Confession: I have not been in the least bit motivated to blog this past month.

Largely because I was burnt out trying to accommodate my husband's new vegetarian diet. He has since brought chicken back into the rotation, mostly because completely eliminating meat did not make a noticeable difference in how he felt. The good that came from it was his openness to cutting out all red meat, while learning to enjoy a few new fruits and vegetables that he would normally never touch.

It also built in him more of an awareness of the toxicity in products that are marketed as safe to use. In fact he taught me something - did you know that, like chemicals in plastic, aluminum leeches into food when exposed to high temperatures? Small amounts are not harmful, but at high levels, aluminum can cause brittle bones, heart disease and iron deficiency, while also being linked to diseases of the nervous system such as dementia and Alzheimer's.

Second confession: I could have been blogging, but instead spent my time on newly acquired hobbies.

After talking about it forever, we finally picked up some bikes, hitting the local trails whenever possible. We bike an average of 16-23 miles per trip. Just about all my legs can handle at this point because, as with everything, my husband and I run on two different speeds. I maintain a decent athletic clip on the first leg of the trail, knowing that I'll be racing to keep pace on the return. Whereas my husband sets his speedometer to "haul ass," slowing down only to eat or get back in the truck to head home.

The eating part of the bike ride is what got me back to this blog. I love picnics. With so many vegetables coming in from my garden, and the weather still reasonably warm, salads are not yet off the menu. This recipe right here is one of my favorites from one of our recent outings. Bon appetit!

Ingredients:
olive oil
1/4 large red onion, thinly sliced
1 small zucchini, diced
1 can cannellini beans
salt and pepper to taste
10-12 cherry tomatoes, halved
1 tablespoon fresh oregano or parsley, minced
1 tablespoon freshly squeezed lemon juice, optional*
3 tablespoons feta cheese

Directions:
Heat the oil in a fry pan over medium-high. Add the onions and zucchini, sauting for 2-3 minutes, until softened. Stir in the beans, salt and pepper, cooking for another minute. Remove from heat and transfer to a serving bowl to cool.

Once the sauteed vegetables have cooled toss in the tomatoes and herbs. Add the lemon juice if using. Sprinkle the cheese over the top and serve.

Yield: 4-6 servings

For the past couple of weeks a cold has all but killed my sense of taste and smell. A problem when trying to ensure that the recipes I post are better than edible. With the heatwave we had, I was happy enough subsisting on iced tea and watermelon anyway. So while waiting for my cold to pass, my attention turned to other summer projects:

• the creation of two flower beds for the front of my house, which for all my inexperience at landscaping, turned out pretty well.
• weekends exploring the local bike trails when my husband was not too busy being sick with his own cold. Turns out we've moved to a mountain biking mecca here in Upstate New York - who knew! We'll be sticking to the paved path however.
• an excellent summer read called "Il Bel Centro: A Year in the Beautiful Center" - a real account by author Michelle Damiani as she and her family embarked on a year abroad in the small town of Spello, set within the Umbria region of Italy. A book geared towards foodies, this is a great read for anyone finding themselves this far within a food blog post:

Not that my kitchen sat collecting dust while I got over my summer cold. My husband still had to eat. Unfortunately, we recently watched a trending documentary called "What The Health" on Netflix, which turned my already extra finicky husband off meat and onto the idea of a plant-based diet.

He distrusts most vegetables, so how this works out remains to be seen.

From a financial standpoint, I'm happy. The cost of meat is ridiculous. But understand that this is a guy who lives on burgers, hot dogs and breaded chicken. Anything green is questioned and pushed around the plate repeatedly before cautiously arriving at his mouth. 

My new challenge is to cook him healthy vegetarian dinners that do not taste, and I quote, "too vegetably." No need to look that one up - it isn't a word. If anyone has any suggestions or ideas on this topic - moms with picky children perhaps because that is essentially what I am dealing with - I am happy to hear them. Unlike him, I'm not content to let him live on pasta, peas and carrots for the rest of his life.

A vegetable my husband will definitely eat are purple potatoes. They taste just like any other potato and are more readily available in major supermarkets than ever before. Nutritionally, purple potatoes have a little more going on than their white counterparts with the presence of pigmented anthocyanins, which have been linked to disease prevention. They also make a wonderfully colorful potato salad.

