Bring the Flavor Home!
From the Kitchen of East Ridge at Cutler Bay.
We’re so happy to share our recipes so you can bring the flavor home to your kitchen.
![MisoFarrowPilaf miso farro pilaf pickled beet and cashew bowl](https://www.eastridgeatcutlerbay.com/wp-content/uploads/sites/3/misofarrowpilaf-1.jpg)
Miso Farro Pilaf Pickled Beet and Cashew Bowl
(Vegan)
Serving Size: 1 Plate
Yield: 10-12 Plates
Cook Time: 30 minutes + assembly
Cook Temp: N/A
INGREDIENTS (PER 1 SERVING)
- 1 Cup SFSL Miso Farro Pilaf, Warm or Cold
- ½ Julienned Carrot (approximately 1 medium carrot)
- 15 Each Whole Roasted Cashews
- ¼ Each Avocado, Sliced and Fanned (on top of the quinoa pilaf)
- 7 Each Grape Tomatoes
- ½ Cup Pickled Baby Beets or Pickled Beets
- 10 Each European Cucumber Slices
- 10 Each French Green Beans, Halved
- 1 Each Celery Stalk, Cut on the Extreme Bias
- 1½ Each Matchstick Radish (garnish on top of the avocado)
- 2 Ounces SFSL Tahini Honey Soy Dressing
- (can substitute agave nectar for honey; see recipe for substitutions)
Method: Assemble
Serving Utensil: Tongs or spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Prepare according to the standardized picture.
- Repeat assembly for each serving
- If this is being prepared for on the go, same presentation applies.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Miso Farro Pilaf
(For Vegan Pickled Beet and Cashew Bowl)
Serving Size: ¾ cup to 1 cup
Yield: Approx. 10-12 servings
Cook Time: 30 minutes
Cook Temp: Boiling water
INGREDIENTS
- 4 Quarts Water
- 2 Cups Farro
- 2 Tablespoons White Miso
- ¼ Cup EVOO
- 2 Tablespoons Salt
Method: Boil
Serving Utensil: Spoon or spatula
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- In a saucepan bring 4 quarts of water with salt to a boil.
- Add farro.
- Stir. Keep on high for 5 minutes.
- Reduce to medium-high heat for approximately 30 minutes and keep at a light boil/simmer.
- Mix the miso and the EVOO together, set aside.
- Drain the farro and add the miso and EVOO.
- Serve or cool.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Tahini Honey Soy Dressing
(Some vegans do not consume honey; see substitutions below)
Serving Size: 1¾ to 2 oz
Yield: Approximately 12 portions
Cook Time: N/A
Cook Temp: N/A
INGREDIENTS
- 3 Tablespoons White Miso Paste
- 3 Tablespoon Tahini Paste
- 3 Tablespoons Honey (Vegetarian) or Agave Nectar (Vegan)
- 3 Tablespoons Soy, Gluten-Free
- 3 Tablespoons Lemon
- 6 Tablespoons Water
Method: Whisk, mix dressing
Serving Utensil: Spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Mix together until all ingredients are incorporated.
- Serve.
- *CCP -Maintain <40F.
![MisoQuinoaPilaf Miso Quinoa Pilaf Raw Bowl](https://www.eastridgeatcutlerbay.com/wp-content/uploads/sites/3/MisoQuinoaPilaf.jpg)
Miso Quinoa Pilaf Raw Bowl
(Vegan)
Serving Size: 1 Plate
Yield: 10-12 Plates
Cook Time: 30 minutes + assembly
Cook Temp: N/A
INGREDIENTS
- 1 Cup SFSL Miso Quinoa Pilaf, Warm or Cold
- ½ Cup Julienned Carrot (approximately 1 medium carrot)
- 10 Each Snow Peas, Cut on the Extreme Bias
- ¼ Each Avocado, Sliced and Fanned (on top of the quinoa pilaf)
- 10 Each European Cucumber Slices
- 7 Each Grape Tomatoes
- 1½ Each Matchstick Radish (garnish on top of the avocado)
- 1 Tablespoon Red Onion, Finely Julienned
- 1 Each Lemon Slice (garnish)
- ½ Teaspoon Sesame Seeds, Toasted (garnish)
- 2 ounces SFSL Tahini Honey Lemon Dressing
- can substitute Agave Nectar for honey; see recipe
Method: Assemble
Serving Utensil: Tongs or spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Prepare according to the standardized picture.
- Repeat assembly for each serving
- If this is being prepared for on the go, same presentation applies.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Miso Quinoa Pilaf
(For Vegan Raw Bowl)
Serving Size: ¾ cup to 1 cup
Yield: Approx. 10-12
Cook Time: 30 minutes
Cook Temp: Boiling water
INGREDIENTS
- 4 Cups Water
- 2 Cups Red and White Quinoa
- 5 Tablespoons White Miso
Method: Boil
Serving Utensil: Spoon or spatula
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- In a saucepan bring 4 cups of water to a boil .
- Add quinoa and miso paste.
- Stir on high for 5 minutes.
- Reduce to medium-high heat, keeping a light rolling boil for another 10 minutes. When the quinoa seed breaks and starts to “bloom,” place on low-medium heat and cover for an additional 10 minutes.
- Fluff with a fork and serve or cool.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Tahini Honey Lemon Dressing
(Some vegans do not consume honey; see substitutions below)
Serving Size: 1¾ to 2 ounces
Yield : Approximately 12 portions
Cook Time: N/A
Cook Temp: N/A
INGREDIENTS
- 3 Tablespoons White Miso Paste
- 3 Tablespoons Tahini Paste
- 4½ Tablespoons Honey (Vegetarian) or Agave Nectar (Vegan)
- 4½ Tablespoons Lemon
- 6 Tablespoons Water
Method: Whisk, mix dressing
Serving Utensil: Spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Mix together until all the ingredients are incorporated.
- Serve.
- *CCP -Maintain <40F.