Quinoa Berry Salad
May 31, 2010 - Written by DianaWe went to a family/friend gathering at my brother in law’s today. Though the day was a little warm, sitting under the shade trees, it was a pleasant cookout with lots of great food. My contribution was Quinoa Berry Salad. I went out and picked some parsley and mint to add a little hint of something. When I asked my husband if I should add some walnuts, the answer was a resounding yes. I’m not a big fan of syrup for the berries, I want it less sweet, so that I can taste the sweetness of the berries, so instead I added Raspberry Walnut Vinaigrette. This salad went over so well, the two year old little boy from next door kept coming back for more.
Ingredients:
- 1/2 cup blueberries
- 1/2 cup strawberries sliced
- 1/2 cup blackberries
- 1 cup cooked quinoa
- 1/2 tbs minced parsley
- 1/2 tbs minced mint
- 1/4 cup chopped walnuts
- Raspberry Walnut Vinaigrette to taste
Put all the ingredients into the bowl (except the vinaigrette) and toss. Pour the vinaigrette over top, and toss a little more.
Tweet This Post 
Plurk This Post 
Buzz This Post 
Delicious 
Digg This Post 
Ping This Post 
Reddit This Post 
Stumble This Post
Gingered Carrots & Kohlrabi
November 15, 2009 - Written by Diana
Kohlrabi, kohlrabi, kohlrabi, kohlrabi, kohlrabi, kohlrabi, kohlrabi. There’s a joke that goes – If you say the name of something 7 times it’s yours for life, and then some girl says – John, john, etc. It doesn’t matter how many times I say kohlrabi, my mental picture doesn’t match up with that name and I go blank trying to remember. Kohlrabi is a nice crunchy vegetable, similar to a turnip, but tastes more like a cross between cabbage and turnips to me with a little bit of sweetness. My sister in law adds it to salads, or just peels and slices it up for people to chew raw. My dish was baked, bringing out another level of flavor.
I peeled off the leaves, scraped off the skin and julienned the kohlrabi along with some carrots. I used my frozen ginger in this dish, which smells so wonderful when grating. I did all the mixing right in the baking dish, so it’s truly a one pot dish. Even though this would have served more , with my …
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
Savory Squash Fillo Bake
November 13, 2009 - Written by DianaI’ve been given the opportunity to sample some different types of organic (love it) fillo sheets from the Fillo Factory. When I’m shopping I first see if there is a quality product in the organic section. I’m thrilled that I can find fillo dough frozen that’s organic too. I used the organic spelt fillo dough for this recipe with some squash I bought at the farm stand. I’m not an expert with fillo dough. I use it and follow the rules about keeping them moist as best I can, but sometimes they fall apart. My fake out is to tear strips of fillo dough and layer them across the top nice and neat. My family loved eating the crunchy top and peeling it apart. I thought it was funny the way they pulled apart the layers.
The Fillo Factory Fillo Sheets should be defrosted and placed flat, covered with a damp towel to keep from drying out.
