I Owe You a few recipes. We were away last weekend at Tea Party Swings- a swing dance weekend in Danvers, Massachusetts. What fun!! We danced for hours and learned for days! I forgot my computer cord at home so only had enough power to check email for the three days we were gone. I'll give you some extra recipes today to make up for the last few I missed. Here are two to start...
Let’s get ready for spring. Here is a salad that tastes fresh and light- like a slightly different version of taboule.
2 cups quinoa
4 cups water
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 cup chopped scallion
1/4 cup chopped red onion
2/3 cup finely chopped fresh dill or basil or cilantro or parsley
1/3 cup balsamic vinegar
1/4 c honey
2 T Dijon mustard
5 twists freshly ground pepper
a pinch of salt
2 T Extra virgin olive oil
Rinse the quinoa well before cooking to remove its slightly bitter
coating. Place quinoa and water in a medium saucepan. Bring to a boil, cover and reduce the heat. Simmer for 15 to 20 minutes or until the liquid is absorbed.
Combine the chopped veggies including the fresh chopped herb of your choice in a large bowl. Mix well. Add cooked quinoa and toss gently. In a separate bowl, whisk together the vinegar, honey, mustard, salt, pepper and oil. Taste and adjust seasonings. Pour dressing over salad and toss to combine and evenly distribute the flavors. Cover and chill for 2 hours before serving.
Frozen or fresh Maine Blueberries can be used in this recipe. Be sure, as always to check the berries for bits of stem or leaves before you place them in the blender.
1 c. blueberry juice or orange juice
1 c. skim milk
1 c. plain or vanilla yogurt
2 c. clean fresh or frozen Maine Blueberries
2 ripe bananas- peeled or 2 c. of fresh fruit in season- pitted cherries, raspberries, or strawberries
2 T. fresh lime juice
3 T. Maine Maple Syrup
2 c. ice
Sprigs of mint for garnish
Place all ingredients in a blender. Blend on high until all of the ice is completely crushed and the mixture is smooth and delicious. Garnish with a sprig of mint.