Rather than mayonnaise, I use simple vinaigrettes to dress all of my salads. These are easy for even the most inexperienced cook to whisk up, and require only a handful of ingredients that most people already have: oil, an acid, salt and pepper. That's the base. Toss in herbs, flavored mustards, peaches, berries, avocados, or sweeteners such as local honey or agave to add other flavor profiles.

​Most traditional potato salads include hardboiled eggs as I have here. Sometimes I swap avocado or white beans in their place. Or in the case of my husband, l just leave the eggs out all together. 

This particular bowl of potato salad is all mine though. Lunch can't come fast enough!

Ingredients:

Lemon Vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon honey
salt and pepper to taste

Salad:
1 pound purple potatoes, cubed
2 tablespoons olive oil
1/2 medium red onion, sliced thin
1/3 cup frozen peas
salt and pepper to taste
2 hardboiled eggs, chopped
1 tablespoon fresh flat leaf parsley, finely chopped
1/4 cup lemon vinaigrette
​
Directions:
In a bowl, whisk the oil, lemon juice, honey, salt and pepper. Set aside.

In a 3-4 quart pot, cover the potatoes with water and bring to a boil over medium-high heat. Cook until fork tender, about 5-7 minutes. Remove from heat and pour the potatoes into a strainer.

In the same pot, heat the oil and add the onions. Cook until soft and translucent, about 5 minutes. Stir in the peas to thaw, season with salt and pepper, then remove from heat. Gently fold in the potatoes, eggs and parsley. Transfer to a serving dish and drizzle with the reserved vinaigrette.

Yield: 4 servings

Anyone who has ever had a roommate might relate to the experience of being assaulted by the stench of poorly cooked food. This recently happened to me, when someone with whom I had been sharing a kitchen tried to make Brussels sprouts. Whatever was done left the entire house smelling of boiled cabbage for more than a day. Based on the discarded remains tossed in the backyard, I could only assume the flavor wasn't much better. It was a happy surprise for my dogs, vulturous creatures who long ago learned to snatch and scurry away with any garbage they could find. Definitely not reliable barometers for good taste.

Brussel sprouts are one of those foods that can be wonderful in the hands of a good cook, or stomach turning in those of a bad one. And once ruined, the desire to ever want to eat them again rarely returns. So I'm here to show you (and remind myself) of how tasty this vegetable can be when prepared well. Using fresh over frozen sprouts is preferable. Frozen sprouts are already cooked, making it all too easy to overcook them during the reheating process, causing a compound called sulforaphane to be released which emits that terrible odor. To get the most flavor out of this cruciferous vegetable, it is best to season with salt, pepper and a little sweetness. This will reduce any bitterness. Acids such as lemon juice and vinegar also work well. 

Let's go through a quick rundown of how Brussels sprouts can improve your health:

1. When eaten daily, they release a team of multi-taskers, meaning the compounds they contain work synergistically to prevent many chronic diseases such as colon, lung, oral and reproductive cancers, macular degeneration, heart disease, inflammation and oxidative stress which accelerate the aging process. Studies show that in some cases, these compounds may reverse diseases that are already present.
2. They contain a long list of essential micronutrients in abundance, such as: ​Vitamin K​ - helps with blood coagulation and calcium absorption, Vitamin A - strengthens the immune system and maintains healthy vision, Vitamin C - used to grow and repair all parts of the body including bones, cartilage, tissue and skin, Potassium - regulates sodium levels, among many others.
3. The macronutrient content is substantial enough to help curb the appetite with nearly 9 grams of carbohydrates, 3 grams of protein and 3 grams of fiber per serving, with no fat or cholesterol to adversely affect your calorie intake or overall health. This is particularly useful for weight management.

This recipe could not be easier! Be sure to choose bright green, tightly compact sprouts for a fresher presentation. Leftovers store well for a few days in the fridge, and can be transformed into a beautiful side dish by lightly sautéing or roasting. The dressing is akin to a honey mustard sauce, but with the tahini and Medjool dates, has a bit more depth of flavor. 

To those who regularly visit this blog, expect the posts to become more frequent now. Slowly, I'm getting back to it as I wrap up the side project I've been immersed in for the past year and return to normal life. I describe this project in more detail in my last post {Vegan} Raspberry Rice Krispie Treats for those who haven't a clue what I'm referring to. Also, be sure to look for me here: Instagram - Pinterest - Foodgawker

Ingredients:
Salad:
​10 Brussels sprouts
​1 tablespoon olive oil
2 medium shallots, sliced thin
5 Medjool dates, pitted and sliced lengthwise
salt and pepper, to taste
4 tablespoons crushed pecans, optional*

Dressing:
5 Medjool dates, pitted
1 tablespoon tahini
1/2 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
1/8 cup olive oil
3-4 tablespoons hot water
salt and pepper, to taste

Directions:
Peel off any loose leaves, then thinly slice each of the Brussels sprouts. Place in a bowl and set aside.

