By Michilea Patterson, The Mercury
UPPER FREDERICK >> Pork tenderloin, grilled veggies and quinoa salad were some of the delicious foods people sampled at combined community day events in the township Sept. 26.
Laura Washington, Pottstown Mosaic community garden manager, along with her husband Stacy prepared over 100 pounds of food for the crowded event. Washington wanted people to realized that food can still taste good when it’s prepared healthy such as using a grill instead of frying.
The flavor is all in the seasoning. Dry jerk seasoning was added to the pork tenderloin while the chicken was marinated in a coconut curry. An Italian marinade gave the grilled vegetables a kick while honey and oil was added to the quinoa salad.
ITALIAN MARINADE FOR VEGGIES
1/4 cup plus 2 tablespoons olive or grapeseed oil
salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Mix all the ingredients together than add to vegetables. Marinade vegetables such as eggplant, zucchini, onions, asparagus, mushrooms and bell peppers then cook on the grill.
COCONUT CURRY MARINADE
(Can be used for chicken, shrimp and other meats)
1 cup coconut milk
1 tablespoon curry powder
1 tablespoon lime juice
1 minced garlic clove
1 teaspoon agave nectar
1 teaspoon dry crushed red pepper
Mix ingredients well. Coat chicken well and marinate for 1 to 2 hours prior to cooking. For seafood, marinate up to 15 minutes prior to cooking.
SPICED SWEET POTATOES
4 medium sweet potatoes, scrubbed well
1 teaspoon coarse sea salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise.
Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes. Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes. Serve potatoes warm.
KITCHEN SINK QUINOA
2 cups red quinoa cooked
1/4 cup carrot, thinly sliced
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/4 cup tomato, chopped
1/4 cup corn
2 tablespoons of black beans or other favorite kind of beans
2 tablespoons raisins or currants
Parsley or cilantro chopped, to taste
2 tablespoons olive or grapeseed oil
2 tablespoons white rice vinegar
1 tablespoon agave or honey
1/4 cup lime juice
Sea salt and pepper to taste
Cook quinoa according to instructions. Remove from heat. In a large bowl, combine quinoa, carrots, red bell pepper, red onion, corn, black beans, tomatoes, raisins and parsley/cilantro. Mix well until all ingredients are evenly incorporated. Combine all dressing ingredients in a small bowl and toss. Add the dressing, toss to coat. Keep salad stored in the fridge until ready to serve.
Contact Washington at firstname.lastname@example.org for more information about the Pottstown community gardens or visit the website mosaicclt.org.