Lunch
Apple and Cheddar Egg “Pizza”
Hey guys… I’M BACK! Lot’s of fun, long trip, happy to be home BUT most importantly… happy to be back in my kitchen with my knife and my cutting board! Man oh man, did I miss cooking!
Salmon and Dill Frittata
Never underestimate an egg. Really. They are so darn versatile! I’ve become a big fan of eggs for dinner so when I was at my Yoga class last week and my favorite yoga teacher (Amy) in the whole world told me that she made my leek and potato tortilla (which is not posted) with the addition of smoked salmon I was not only flattered but I couldn’t wait to get into the kitchen and give it a try!
Soba Noodle Salad w/ Mizuna
Spring time is naturally a very cleansing time of year. After a long, cold winter of heartier, heavier foods, Spring rolls in with its fresh, light flavors that are designed by nature to help clean us out and lighten us up a bit!
Leafy greens are the number one ingredient missing in the American diet which is why I’ve decided to focus on Spring Leafy Greens this month!
Israeli Couscous Salad w/ Asparagus and Feta
My initial plan was to make this salad using farro, but I couldn’t get my hands on any so I turned to the cupboard for a convenient alternative.
I wanted to use a heartier grain or rice and thought Israeli couscous would do the job. Couscous is really just another form of pasta (it’s like really little pasta balls). The only difference between Israeli couscous and regular couscous is the size. Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta… al dente!).
Napa Cabbage and Watercress Salad
Here’s another quick recipe starring, “Cabbage”. The cabbage with it’s cool, crunchy self was perfecty paired with the tender, spicy watercress. I served this with some Curry Coated Tilapia (which I’ll be posting soon) and I’ve gotta say, it was d’lishes!
Video: Cabbage and Butter Bean Soup
I’m not really a winter girl. Although I love a good snow fall for the most part I’m not a huge fan of being cold… but with that being said, sometimes I like it. Which brings me to my point. If I had to choose one month that I most relate to it would have to be March.
Mexican Cabbage Soup
Okay, so soup was not on my cabbage agenda this week.
I was planning braised red cabbage with apples and goat cheese served with some type of protein; possibly experimenting with chicken or pork moo shu, and/or whipping up an asian style cabbage salad.
What changed things you ask?
Salmon & Basil Quinoa Salad
Can you believe February is just about over?! Wow. Wow. Wow. What can I say, time really does fly by when you’re having fun!
So this will probably be my last Quinoa recipe of the month and I am hoping that you guys have at least given it a try by now. I mean jeez, I’ve been eating this stuff all month and I haven’t gotten sick of it yet… that’s how good it is! Not to mention, I haven’t even made a dent in the quinoa recipes I would like to try!
Video: Black Bean and Quinoa Pita Pockets
Okay, so I got a little distracted with Valentine’s Day (Chocolate Covered Strawberries can do that to me) but I haven’t forgotten this months Food Focus… Quinoa!
I’ve got more Quinoa recipes coming your way, starting with my Black Bean and Quinoa Pita Pockets!
