Regina's Vegetarian Table: Episode 313

	KuKu Sabzi Artichokes for 4 Pumpkinseed Vinaigrette White Asparagus & Morel Sauce Legumes Caviar Blanched White Asparagus Sheep's Milk Yogurt Dressing all recipes below
	KuKu Sabzi
	Chop dill, cilantro, chives, and place in bowl. Chop walnuts and add to mixture. Add salt, tumeric, flour and fennel greek. Add eggs and mix thoroughly. In an omelette pan, bring to medium-high heat, add oil. Place ingredients in pan, spread out and pat down. Turn down heat to low-medium, then cook for 2 minutes. Add 1 tablespoon butter around rim of pan and cook for 3 minutes. Flip and cook another 4 minutes. Place onto plate, garnish with frisee and yogurt vinaigrette		Ingredients: - 2 bunches dill - 2 bunches cilantro - 2 bunches chives - 5-6 eggs - 2 1/2 tablespoons chopped walnuts - 1 1/2 tablespoons mint tea (fennel greek) - 1 tablespoon zere shek (wash and dried) persian berries - 1/2 tablespoon tumeric - 1 1/2 tablespoons flour - Pinch of salt - Oil - Butter
	Artichokes for 4
	Cut top and bottom off of artichokes and clean. Place all ingredients in cold lemon water. Bring to boil, then turn down to simmer until tender. Let steep for 10-20 minutes. Draw and hollow out.		Ingredients: - 4 artichokes - 2 cups MirePoix - Water (enough to cover) - Lemon Juice (1 lemon) - 2 bay leaves - Salt - Pepper
	Pumpkinseed Vinaigrette
	Serves 4 Place mustard, vinegar, honey, shallots and garlic in blender and blitz. Add cocoa, balsamico, salt and pepper. Add pumpkin seed oil and olive oil, slowly to emulsify. Adjust with balsamico and cocoa to taste and . . . voila!		Ingredients: - 100 ml olive oil blend - 2 1/2 tablespoons pumpkin seed oil - Balsamico - 1 tablespoon sherry vin - 1 tablespoon walnut vin - 1 tablespoon dijon mustard - 1 tablespoon honey - 1 tablespoon cocoa powder - 1 shallot - 1 clove garlic
	Legumes Caviar
	Cook separately covered in salt water until tender. Cool and mix together in a large bowl. Reheat to order with nage and pumpkin seed vinaigrette. Salt and pepper to taste.		Ingredients: - 1 cup Puy Lentils - 1 cup Beluga Caviar Lentils - 1 cup Quinoa - 1 cup Barley
	White Asparagus & Morel Sauce
	In a medium-sized sauté pan, add 1/2 ounce of olive oil, 1/2 tablespoon of unsalted butter. Turn to medium-high heat. Add shallots and garlic. Sauté. Add morels and white asparagus. Deglaze with sherry. Add asparagus nage, cream. Reduce. Add 1 tablespoon unsalted butter (cold) and mix in. Salt and Pepper to taste. For an interesting alternative presentation. Quickly brown the sabayon with a propane torch before adding the berries and mint. Serve immediately.		Ingredients: - 8 pieces blanches white asparagus - 16 pieces morel mushrooms - 2 shallots, sliced - 2 garlic, sliced - 4 oz. cream (whip) - 2 oz. sherry - 2 oz. white asparagus nage - Olive oil - Butter (unsalted) - salt - pepper
	Blanched White Asparagus
	Peel 8 pieces white asparagus. Place in pot covered with cold water. Add 2 whole lemons, cut in half and squeezed. Add 1 star anise, 1 cut in half vanilla bean, and a pinch of salt. Add 1/2 cup of sugar. Bring to boil, then simmer until tender. Let cool and steep in liquid until cold.
	Sheep's Milk Yogurt Dressing
	In a bowl mix yogurt, milk, vinegar and honey. Add salt, pepper and Garam Marsala to taste. Toss with Frisee Lettuce.		Ingredients: - 4 tablespoons sheeps milk yogurt - 2 tablespoons milk - 1 tablespoon pear vinegar - salt - pepper - Pinch of Garam Marsala - 1 tablespoon honey

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