Tuesday, July 12, 2016

Summer Salads | Part 1 - A Soffritto Quinoa Salad

Another 4th of July has come and gone. It's just so crazy how the time, the family, the friends and the food all merge together into one big crazy blob.

I cleaned out my pantry.

I did that a few weeks ago and it pretty much changes MY LIFE every time I do it. I am on a mission to control food costs and this is my ground zero. (I found four - FOUR -bottles of toasted sesame oil... I have no flipping idea how they all got in there...)

I'm on a mission to control my pocket book and begin again. I keep a little notebook in my purse with a clip on the side. It holds my ledger for the week (money I bring in and out) plus receipts. I'm making it a game (and you know how much I love to compete in a good ballgame) to control my dementia ridden pantry. No more overbuying Lindsey!

Here is the first installment of three delicious salad recipes I want to share with you. I hope you enjoy making them as much as I do! The kids are still at "bite size tries". I am hoping someday they go for a "nice size bowl." Pretty please!

This trifecta of flavor made a lovely addition to my neighbor's 3rd of July potluck celebration! Enjoy!

A Soffritto Quinoa Salad

1 cup uncooked organic quinoa
1 package organic feta cheese
1 bunch carrots (Sandhill Family Farms)
1 onion (red, yellow or white)
1 bunch rainbow chard (SFF)
1/2 red pepper
1/2 orange pepper
1/2 yellow pepper
2 cloves garlic
extra virgin olive oil
sea salt

Cook the quinoa to the package instructions with organic vegetable stock instead of water for extra flavor. Add 1/2 tsp sea salt to the stock. Dice up the carrots, onion and peppers. Separate the chard leaves from the ribs. Dice the ribs. Rough chop the chard leaves and set aside. Mince the garlic. In a separate skillet, heat 1-2 tbsp extra virgin olive oil over med low heat and add the diced carrots, onion, chard ribs and garlic. Add a healthy pinch of sea salt and pepper. Saute low and slow for about 30 minutes being careful to turn down heat if the vege begins to carmelize. Once the vege is evenly cooked and just beginning to carmelize, add the chard leaves and lid for 2-3 minutes to soften the leaves and retain the vivid green color. Don't forget to season to taste! Grab your serving bowl and add the quinoa and cooked vege together. Break up the feta block (if needed) into small pieces and add to the bowl. Serve room warm, room temperature or cold!

Falafel Cookies
(Inspired by this Food Revolution Ambassador Challenge World Food Programme Falafel recipe)

severely screwed this recipe up but it ended up all working out! I subbed in 1 bag chickpea & fava bean flour (Bob's Red Mill) + 2 cups of warm water. This was way.too.much.water. So, I let it sit overnight at Christina's suggestion. The next day, I scooped out the dough and rolled it in coarse cornmeal and baked them for 9 minutes at 350 degrees. It was just like making cookies.

Garden Cucumber Dipping Sauce

1 cucumber diced
1 cup organic whole fat plain yogurt
Juice from 1 lemon
1 tsp dried or fresh dill
1 T mayo (we used soy free vegenaise)
1/4 tsp sea salt (or to taste)
pepper to taste

Mix it all up and serve on the side with the quinoa salad and falafel cookies. This would ROCK with gyros.

I am so happy our cucumbers are coming IN!

To my dear soffritto sister Terri, you KNOW I was thinking of you the entire time I cooked this salad! 

To the mullies...

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