Sauteed fresh jackfruit simmered in a garlic, lemon & caper sauce with multi-colored quinoa cooked in a veg broth & sage and a garlic balsamic vinegar asparagus side.

With jackfruit being a big topic on the web and too many pulled pork bbq jackfruit recipes being repeated everywhere, I decided to use the fruit in a unique context. Sweet, savory with a hint of brine (from the capers)

Quinoa: Cook in vegetable broth + ½ tsp sage

Cook asparagus in a non-stick pan on high heat for 2 – 3 mins with a dash of garlic powder or sliced fresh garlic, 1 Tbsp of balsamic vinegar (remove from pan and place aside)

PICATTA SAUCE 
1 cup low sodium veggie broth. 
1 Tbsp Cornstarch 
3+ Minced or garlic pressed garlic cloves 
2 tsp Lemon juice or ½ fresh lemon (to taste) 
½ tsp Thyme 
(I use fresh organic from my garden) 
2+ Tbsp Capers Pepper to taste. 

(mix together cold)

Jackfruit comes in a can as well.  I prefer to buy them fresh from our local Asian market.  Fresh tastes much different than canned.

Separate the Jackfruit by hand or cut into 1″ x ½” strips.

Saute in a hot non-stick pan and add 2 Tbsp water or veggie broth.

Saute for about 5 mins, flipping or stirring frequently until the fruit starts to sear on both sides.

Pour sauce into the pan and stir.

The sauce will thicken within seconds. Ready to serve.

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