The Food at the Critical Issues Forum

The Critical Issues Forum is steeped in the tradition of offering differing perspectives and new insights that serve to enlighten our community. In that spirit of exploring new ideas, the food at each luncheon is far from standard fare, offering our guests the chance to indulge in a bit of a culinary journey. The Critical Issues Forum Committee in collaboration with Fandangles' is proud to offer luncheon selections that feature organic and healthy food selections, with some uncommon ingredients.

You can find featured recipes from the 2013 Critical Issues Forum below.

Barley, Raisin, Apple Salad

2/3 cup Barley
1 small Diced Gala Apple
2/3 cup Celery
1/3 cup Raisins
1/4 cup Green Onion
1 Orange – juiced
3 Tbl. Olive oil
1 tsp. Coarse Kosher or Sea Salt

Bring 1 1/3 cups water to a boil then add barley. Return to a boil then lower to a simmer and cover approx. 45 mins until tender and will pop when chewed. Cool the barley, then toss all ingredients into a bowl and serve. Makes approx. eight  1/2 cup servings.

Beet, Olive, and Roasted Walnuts Salad

3 Orange Beets trimmed and scrubbed
3 Red Beets trimmed and scrubbed
1/2 cup Kalamata Olives – divided
1/2 cup diced Green Onion – divided

Dressing:
Juice of 2 Oranges or 1/2 cup
3 TBL Balsamic Vinegar
2 TBL extra Virgin Olive Oil
2 TBL grated fresh Ginger
1/2 tsp Salt
1 TBL Sugar
1 cup Roasted Herb Walnuts

Put beets in separate saucepans and cover with water. Bring to a boil and reduce heat to low, cover and simmer 45 min, or until tender firm. Drain beets separately and run under cold water to remove skins. Cut into 1/4 inch cubes and place in separate bowls. Add 1/4 cup kalamata olives, 1/4 cup green onion, and 1/2 cup of walnuts into a bowl. Mix all dressing ingredients and pour 1/2 in each bowl, then toss and store separately until ready to use to avoid colors bleeding together.

Roasted Herb Walnuts
3/4 cup Unsalted Butter melted
2 TBL dried or Fresh Leaf Rosemary
2 TBL Kosher salt
2 tsp Cayenne pepper
1/4 tsp dried Basil Leaf
2 lbs. Walnuts

Combine all ingredients in sauce pan until melted, and then toss with walnuts in a bowl. Place on a baking sheet and bake in a 350 degree oven for 5–10 min. Watch carefully to avoid burning.

Quinoa Black Bean Salad

1 /2 cup Quinoa
1 ¼ cup Black Beans (drained and rinsed)
1 ¼ cup frozen corn thawed
1/3 cup Diced Red Bell peppers
3 TBL Diced Red Onion
2 TBL Cilantro chopped

Dressing:
2 TBL Olive oil
1 TBL Rice Wine Vinegar
1 tsp Dijon Mustard
1/2 tsp Coarse Kosher or Sea Salt
1/2 tsp Black Pepper

Boil 1 cup water and add Quinoa. Simmer for approx. 14 min. or until the grain pops open. Drain any excess water. Mix dressing ingredients and toss with all salad ingredients. Makes approx. eight 1/2 cup servings.

Pickled Carrots, Cauliflower, and Brussels Sprouts (or any vegetable you wish)

1 head Cauliflower
2 cups baby or sliced Carrots blanched
2 cups Brussels Sprouts blanched
4 Garlic Cloves
1 Jalapeno Chile Pepper
6 Whole peppercorns
2 Bay Leaves
7 cups seasoned Rice Vinegar

Place all ingredients in a large glass jar (or other container) and let stand in the refrigerator 2 days to 3 weeks before you wish to enjoy.

Curry Carrot Soup with Wasabi Cream

3 TBL Unsalted Butter
2 cups diced Onion
2 lbs Carrots sliced thin
1/2 cup Apple Juice
6 cups Vegetable or Chicken Broth
1/4 cup grated Ginger
1 TBL Wasabi power
1 TBL Curry powder
3 TBL Honey
1 TBL Salt
1/2 tsp Black Pepper
1 cup Sour Cream or Yogurt
1/2 cup Green Onion

Melt butter in large pot and sauté onions until soft. Add carrots, apple juice, broth, ginger, and curry powder. Bring to boil and then simmer approx. 40 min. then add the honey, salt, and pepper. Using a wand mixer or food processor, puree the soup and then cool. In a bowl blend wasabi powder, sour cream, and green onions. Garnish soup with a dollop on cooled soup in a cup or bowl.

Resources

The Frances Willson Thompson Critical Issues Forum is proud to work with local and Michigan-based businesses that supply the food served at the luncheons. We are grateful to the following businesses for their support and cooperation.

Fandangles
The Marketplace of Flushing
G-6429 West Pierson Road
Flushing, MI 48433
www.fandanglesmi.com

The Grainery Natural Grocery & Organic Foods
809 Church Street
Flint, Michigan 48502
810-235-4621
www.gainerygrocery.com

Dale’s Natural Food Store
1290 Miller Road
Flint, Michigan 48507
810-230-0008
www.dalesnaturalfoods.net

Plum Markets
Detroit Metro & Ann Arbor Areas
www.plummarket.com

Flint Farmer Market
420 E. Boulevard Drive
Flint, MI  48503
www.flintfarmermarket.com

Zingerman’s Bakehouse
3711 Plaza Drive
Ann Arbor, MI 48108
www.zingermansbakehouse.com