Best of Summer: Tomato-Basil Quinoa
Serves 4
Ingredients:-1 cup quinoa
-1 tablespoon olive oil
-2 cloves garlic, minced
-1/2 teaspoon red pepper flakes
-1 tablespoon tomato paste
-3 small tomatoes, diced
-1 bunch of swiss chard, chopped
-1/4 cup basil, chopped
-1 15oz. can low-sodium navy beans, drained & rinsed
-Parmesan cheese
-salt & pepper, to taste
Directions:
1. Cook quinoa according to package
2. Heat olive oil in a skillet over medium heat. Add the garlic and red pepper flakes, and stir for 1 minute. Add the tomato paste and stir for another 1 minute.
3. Add the diced tomatoes and cook for 5 minutes
4. Add chopped swiss chard and cook until wilted (3-5 minutes)
5. Toss in the basil, beans, and cooked quinoa. Mix well to make sure everything is heated through (particularly the beans).
6. Serve with Parmesan cheese grated on top.
Best of Fall: Roasted Harvest Vegetables
Modified from: Fight Back With Food, by Editors of Reader's Digest
Serves: 6
-1 pound brussels sprouts, halved
-1 butternut squash, peeled and cubed
-1 head of cauliflower, chopped into bite-size pieces
-2 apples, chopped into large chunks
-1 onion, quartered (skin still on)
-3 tablespoons olive oil (remember, 3 teaspoons = 1 tablespoon)
-1/4 cup sun-dried tomatoes, chopped
-2 green onions, sliced
-1/4 cup Parmesan cheese, grated
-1 tablespoon dried rosemary
-2 teaspoons garlic powder
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix brussels sprouts with 2 teaspoons of olive oil. Mix well.
3. Spread sprouts on a baking sheet and bake for 10-15 minutes, until browned and crispy.
4. Repeat steps 2 & 3 for squash, cauliflower, and apple. Spread onion quarters with remaining 1 teaspoon of olive oil and roast on the corners of one of the baking sheets.
*My oven fits two baking sheets, so I was able to do two rounds of roasting veggies.
5. When onions are done, peel off the skin and chop the roasted onion into bite size pieces.
6. Combine all roasted veggies (and apple!) in a large bowl.
7. Add remaining ingredients to the bowl (sun-dried tomatoes through pepper) and mix well.
8. Serve hot or at room temperature.
Best of Summer & Fall: Roasted Beet Salad with Basil Dressing
Modified from Cooking LightServes 6
Ingredients for salad
-4 beets, roasted and sliced
-1 fennel bulb, thinly sliced
-fronds from fennel bulb, chopped
-1 small head of endive, sliced
-1/3 cup walnuts, chopped
-6 cups baby spinach, or any other type of salad greens
-3 tablespoons crumbled goat cheese (or whatever type of cheese you prefer)
-salt & pepper, to taste
Ingredients for salad dressing
**The salad dressing is out of this world, crazy-good. Be prepared to fall in love.
-3 tablespoons red wine vinegar
-1 tablespoon honey
-1 teaspoon grated orange rind
-orange juice from 1/2 an orange (should be about 2 tablespoons)
-2 tablespoons fresh basil, chopped
-2 teaspoons olive oil
-2 teaspoons dijon mustard
-1/4 teaspoon salt
Directions
You can follow the exact directions from Cooking Light, but I recommend my way of roasting the beets. And you can add the cheese at the very end.
To roast beets:
1. Preheat oven to 400 degrees.
2. Place whole beets (with skin) in an oven-proof container, with just a bit of water in the bottom, covered with aluminum foil.
3. Roast for 50 minutes.
4. When you can easily pierce the beets with a fork, the beets are cooked.
5. Let the beets cool.
6. Once you can handle the beets, use your hands to peel off the skin--it should slide right off.
7. Cut the beets into slices for the salad.