In a sauté pan, heat the oil over medium-high. Cook the shallots, stirring frequently until lightly browned. Add the dates, salt and pepper and continue cooking for another minute. Remove from heat and toss with the Brussels sprouts.

To make the dressing, add all of the ingredients to a blender, pureeing until smooth. When ready to serve, spoon the dressing onto the salad, tossing until lightly coated. Sprinkle with pecans, if using.

Yield: 2-4 servings

Let's kick off 2017 with an easy healthy dish!

While the rest of the world spent the New Year celebrating and catching up on Netflix, my husband and I were hard at work on our "Radical Side Hustle House." An investment property that sadly we will never live in, but that nevertheless, has been undergoing a huge makeover in anticipation of its future buyer. An exciting and scary adventure, but one that thus far, we have felt fairly optimistic about. 

Whenever possible, I have spent my spare moments pre-cooking staple meals to get us through our busy days. Chicken pot pie (minus the pie crust), spaghetti with turkey meatballs, shrimp two ways: tossed with broccoli, pesto and brown rice pasta and stir fried with mixed veggies. Out of all that cooking, I decided to highlight this uncommon dish on the blog.

Initially, I went to the store thinking I was possibly going to make this recipe with ground lamb. There was a time when I truly would have enjoyed that. But I just couldn't bring myself to buy it. When I first began my food blog, nearly two years ago, I thought it would encompass a full range of both meat and meat-less recipes. But, gradually I found myself shifting away from animal products, though not completely, and my posts have reflected that. 

​Farro is very satisfying on its own. Depending on what variety you purchase, it can take awhile to prepare. Whole grain farro needs to be soaked overnight and requires a longer cook time. However, if the fibrous bran has been removed, it cooks like rice in about 10-15 minutes. Just check your package for instructions so that you know how much time to allot. The ancient farro grain is considered a staple in many cultures, dating back thousands of years. It generally contains less gluten, and is less processed, than the modern variety of wheat used in so many products found on store shelves today. High in protein and iron, farro also contains zinc, B-vitamins and fiber. Lots of great reasons to include it in your meal rotation! 

What I love most about this salad is that each bite has a slightly different mix of sweet, salty, tangy and savory flavors. Serve it warm or cold, as a main entree for two people or a side dish for four. 

Time to discard all the unhealthy holiday treats and start fresh! Join me on the path to a healthy year!

Ingredients:
extra virgin olive oil
salt and pepper, to taste
2 medium golden beets, peeled and de-stemmed
1 small red onion, chopped
1 medium zucchini, chopped
5-6 dried figs, chopped
1/2 cup cooked farro
1/4 cup golden raisins
2 tablespoons chives, minced
1 tablespoon fresh mint, chopped
1 tablespoon fresh flat leaf parsley, chopped
juice of 1/2 lemon
1/2 cup feta cheese

​Directions:
Toss the beets with a drizzle of oil and a pinch of salt and pepper and place one side of a sheet pan. Repeat with the onion and zucchini on the other side of the pan. Bake at 400ºF for 30-40 minutes, or until fork tender. If the zucchini and onions are done before the beets, transfer into a large bowl to cool. Then return the beets to the oven for the remaining time. Toss the cooked beets, onions and zucchini with the figs, farro, raisins, herbs and lemon juice. Sprinkle with feta cheese when ready to serve.

Yield: 2 large main servings or 4 smaller side servings

Alright, I have a confession. Halloween aside, I really, REALLY dislike the holidays. Frankly, if there were no family obligations to consider, I would choose not to celebrate at all. My reasoning goes something like this. Holidays are expensive, a ton of work and filled with heightened expectations where someone always winds up disappointed. Not to mention that many businesses go on a month long hiatus, making it difficult to get any work done. Currently my husband and I are neck-deep in a major house renovation project, scrambling to get things like kitchen cabinets ordered and major projects finished before the experts and their businesses shut down for the festivities.

