Archives

Mediterranean Quinoa Salad

Quinoa is a favorite of many with good reason. It’s a grain (actually a seed) that is loaded with protein and is gluten-free. It is easy to prepare and is the perfect blank canvas for many creative additions.

I love it in a salad because it can stand up to big tastes like the ones in this recipe. There is an explosion of tastes and textures, yet there is also a pleasant balance of flavors. Grilling the corn and mushrooms gave them both a flavor boost. The chewiness of the mushrooms gave the dish a “meaty” feel and the tomatoes and onions gave it just the right amount of crunch. Quinoa is innately toothsome and was a perfect counterbalance.

I opted for a vinaigrette liberally laced with lemon and rosemary and a big hint of garlic to keep with the Mediterranean theme. You could use another bean, maybe cannellini if you were so inclined. The addition of a little cheese, perhaps feta, wouldn’t be a sin either. As with all of my recipes, I want you to make it your own.

This would make a wonderful side dish at a cookout, but it would be equally at home starring as they main attraction.

Mediterranean Quinoa Salad
Print Recipe
Servings
8
Servings
8
Mediterranean Quinoa Salad
Print Recipe
Servings
8
Servings
8
Ingredients
Dressing
Servings:
Instructions
  1. Cook the quinoa in the vegetable stock according to the package directions adding the lemon peel, crushed garlic, and rosemary sprig at the beginning of cooking. Once it is cooked, remove the garlic, lemon, and rosemary as well as any un-absorbed broth and transfer into a large bowl.
  2. Trim the stems on the mushrooms. Cut any very large ones in half. Toss with the olive oil and grill in a basket over medium heat until lightly browned. Add to the bowl of quinoa.
  3. Spray the ears of corn lightly with cooking spray and grill over medium heat until lightly charred on all sides. Allow to cool slightly. Cut the kernels off the cob and add them to the quinoa bowl.
  4. Drain the artichoke hearts well and roughly chop them before adding them to the bowl along with the red onions and garbanzo beans.
  5. Cut the tomatoes in half and add them to the bowl
  6. Toss the ingredients together gently. Add the dressing and toss once more. Refrigerate for at least 4 hours. Serve.
Dressing
  1. Combine the dressing ingredients in a small food processor. Blend until the dressing is smooth. There will be small flecks of rosemary...that is a good thing.
Share this Recipe
Powered byWP Ultimate Recipe

Herb Pesto

Herb Pesto
Print Recipe
This is a twist on classic basil pesto. Use any herbs in the amounts that suit your taste. Adding panko bread crumbs turns it into a stuffing that is perfect for chicken breasts. You can leave out the bread crumbs if your are tossing it with pasta or vegetables.
Servings
2
Servings
2
Herb Pesto
Print Recipe
This is a twist on classic basil pesto. Use any herbs in the amounts that suit your taste. Adding panko bread crumbs turns it into a stuffing that is perfect for chicken breasts. You can leave out the bread crumbs if your are tossing it with pasta or vegetables.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine all the ingredients expect the panko in a processor. Stop when it is finely chopped.
  2. Scoop into a small bowl and add the bread crumbs.
Share this Recipe
Powered byWP Ultimate Recipe

Spaghetti Squash with Spinach and Bacon

Combine these tasty ingredients to create a side dish that goes with anything.
DIGITAL CAMERA

 

Spaghetti Squash with Spinach and Bacon
Print Recipe
Servings
2
Servings
2
Spaghetti Squash with Spinach and Bacon
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook the Spaghetti squash in the microwave until it gives when touched. You can also bake or boil it. Times will vary based on the size of the squash. A squash weighing under 2 pounds takes 7 - 10 minutes or so in the microwave.
  2. When the squash is cool enough to handle, cut it in half. Scoop out the seeds. Using a fork, scrape the flesh. It should come out in thin ribbons. Remove all the flesh and set aside.
  3. Heat a large fry pan over medium heat. Add the bacon and cook until just beginning to crisp. Remove the bacon and let it drain on paper towels. Remove all but a teaspoon of the drippings from the pan.
  4. Add the peppers and garlic to the pan. Cook for 2 minutes until the peppers begin to soften and the garlic is fragrant. Add the spinach and cook for several minutes until it is wilted.
  5. Add the squash to the pan and cook and stir everything for another 3 minutes or so. If things seem too dry, add a little chicken stock.
  6. Return the bacon to the pan along with the herbs. Toss to combine. Add the tomatoes and continue to cook until everything is heated through. About 3 minutes.
  7. Serve as a side dish with grilled chicken, pork or fish.
Share this Recipe
Powered byWP Ultimate Recipe

Porcini and Rosemary Salt

Porcini and Rosemary Salt
Print Recipe
This is a perfect seasoning for steak, but it is wonderful on eggs, in soups, or anywhere you want a subtle mushroom flavor. This is a lovely Hostess gift, but save some for yourself.
Porcini and Rosemary Salt
Print Recipe
This is a perfect seasoning for steak, but it is wonderful on eggs, in soups, or anywhere you want a subtle mushroom flavor. This is a lovely Hostess gift, but save some for yourself.
Ingredients
Servings: Cups
Instructions
  1. Put all ingredients in the bowl of a processor. Pulse until everything is ground. This will take a bit of time. The porcini will not completely grind so the end product will have small bits of mushroom, which makes it even more delicious. Store in airtight containers.
Share this Recipe
Powered byWP Ultimate Recipe