bella Mushroom

1 pound of baby Bella mushrooms, sliced

2 tablespoons of grapeseed oil

1/4 cup chopped cilantro

1 lime, juiced

1 teaspoon sea salt

Heat a skillet on medium with the oil. Place the mushrooms in the skillet. Add salt, lime juice and 2 tablespoons of the cilantro. Cook for 4-5 minutes or until tender. Sprinkle with remaining cilantro and serve.

Onion Ring Patties

2 onions, sliced (circular)

1 1/2 cup garbanzo flour 

Batter

1 cup garbanzo flour

1/2 cup spelt flour

1 tablespoon of each: smoked paprika, Himalayan salt, onion powder and crushed red pepper

2 cups water

In bowl mix all dry ingredients. Stir in water and mix well.

Dip each onion ring patty in the batter and lightly flour with garbanzo flour. You can dip patty twice for a crispier texture. Also season the the dry flour with desire seasonings.

Heat a skillet on medium and add 4 tablespoons of grapeseed oil. NOTE: You will add the oil for each patty made. Low fry until golden brown on each side.

Heat a skillet on medium and add 4 tablespoons of grapeseed oil. NOTE: You will add the oil for each patty made. Low fry until golden brown on each side.

Butternut Squash Croquettes 

1 large butternut squash

1/4 cup flax egg ( 3 tablespoons of flax meal mixed with 6 tablespoons of water)

1/2 cup garbanzo flour

2 tablespoons sea salt

1 tablespoon sage

Remove the skin of the butternut squash with a knife or vegetable peeler. Cut the squash in half and remove the seeds.  Cut the halves into 1/2" pieces. Using the shredder piece of the food processor shred the pieces. Should be about 5 or more cups of shredded butternut squash.

Add 5 cups of the shredded squash, the other ingredients in a mixing bowl and mix well. Taste test mixture. If the sage is overwhelming add more of the other ingredients. Scoop the mixture with a 1/4 measuring cup and make croquettes. Set aside. Heat a skillet on medium low with about 4 tablespoons of grapeseed oil. Cook the croquettes about 3 minutes on each side.