Peru is becoming the new giant exporter of fruits and vegetables from South America to the world. Most of the fruits and vegetables they’re exporting are in the superfood category. They include avocados, blueberries, pomegranate, figs, citrus and asparagus. There are very few countries that can say their main exports are superfoods. Peru’s agricultural growth is attributed to a combination of the country’s climate and its product diversification. The climate conditions of Peru are ideal for growing superfoods.
Blueberry basic pie filling 
Serves: 8
Preparation time: 15 minutes
Cooking time:35 minutes
4 cups blueberries 1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice
Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Curried quinoa with chickpeas
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
2 1/2 cups vegetable stock 1 1/2 cups quinoa
1 teaspoon canola oil
3 cups chopped plum tomatoes
2 teaspoons curry powder
2 teaspoons minced garlic
1-19 ounce can chick-peas drained and rinsed
3/4 cup chopped fresh parsley or coriander
1/2 cup chopped green onions
salt and pepper
Bring 2 cups of the stock to boil.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.
Lentil salad with corn and red onion
Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
1 cup dried green or brown lentils 2 cups corn kernels
1 cup chopped celery
1 cup chopped Italian parsley
3/4 cup chopped red onion
1/4 cup balsamic vinegar
1 tablespoon fresh sage
1 tablespoon olive oil
1 teaspoon grated orange rind
1 teaspoon salt
1/2 teaspoon pepper
Sort lentils, discarding any discolored ones; rinse and drain.
Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until tender. Drain and let cool.
Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind, salt and pepper; toss.
Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until tender. Drain and let cool.
Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind, salt and pepper; toss.
Strawberry delight
Serves: 8
Preparation time: 25 minutes
Cooking time:8 minutes
1 pound fresh strawberries 2 ounces sugar
2 teaspoons Grand Marnier
2 ounces sugar
1 teaspoon water
4 ounces lady fingers
For vanilla cream:
1/2 cup milk
1 teaspoon cornstarch
3 eggs
1 teaspoon vanilla pudding
2 ounces sugar
1 1/2 cups boiling milk
Clean strawberries. Remove stems and mix with 2 ounces of sugar. Refrigerate 1 hour.
Vanilla cream:
Mix 1/2 cup milk with cornstarch, and whisk in the eggs, vanilla pudding and sugar. Pour boiling milk over egg mixture, whisking vigorously for a while. Bring custard to a boil in a saucepan. Pour in a bowl to cool, and cover with plastic wrap.
Save 6 to 8 strawberries for garnish. Puree the rest, and strain. Mix the Grand Marnier with sugar and water.
Dip the lady fingers in syrup and set on a tray. Pour 1/2 of the vanilla cream in a glass serving bowl. Arrange 1/2 of the lady fingers on top upside down. Pour the strawberry puree over lady fingers.
Top with remaining lady fingers. Cover with remaining cream. Decorate with reserved strawberries. Chill before serving.
Vanilla cream:
Mix 1/2 cup milk with cornstarch, and whisk in the eggs, vanilla pudding and sugar. Pour boiling milk over egg mixture, whisking vigorously for a while. Bring custard to a boil in a saucepan. Pour in a bowl to cool, and cover with plastic wrap.
Save 6 to 8 strawberries for garnish. Puree the rest, and strain. Mix the Grand Marnier with sugar and water.
Dip the lady fingers in syrup and set on a tray. Pour 1/2 of the vanilla cream in a glass serving bowl. Arrange 1/2 of the lady fingers on top upside down. Pour the strawberry puree over lady fingers.
Top with remaining lady fingers. Cover with remaining cream. Decorate with reserved strawberries. Chill before serving.
Vegetable-chickpea chili
You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.
Serves: 6
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
3 Tbs. extra-virgin olive oil3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)
Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.
While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.
Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.
While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.
Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.
