Veggie Quinoa Bake

2 green bell peppers - chopped in 3/4 inch chunks
1 red onion - chopped in 3/4 inch chunks
1 pint cherry tomatoes - whole
2 pints mushrooms - chopped in 3/4 inch chunks
3/4 cup olives - quartered (kalamata is good)
5-6 oz feta cheese - crumbled or chopped
2 tsp dried oregano
1/2-1tsp salt (to taste, usually somewhere between depending on how many olives and feta used)
1 cup quinoa
2 eggs

1.  Preheat oven to 400 degrees.
2.  Rinse and cook quinoa to package direction.  Allow to cool slightly.
3.  While quinoa cooks, roast bell peppers, onion and tomatoes on sheet pan 20 minutes, tossing after 10 minutes.
4.  Add mushrooms to sheet pan, toss with roasted veggie and mound a little in the middle (see picture), roast an additional 5 minutes.
5.  Mix quinoa, veggies, oregano, salt, feta and olives together in a large bowl, mashing the tomatoes as you see them (not a big deal but what I do).  Be sure it is cool enough, then add the eggs.  You don't want to make scrambeled eggs, so make sure the mixture is not too hot.
6.  Pour into a baking dish and bake in the 400 degree oven for 20-25 minutes or until slightly browned on top and egg is cooked through.

Blue Cheese and Bacon Slaw

These measurements are approximate.  We eat this all week so I buy 3 bags of slaw and make 2 ziploc bags of the mixture, which makes a lot.  This recipe is for half of what we make.

Slaw

1.5 bags of tricolor slaw (with green cabbage, red cabbage and carrot)

2 large handfuls of red cabbage - finely chopped (half a really small head or 1/3 large)

2 green onions - chopped

1/2 medium bunch cilantro - chopped

Garnish

Crumbled Bacon

Crumbled Blue Cheese

Dressing

http://justthegrubklm.blogspot.com/2013/07/dijon-salad-dressing.html

1/8 cup white balsamic vinegar

1/4 cup (scant) olive oil

1 T dijon mustard (regular not grainy)

1/2 tsp honey

1/8 tsp salt

1.  Put all slaw ingredients in a gallon size ziploc bag.  Shake to mix.

2.  Combine desired amounts of slaw, bacon, blue cheese and dressing and mix to combine.

For the entire bag of slaw, I would say probably 6+ slices of thick cut bacon (from deli counter), a 4oz + container of blue cheese and all the dressing.  The more the bacon/cheese/dressing the better, but obviously a personal choice!

Roasted Tomato Soup

12-16 Campari tomatoes - halved and seeded
2 red bell peppers - seeded and quartered
1 yellow onion - peeled and quartered
8 cloves garlic - separated but in paper
2 T Balsamic Vinegar
3 T Olive oil (divided)
6-8 cups stock (chicken or vegetable)
1 6oz can tomato paste
Fresh Thyme (optional, few sprigs)
Fresh Basil (1 whole container or bunch, to taste)
Salt and Pepper

1.  Preheat the oven to 400 degrees.  Toss the tomatoes, peppers, onion, and garlic cloves with 2 T olive oil and 2 T balsamic vinegar.  Sprinkle with salt, pepper, and thyme leaves if using.
2.  Roast vegetables in the oven until charred in spots, 35-45 minutes.
3.  Heat remaining tablespoon of olive oil in a dutch oven over medium heat.  Add the tomato paste and cook a couple minutes to cook out the tin can taste.
4.  Add the roasted veg, stock and basil leaves to the dutch oven.  Bring to a boil, reduce to low, cover and simmer for 20 minutes.
5.  Puree the mixture with an immersion blender.  Continue to cook to desired consistency.
6.  Salt - Taste the soup first then add.  I start with 1 tsp.  Stir it in and let it simmer for a couple minutes.  Taste again.  You might add an additional half tsp or full or none depending on desired amount and whether you used low sodium broth.
7.  Serve with a grilled cheese sandwich or cheese toast, of course.

