Everything is coming up in the garden this week! Tomatoes, peppers, all the fresh herbs. This zesty summer salad makes great use of all your garden veggies or what you picked up from the local farmer’s market. It is also low in fat and loaded with protein and vitamins.
3 cups flavored vegetable broth ( I like College Inn culinary broth in Thai Coconut Curry)
1 1/2 cups uncooked tricolor quinoa
1/2 cup coarsley chopped and seeded tomatoes
1/4 cup chopped fresh basil
1/4 cup chopped fresh italian parsley
1/2 cup craisins (dried cranberries)
1/2 cup chopped orange bell pepper
3 tablespoons aged balsamic vinegar
1 tablespoon olive oil
2 green onions, finely chopped
1/2 cup cucumber, finely diced
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
Combine broth and quinoa in medium saucepan; bring to a boil. Cover and reduce heat. Simmer 20 minutes or until liquid is absorbed. Remove from heat and fluff with fork, then set aside. In large bowl, mix together all other ingredients. Add quinoa and mix well. Refrigerate until chilled or serve at room temperature, if you prefer. This makes 8 large servings – with leftovers!
This month I am writing exclusively about Thanksgiving recipes – why not? We are planning on trying some new things this year to shake things up. Beef instead of the big turkey, some new sides, and a pumpkin cheesecake – recipe to follow. My dad, who is an awesome cook, will be doing a lot of the cooking and is bringing some of his longtime favorite recipes. Every couple of days I will try something different and share my favorites…this is a new favorite and not just for turkey day…
2 acorn squash
4 tablespoons brown sugar
4 tablespoons maple syrup
6 pats unsalted butter
4 tablespoons chopped pecans
Pinch each ( about 1/4 teaspoon) of ground cloves and nutmeg
Trim ends so the squash will lay flat while baking. Wash, then cut each squash in half and clean out the centers. Score each half vertically and diagonally with a sharp knife. Salt and pepper each half. In order, sprinkle 1 tablespoon brown sugar, 1 tablespoon maple syrup, 1½ pats of butter, pinch each of cloves and nutmeg, and 1 tablespoon pecans in cavity of each squash half. Bake at 350°F until fork tender, about 30 minutes. Here are the ingredients…and this is what it should look like right before it goes in the oven. If you like, you can cut into quarters to serve – so your guests will have enough room on their plate for everything!