Recipe: Strawberry + Cucumber Quinoa Salad

Thanks, KARE 11, for having me on yesterday to talk eco-friendly dishes! Kitchen in the Market will have cooking demos from 1-3PM this Saturday, April 16th in conjunction with Midtown Global Market's Earth Day Celebration. Here's the recipe....

Cucumber + Strawberry Quinoa Salad

serves 6
1 box quinoa, cooked according to directions + cooled
1 pint organic strawberries
1 large cucumber
1/4C feta cheese, crumbled
1/4C fresh mint, chopped + extra for garnish
olive oil
salt + pepper
-rinse strawberries, hull (remove stem) and cut into 1/4s
-peel cucumber + cut in half horizontally; remove seeds + cut into cubes
-combine fruit in a large bowl with mint + feta
-drizzle with olive oil until moist, season with salt + pepper to taste
-serve fruit over quinoa, garnish with fresh mint

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Rob + Corbin LOVED the pesto this morning on KARE 11! This recipe is so easy and so versatile, you'll want to make it all Spring + Summer long. The Raw Beet Salad is dyn-o-mite, and the pesto is out-of-sight. Really. Like Spring in your mouth...in a good way.



Raw Beet Salad with Pistachio Mint Pesto
serves 4


1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach


Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool


Pistachio Mint Pesto
makes 1 C


1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency


Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved


Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!


Stop by Midtown Global Market this Saturday, April 17 to celebrate Earth Day from 11AM-4PM! I'll be doing a cooking demo at 11:30AM and there will be loads of activities + education throughout the day. I'd love to see you there....http://midtownglobalmarket.org/?q=2010EarthDay

Recipe: Potato + Chick Pea Salad

I shared this recipe earlier int he summer on the Midtown Global Market website, but it is a perfect summer salad for celebrating at home or taking to a potluck (as I will be doing on Monday) and worth sharing again. Enjoy Labor Day!

Potato + Chick Pea Salad
serves 8

3# organic red or yukon gold potatoes (purple works, too!),diced
1 can organic garbanzo beans, drained + rinsed
1 C flat leaf parsley, leaves whole, stems removed
1/4c fresh squeezed lemon juice
1/4c coarse grain mustard
1/4c mayonnaise
salt + pepper to taste

-place potatoes in large pot with enough salted water to cover
-boil until potatoes are just tender, about 10 minutes -drain potatoes and rinse with cool water, allow to cool*
-in a large bowl, whisk together the mustard, mayo + lemon juice
-season with salt + pepper to taste
-add garbanzo beans + parsley, toss to coat
-add potatoes and gently fold into dressing
-re-season with salt and pepper
-may be served room temp or cold, salad may be made one day ahead

*you can cook potatoes the day before making the salad and refrigerate to make sure they hold their shape

Copyright 2008, Molly L. Herrmann

Recipe: Grilled Vegetable Cobb Salad

Our CSA box was awash with Blue Potatoes, Onions, Rosemary + Lettuce this past week. I also had some parsnips hanging around, so I decided to grill up the veggies + potatoes and make a sort of 'Cobb' salad. I have to say, it was pretty tasty....



Grilled Vegetable Cobb Salad
serves 4

3 medium to large blue potatoes, sliced into 1/4" thin rounds
1 onion, sliced into 1/4" rounds
6 small parsnips, peeled and halved lengthwise
6 small sweet peppers, stems + seeds removed
1 head green leaf lettuce
1 14 oz. can garbanzo beans, drained + rinsed
1 6oz can oil-packed tuna
1 sprig fresh rosemary
Parmesan cheese
olive oil
lemon
salt + pepper
dressing of choice (optional)

-pre-heat grill to med-high heat
-toss potatoes, parsnips, onion + peppers with olive oil, salt + pepper, rosemary
-place on grill and cook over med-high heat until just tender and beginning to brown (about 3-4 minutes per side)
-set aside and let cool
-meanwhile, toss lettuce with a squeeze lemon juice, a drizzle of olive oil and salt + pepper and place on a platter -begin to top lettuce with remaining ingredients + grilled vegetables, layering them in rows across the platter
-Top with shaved Parmesan

Copyright 2009, Molly Herrmann
-

Recipe: Cumin Raisin Quinoa

This nifty salad makes use of this week's ingredient, as well as last week's (cumin). How convenient! I say salad, because I serve it cold on my menu, but it is just as good warm and therefore would be a terrific side dish.

Cumin Raisin Quinoa
serves 4-6 as a side

1C quinoa
2C veggie broth/water
1T cumin
1/4c golden raisins
1 small yellow onion, diced
olive oil
s+p
fresh cilantro for garnish

saute onions in oil until translucent
add cumin and stir to coat
add quinoa + raisins
add water/broth and bring to boil
reduce heat + let simmer 10-15 minutes or until water is absorbed.
stir in cilantro