Recipe from chef Kari Rich of Food Farm Truck
For the May Lady Chef Series at
St. Germain’s Bistro & Café, 1010 S. Coast Hwy. 101, Encinitas
This year has served well for St. Germain’s Lady Chef Series, and beginning May 1st, a new lady joins the lineup of the Encinitas restaurant’s guest chefs. Chef Kari Rich of Food Farm Truck, a family-owned mobile-food truck company serving fresh lunches throughout San Diego, will now bring her talents to this coastal kitchen. Well-versed in the ways of French, Mediterranean, Asian and South American cuisine, she’s created starter dishes ranging from a curried vegetable soup and mussel cioppino to a pesto-influenced vegetable tart to tuna poke (Rich was the winning chef at the 2010 and 2011 I Love Poke Festival).
As chef Kari Rich of Food Farm Truck joins St. Germain’s Bistro & Cafe Lady Chef series for the month of May, she debuts a dinner menu reflecting her love of fresh produce and farm-to-table fare. High in protein and easy to make, one of Kari Rich’s simple yet flavorful dishes are her signature quinoa cakes, a perfect addition to a healthy family dinner around the table. With just a few key ingredients and a time-saving food processor, these cakes can be yours in no time at all.
Makes 14 cakes
1 tablespoons cornstarch
1/2 small onion, chopped
1/2 cup red bell pepper, chopped
2-3 cloves garlic, minced
1 large leaf kale, shredded and chopped fine
1/4 cup cilantro leaves
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt
2 cups cooked quinoa, chilled (if quinoa is warm, it doesn’t bind as well)
1 cup cooked rice
2/3 cup shredded sharp cheddar cheese (or Monterey Jack)
1/2 tablespoon oil for cooking
1. In a food processor add the first 10 ingredients. Combine for 15 seconds or until well incorporated.
2. In a medium-sized mixing bowl, add the ingredients from the food processor and the quinoa, rice and shredded cheese. Stir to combine and refrigerate for 20 minutes.
3. In a large skillet, heat 1/2 tablespoon oil or butter over medium heat. Using an ice-cream scoop, place batter onto hot surface and lightly smoosh down. Cook for about 4-8 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 4-8 minutes or until browned.