Enjoy these recipes at home or bring with you to a party or BBQ. Your guests will be very happy you did!

GREEK QUINOA SALAD
Love this dressing! Just like they serve in the Greek restaurants.

  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/2 teaspoon sea salt and fresh ground pepper
  • 2 cups grape tomatoes (mixed red and yellow is nice)
  • ½ cup kalamata olives, sliced in half
  • 1 small red onion, halved and sliced very thin
  • 1 small English cucumber (or ½ large one), diced small
  • Feta, organic for sprinkling (optional if you tolerate dairy)
    Dressing
  • 3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, smashed and minced
  • ¼ teaspoon dried oregano
  • Sea salt and pepper to taste
  • ¼ cup extra virgin olive oil

Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil. Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool. Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl. Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like). Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing. This tastes best when refrigerated for at least an hour. Top with a sprinkling of feta if desired.

Serving suggestions
Serve over a bed of greens (of course)! If used as a dinner side dish with chicken or fish, try to include a green veggie like broccoli or asparagus to round out the meal.

This could also be a nice lunch when served over greens and with added ¼-1/2 cup beans of choice (garbanzo or cannellini would be nice).

PESTO TURKEY BURGERS
This pesto can be used “as is” to dress up veggies, as a dip, or spread on chicken or fish. But ADDED to ground turkey or chicken is a delicious way to make your burgers extra special and tasty. Once you make pesto a couple of times you’ll see how easy it is . . . and can play with changing up your greens, herbs and nuts to your individual liking. For instance sub cilantro for the parsley, or kale or spinach for the arugula. Walnuts are wonderful in place of the pine nuts, and if you tolerate dairy, additional Parmesan cheese is a lovely addition as well (but not necessary).

1 pound ground organic turkey or chicken
1 egg
1/4 teaspoon sea salt
1 cup arugula, chopped

1/2 cup fresh parsley
2 tablespoon lemon juice
4 tablespoons extra virgin olive oil
1/4 cup toasted pine nuts (or walnuts)
1/2 teaspoon sea salt
2 cloves garlic

To make the pesto, blend ingredients together until smooth in a blender or food processor. Add 1/2 cup of pesto to the ground meat along with the egg and sea salt. Broil 5-6 minutes per side. Another great pesto recipe can be found HERE.

ROASTED EGGPLANT, TOMATO, ZUCCHINI AND BASIL
This is seriously DELICIOUS and so simple to make.
1/4 cup extra virgin olive oil

1 medium eggplant, peeled and diced
1 large or 2 medium zucchini, diced
2 cups grape tomatoes (or 3-4 large tomatoes), chopped
1 cup fresh basil, chopped
sea salt and pepper to taste

Combine all ingredients except basil in a bowl until mixed. Place on a baking tray and bake (roast) at 350 for about 45 minutes until veggies are caramelized. Season with salt and pepper, and mix in basil. This is delicious hot or cold.

Another great choice in early summer would be our Blueberry Almond Salad which uses up those lovely seasonal blueberries!

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