(garlic missing in this photo)

Grilled Zucchini and Eggplant with Asian Dressing

Zucchini sliced lengthwise into 1/4 - 1/2 inch pieces

Eggplant sliced lengthwise into 1/4 - 1/2 inch pieces

Dressing

1/4 cup soy sauce

2 T Sriracha sauce

1 tsp honey

2 T sesame oil

2 green onions - chopped
2 garlic cloves - minced

1.  Combine all dressing ingredients.

2.  Drizzle veggies with olive oil and grill, 2-3 minutes per side or until done.

3.  Pour a little dressing over the veggies and serve.

Chick Pea Salad/Dip

This is a great side dish to grilled meat or use as a dip with pita chips.

Salad
2 16 oz cans of Chick Peas - drained and rinsed
1 red bell pepper - chopped
1 green bell pepper - chopped
2 green onions - chopped
1 pint grape tomatoes - halved or quartered
1 english cucumber - seeded and chopped
3 oz feta cheese - about 3/4 a block chopped
1/2-3/4 cup kalamata olives - halved or quartered
1/4 bunch fresh herbs - cilantro or parsley - I like cilantro

Dressing - Lemon Honey Vinaigrette
Zest of 1 lemon
Juice of 1/2 lemon
2 T white wine vinegar
1 T dijon mustard
1 T honey
1 small garlic clove - minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup (scant) olive oil

1.  Combine all dressing ingredients in a jar and shake to combine.
2.  Combine all Salad ingredients in a large bowl and toss with desired amount of dressing.

Jerk Spiced Shrimp

The Rub

1 T Sugar

1 T Paprika

1/2 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Cayenne Pepper

1/4 tsp Thyme

1/8 tsp ground Allspice

Shrimp

Olive oil

1.  Toss the shrimp with olive oil then coat in the Rub to taste.

2.  Cook shrimp as preferred, I generally cook in a skillet, 2 minutes per side depending on the size of the shrimp.

3.  The shrimp are good on a salad or as an appetizer.  

Shown here: Toss 1 avocado with juice of 1 lime, salt and red pepper flakes.  Toast halved won ton wrappers coated in cooking spray, 10 minutes at 350 degrees.  Cut shrimp in thirds (mine were big).  

Roasted Tomato White Beans with Farro

2 cans Cannellini Beans - rinsed
1 pint grape tomatoes
2 cloves garlic (in paper)
1/2 cup dry farro (I use Trader Joe's 10 min Farro)
1 15 oz can tomato sauce (good organic kind)
2 cups spinach, chopped
1/2 cup water
1 tsp dried oregano
1/2 tsp dried basil
Chicken stock
Parmesan cheese

1.  Preheat oven to 400.
2.  Toss the tomatoes and garlic in olive oil and roast in the oven until slightly brown, about 20 minutes.  Flip the tomatoes half way through.
3.  While the tomatoes cook, cook the farro according to package directions using chicken stock instead of water.
4.  Incorporate beans, roasted tomatoes, roasted garlic (remove from paper and smash into pot), cooked farro, spinach, tomato sauce, spices and water in a large sauce pan.  Stir to combine and simmer over low heat for 10 minutes or more to allow flavors to combine.  Add salt, pepper or red pepper flakes as desired.
5.  Serve, topped with parmesan cheese (if desired) and any protein.  I like to serve with fish or mixed with zucchini noodles as a "pasta" sauce.

Sweet Potato and Kale Gratin

2-3 Large Sweet Potatoes - peeled.
1/2 bunch curly kale - chopped
Parmesan Cheese - grated
Milk - 1 cup
Olive Oil, Salt and Pepper

1.  Preheat oven to 400 degrees.
2.  Slice potatoes on a mandoline at 1/8 inch.  Toss with olive oil.
3.  Drizzle bottom of casserole dish with olive oil to prevent sticking.
4.  Place one layer of potatoes on bottom of dish.  Sprinkle with parmesan, salt and pepper.  Add a layer of kale and drizzle with olive oil.
5.  Place a second layer of potatoes, parmesan, salt, pepper and kale drizzled with olive oil.
6.  Place a third layer of potatoes.  Pour on one cup of milk (we usually have 1 or 2%).  Then sprinkle generously with parmesan, add salt and pepper to taste.
7.  Bake covered for 20 minutes.  Remove foil and bake an additional 20 minutes or until brown and bubbly.

