Indy Style

Healthy Seasonal recipes from A Cut Above Catering

It’s all about healthy, seasonal eating with the ladies from A Cut Above Catering! Today they compiled a menu with some of the recipes they’re featuring in their Healthy Cooking 101 class. Amy von Eiff, the owner, along with Kristen York, chef, made an Indiana Corn and Heirloom Tomato Caprese Salad, Mahi Mahi Tacos with Quinoa Tortillas and a Peach Pico de Gallo, and Chocolate Coconut Whipped “Cream”!

Here are the recipes from today’s show!

Indiana Corn & Heirloom Tomato Caprese

2 ears of corn, silk removed

1 pound heirloom tomatoes, sliced into wedges

8 oz. fresh mozzarella cheese, sliced

4-5 large basil leaves, julienned

2-3 tbsp extra virgin olive oil

2-3 tbsp balsamic vinegar

1 1/2 tsp kosher salt, to taste

1 tsp freshly ground black pepper, to taste

Soak corn for at least 45 minutes in cold water prior to grilling. Grill for 15 minutes, turning occasionally until tender. Set aside. On a platter, arrange tomatoes and mozzarella. Drizzle with half of the olive oil, salt and pepper. Remove husks from corn and slice kernels off the cob, taking care to keep your pieces large. Arrange over tomatoes and mozzarella. Garnish with fresh basil. Drizzle remaining olive oil, salt and pepper.Peach Pico de Gallo

1 lb Roma tomatoes, seeded and diced

1/2 medium red onion, finely diced

3-4 scallions, sliced

1 1/2 lbs peaches, diced

1/2 bunch cilantro, chopped

Juice of one lime

1 1/2 tsp kosher salt, to taste

1/2 tsp freshly ground black pepper, to taste

Seared Mahi Mahi

3 Mahi Mahi filets

2 tbsp coconut oil

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp cumin

1/2 tsp hot chili powder

1/8 tsp coriander

1/8 tsp cayenne pepper

1 lime, sliced into wedges

Heat coconut oil in pan over medium heat. Mix together seasonings in a small bowl and gently rub into the filets. Sear 1 1/2-2 minutes on each side, flipping only once. When cooked through, finish with a squeeze of lime.Quinoa Tortillas

1 cup quinoa flour

1 cup water

1 tsp salt

1 tbsp coconut oil

1/8 tsp cumin

In a bowl, combine quinoa flour, water, salt, and cumin. In a heavy non-stick skillet, heat coconut oil over medium-low heat. Pour 1/4 cup batter in pan and tilt the pan in a circle to spread batter. Cook slowly until edges start to lift from pan and tortilla is golden brown. Flip and cook on the other side for 1-2 more minutes. Serve immediately.

Chocolate Coconut Whipped “Cream”

16oz of canned, unsweetened coconut milk

2 tbsp cocoa powder

1/4 cup sugar or honey

1 pinch of salt

Place canned coconut milk in fridge for at least 1 hour. Open can and drain off any liquid that has separated from the coconut fat. Use a mixer or whisk to whip coconut milk, sugar or honey and cocoa powder until fluffy. Serve immediately. If your coconut whip starts to thin, simply place back in fridge to firm it up again.

To learn more about A Cut Above Catering, just visit www.acutabovecatering.com.

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