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Golden Door: A wholesome food line…Heartfelt cause

Golden Door Spa Food line

Golden Door balances its luxury and zen aura making it one of the most elite spa sanctuaries in the world, focused on the trifecta of mind, body, spirit, located in southern California amongst some other wellness heavy hitters. I was introduced to their food line curated by the Executive chef, Greg Frey Jr. and I decided to whip up a meal based around the rice medley.

It is fun for me to try different products especially when I don’t often use “pre-packaged” mixtures. Chef Frey is dedicated to sourcing the finest ingredients…and conveniently combining textures and flavors so you, the home cook can easily prepare a nutritious meal.

Scallops and rice medley rice

“My culinary background has been focused on providing a healthy mindful presentation and building a strong food sourcing base with relationships with local farmers, fisherman and ranches. The focus is on sustenance rather than deprivation.” says Chef Greg Frey Jr.

 

The rice medley I used was the Zazen Rice with Shiitake Mushrooms and silvered almonds. I cooked the rice as directed on the packet with organic broth. I seasoned it with salt and pepper, folded in some vegetables and added some brightness with the fresh lime juice and cilantro.  I topped the rice with curry crusted scallops and a quick pickling of red onion. The earthiness of the mushrooms and almonds in the rice medley married well with the pop from the citrus and herbs… and of course the tang of the vinegar from the pickled onions (I love all things pickled).

Easy healthy recipes

The best news I haven’t even mentioned yet is that all the profits from the Golden Door artisan food line go to charitable causes which makes purchasing the Golden Door products extremely rewarding and a “Feel Good”–all around. Bon Appetite!

 

RECIPE: Curry crusted Wild Scallops with Cantor and Lime Zazen Rice Medley

 

Curry crusted scallops with Rice medley

Ingredients:

1 packet of Zazen Rice Medley
2 cups of organic low sodium broth
1/2 colored bell pepper, thin 1/2 inch strips
1/2 pound of wild fresh scallops
2 tablespoons of curry powder
Juice of 1 lime
1 jalapeno, small chop

For Pickling:
small red onion, sliced thin
1/2 cup of white vinegar
1 bay leaf
1 teaspoon, of peppercorns

small bunch of cilantro leaves
kosher salt and fresh ground pepper, for seasoning

 

Method:

In a pot, bring two cups of broth to a simmer and add the rice medley. Cook as directed on package. Take off heat, season for taste and fold in the peppers, lime juice, and cilantro.

While rice is cooking, in a small pot bring white vinegar to a boil with bay leaf and peppercorns, and a pinch of salt.  Lower to a simmer, add onions and let cook for 5 minutes. Turn off heat and let sit in the vinegar mixture for another 7-10 minutes. Drain the onions from the liquid and set aside.

Dry scallops with a paper towel and season with kosher salt and fresh ground black pepper. Dust them with curry powder on both sides. Heat a large skillet, make sure it is hot and add oil. Cook scallops 1-2 minutes on each side without moving the scallops so you get some nice charred color.

To plate, add rice mixture, top with scallops and finish with pickled onions and cilantro leaves.

Packing party

I served this dish at a packing party for our lunch break and I received raved reviews. Order your Golden Door products and please share your creative dishes you whip up in your kitchens!

Healthy Scallops dish

 

 

 

 

 

 

 


Satisfy your senses,
Amanda (follow me on Twitter!)


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