Aug 28 2012

southwestern quinoa salad

Southwestern Quinoa Salad

I have a new favorite quinoa recipe. This southwestern quinoa salad now stands right at the top of the list along with the spinach feta quinoa that I fell head over heals in love with earlier this year. This one’s got some of my favorite ingredients and flavors: black beans, fresh veggies, some southwestern chili spice, and (my favorite) delectable, creamy avocado. Oh, and of course the wonderful nutty and nutritious quinoa with its fun, slightly crunchy bite.

Southwestern Quinoa Salad Chili Dressing

Jalapenos, Corn, Bell Pepper, Black Beans, Red Onion

If the ingredients alone aren’t enough to have you running to get your keys to go to the store, consider how easy and healthy this dish is. In fact, we first made this the morning we were heading up to Vermont for the day. As much as Joseph and I love eating out, we’re pretty frugal and besides, we had to save our money to stock up on cheese, maple syrup, and our favorite Vermont pepperoni. We hadn’t thought ahead and planned on making anything, but when I woke up the morning of our day trip, I figured, hey, that recipe looked pretty simple, I bet we could make it quickly before heading out.

Southwestern Quinoa Salad

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Aug 16 2012

shrimp, pea, and rice salad with mango chutney vinaigrette

Mango Shrimp Rice Salad

We’re getting to that time of year. Store windows flaunt fall fashions and home good stores have nothing but the dregs of patio furniture and are now hawking dorm room apparel and locker¬†adornments (do kids really buy this stuff to decorate their lockers? When I was in school, I tried to spend as little time as possible at my locker, although I still have nightmares that I’m back in school and have forgotten the lock combination). But summer is not over! It is not time to put away the shorts and deck chairs! It is not time for apple and squash recipes, as much as I love them. I say raise your forks and reclaim summer!

Shrimp, Peas, Mint, Lime, Rice

Coconut

If you’re as ready as I am to enjoy every last drop of summer that we have left, then I think you’ll really enjoy this shrimp, pea, and rice salad with mango chutney¬†vinaigrette from The Feed, bought to us by none other than America’s Test Kitchen. Joseph and I first made this last summer and were instantly hooked. It’s everything you want out of summer. Bright, light, fresh, and most of all, a whole lot of fun. Oh yeah, and so, super easy that you’ll be out on the porch sipping your sauvignon blanc in no time.

Shrimp, Mint, Scallions

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Aug 9 2012

zucchini bread

Zucchini Bread

I’ve always heard those stories about people dropping off heaps of zucchini on people’s doorsteps in the dead of night at the height of zucchini season trying to unload some of their bounty, but it had never happened to me until last week. Joseph and I had been out most of the day and when we returned we found a bag of some of the biggest zucchini I have ever seen waiting for us at our door.

Zucchini

Zucchini

There was no note and I had no idea who had left it. Actually, over a week later, I still don’t know who left it. Perhaps they thought I would see it as a hassle, an obligation or something that I had to deal with, but they couldn’t have been more wrong. I love zucchini. I especially love it roasted with some lemon and garlic and served with pasta (in fact, I have two versions here and and here), but it’s also nice for breakfast in some carrot zucchini muffins. And it’s a good thing I like zucchini because I was now swimming in it. The bigger of the two weighed nearly 5 pounds!

Shredded Zucchini

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