Red Quinoa Salad

• 1 cup dry red quinoa

• 1 ½ cup water

• 1 Tbsp. Chopped parsley

• ¼ C. chopped new onion

• 1/3 diced apple

• 1/3 C. whole raw hazelnuts

• 1/3 C. dried cranberries

• 1 small yellow plum, chopped

• 2 Tbsp. Olive oil
  

1. Place quinoa in medium sauce pan with water and bring to boil

2. Cover pot, bring to a boil, then reduce to low and simmer for 15 minutes

3. Remove from heat and set aside, with lid on, to cool

4. combine all other ingredients in a bowl. Pour on top of quinoa and mix together

5. Serve immediately or cover and chill in the fridge. Enjoy!

Caprii Salad

Ingredients

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, preferably heirloom variety, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
•  Fresh Basil Leaves
•  Olive Oil, For Drizzling
•  Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
2. When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
3. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Stuffed (CNG) Portabella Mushroom Burgers

Ingredients:

• 4 large portobello mushrooms, stem and gills removed
• 1 cup pre-made pesto sauce (brand of choice or make your own!)
• 1/2 cup julienned sun-dried tomatoes with oil
• 1 cup shredded part-skim mozzarella cheese
• mayonnaise to taste
• 2 tablespoons canola oil
• 3/4 cup grated Parmesan cheese
• 1/2 cup Panko bread crumbs
• Salt and freshly ground black pepper
• 1 tomato, sliced
• 1 red onion, sliced

Directions:

1. Preheat the grill to medium heat
2. Wipe the mushrooms with a damp paper towel to clean and dry well.  Do not rinse under water.  Brush the tops of the mushrooms with canola oil and set aside.
3. In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper to taste, and mix thoroughly.
4. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. 
5. Put on the grill and cook until cheese is melted, about 10 minutes.  
6. Transfer to a serving dish and serve immediately. Spread mayonnaise onto each bun and top with portobellos.  Serve with sliced onion, lettuce and tomato.

Enjoy!

Kohlrabi and Apple Slaw

• ¾ C mayonnaise

• 2 Tbsp apple cider vinegar

• 1 Tbsp lemon juice

• 1 Tbsp prepared mustard

• 1 tsp sugar

• 4 kohlrabi bulbs, peeled and cut into matchsticks

• 4 apples, peeled, cored and diced

• salt and pepper to taste

Whisk first 5 ingredients together in small bowl

Toss kohlrabi and apple mix together in a large bowl, pour mayonnaise mixture over kohlrabi mixture and toss until coated. Season with salt and pepper and enjoy!

ROSEMARY ASIAN YAM GALETTE

Ingredients

• 1 ½ to 2 pounds (about 2 to 3 medium) Asian yams or sweet potatoes , peeled and sliced into 1/8-inch thick rounds on a mandolin or in a food processor with the slicing blade
• 1/4 cup butter, melted and divided (preferably ghee or clarified butter)
• 1 Tablespoons arrowroot starch (this acts as a glue to hold the slices together while baking)
• 1/2 teaspoon sea salt
• Freshly ground pepper to taste
• 1/2 Tablespoon chopped fresh rosemary or ¼ tsp dried

Instructions

1. Preheat oven to 400 degrees F.
2. Place 1 Tablespoon of butter in a 9" cast-iron skillet or other large ovenproof skillet and place in the oven to heat while preparing the yams.
3. Melt remaining 3 Tablespoons of butter along with the chopped rosemary in a small saucepan. Whisk in the arrowroot and remove from heat.
4. Combine yams and melted butter mixture in a large bowl, tossing to coat and sprinkle with salt and pepper. Reserve about a dozen or so of the best looking slices for the bottom layer.
5. Remove heated skillet from the oven. In the skillet, carefully arrange yams in a single layer in slightly overlapping circles (be careful as melted butter will be hot and sizzling). Top evenly with remaining slices until a uniform cake is formed.
6. Cover and transfer skillet to oven; bake for 15 to 20 minutes. Remove cover press slices down with a flat spatula and bake 15 to 20 more minutes or until tender when pierced with a paring knife.
7. Turn on broiler and broil until the tops are golden brown and remove from the oven.
8. Loosen edges with a spatula and place on a serving plate (galettes are traditionally served inverted but either way is fine). Cut into wedges and serve warm or at room temperature.