Yellow Zucchini and Quinoa Salad

There’s nothing like easy, delicious, quick meals especially in the summer when the kitchen can overheat in a nano second. Quinoa is not only a quick cooking grain but has a rather high protein content making this simple salad a balanced meal. The radishes and arugula make for a pretty intense salad that should tide your taste buds over until dinner time.

Looking for some more salad ideas to use up that bounty of farmers market produce? Look no further:

Yellow Zucchini and Quinoa Salad

YELLOW ZUCCHINI AND QUINOA SALAD (4 SERVINGS)

1-1/2 cup water
¾ cup quinoa – rinsed
1 yellow zucchini – finely chopped
5 radishes – finely chopped
2 cloves garlic – minced
1-1/2 cup arugula leaves
3 tablespoons extra-virgin olive oil
1 lemon – juiced
pepper – to taste

In a small sauce pan combine water and quinoa over medium heat. Cook until water has been absorbed, stirring occasionally, for about 15 minutes. Allow quinoa to cool to room temperature. In the mean time combine the remaining 7 ingredients in an airtight container. When quinoa has cooled stir into ingredients in airtight container. Allow to chill for at least 30 minutes prior to serving.

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Jul 01 2012
Quinoa Cakes

Trying to feed adults and an almost toddler can be a challenge for us, but gives me a nice excuse to push me a little bit. I LOVE quinoa and especially love that it is a complete protein without any additional help. Forming it into patties seems like a no brainer and makes for a perfect finger food for my 11 month old Max. What?! Don't believe me that an 11 month old would like to chomp on quinoa cakes? Ok, see for yourself then! QUINOA CAKES RECIPE - This recipe is adapted from Whole Foods 1 cup quinoa, rinsed and drained 2 cups water 1 1/2 tablespoons finely chopped red onion 1/2 teaspoon finely chopped garlic 2 Cups left over veggies – I used broccoli, kale, and green zucchini I had leftover 5 basil leaves finely chopped Zest of 1 large lemon 1/4 cup whole wheat flour 1 teaspoon baking powder 2 teaspoons flax seed bran 1 egg 1/2 teaspoon freshly ground black pepper 1 1/2 tablespoons chopped fresh dill 1 1/2 cups plain nonfat yogurt 2 teaspoons lemon juice Bring quinoa and water to a boil in a medium pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for 5 minutes, then fluff with a fork and set aside to let cool. Preheat oven to 400°F. In a large bowl, combine cooked quinoa with onion, garlic, veggies, basil, zest, flour, baking powder, egg, and pepper. Form mixture into eight (4- to 5-inch) patties and arrange on a baking sheet with a silicone baking mat. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes. Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.
Apr 22 2012
Herbed Meyer Lemon Salad Dressing

Before I start with the recipe, I must address my tardiness in posting to my beloved food blog. “Was it something we did?” you might ask yourself. I will respond we a resounding NO!!! It isn’t you, it’s me. It was a much needed break, and I have returned feeling rested, recouped, revived, and reinvigorated! My fingers are ready to type and my mind is tripping over itself with tantalizing recipe ideas. While I was gone, we had a baby! Yep, a bouncing baby boy that is nearly 9 months old. He is happy, healthy, and just a joy to be around. While I spend a good deal of time pureeing, I am cooking a few ‘solids’ for his dad and I to enjoy. I’m back, and I hope you will be too! Back to the post at hand…I was trying to come up with a salad dressing that is both homemade, and quick to prepare (my priorities have changed a bit). This salad dressing recipe fits the bill! Enjoy this three ingredient salad dressing. MEYER LEMON SALAD DRESSING 3 parts extra virgin olive oil 1 part meyer lemon juice As many herbs as you have handy – I used thyme, rosemary and some chives from my balcony garden Salt and pepper to taste In a small covered dish combine the olive oil, lemon juice, and herbs. Let steep for an hour or two at room temperature before using. Strain, and enjoy over any greens of your choosing.
Apr 18 2012
How Can I Help with the Michigan Heritage Pigs Being Slaughtered?

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Nov 25 2010
Cranberry Pear Sauce

The addition of pear is very welcome for me in this cranberry sauce recipe. My family has been throwing homemade applesauce in our cranberry sauce for years, but never has a pear been met with the ruby red jewels of winter. Pear this cranberry sauce with some great friends and family and have yourself a merry little Thanksgiving, and Christmas too! This year I am thankful for food choices. We make choices with every dollar we spend on food. Whether conscience or not, each dollar spent makes a decision in the future of our food. I am grateful to now live in a place where farmers markets are abundant and supporting them makes me feel a part of a growing community of people who refuse to have decisions made for them. CRANBERRY PEAR SAUCE (enough for a Thanksgiving side dish) 3 cups fresh cranberries 2 bosc pears - peeled, cored, and cubed 1/2 cup apple cider 3/4 cup turbindo sugar – or more to taste 1/4 teaspoon cinnamon Place all ingredients in a medium sized saucepan, and cook over medium-low heat until cranberries pop, and it looks like....well sauce (about 20 minutes)! Cool at room temperature and refrigerate until ready to serve.
Oct 24 2010
Simple Tomato Salad

I’m back! It has been months since I had a new blog post and for that I do apologize. However, there are no excuses. I simply wanted to take a break and so I did. There! This summer was filled with a move to the west coast, and fantastic visits from family and friends! We are certainly adjusting back to being on the west coast with ease. We can be found kayaking, hiking, biking and enjoying the general beauty of the Central Coast of California. Since I’m back to the land of milk and honey…er…land where farmers markets happen so often there is a daily mention of them in the newspaper. Yes, seriously! You can imagine how happy I was to see that! With bellies full stuffed with local produce I bring you… SIMPLE TOMATO SALAD (SERVES 1) 1 large, ripe tomato (any old color, variety as long as it is ripe and ready to go) 4 basil leaves – finely chopped 1-2 cloves garlic – minced drizzle of extra-virgin olive oil salt & pepper to taste Mix all ingredients and enjoy with toast, over a bed of lettuce, add raw goat cheese, or devour as is. Click on Salad Recipes for some more scrumptious salad ideas.
Jun 05 2010
Sweet Potato Baked Fries