Chicken Sausage Stuffed Mushrooms

1/2 pound spicy chicken sausage
2 green onions - chopped
1 garlic clove - minced
1/3 cup panko breadcrumbs
3 T mascarpone cheese
1/4 cup parmesan cheese
10 large white button mushrooms

1.  Preheat the oven to 325 degrees.  Brown the chicken sausage in a large pan until no longer pink, breaking it up with your spoon.
2.  While the sausage is browning, remove the stems from your mushrooms and chop the stems finely.
3.  When sausage is browned, add the mushroom stems to the pan and cook until partially done, three minutes or so.
4.  Add the onions and garlic to the pan and cook an additional 2-3 minutes.
5.  Add the panko breadcrumbs to the pan, stirring to combine with the other ingredients.
6.  Add the mascarpone cheese to the pan and stir until fully combined and a little creamy.
7.  Remove from heat and stir in the parmesan cheese.
8.  Stuff your mushrooms (generously!) in a shallow baking dish and bake, uncovered, for 45 minutes or until the tops are slightly browned.

Greek Salad

Salad
Tomatoes - cut in chunks (usually 3 or 4 large ones)
Cucumber - Peeled and cut in chunks (usually 2 regular or 1 seedless)
Kalamata olives - halved (usually 1/2 a cup)
Feta cheese- crumbled (usually 3-4 oz)
Green bell pepper (optional) (just 1)
Red onion (optional)

Dressing
1/8 cup red wine vinegar
1/4 cup olive oil
1/4 tsp salt
1 tsp oregano
1 tsp dijon mustard
pepper

1.  Combine dressing ingredients in jar and shake.  Toss desired amount of dressing with salad ingredients.

I generally serve with grilled chicken tenders, pita bread and greek yogurt.  Toss tenders with olive oil, garlic powder and oregano.  Then grill.  Mix greek yogurt (Fage is best) with salt, lemon juice and garlic powder.

Black Bean Quinoa

2 cans black beans - rinsed, drained and dried with paper towel
1 cup quinoa (dry) - cooked to package direction, cooled
1 red bell pepper - chopped
1 green bell pepper - chopped
1 jalapeño - seeded and minced
3 green onion - chopped
1 pint grape tomatoes - quartered
1/2 bunch cilantro - chopped
2 tsp cumin
1 tsp chili powder
1 tsp salt
1 lime - juiced
big drizzle of olive oil

Combine all ingredients.  Add red pepper or cayenne if more heat is wanted.  taste for salt.

Quinoa Salad with Hummus

Quinoa Salad
1.5 cups dry quinoa (I use more than 1 cup but less than 1.5 cups so decide for yourself)
1 english cucumber - seeded and chopped
1 pint grape tomatoes - quartered if large, halved if small
2 red bell peppers - chopped
2 scallions - chopped
1 bunch asparagus - I use as thin as i can find
4 oz crumbled feta cheese
4 oz kalamata olives - chopped (optional)
1/4 bunch cilantro - chopped

Quinoa Dressing
1/8 cup Red Wine Vinegar

1/2 Tbsp Balsamic Vinegar
1/4 cup (scant) olive oil
1/4 tsp dried oregano
1/4 tsp sugar
1/2 tsp salt
1/2 Tbsp dijon mustard

Hummus
2 19 oz cans garbanzo beans, drained into a bowl, then rinsed
1/2 cup + reserved garbanzo liquid
1/4 cup Tahini
1/8 cup Olive Oil
Juice of 1/2 a lemon
1 tsp salt
1 small garlic clove - minced

To prepare Hummus
Combine all ingredients in a food processor or blender and blend until smooth.  Add additional garbanzo liquid as needed.

To prepare Dressing
Combine all ingredients in a jar and shake.  You will use this whole amount for the quinoa recipe.

To prepare Quinoa
1.  Cook quinoa according to package directions.  This makes over 3 cups of quinoa and I generally use 2.5-3 cups for the recipe.  It is really personal taste as to the quinoa/veggie ratio.  Allow quinoa to cool before combining with the veg.
2.  Roast/Grill/Steam Asparagus as quinoa cooks.  I usually roast or grill.  Allow to cool and cut to bite size pieces.
3.  Chop all the raw veggies while the quinoa and asparagus cook and add to a very large bowl.
4.  When all is cooled, combine veggie, quinoa and dressing and mix well.  Refrigerate until ready to use.
5.  To serve, scoop a large portion of the quinoa into a bowl, hollow out the middle, and place a large dollop of hummus inside.  Serve with pita chips or baked won tons.

