Culinary Theatre
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Quinoa, Kale & Pear Salad

1 Cup Cooked Red Quinoa
4 Cups Raw Kale Chopped
100g Dried Cherries
200g Roasted Almonds
1 Pear Sliced Thinly
2 Tbsp Dijon Mustard
4 Tbsp Organic Olive Oil
2 Tbsp Lemon Juice
Salt & Pepper To Taste

Cook quinoa in lightly salted boiling water until just tender, approx 8 mins.
Drain and allow to cool overnight, covered in the refrigerator.
Combine Mustard, Olive Oil & lemon juice, whisk until emulsified.
Combine quinoa, kale, cherries and almonds, dress and allow to sit for 10 mins before serving.





Taboo Granola Bars


505g Rolled Oats
2 Cans Condensed Milk
155g Shredded Coconut
125g Dried Cranberries
200g Dried Apricots (Diced)
60g Melted Butter
200g Toasted Pumpkin Seeds

Combine all dry ingredients in a large bowl. Pour in condensed milk and oil. Mix until all dry ingredients are incorporated. Do not over mix. Spread out on a baking sheet, bake in a 350F oven for 20-25 mins, or until brown around the edges. Allow to cool at room temperature. Cut and refrigerate.




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