UBS InPerson Wellness Cooking Class: SantaFe Spiced Trout, Quinoa & Peppers

*Class is In Person* Join our class for Cholesterol Health & learn how to make Spice Crusted rout w. Quinoa, Roast Mushrooms & Cashew Crema.

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Sante Fe Spiced Trout

Serves 4

4 skin-on trout fillets (5-6 oz each), pin bones removed

2 tbsp olive oil

Kosher salt

3 tsp Santa Fe mix (recipe below)

1 lime, for zest and wedges

¼ cup chopped cilantro

1. Prep: Heat the oven to 425°F with a rack in the upper third. Line a sheet pan with parchment. Pat the fillets very dry on both sides and lay them skin side down on the pan. Brush the flesh with the olive oil, then sprinkle evenly with a generous sprinkling of salt and the Santa Fe mix. Press the spices gently so they stick.
2. Roast: Roast 8-10 minutes, until the fish is opaque and flakes easily with a fork (about 135°F in the thickest part). Check early for thin fillets; they may be done at 7 minutes.
3. Finish: Mix the lime zest with the cilantro. Scatter over the fish and squeeze lime over the top. Wedge lime and add to plate as a garnish.

Santa Fe Quinoa & Black Bean Bowl
Serves 4

8 oz mixed shiitake or oyster mushrooms, sliced or torn into bite-size pieces

3 tbsp olive oil, divided

Kosher salt and freshly cracked black pepper

1 medium yellow onion, small dice

1 poblano, diced

1 red bell pepper, diced

1 cup quinoa, rinsed well and spread on towels to dry

4 garlic cloves, minced

1 jalapeño, seeded and minced (leave the seeds in for more heat)

Santa Fe mix (recipe below)

1½ tsp kosher salt, plus more to taste

1¾ cups chicken or vegetable stock

One (15-oz) can black beans, drained and rinsed

4 packed cups baby spinach

Finish

1 lime, for zest and juice

¼ cup chopped cilantro

¼ cup toasted pepitas, or chopped toasted Brazil nuts or cashews

Hot sauce, for serving

1. Roast the mushrooms: Heat the oven to 425°F. Toss mushrooms with about 1 tbsp of oil and a generous pinch of salt and pepper. Spread out into a single layer on a parchment-lined sheet pan, leaving space between the pieces; do not crowd, use 2 sheet pans if needed. Roast about 12 – 18 minutes until brown, stirring once halfway. Set aside.
2. Soften the vegetables: While the mushrooms roast, heat a thin layer of oil in a large, deep sauté pan or Dutch oven over medium. Add the onion, poblano, and bell pepper with a pinch of salt. Cook gently 6–8 minutes, stirring often, until soft and just beginning to color.
3. Roast the quinoa: Before adding, pat the rinsed quinoa as dry as you can first so it toasts instead of steams. Add the quinoa and spread it out. Cook 3–4 minutes, stirring only occasionally, until the grains smell nutty and start to pop and toast.
4. Build the aromatics: Lower heat and add the garlic and jalapeño and stir for about 30–45 seconds, until fragrant. Add the Santa Fe mix and another pinch of salt. Stir constantly for about 10 seconds to bloom the spices. Don't let them scorch.
5. Deglaze right away: Pour in the stock immediately and scrape up anything stuck to the bottom. Stir in the black beans. Bring to a boil, then cover and reduce to low.
6. Cook the quinoa: Simmer covered 12–14 minutes, until the liquid is mostly absorbed and the quinoa is tender. Stir in the spinach and cover; cook 2 minutes until spinach is wilted and liquid if fully absorbed. Let it rest covered, off the heat, for 5 minutes.
7. Add the mushrooms: Fluff the quinoa with a fork and fold in the roasted mushrooms.
8. Finish: Stir in half the cilantro and the lime zest and add lime juice to taste. Taste and adjust the seasoning. Spoon into bowls and top with the toasted seeds or nuts and the remaining cilantro.

Santa Fe Mix

3 tsp chili powder

2 ½ tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 tsp garlic powder

1. Mix well and store airtight for up to 3 months.

Cashew Lime Cream
Makes about 1 cup

1 cup raw cashews (about 140 g)

½ cup cold water, plus more to thin

3 tbsp fresh lime juice (about 2 limes)

1 – 2 tsp lime zest

About ½ tsp kosher salt

Pinch cumin or chile powder (optional)

1 small garlic clove (optional)

1 tbsp olive oil (optional, for a richer, silkier texture)

1. Soak the cashews: Cover with boiling water and let sit 15 minutes, or soak in room temp water for 2 to 4 hours (or overnight). Drain and rinse.

2. Blend: Add the cashews, water, lime juice, zest, salt, spices, and garlic to a blender. Blend on high 1 to 2 minutes, scraping down once, until completely smooth with no grit. Add olive oil and pulse just once to twice until mixed. Taste and add more salt or lime as needed; thin consistency with ice water, 1 tsp at a time, as desired.