The one aspect of the holidays I actually do enjoy is the food. Planning it, cooking it, eating it - I love it all! 

For the most part, I try to make people happy by cooking the traditional foods everyone expects. Once that's done, it frees me up to make a couple of new dishes, many of which become requests for future gatherings.

This salad is an idea I am considering serving this year. It turns seasonal ingredients into a light, quick and healthy side dish that everyone will love. The creamy sweet and sour cranberry dressing is balanced by the sugary raisins, nutty pecans, spicy ginger and seasoned couscous. The jewel tones are so pretty and festive that everyone will want to try a bite. 

If you choose to garnish the salad with fresh cranberries, be sure to warn your guests that they are only for looks!

​Happy Eating!

Ingredients:

Salad:
​1 cup uncooked couscous
1/4 cup chopped pecans
1/4 cup golden raisins
1/2 teaspoon freshly grated ginger
salt and pepper to taste
1/3 cup feta cheese
handful baby spinach

Dressing:
1/2 cup fresh cranberries, plus 1/4 cup reserved
1 tablespoon white balsamic vinegar
3 tablespoons pure maple syrup
1/4 cup extra virgin olive oil
salt and pepper to taste
1-2 tablespoons water, optional*

Directions:

To make the salad:​ Bring 1 & 1/4 cups of water to a boil in saucepan. Add the couscous and simmer for about 8 minutes. Remove from heat, transfer to a strainer and rinse with cold water to stop the cooking process. In a large bowl, combine the couscous with the pecans, raisins, ginger, salt and pepper. Gently fold in the cheese and spinach. Spoon onto a serving platter, garnish with reserved cranberries and set aside. 

To make the dressing: place all of the ingredients except the water in a high speed blender or food processor and puree until smooth. If the mixture seems a little dry, add the water one tablespoon at a time until smooth. Pour the dressing into a dish to serve alongside the salad.

​Yield: 4 servings

On September 22nd, the first official day of autumn, I returned home from a 9-day adventure in Scotland armed with a ton of foodie inspiration. However, this trip was anything but relaxing. In fact it was a bit of a financial splurge that we really had no business spending at this particular juncture. So we were determined to make the most of it within the budget and time that we had. As enjoyable as it was, the 5-hour time difference and go-go-go pace took its toll. But now I am full of renewed energy, ready to get back in the swing of things here on the blog.

Scotland is a beautiful country with an interesting food scene. High tea and black pudding are what usually come to mind when the subject of food mixes with Scotland. And not to be forgotten - haggis, neeps and tatties. For those not in the know, neeps stand for turnips and tatties is short for potatoes. Unless they're mashed potatoes in which case they just refer to them as mash. And haggis...well lets just say that a visual encounter with an uncooked batch in a highland gas station put me off to it. But Scotland has so much more to offer. At the hearty end of the menu, choices include steak & Scottish ale pie with a side of mash, golden fried haddock and chips with peas, chicken-bacon-mushroom pie topped with flaky puff pastry or Yorkshire pudding stuffed with seasoned meat and smothered in gravy - to name a few.

Choosing the healthier option was a bit of challenge. Not to suggest that Scotland lacked lighter fare. Nearly every meal came with either a side salad or some sort of cooked vegetable. It was easy to find a vegetarian soup served with a slice of brown bread, an omelette with smoked salmon and a side of greens or a spicy bean burger. And particularly in the cities, there were organic grab-n-go establishments such as the one that inspired this recipe.

Unfortunately, I never had the chance to try the original version of this protein pot which was composed of crayfish, some variety of rice mixed into the quinoa and a seasoning blend. Instead, I chose a boiled egg and baby spinach pot - boring I know - but just what I needed after several heavy meals. My shrimp pot is much more flavorful with the added bonus of portability.

On a side note for those traveling to Scotland for the first time, I will soon be offering an ebook guide with a specific, easy to follow, budget-minded itinerary. This outline will provide an overview of Scotland without trying to fit the entire country, which is actually quite large, into one trip. Additionally, it will provide tips on how to easily travel within Scotland, what to expect in various regions, how to reduce flight and lodging costs, where to eat and how to avoid being turned away, Scottish recipes and much more. ​

Ingredients:
1 cup cooked red quinoa
1/2 cup cooked peas
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
salt and freshly ground black pepper, to taste
lemon vinaigrette*
8 large cooked shrimp, peeled 
2 hardboiled eggs, shelled and halved lengthwise
1/8 cup seed mixture: pumpkin, sunflower, hemp
lemon wedges

Lemon Vinaigrette:
2 tablespoons extra virgin olive oil
1/4 cup lemon juice
1 teaspoon honey
1/2 teaspoon dried oregano
1 garlic clove, minced
salt and pepper to taste

Directions:
For the vinaigrette, mix all of the ingredients in a bowl and set aside.