I used:
2 yellow acorn squash
2 delicata squash
…
I made a Purple Risotto, I kid you not. It had flecks of different color purples from dark blue purple on down to lavender. If you have kids that love new colorful meals, this would such a cool dish for them to try. My son, my husband and I all thought it was scrumptious, and we’d eat it again. Actually we will, because there are leftovers. My husband and I went to Lynd’s Fruit Farm just outside of Columbus. We’ve been going there for apples in the fall plus other fun things. This was the last weekend of the sale tent and we didn’t want to miss out. They have such cool things available like purple cauliflower, purple broccoli, purple Brussels sprouts – okay, not purple brussel sprouts – just green, pumpkins, gourds and apples. While we were there, we actually got to be part of an apple tasting. One gentleman said they were trying out a new apple and we should taste 4 different types and rate where they landed on a piece of paper. After we placed the apples on the paper in the proper like/dislike square (it was a range), he marked where …
Deb, my sister, put it well when she said to me – social media is great fun. She’s right, sometimes instead of getting down to work some nights I get caught up on browsing seesmic, tweetdeck, facebook and google reader, looking at all the things people write. I also get inspiration from those tweeters and bloggers, and encouragement to try new things. I found a tweet on seesmic from Olga at Mango & Tomato and I clicked into her Polenta with Mushrooms, Bacon and Mushrooms Post . That dish looked fantastic. I left her a comment, and she sent me an email encouraging me to try it. I had a bag of Bob’s RedMill Corn Grits just waiting to be experimented with. So I did it, I tried something new for me. I made my first polenta. What did we think? The consensus was corny cream of wheat; Corn taste with a cream of wheat texture. I poured it into a clay baking dish, sprinkled it with romano cheese and broiled it for a couple of minutes to create a nice cheesy crust on top. We decided we like polenta and we will definitely …
Is there another name for yellow squash? I only know it as yellow squash, but it’s so tasty I think it deserves a nicer name. Since it’s major harvest and put up time, soccer season, football and band season, I find my dinners are rather lackluster and repetitive. I have lots of stuff, but my inspiration is waning as I think about my days and evenings ahead. Last night though, I had my Yellow Squash and Potatoes out, trying to decide what to do and then it hit me – Lemon Grass and Basil are just sitting in the herb beds waiting to be used. Well not so much the basil since the Japanese beetles have been munching away at it, but I’ve flicked them into the soapy water bath. Best way to take care of those things is with a bowl of soapy water. I do tend to use a lot of the same ingredients over and over, because they come from our garden. I keep expecting my son to say – No Not Chard AGAIN!!! and run off screaming into the night, but so far he hasn’t. Anyway, this tasty side dish was divine with our steak …
This German Potato Salad was the perfect side to our steak tonight. Not one bite leftover, it was devoured. In fact, my daughter dropped some on the deck on the way out and the dog ate it all. She wanted more, but it was gone, all gone. It’s a sweet and tart taste with a little smoky bacon potato flavor, mmm. This is from Recipes From the Heart – a cookbook on sale this summer to help bring fresh fruits and vegetables to food banks. This recipe is actually called Nana’s German Potato Salad and was contributed by Fara Bone of Salt Lake City Utah. All of the recipes in this book come from associates of the U.S. Foodservice. Nana’s German Potato Salad …
I made Cheddar Potatoes and Broccoli to go along with our Bison Burgers. We are potato fans and summer is a good time to get fresh grown local potatoes. We had leftover fresh broccoli from my son’s party to throw in with it. I par-boiled the broccoli and potatoes together to soften them up. I like to do that so that the potatoes cook in the oil for a shorter amount of time. Directions: Parboil broccoli and potatoes – drain and set aside. In …
This is my contribution to the Independence Day Celebration at my brother in laws. I wanted something bright, something kind of healthy that make use of some of the cabbage we have in the garden. This slaw has a nice wine vinegar sauce that you sauté it in and is a cool side for your picnic plate and it’s lovely to look at too. This recipe came from my Joy of Gardening Cookbook Tonight’s dinner was inspired by the cabbage we are growing in our garden. We have plenty of it, and now we’ll have to come up with plenty of recipes to try it all out. What’s cool about picking cabbage. I read in my gardening book that if you leave a portion of the stem and leaves, newer smaller cabbage heads will branch off. I picked a head of cabbage leaving behind the steam and big leaves and lo and behold, four smaller heads are growing there now. I thought red potatoes and cabbage would be delicious together along with a little apple cider vinegar to add a some tartness. It was an easy side dish with a really good flavor and I will definitely make it again. …
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
Purple (Cauliflower) Risotto
November 8, 2009 - Written by Diana
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
My First Polenta.
October 1, 2009 - Written by Diana
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
Lemongrass-Basil Yellow Squash and Potatoes
September 1, 2009 - Written by Diana
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
German Potato Salad
July 31, 2009 - Written by Diana
Ingredients
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
Cheddar Potatoes and Broccoli
July 27, 2009 - Written by Diana
Ingredients:
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
Red Ruby Cabbage Slaw
July 4, 2009 - Written by Diana
Ingredients:
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
Red Potatoes and Cabbage
July 4, 2009 - Written by Diana
Ingredients :
Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
