Recipes

[GenXmuse]

Berry Quinoa Salad

Recipe from Two Peas and Their Pod

This healthy fruit salad is a summer favorite! It is great for breakfast, snack time, or served as a side dish.

Prep Time15minutes mins

Total Time15minutes mins

Course: Salad

Cuisine: American

Keyword: fruit salad

Servings: 6

Ingredients

Citrus Honey Dressing:

• 1 teaspoon orange zest
• 4 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 teaspoon finely chopped mint
• 1 teaspoon finely chopped basil

For the Salad:

• 2 cups cooked quinoa
• 1 1/2 cups strawberries, cut in half
• 1 cup raspberries
• 1 cup blackberries
• 1 cup blueberries
• 1 cup roughly chopped almonds, or candied pecans
• 1 tablespoon finely chopped mint
• 1 tablespoon finely chopped basil

Instructions

• First, make the dressing. In a small bowl or jar, whisk together the orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil. Set aside.
• In a large bowl, combine cooked quinoa, strawberries, raspberries, blackberries, blueberries, almonds, mint, and basil. Gently stir. Drizzle citrus honey dressing over the salad and gently stir again. Serve.

Next: Miso

[Little Tex]

@GenXmuse 

Your Berry Quinoa Salad sounds delicious. I have not used miso in my cooking, so am interested to see what recipe is posted.

Next Ingredient: Miso

[GenXmuse]

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@Little Tex wrote:

@GenXmuse 

Your Berry Quinoa Salad sounds delicious. I have not used miso in my cooking, so am interested to see what recipe is posted.

Next Ingredient: Miso

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Thank you! I'm really interested too. I've only just recently started to use it myself.

[sabatini]

@Little Tex & @GenXmuse, count me in on being interested in using miso! I'm only familiar with its use in soup.

I'm unfamiliar w/ the flavors & uses of the different types, and only know that white miso is mildest.

[GenXmuse]

This is an easy one to try:

Cooked Radishes In Miso Butter

• TOTAL TIME: 15 minutes
• YIELD: 6 1x

These Cooked Radishes in Miso Butter have been adapted from a recipe in Andrea Bemis’ cookbook Dishing Up the Dirt. They are an incredibly tasty vegetarian Spring side dish perfect for your Easter table.

Ingredients

4 tablespoons white miso (I don't live in a food Mecca so I buy mine from Amazon.)

• 4 tablespoons good-quality unsalted butter, divided
• 2 bunches of radishes with greens
• 1 1/2 tablespoons honey
• pinch of fine sea salt

Instructions

1. Stir together the miso and 3 tablespoons butter.
2. Separate greens from radishes and roughly chop the greens; set them aside. Slice the large radishes in half and smaller radishes keep whole. Add the radishes to a skillet with 3/4 cup water, honey, the remaining 1 tablespoon of butter and salt. Cover the pan and bring the mixture to a boil. Remove the lid, keep the heat on high and cook, stirring often, until the radishes are tender and most of the liquid has evaporated, 8 – 12 minutes.
3. Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes. Stir in the radish greens and miso butter and cook until the radishes are golden brown and lightly caramelized, 1 to 3 minutes. Serve warm.

Notes

Cooking Tip: If your radish greens aren’t fresh and seem tough, substitute with another Spring green like spinach or chard.

Next: Poster's Choice

[walker]

Refreshing summer salad.....🍉

Watermelon Salad

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lime or lemon juice

1/2 teaspoon salt

black pepper, to taste

1 small watermelon (personal size) rind removed,

  cut into 1" chunks, and chilled

1/4 cup mint leaves, chopped

4 ozs. Feta cheese, crumbled

In small bowl combine olive oil, lemon or lime juice, salt and pepper.  Pour the dressing over the chilled watermelon along with the mint.  Toss very gently and sprinkle with feta cheese.

NEXT ..... BUTTER

[walker]

Bacon Hash Brown Bake

(Taste of Home recipe)

4 cups frozen hash brown potatoes, thawed

12 bacon strips, cooked and crumbled

1/2 cup milk (1 or 2%)

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 tablespoon BUTTER, melted

1/2 teaspoon paprika

Combine the first 7 ingredients.  Transfer mixture to a greased 9" pie plate.  Drizzle with BUTTER; sprinkle with paprika.  Bake at 350 until lightly browned, 35-45 minutes.

NEXT ..... RICE

[GenXmuse]

SERVINGS: 3 SERVINGS

Wasabi Vegetable Bowls

4.84 from 6 votes

Wasabi vegetable bowls loaded with broccoli and spinach, swaddled in a delicious creamy wasabi sauce make for an amazing plant-based meal.

PREP TIME: 10minutes mins

COOK TIME: 30minutes mins

TOTAL TIME: 40minutes mins

Ingredients

Vegetable Bowls:

• ▢ 1 cup uncooked brown rice
• ▢ 2 tablespoons olive oil
• ▢ 1 large bushel broccolini chopped, or 1 large crown broccoli
• ▢ 4 cloves garlic minced
• ▢ 1 bunch green onion chopped
• ▢ 4 cups baby spinach or kale
• ▢ 1/4 teaspoon sea salt to taste

Creamy Wasabi Sauce:

• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon tahini
• ▢ 3 tablespoons liquid aminos
• ▢ 2 tablespoons rice vinegar
• ▢ 2 to 3 teaspoons wasabi paste to taste
• ▢ 2 tablespoons nutritional yeast optional
• ▢ 2 teaspoons pure maple syrup

For Serving:

• ▢ 1 ripe avocado peeled and sliced
• ▢ 1/2 small cucumber sliced
• ▢ Microgreens for serving optional

Instructions

Prepare the Wasabi Sauce:

• Blend the ingredients for the Wasabi Sauce in a small blender or whisk vigorously in a bowl until combined. NOTE: If your sauce is super thick and pasty, add 2 to 3 tablespoons of water to thin it out

Prepare the Vegetable Bowls:

• Cook rice according to package instructions.
• While rice is cooking, saute the vegetables. Add the olive oil to a medium-sized non-stick skillet, along with the chopped broccolini. Cook covered over medium-high heat, stirring occasionally, until broccolini has softened, about 5 to 7 minutes. Add the garlic and green onion, and continue cooking until fragrant, about 3 minutes. Add the baby spinach, cover the skillet, and cook until spinach has wilted, about two minutes. Add sea salt to taste.
• Add the cooked rice and wasabi sauce to the skillet with the vegetables. Stir everything well and add sea salt and/or liquid aminos and wasabi to taste.
• Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.

Next Ingredient: Bread Crumbs