Combine the quinoa, peas, parsley, mint, salt, and pepper. Divide the quinoa mixture into four small mason jars or containers. Drizzle with the vinaigrette. Top each quinoa portion with two shrimp and half an egg. Sprinkle with seed mixture and garnish with a lemon wedges.

Yield: 4 servings

We are currently experiencing scorching heat here in upstate New York. All I want to do is sit in a pool with a big chunk of watermelon in one hand and an ice cream cone in the other. Alas, I possess neither pool nor watermelon, but I do have a stash of fresh veggies that need eating.

On a recent jaunt to Trader Joe's, I picked up a big bag of organic beets for not a lot of money. I roasted the entire batch on a cool morning, though only four were needed in this recipe. The rest will store in the fridge to be served alongside grilled meats and veggies or with some soft cheese. On the same shopping trip, I also found a bottle of white balsamic vinegar for just $2.99, perfect for the strawberry vinaigrette I had in mind to accompany this salad. White balsamic vinegar has less astringency in flavor than its darker cousin, pairing well with lighter foods like fruits, salads and fish.

​The rest of this salad is easy. Just quickly blanch the peas, tossing everything together for a refreshing afternoon meal.

Ingredients:

Salad:
4 beets, rinsed and destemmed
​2 cups baby spinach
1 small red onion, sliced thin
1 small zucchini, grilled and diced
1 large handful sugar snap peas
1/2 cup frozen peas
​1 handful sprouts
1/2 cup strawberry vinaigrette (recipe below)

Strawberry Vinaigrette:
​5 large fresh or thawed strawberries
1 tablespoon white balsamic vinegar
1/2 tablespoon fresh lemon juice
1 tablespoon honey
​1/4 cup extra virgin olive oil
Salt and black pepper to taste

Directions:
Pre-heat the oven to 375ºF. Place the beets on a foil lined pan and seal with additional foil. Bake for 1 & 1/2 hours or until softened. Remove from oven, allowing to cool before peeling away the skins.

Meanwhile, purée the strawberries, vinegar, lemon juice, honey and oil until smooth. Add salt and pepper to taste and set aside.

Bring a small pot of water to a boil. Blanch the peas by cooking for 2 minutes, then remove with a slotted spoon and immediately immerse in ice water to stop the cooking process.

Arrange the spinach, onion and zucchini on serving plates. Thinly slice the beets and place over the onions. Add the peas and sprouts. Drizzle with dressing when ready to serve.

Yield: 4 servings

I'm a pasta fanatic, happily sharing my recipes while quietly waging a war with myself over eating too much of the stuff. Pasta is one of those foods I could eat everyday and be happy. Which is why, there are a growing number of posts on my blog highlighting pasta alternatives. But, even a health conscious food blogger has her indulgences. After all, most of us food bloggers are foodies, which is a nice way of saying we enjoy eating nearly everything, in excess, if no one is looking.

The idea for this sweet chili couscous salad came about after a trip to my local Trader Joe's, where I discovered a box of frozen mahi-mahi burger patties that could be grilled, broiled or baked. Even a food blogger has busy days, so this was a find that I could easily bake in my toaster oven for just 8 minutes per side. A bit of Mae Ploy sweet chili sauce and side of steamed vegetables would have been fine accompaniments, but I knew I could create a wonderful side dish with just a teensy bit more effort. 

And so came about this tasty warm salad. The flavors in the dressing are sweet and mildly sour, pairing well with delicately flavored proteins including chicken, most fish and tempeh. Served alone, it is a hearty and filling dish.

Ingredients:

Dressing:
juice of 1 orange or 1/4 cup orange juice
1/2 teaspoon rice vinegar
1 tablespoon orange marmalade
1 tablespoon sweet chili sauce, (recommend Mae Ploy)
1 tablespoon freshly grated ginger
1 teaspoon low sodium tamari sauce
1 garlic clove, minced

Salad:
1 cup Israeli couscous
1 tablespoon sesame or extra virgin olive oil
1 large carrot, grated
1/4 cup raisins
2 scallions, chopped
salt to taste

Directions: 
Pour or squeeze the orange juice into a liquid measuring cup. Add all of the remaining ingredients, mix well and set aside. 

