• 2 cups Cooked Garbanzo Beans
  • 4 Garlic Segments
  • 2 tablespoons Olive Oil
  • ¼ cup Fresh Lemon Juice
  • Pinch of Salt


Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.
Puree till smooth, (add a little water, if necessary, till reaching the consistency of peanut butter).
Mix and chill till ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 230.61/23.88g/3.59g/14.71g/2.26g

Yield: about 16 oz  /  Servings: 8  /  Serving Size: 2 oz


Tuna Salad Niçoise

Serves 6


  • 6 cups mixed greens
  • 3 roasted red bell peppers, cut into strips
  • 4 anchovy fillets, chopped
  • 1 cup sun dried tomatoes, cut into strips
  • 1 cup artichoke hearts, quartered
  • ½ cup Kalamata olives, quartered
  • 2 tsp. minced garlic
  • ¼ cup shallots, cut into strips
  • 1 Tbsp. fresh herbs chopped (basil, oregano, parsley, etc.)
  • juice of one lemon
  • 3 Tbsp. olive oil
  • 6 quail eggs
  • 6 slices of feta cheese, sliced thin
  • ¾ pounds of ahi tuna


  1. In a large bowl combine the mixed greens, two of the roasted peppers, anchovies, artichokes, and olives. Toss together.
  2. In a small sauté pan add 1 1/2 tablespoons olive oil.
  3. Heat the garlic and turn off the heat.
  4. Add the tomato slices and let sit 10 minutes.
  5. Drain any excess oil.
  6. In a blender combine the other 1 1/2 tablespoons olive oil and the rest of the roasted pepper.
  7. Blend till smooth. Set aside.
  8. Spray a non-stick pan with pan coating.
  9. Crack the quail eggs and be careful not to break the yolk.
  10. Cook sunny side up.
  11. Add the herbs and lemon juice to the salad mix. Keep warm.
  12. Slice the ahi tuna in 12 thin slices.
  13. To Plate: Place a slice of feta on the bottom of 6 plates. Place some salad mix on the feta. Then place a slice of ahi on top of the salad. Repeat so you have 2 layers. Place a crouton on top with the quail egg as a garnish. Spoon some of the roasted red bell pepper oil around the plate.

Chicken Hummus

Serves 16


  • 8 oz. chicken breast, cooked
  • 2 Cups garbanzo beans, cooked
  • 4 garlic segments
  • 2 Tbsp. olive oil
  • ¼ Cup water
  • ¼ Cup fresh cilantro, minced
  • ¼ Cup fresh lemon juice
  • ¼ Cup pine nuts, lightly roasted
  • Pinch salt


  1. Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.
  2. Puree till smooth (add a little water, if necessary, till reaching the consistency of peanut butter).
  3. Add pine nuts, cilantro and diced chicken. Mix and chill till ready to serve.

Tip: Serve very cold for optimum flavor.

Recipe Nutrient Analysis, Single Serving: Calories: 89, Net Carbs: 8g, Protein: 6g, Fat: 4g, Fiber: 2g


redchilivinaigretteRed Chile Vinaigrette


  • 1 ½ jalapeño
  • 1 tsp. chopped garlic
  • ½ Tbsp. chopped shallot
  • ½ cup cilantro
  • 1 cup rice vinegar
  • ½ cup New Mexico Red Chile Purée (Mae Ploy Sweet Chile Sauce may be substituted)
  • 20 fl. oz. thickened vegetable stock
  • 1 Tbsp. toasted cumin seed
  • 2 Tbsp. extra virgin olive oil


  1. Combine all ingredients except for olive oil.
  2. Blend until all ingredients are completely incorporated.
  3. Drizzle in the olive oil.

Note: Vegetable stock can be thickened by bringing it to a boil and slowly whisking in a slurry of cornstarch and cold water. Simmer the stock until it is thick enough to coat the back of a spoon. Cool before combining with other ingredients.


soup-12-2010Butternut Squash Soup

Serves 15


  • 2 lbs. butternut squash, baked without salt
  • 2 cups onion, chopped
  • 2 cups celery, diced
  • 1 gal. vegetable stock
  • 2 Tbsp. nutmeg, ground
  • 2 Tbsp. cinnamon, ground
  • ¼ cup maple syrup
  • 2 cups carrot
  • 1 Tbsp. olive oil


  1. Cool butternut squash, scoop out the meat of the squash with a spoon.
  2. Add all ingredients to a soup pot and bring to a boil.
  3. Purée.
  4. May be served hot or chilled.

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1275 E. Red Mountain Circle
Ivins, Utah, United States

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Red Mountain Resort   |   1275 E. Red Mountain Circle   |   Ivins, UT 84738   |   877 246 4453