25 Sep 2015

Quinoa Salad

by matt | posted in: Quinoa Salad | 0

Quinoa has gotten a bad rap, but this salad changes everything. You will get a burst of flavor with every bite. The nuts give it a great crunch, while the avocados give it a creamy texture. This is a must try.

Ingredients

1 Cup Quinoa
2 Cups Broth
¼ Cup Green Pepper – Chopped
¼ Cup Red Onion – Chopped
¼ Cup Tomato – Chopped
1Can (15.5oz) Black Beans
1 Avocado – Chopped
1/4 Cup Almonds – Toasted & Chopped
1TBSP Cilantro – Chopped
Zest of 1 Lime
1 TBSP Lime Juice
3 TBSP Olive Oil
1 ½ tsp Salt
½ tsp Pepper

Instructions
In a medium saucepan, cook the quinoa in the broth following the manufacturers directions. Set aside. In a medium bowl, combine the green pepper, red onion, tomato and avocado.In a small bowl, combine the olive oil, lime zest, lime juice, cilantro, salt and pepper. Whisk to combine.When the quinoa is cool, add it to the vegetables and gently toss. Add the dressing. Add the black beans and fold in.Serve room temperature.

25 Sep 2015

Romaine with Gorgonzola and Walnut Salad

by matt | posted in: Romaine with Gorgonzola and Walnut Salad | 0

This is a quick delicious salad. The gorgonzola is such a great cheese, loaded with flavor. And to top it all is a fabulous dressing.

Ingredients
1 Large head of Romaine Lettuce (If you are using Romaine hearts use 2)
5 TBSP Extra Virgin Olive Oil
1 TBSP Red Wine Vinegar
1 Cup Gorgonzola Cheese – crumbled
1/2 Cup Walnuts – chopped
Fresh ground Black Pepper
Salt to taste

Instructions

In a large bowl, add the olive oil, vinegar, pinch of salt and black pepper. Whisk until evenly blended. Add 1/2 the cheese and mash with a fork until it is combined into the olive oil mixture. Add 1/2 the walnuts and mix again.
Wash the romaine and cut or tear it into bite sized pieces. Dry the lettuce and add it to the dressing. Mix until all the lettuce is covered. Top the salad with the remaining gorgonzola crumbles and the remaining nuts. Add salt and pepper to taste.

25 Sep 2015

Baked Egg Muffins

by Warern van der Biezen | posted in: Baked Egg Muffins, Breakfast | 0

These are great to make at the beginning of the week, then take out one a day for breakfast. This is also a great choice for a crowd. I made these for breakfast for twelve and they were a life saver.

Ingredients

Eggs
Cooking Spray
Milk
Salt & Pepper

Directions

Preheat oven to 350º.
Spray a muffin pay with cooking spray.
Whisk one egg with 1 tablespoon together and add to each muffin cup. Bake for 20 minutes.

Print Recipe here

25 Sep 2015

Green Bean Salad

by matt | posted in: Green Bean Salad | 0

This recipe has been in my family for generations. I remember my Grandmother then my Mother making it and now I make it. I made this salad with fresh beans from my garden over the summer and it was amazing.

Ingredients
1 Lb Green Beans
2 tsp Salt
2 TBSP Olive Oil
Juice of 1 Lemon
1 Garlic Clove – Grated

Instructions

Clean the green beans, washing them and removing the ends. In a large pot, bring enough water to a boil to fit the beans. Salt the boiling water. Put the beans in the boiling water. When the water returns to a boil, put your timer on for exactly 2 minutes. Immediately take the beans out of the boiling water and submerge in an ice bath.
Drain the beans and put them in a large bowl. Add the oil, salt, lemon juice and garlic. Toss until all the beans are coated. Serve

25 Sep 2015

Fruit Salad

by matt | posted in: Fruit Salad | 0

Fruit salad is so refreshing any time of year. My local supermarket has all the melons and berries all year round, so this is not just for summer any more.

Ingredients
Watermelon
Cantaloupe
Pineapple
Blueberries
Strawberries
Kiwi

Glaze
2 TBSP Honey
Juice of 1 lime

Instructions

In a large mixing bowl, cut the watermelon, pineapple, cantaloupe, strawberries and kiwi into bite sized pieces. Add the blueberries and mix together.
Combine the honey and lime juice in a separate bowl and mix well. Pour the glaze over the fruit and stir until all the fruit is coated.
Chill. Serve cold.