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May 09 2010
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Apr 14 2010
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I’ll never forget popcorn night as a child as the tiny kernels would magically transform into white fluffy goodness. As an adult a fantastic friend, who happened to be my boss at the time would make popcorn at work as a much needed respite to the day. She single handedly rekindled my love of popcorn. Let me make this clear, the stuff that comes in a little bag, and is stained with food coloring is not popcorn. Not even close. Popcorn is a whole grain too, and when you make it from scratch you can control what is put on it. The closer you are to the source of your food the better! Looking for more snack ideas? Look no further! Now I would like to share with you my recipe for… HOT ‘N SPICY POPCORN (Enough to share for 2 people…if you want) 1 tablespoon olive oil1 cup popcorn kernels (try to find no GMO labeled corn kernels)2 tablespoons melted pastured butter1 clove garlic – minced¼ teaspoon jalapeño powder – or some other hot goodnesssalt & pepper to taste Over medium heat place the olive oil in a large sauce pan, that has a tight fitting lid (glass lid preferably). To the oil add 3 kernels of corn. Now sit back, relax and listen for those kernels to pop to perfection. When you hear one pop add the rest of the popcorn. As the kernels begin to do their thing, shake occasionally to prevent burning. You will know the popcorn is done when the pops have all but stopped. In the meantime mix the butter, garlic, and jalapeño powder in a small bowl. When the popcorn is done, transfer it to a large enough bowl to hold all the popcorn goodness, and then drizzle the butter mixture over your popcorn. Eat quickly before someone else does.
Mar 20 2010
Flax Berry Power Pancakes – Whole Wheat Pancakes

Not being much of a breakfast food person I typically stick to cereal (hot or cold). The trouble here is that breakfast foods are my husband’s absolute favorite. It is not that I’m overtly trying to avoid his favorite foods. I just don’t typically think about sausage and eggs, pancakes etc. So, for two glorious days I cooked a nice big breakfast. Day 1 we had these wonderful little whole wheat pancakes. I was sure they were going to be dense, but to my dismay they were light and fluffy. Day 2 we served up some left over St. Patrick’s Day favorites in the form of corned beef hash. Today I’ll be sharing my recipe for these wonderful little whole wheat pancakes from scratch that are surprisingly good, if not great! I loved them! And I was pleasantly surprised how long it took for me to become hungry. I typically find myself crashing and burning with these sorts of breakfast treats (maybe it only tastes like a treat). Looking for more breakfast ideas? Look no further click here! FLAX BERRY POWER PANCAKES - WHOLE WHEAT PANCAKES (SERVES 2) DRY 1 cup whole wheat flour1 tablespoon raw sugar2 teaspoons baking powder½ teaspoon cinnamon½ teaspoon flax seed – ground (grinding it means that your body will receive the nutrients) WET 3/4 cup milk1/2 cup yogurt1 egg1 tablespoon oil1 teaspoon vanilla½ cup frozen berries + more to mix with syrup Mix all of your dry ingredients together and set aside. In a separate bowl mix all of your wet ingredients accept the frozen berries (they will come into play in a minute). Start to add the dry mixture to the wet until they are well combined. Add the frozen berries by gently folding them into the mixture, crushing them will turn you batter blue and pink. On a well oiled hot skillet add the batter in ¼ cup scoops. When the pancake bubbles and is done on the edges it is time to flip them. Allow them to cook for an additional 2-3 minutes or until they are golden brown. While the whole wheat pancakes are cooking I like to heat syrup with some berries in a small sauce pan. This will allow you to cut down on how much syrup you use and will give you some more berry goodness. Enjoy piping hot with some coffee and a good book.
Feb 16 2010
Winter Micro Green Salad with Spicy-Sweet Dressing

Oh the doldrums of winter have been broken by this bright and flavorful salad. The ingredients were sourced locally from a grocer that maintains hoop houses throughout the winter. This allows us to have beautiful micro greens on which to place our gorgeous Chioggia Beets, and dug out of the ground that day Carrots (I watched them do this – so I know it’s true!). According to my Baker Creek Heirloom Seed catalog the Chioggia beet is: A pre-1840 Italian heirloom beet, this variety arrived in the USA prior to 1865. They have light red skin and beautiful rings inside, like red and white candy stripes. The flesh is very tender, mild, and sweet. Named after a fishing town in Italy. I was lucky enough to spend a few days in San Diego where I was reminded how easy it use to be to find fantastic produce. I have to look a little further nowadays but it is truly worth the effort and cost. Our grocery budget is by far our biggest expense. That’s ok. I’d rather spend more on real food than less on the fake stuff. WINTER MICRO GREEN SALAD (serves 2 as a side) DRESSING 2 tablespoons shallots – thinly sliced1 tablespoon local honey¼ teaspoon chili garlic sauce – this is the spicy part and is optional½ teaspoon sesame seeds – toasted½ teaspoon apple cider vinegar1 teaspoon oil – olive, veggie, etc SALAD 2 small handfuls micro greens1 small beet – julienne1 large carrot – julienne DIRECTIONS In a small bowl combine all dressing ingredients, stir, set aside. On two small plates equally divide micro greens, beets, and carrots. Then dress the salads to your liking and enjoy!

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