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Greek Quinoa Salad

Another great SUMMER Salad!Greek Quinoa Salad

  • 1 cup of quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup fresh spinach, chopped
  • 1/2 tomato, seeded and chopped
  • 1 lemon, zested
  • 1/2 cup olives (I used a green/black mix)
  • 1/4 cup parsley, chopped fine
  • 2 ounces low fat feta
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 2 cloves garlic, minced
  1. Place vegetable broth and quinoa in a large stock pot. Bring to a boil. Boil uncovered for 10 minutes. Remove from heat and drain in a fine metal colander.
  2. Rinse pot and bring two inches of water to a boil. Place quinoa in the metal colander over the water. Cover and steam for 10 minutes.
  3. While quinoa is steaming, combine chopped spinach, tomato and lemon zest in a small boil.
  4. When quinoa is cooked, drain the water. Rinse the pot and return the quinoa to it. Add the spinach mixture and cover. Allow to sit covered for 5 minutes or until spinach wilts.
  5. Add parsley and feta.
  6. In a small bowl, combine 1 T olive oil, 1 T balsamic vinegar and garlic. Toss with salad


Another great Summer recipe. Visit the Grand Ledge Farmer’s Market for all your summer vegetables!

Serves 4 to 6

Ingredientsgrilled vegeables

  • 2 tablespoons extra virgin olive oil, plus more for oiling the grill
  • 1 each red and yellow bell pepper, cored, seeded and quartered
  • 1 small red onion, cut into thick rings
  • 2 zucchini, thickly sliced lengthwise
  • 2 yellow squash, thickly sliced lengthwise
  • 2 cloves garlic, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped basil
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese


  • Oil grill grates, then preheat grill to medium high heat.
  • Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total
  • Transfer to a large platter as done.
  • Set aside to let cool before cutting into bite-size pieces.
  • In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper.
  • Garnish with Parmesan and serve immediately or cover and chill until ready to serve.

Texas Caviar Recipe

Summer time is time to enjoy salads!texas cavier


  • 1 cup sugar ( I use agave nectar and a little less than that)
  • 1/2 cup olive oil
  • 3/4 cup white cider vinegar
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 red onion diced or a bunch of green onions sliced
  • 1 can corn (drained)
  • 1 can each black eyed peas  and black beans(rinsed and drained)

Mix well and enjoy.

Note from Dr C:  this is to me a basic recipe…I throw in whatever beans I like, I have added edamame/Chickpeas/kidney beans.  Also celery and shredded carrots have found their way into this mix and it keeps for a week in the fridge (if you are lucky).


   6-8 servings

(FARRO is an ancient grain and I find in Meijer in the rice aisle)farro

Substitute orzo or brown rice if you wish (use appropriate cooking time and water)

  • 1 1/2 cup farro
  • 3 cups water
  • Salt to taste
  • 1 Tbsp. Virgin Olive Oil
  • 1 bunch asparagus, trimmed and cut into 1” pieces
  • 2 zucchinis, trimmed, quartered lengthwise and cut into 1/2”
  • 1 pint cherry tomatoes, quartered
  • 8 oz. fresh mozzarella pearls

For the dressing:

  • 3 cups loosely packed basil
  • 2 cloves garlic
  • 2 Tbsp. pine nuts/walnuts
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Organic Red Wine Vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • Salt & black pepper to taste
  1. Preheat oven to 400*F.
  2. In a medium pot, combine the farro, water and a pinch of salt. Bring to a boil over high heat. Reduce heat to low and simmer until farro is cooked through and water has evaporated, about 20 minutes. Remove from the heat and set aside.
  3. Toss together the  Olive Oil,asparagus and zucchini in a large bowl. Add salt and pepper to taste. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, or until tender and starting to brown. Remove from oven.
  4. In a large salad bowl, toss together the cooked farro, roasted vegetables, cherry tomatoes and mozzarella.
  5. To make the dressing, combine the basil, garlic, pine nuts and green curry paste in the bowl of a food processor. Pulse until broken down into tiny pieces. With the mixture running, stream in the Vinegar and the  Olive Oil.Add salt and black pepper to taste.
  6. Toss the salad with the dressing and serve warm or at room temperature.

Author: Eats Well With Others


Serves 4-6

This light and creamy lemon pasta with asparagus, artichokes, peas, and basil makes a great spring meal. It can be on the dinner table in 30 minutes!

  • 1 tablespoon olive oilspring vegetable
  • 1 small shallot, minced
  • 12 asparagus spears, cut into 1-inch pieces, woody ends discarded
  • 1 (14 oz) can quartered artichoke hearts, drained
  • 3 cups fresh spinach leaves
  • 3 gloves garlic, minced
  • 3/4 cup frozen peas
  • 8 ounces whole wheat farfalle pasta or pasta of your choice (gluten-free is fine)
  • 2 tablespoons butter or vegan butter
  • 2 tablespoons flour (can use gluten-free flour)
  • 2 cups Almond Breeze Almond milk Original Unsweetened/ regular milk
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 4 lemon slices
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh basil
  • Parmesan cheese, vegan Parmesan cheese, or nutritional yeast, for garnish
  1. In a large skillet, heat the olive over over medium-high heat. Add the shallot, asparagus pieces, artichoke hearts, spinach, garlic, and frozen peas. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
  2. Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
  3. While the pasta is cooking, make the creamy lemon sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don’t have any clumps. Slowly whisk in the almond milk, about 1/2 cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens.  Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
  4. Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
  5. Garnish with fresh basil and Parmesan cheese, vegan Parmesan cheese, or nutritional yeast, if using. Serve warm.

