Every time Nevada City School of the Arts had a student survey, sushi was the number one request for a meal to add to the menu. They were getting stuck trying to figure out how they could make nori rolls for 450 students. Then they realized they could just serve all the components with squares of nori and let the students construct their own wraps (or eat everything separately).
Ingredients
2 cups sushi rice, rinsed
4 cups water
1 Tbsp rice vinegar
1 Tbsp sesame oil
Pinch of salt
1 bag frozen, shelled edamame
2 carrots, shredded
1 cucumber, peeled on four sides, sliced in quarter moons
6 red radishes, finely sliced
1 golden beet, shredded
8 oz mixed baby salad greens
4 oz microgreens
4 sheets toasted nori wrappers
For the Sriracha Tuna:
2 cans tuna
1/3 cup mayo or Vegenaise
¼ cup sriracha
1 Tbsp garlic granules
1 Tbsp lemon juice
2 tsp furikake (optional)
1 tps salt
Directions
Warm sesame oil in a saucepan. Stir sushi rice grains to coat, add water, rice vinegar and salt, and turn heat up to high. Once boiling, turn down to low and cover. Set a timer for 20 minutes.
In the meantime, mix sriracha tuna, and prep veggies to their specifications, and simmer edamame in a little water until thawed all the way through. Slice nori sheets into 4 pieces.
When the rice timer goes off, turn off burner and allow to sit another 5 minutes to steam. Transfer to a bowl with an ice cream scoop or rounded spoon to serve.
Set up a line with rice at the beginning, then sriracha tuna, mixed greens and veggies down to microgreens. Have nori sheets at the end, with any soy sauce, extra sriracha, furikake or flavorings you wish.
Everyone can build their own bowl with a rainbow of nourishment.
3/4 lb chanterelle mushrooms, wiped or brushed clean and finely chopped
1/4 cup Field Day All Purpose Flour
Separated drippings from turkey roasting pan, plus enough Field Day Chicken Stock or chicken broth to total 3 cups
Kosher or sea salt
Freshly ground white pepper
Directions
In a heavy bottom saucepan or cast-iron skillet over medium heat, melt butter and swirl to coat pan. Add shallot and sauté until soft but not browned, about 1 minute. Add mushrooms and sauté, stirring frequently, until mushrooms soften and give up their juices, about 5 minutes. Remove shallot and mushrooms with a slotted spoon and set aside.
In a small bowl or measuring cup, whisk together flour and 1/2 cup of stock until flour is dissolved. Whisk flour mixture into the pan you cooked the mushrooms in and stir continuously until roux is “peanut butter” in color.
Add remaining 2 1/2 cups drippings/stock gradually to roux and simmer until gravy thickens and flour is thoroughly cooked. Adjust to taste with salt and pepper. Gravy should be a little thinner than desired as it will thicken as it cools. Keep warm until ready to serve.
Submerge potatoes in large pot of cold water. Bring to boil with 1 tsp salt. Boil until fork-tender.
Drain potatoes into a colander and return warm, empty pot to the stove with burner OFF. Add ¾ cup butter and cream to pot, then dump potatoes back into pot.
Keeping heat OFF, cover pot and let sit until butter melts, about 5 minutes. Mash until creamy, adding another Tbsp of cream if you prefer them creamier.
Dot top of mashed potatoes with pats of remaining butter, cover and serve as soon as possible.
Potatoes can be kept warm on very low burner, or in a 200° oven, for about 30 minutes, just add a bit more cream and stir just before serving.
Trim cauliflower, keeping the head intact. In a small bowl, whisk olive oil, garlic, half the Parmesan, herbs, salt and pepper.
Place cauliflower in a Dutch oven or oven-safe dish. Spoon half the mixture into the core, then brush remaining sauce over the top. Cover and roast 35–40 minutes, until tender.
Uncover, sprinkle with remaining Parmesan and broil 3–5 minutes until golden brown. Serve warm as a festive centerpiece.
1/2 cup organic unsweetened almond, oat, or cashew milk
1 tsp organic pumpkin pie spice
1/2 tsp sea salt
1 cup organic pecans, chopped
Directions
Preheat oven to 375°.
Lightly grease a 9×9-inch baking dish with coconut oil. Peel and chop sweet potatoes into large chunks. Place in a saucepan, cover with cold water, add a pinch of sea salt, and boil until fork-tender, about 15–20 minutes. Drain well and transfer to a large bowl. Mash with ¼ cup maple syrup, melted butter (or coconut oil), milk, pumpkin pie spice and salt until smooth.
Spread evenly into prepared dish. Mix chopped pecans with 1 Tbsp maple syrup; sprinkle over the top. Bake for 20–25 minutes until topping is golden and crisp. Cool for 5 minutes before serving warm.
Note: Use coconut oil and cashew milk for a vegan option. Check bulk sections for organic ingredients.