Cauliflower and Prosciutto Boats

2 heads cauliflower, cut into florets.  Larger pieces cut in half.
3 ounces prosciutto  - cubed (see photo).  If can't find it cubed, then chopped.  Harris Teeter sells the cubed in their cheese department.
1 tablespoon minced garlic
1 tablespoon white balsamic vinegar
1 tablespoon chopped fresh parsley (optional)
2-3 heads belgium endive, leaves separated
Olive oil
Salt and Pepper

1.  Preheat oven to 400 degrees.
2.  Arrange cauliflower on a rimmed baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast cauliflower 30-40 minutes in the oven, turning once halfway through, until cauliflower is lightly browned.
3.  While the cauliflower is roasting, saute prosciutto in a saute pan 5 minutes, or until crisp.  Add garlic and saute 1 more minute.  Remove from heat.
4.  Transfer browned cauliflower to a large bowl.  Add prosciutto and garlic mixture and mix, roughly mashing larger cauliflower pieces with a fork.
5.  Stir in vinegar, and parsley if you are using.  Check seasoning, prosciutto is salty so might not need additional salt.  Also, you might enjoy more vinegar, so add as desired.
6.  Serve with endive for filling.

Kale, Mushroom and Brown Rice Bake

2 cups cooked brown rice (approx 1 cup dry cooked to package direction and slightly cooled)
3 big handfuls chopped kale (or more if you like!)
1 8oz container crimini mushrooms - sliced
1 yellow onion - diced
1 garlic clove - minced
1/2 cup grated parmesan cheese - divided
4 large eggs
1/4 cup milk
1-2 sprigs fresh thyme - stems removed (optional)
1/2 tsp salt (or more to taste)
pepper

1.  Pre-heat oven to 375 degrees.  Spray the bottom and sides of an 8x8 in baking dish, or a 12 cup muffin tin.  The muffin tin makes perfect portions!
2.  In a large saute pan, saute onion in olive oil 2 minutes.  Add mushrooms and saute 2 more minutes.  Add kale and saute 3-5 more minutes until the kale is beginning to soften.
3.  Add garlic and saute another 3 minutes or so until all is cooked through.  Remove any excess water by blotting with a paper towel.  Allow mixture to cool slightly.
4.  In a large bowl, mix mushroom mixture with the cooked rice.  Add 1/4 cup parmesan cheese and mix thoroughly.
5.  In a separate bowl, whisk eggs with milk, 1/2 tsp salt, thyme and pepper.   Fold wet ingredients into dry ingredients.  Divide mixture into muffin cups or pour in prepared baking dish.  Top with remaining 1/4 cup parmesan cheese (optional).
6.  Bake uncovered for 25-30 minutes or until set.  I would check after 20 minutes as each oven is different.

adapted from www.pamelasalzman.com

Grilled Vegetables

** This is a recipe that isn't really a recipe.  Use what veggies and fresh herbs you have or want, the key is the grill basket.  I got mine at Target for $10.  Great investment...

1 red bell pepper - cut in 1 inch chunks
1 green bell pepper - cut in 1 inch chunks
1 onion - quartered (its ok if the layers fall apart)
2 zucchini - cut in 1/2 inch chunks
1 package whole mushrooms - halved or quartered (key is to make everything roughly the same size)
1 pint grape tomatoes - whole (key to knowing when its all done!)
Several Sprigs fresh thyme - remove leaves from stalks
1 sprig fresh rosemary - leaves removed and chopped (rosemary is strong, if you love it, add more!)
olive oil

1.  Put all veggies and herbs in a large Ziploc bag and shake to mix.
2.  Add a drizzle of olive oil until fairly well coated, probably less than a tablespoon.
3.  Put veggies in grill basket and grill over medium high heat with lid closed if possible.  My grill is small and the lid doesn't close all the way, but it still works.  I check these every 5 minutes or so and move them around with a spatula.  The veggies are done with the grape tomatoes start to break their skin.