From Two Peas and Their Pod

Lemon Berry Muffins

Got this recipe from one of my quilters newsletters…..very yummy


  • 2 Cups unbleached all-purpose flourLemon Berry Muffins
  • 3 tsp baking powder
  • 1 Tblsp ground flax meal
  • 1 tsp salt
  • ¼ cup of coconut oil melted
  • 1 soft very ripe banana (or microwave one) mashed
  • ¼ cup of pure maple syrup
  • ¼ cup of hemp /almond/rice milk
  • 1 tsp pure vanilla extract
  • juice of 1 lemon
  • 1 Tblsp of lemon zest
  • 3 Tblsp coconut flakes
  • 1¼ cup of mixed berries or blueberries


  1. Preheat your oven to 375.
  2. In a large bowl combine the dry ingredients: flour, baking powder, flax meal, and salt.
  3. In another bowl combine the wet ingredients: melted coconut oil, mashed banana, maple syrup, non-dairy milk, vanilla, and lemon juice.
  4. Combine the wet and dry ingredients, mixing well.
  5. Now fold in the lemon zest, coconut flakes, and berries until they are well incorporated into your mix.
  6. Scoop your mix into greased baking tin.  Fill the molds about ¾ the way full.
  7. Bake for about 15-25 minutes.



Serves 6-8

Found this on Smitten Kitchen and loved it!


  • 2 tbsp (30ml)  olive oil
  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 1 large carrot) diced
  •  salt freshly ground black pepper, or red pepper flakes
  • 2 large cloves garlic, minced
  • 1/4 cup (60ml) dry white or red wine, (optional)
  • 2 1/4 cups (550g) crushed tomatoes, (28-ounce or 800g can minus 1 cup; reserve the rest for another use)
  • 1 pound (455g) cooked tender-firm giant white beans
  • 4 cups chopped spinach
  • Up to 3/4 cup (175 ml) vegetable broth
  • 1/2 pound (225g) mozzarella, coarsely grated
  • 1/3 cup (35g) grated Parmesan
  • 2 tbsp (5g) roughly chopped fresh flat parsley, for garnish (optional)


Prepare the beans* and vegetables Heat the oven to 475 degrees. In a 21/2-to-3-quart (ideally oven-safe) deep sauté pan, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about  10  minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the spinach, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.   Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Bean cooking notes
These beans are called fagioli corona (in Italy), gigante/ gigandes (in Greece), Royal Corona (by Rancho Gordo, where I ordered mine), and other name  Because they’re very big, I usually soak them for 12 to 24 hours in salted water, then simmer them for a couple hours; you could also use a slow cooker on high (usually 4 to 6 hours, but it will vary), or a pressure cooker (about 20 minutes, with variance), or bake them in the oven at 325 degrees for approximately 70 to 90 minutes after bringing them to a simmer on the stove.

Broccoli Cheddar Quinoa Bites

This easy and delicious recipe for Broccoli Cheddar Quinoa Bites yields: 30 to 36 bites



  • ¾ cup uncooked quinoa, rinsed
  • 1½ cups vegetable broth or water (for cooking quinoa)steamed Broccoli
  • 2 eggs, lightly beaten or 2 flax seed “eggs”
  • 2 cups broccoli florets, finely diced
  • 1 cup yellow onion, finely diced
  • 1 garlic clove, finely minced
  • 1½ cups shredded cheddar cheese
  • ½ teaspoon paprika
  • Crushed red pepper (optional) to taste


Instructions for Broccoli Cheddar Quinoa Bites


  • In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  • In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
  • Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
  • Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

recipes for quinoa



Roasted stuffed sweet potatoes with chipotle quinoa

Ingredientsroasted stuffed sweet potatoes


  • 4 sweet potatoes
  • 1 tbsp avocado oil (or vegetable oil)
  • 1/2 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup quinoa (cooked)
  • 1/2 cup black beans
  • 3 tbsp tomato paste
  • 1/2 cup low sodium vegetable broth (or water works too)
  • 2 tbsp chipotles in adobo, chopped
  • 1 tsp chili powder
  • 1/2 tsp cumin powder
  • salt & pepper to taste
  • 1/2 cup cheese of choice


Quick guacamole roasted stuffed sweet potatoes


  • 1 avocado
  • 2 tbsp lime juice
  • 1 large handful cilantro, chopped
  • salt & pepper to taste




  • Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  • Place the potatoes in the oven and let cook until tender, about 40-50 minutes.
  • While the potatoes cook, prepare the stuffing
  • Heat the avocado oil in a non-stick pan on medium-high heat.
  • Add the onions and let cook on medium heat for 4-5 minutes.
  • Next, add the garlic, quinoa, black beans, tomato paste, vegetable broth, chipotles, chilli powder, cumin powder, salt and pepper and mix all together.
  • Let cook until no liquid is remaining.
  • Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)
  • Stuff the potatoes with the quinoa filling and top with  cheese.
  • Place in the oven under the broiler for 1 minute, or back in the oven at 400 degrees for 2-3 minutes, until the cheese is melted.
  • To make the quick guacamole, scoop the avocado into a bowl with the lime juice, cilantro, salt and pepper and mash together.
  • Scoop some guacamole on top of each potato to serve.




Serves-4cauliflower steaks


1 medium cauliflower

For the marinade:

  • 35g fresh coriander
  • thumb-size piece of fresh ginger
  • 1 scotch bonnet /jalapeno
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  •  juice of lime
  • sea salt and freshly ground black pepper


1. Preheat the oven to 200C/gas mark 6.
2. Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.
3. Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1cm thick you will probably only get two full steaks from each half but you can roast the remaining florets in the same way.
4. Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.
5. Place the steaks on a roasting tray and loosely cover with foil. Roast for 15-20 minutes before removing the foil for a further 10 minutes, turning once.
6. This next step is optional ……..Heat a griddle pan to a medium-high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accompaniment.