Meet Chef and Author, Kimberly Brock Brown Join Chef Kimberly Brock‐Brown at 9am on show day for a seminar on how to incorporate super foods into your menus for better nutritional investment and repeat customers. Chef Kimberly uses the top 5‐10 super foods to guide and inspire chefs to make easy changes in their food offerings and increase customer satisfaction. CEU credits available.
Fruit & Vegetable Curried Stew Ingredients: 1C Green Bell Peppers - Medium Diced - 4015 1C Medium Red Onion -Medium Diced - 3696 1lb Sweet Potatoes – Medium Diced - 49972 2 Cloves Garlic Chopped - 1375 6oz Peanut Butter - 53523 8oz Agave Syrup or Honey - 86346 1 Pinch Red Pepper Flakes - 40512 6oz Dried Apricots-Chopped 6oz Dried Cranberries - 58311 3T Curry - 40327 24oz Water ½ C Cilantro-Chopped for garnish - 8955 ½ C Scallions-Chopped for garnish – 7859 In a large pot combine all ingredients over medium high heat to a boil. Reduce heat and simmer until the potatoes are tender. Add the cilantro and serve over brown rice or quinoa or couscous. Top with the sliced scallions before serving.
Recipe prepared by Corporate Chef Kimberly Brock-Brown Culinary Concepts, LLC