Bring 1 and 1/4 cups of water to a boil in a small sauce pot. Add the couscous, reduce the heat, cover and simmer for 8 minutes. Remove from heat and stir in the oil, gently breaking up any clumps. Add the carrot, raisins, scallion and salt. Mix in the dressing and serve. Refrigerate any leftovers for up to 3 days.

Yield: 4 servings

The holiday parties are gearing up. Time to break out those crowd-pleasing potluck recipes. Alongside the ever popular pigs-in-blankets, creamy dips and heavy pasta dishes, guests tend to appreciate a lighter option. You can't go wrong with shrimp and orzo. Sweet, tangy, oniony and lightly salted with just a tiny pop of black pepper, the lime vinaigrette is a show stopper that will have everyone asking for the recipe.

​This is also a great dish for anyone short on time or cooking skills. Many salad bars stock baby spinach, edamame and black olives. Pick up some pre-cooked shrimp to further eliminate a step. A package of parsley, some boiling, a little blending and tossing is all it takes to finish this impressive dish.

Ingredients:
extra virgin olive oil
1 cup uncooked orzo
1 cup frozen edamame
1/2 lb. large shrimp, peeled, deveined and roughly chopped
2.25 oz can sliced black olives, drained
small handful flat leaf parsley, roughly chopped
baby spinach leaves
1/3 cup lime vinaigrette, see recipe below*

Directions:
Bring 4 cups of water to a boil. Cook the orzo for 9 minutes. Place the frozen edamame in the pasta strainer then pour the cooked orzo overtop. As the water drains it will thaw the edamame. Transfer to a large mixing bowl, toss with a drizzle of olive oil to keep the orzo from clumping and set aside to cool. 

Meanwhile, heat 2 tablespoons of olive oil in a saute pan. Cook the shrimp until pink and translucent, about 5 minutes. Toss the shrimp, olives, parsley and spinach with the orzo. Arrange the salad on a serving platter. Drizzle with vinaigrette just prior to serving, or allow each guest to pour their own.

Lime Vinaigrette*
2-3 tablespoons honey
juice of 1 lime
1/2 small red onion
1/4 cup extra virgin olive oil
salt and black pepper to taste, about 1/8 teaspoon at a time

Heat the honey in a microwave for 20 seconds or until it thins out. Combine all ingredients in a blender or food processor. Add additional salt and pepper if needed. Makes approximately 1/3 of a cup.

Yield: 4-6 servings

Isn't this a pretty salad? For the month of August, I took a European-style hiatus from the blog. This month I'm back with some light healthy recipes to enjoy while we savor these final days of summer. Personally, I'm a huge fan of hot weather. And while I have a garden full of fresh herbs, spice blends have become a staple in my pantry for flavor, and ease of use, when I don't want to spend a lot of time cooped up in my kitchen. This salad calls for herbs de provence with lavender, available in most grocery stores. The brand that I used was Morton & Bassett, but any other brand will work just fine. 

The layers of protein packed ingredients will keep you full for several hours, but are all vegan friendly. However, for anyone requiring some type of animal protein to feel truly satisfied, the optional addition of crumbled goat cheese adds a special punch to this already flavorful salad.

Ingredients:

Salad:
1/2 cup frozen edamame
1/4 cup frozen peas
1 cup cooked quinoa
1 finely grated carrot
1/8 cup slivered almonds
handful mixed greens
handful fresh whole basil leaves or other herbs, optional
2 tablespoons crumbled goat cheese, optional

Dressing:
1 orange, juiced
1/4 lemon, juiced
1 garlic clove, finely minced
1 tablespoon olive oil
1/2 teaspoon herbs de provence with lavender 
salt and pepper to taste

Directions:
Place the frozen edamame and peas in a large bowl. Top with the just cooked hot quinoa and set aside for 10 minutes. Toss the carrot, almonds and greens with the quinoa. Spoon onto serving plates. Top with fresh basil and goat cheese, if using.

For the dressing, mix all ingredients into a sealable bottle. Add 1-2 tablespoons of dressing per plate. Cover and refrigerate any remaining dressing for later use.

Yield: 1 large portion or 2 small servings.

​Products Used With This Recipe: