Biota Fermentation

Salad

Pickled Curry Cauliflower and Wheat Berry Salad with Rita

SaladDima Yagnyuk
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Pickled Curry Cauliflower and Wheat Berry Salad with Rita

1 small jar        Biota Pickled Curry Cauliflower

1 Cup                 Grain Wheat Berries

4 Cups               Water

3 Tbs                 Red Wine Vinegar

1 tsp                  Salt

1/4 Cup             Cauliflower Brine

3 Tbs                 Raisins

1/3 Cup             Red Onion, diced

3 Tbs                 Green Onions, sliced

2 Tbs                 Mint, chopped

2 Tbs                 Basil, chopped

1 each               Lemon Zest

4 tsp                  Lemon Juice

2 Tbs                Cauliflower Brine

1 tsp                 Salt

2 Tbs                Extra Virgin Olive Oil

Rita

1/2 Cup            Yogurt

2 Tbs                Cucumber, grated

2 tsp                 Red Onion, grated

1 each              Garlic, micro planed

tt                       Salt

  • Place wheat berries in cold water and bring to a simmer. Cook for about 45-60 minutes until tender and plump.

  • When wheat berries are cooked, add vinegar and 1t of salt. Stir and let cool in liquid. *Can be done the day before*

  • Drain curry cauliflower and reserve the brine.

  • Place raisins and cauliflower brine in a pot and bring to a simmer. Remove from heat and allow the raisins to bloom and swell in the liquid.

  • Drain the cooled wheat berries and raisins.

  • In a large bowl toss the wheat berries, raisins, diced red onion, chopped herbs, lemon juice and zest, brine, salt and oil.

  • In a small bowl combine yogurt, cucumber, grated red onion, garlic and salt.

  • To plate, place a large dollop of the rita in the middle of the plate and spread out. Now place a pile of the wheat berry salad on top of the rita. Finish with the pickled curry cauliflower.

Biota Potato Salad

SaladDima Yagnyuk

2 lbs          Yukon gold potatoes

1 each       Carrot, small dice

1 each       Stalk Celery, small dice

½ each      White Onion, small dice

3.5 Tbs       Mayonnaise (optional)

1 sm jar     Biota Charcuterie Mustard

1 + 1 Tbs    Salt

1 tsp           Black Pepper

  • Fill a large pot with cold water and 1tbs salt. Peel the potatoes and add to the cold water. Put the pot on the stove over medium heat and cook potatoes until the begin to flake apart. Strain, put in a large bowl and set aside.

  • Gently pre-heat a large frying pan over medium heat with 1tbs cooking oil and add the carrots. Sweat the carrots until the being to soften. Add the onions and celery to the frying pan and cook until the onions become translucent and sweet, the carrots and celery should still have a little crunch. Add the vegetables to the bowl with the potatoes.

  • While still warm, use a spatula mix the potatoes and the vegetables together until the potatoes mostly become smooth. Add in the rest of the salt and pepper, stir in completely. Finish by adding in the mayonnaise and Biota Charcuterie Mustard. Allow to cool to room temperature and refrigerate overnight to let the flavours set.

Sauerkraut Dressing

Dressing, SaladDima Yagnyuk
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Sauerkraut Dressing

1/4 Cup        Biota Sauerkraut, drained

2 Stems       Tarragon, picked

3 Stems       Parsley, picked

3 Stems       Chives, chopped

1/4 each      Shallot, rough chop

1 clove        Garlic, rough chop

2 Tbs           White wine vinegar

2 Tbs           Sauerkraut brine

1 tsp            Dijon mustard

1 tsp            Salt

1/4 Cup      Olive oil

3/4 Cup    Grapeseed/Canola oil

  • Finely chop herbs

  • Add everything but oil and herbs to a tall container or blender

  • Blend together using hand blender or blender

  • Slowly add the oil until fully combined and creamy looking

  • Mix in chopped in chopped herbs