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White Nectarines Pineapple Sage Galette, Chanterelles Tartines & Quinoa And Fig Tabouleh

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White Nectarines Pineapple Sage Galette, Chanterelles Tartines & Quinoa And Fig Tabouleh

Ingredients

  • 2/3 cup millet flour
  • 1/3 cup superfine white rice flour
  • 1/4 cup sorghum flour
  • 2 tablespoons powdered sugar
  • 8 tablespoons butter, very cold and cut in 1/2 inch dice
  • 2 tablespoons to 1/4 cup ice water
  • 1 egg mixed with 1 tablespoon water (to brush on the top crust)
  • chopped nuts for topping (optional)
  • 4 small white nectarines
  • 1 tablespoon pineapple sage, freshly chopped
  • 1/4 cup honey
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • salt and pepper
  • freshly toasted whole grain bread
  • 3 tomatoes (heirloom if you can), cut into small cubes
  • 2 zucchini, thinly sliced
  • 1 small red onion, shaved
  • 1/3 cup feta cheese
  • 1/4 cup to 1/3 cup loosely packed fresh basil, chopped
  • salt, pepper
  • 2 tablespoons olive oil
  • 1.5 cups dry quinoa
  • 3 cups water
  • 3 tomatoes (heirloom if possible), diced
  • 4 green onions, thinly sliced, white and green parts included
  • 1/3 cup to 1/2 cups loosely packed fresh mint
  • juice of two lemons
  • salt and pepper
  • 1/4 cup olive oil
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Published 2014-09-09 12:18:42 (2 years ago).

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