** Serve over grilled chicken or fish or as a side or just because you feel like veggies.

Asian Slaw

Dressing

2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/4 cup Seasoned Rice Vinegar (seasoned is important)
1.5 Tbsp sugar or honey
1 tsp salt
2 tsp soy sauce
1/4 tsp pepper
1/2 tsp sesame oil
1 small garlic clove - minced

Slaw

1 bag mixed slaw (usually comes with carrots, red and green cabbage)
2 small green onion - sliced
1/2 bunch cilantro - chopped
Red cabbage- chopped (i like red cabbage so I buy a small head and add about 1/3 of it but don't need it)

1.  Put all dressing ingredients in a jar and shake to mix.
2.  Put all slaw ingredients in a large ziploc bag and shake to mix.
3.  Put as much slaw in a bowl as needed and spoon over dressing.  The dressing goes a long way so I generally start with 1-2 Tbsp and add as needed.

** This is a great addition to tacos or served with tuna or chicken or whatever you fancy...
** Note on sesame - store sesame oil and sesame seeds in the fridge.

Panzanella Verde Salad

* A Bobby Flay recipe

Salad

Crusty Bread - I love Sourdough with this recipe.  Cut in cubes
3 oz Arugula (about half a package)
1 small english cucumber - peeled, seeded and chopped
1 cup olives - green and kalamata, halved
1 Tbsp drained capers
1/2 cup loosely chopped basil leaves - about 8 leaves

Basil Dressing

1/4 cup chopped basil
1/4 cup red wine vinegar
1/4 cup water
1 clove garlic - chopped
1/2 tsp honey (1 small squeeze)
1/2 cup olive oil.

1.  To make dressing, blend in a blender the basil, vinegar, water garlic and honey until smooth.  With the motor running, drizzle in the olive oil until emulsified.  The dressing will be a bit sour but compliments the saltiness of the olives.
2.  To make the croutons, toast the bread cubes in a hot pan, or in the oven.  You can also cut the loaf in half and grill, then cut into cubes.
3.  Mix Salad ingredients and some of the dressing until coated.  The bread will soak up some of the green dressing.

Roasted Green Beans and Tomatoes with Basil

Green Beans
Cherry or grape tomatoes
Fresh Basil

1.  Preheat oven to 400 degrees
2.  Boil green beans in water until partially cooked, about 3 minutes.  Drain
3.  Toss beans and tomatoes with olive oil, salt and pepper.  Roast beans and cherry tomatoes on a sheet pan until tomatoes start to burst, about 10 minutes.
4.  Remove from oven and toss with chopped fresh basil.

Smashed Potatoes

Small red or white potatoes (about 1-2 inches in diameter)
Olive oil
Salt and Pepper

1.  Boil your potatoes until fork tender about 10 minutes (depending on size).  Drain in a colander and place a dry towel over top.  Allow to steam for 1-2 minutes.
2.  In the meantime, drizzle olive oil on a sheet pan and preheat your oven to 450 degrees with the top rack in the top third of the oven.
3.  Once the potatoes are cooked, use a flat bottomed rocks glass to smash the potatoes.  Gently press the potato until you hear the skin "break".
4.  Place on the baking sheet, drizzle the tops with olive oil, salt and pepper and bake on the top rack for 25-30+ minutes, turning once after 15 minutes.  Brown to desired crispiness.
5.  Serve with your favorite dipping sauce, as you would french fries.

Arugula and White Bean Salad

Salad
1 can Cannellini beans (white beans) - drained and rinsed thoroughly
1/2 pint grape tomatoes - halved
2 oz arugula (a couple big handfuls)
1/2 cup kalamata olives - chopped (chopped after measuring)
8 leaves basil - chopped

Dressing
Zest of 1 lemon
Juice of 1/2 lemon
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

1.  Mix beans, tomatoes, olives and basil in a bowl.
2.  Whisk together zest, juice, olive oil, S&P in a bowl.
3.  Toss Step 1 with Step 2.
4.  Before serving, add arugula and toss well.

*** This salad is awesome with simply grilled fish.  Snapper, Salmon, Mahi, Grouper.  Yum.