18 May Quinoa Primavera


  • 1 cup quinoa
  • 1/2 cup onion
  • 2 cloves garlic, finely chopped
  • 1 cup fresh peas
  • 1 cup shredded cooked chicken
  • 1/2 pound asparagus, woody ends discarded, spears cut into 1‐inch pieces
  • 1 cup fresh spinach leaves, sliced
  • 1/2 cup shitake mushrooms, sliced
  • 1 tablespoon extra‐virgin olive oil
  • 1 tsp fresh thyme (or 1/4 tsp dried)
  • 2 cups water (for deeper flavor substitute chicken stock, vegetable stock, or combo of white wine and stock)
  • 1 Lemon (juice and zest)
  • Sea salt and freshly ground pepper, to taste
  • Shaved Parmesan or Pecorino to garnish (optional)


1.  Rinse quinoa under cold running water and drain. Combine water (or stock/wine, as you wish) and quinoa in a medium saucepan and bring to a boil.

2.  Reduce heat to a simmer, cover and cook until quinoa is tender and all the liquid is absorbed, 15 to 20 minutes.

3.  Meanwhile, heat olive oil in a large skillet over medium heat.

4.  Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes.

5.  Add garlic, thyme, peas and shitakes, continue cooking for another minute. Stir in chicken and cooked quinoa.

6.  Add the spinach and stir until it wilts, 1 to 2 minutes. Add lemon juice.

7.  Season with salt and pepper to taste. Garnish with shaved cheese and lemon zest. Serve immediately. Serves 4

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11 May Tips for Grilling Vegetables

Cook vegetables over direct heat at medium-high temperature, and remember to turn about halfway through.

Start clean. Prevent sticking by beginning with a clean grill and well-oiled vegetables.
Don’t move. When you first place vegetables on the grates, resist the urge to shift them around until they’re nicely seared and lift off easily.
Manage the heat. Place the heartier vegetables, like onions and bell peppers, in the hottest spots on the grill. Keep more delicate produce such as tomatoes over places with less heat.

Summer Squash
How to Prep- Cut into 1/4-inch-thick lengthwise slices and brush with oil.
How to Grill- Cook until you see even grill marks, about 6 minutes. Squash should be pliable when bent with tongs, tender when pierced.

Bell Peppers
How to Prep-Cut into 2-inch-wide lengthwise slices and toss in oil.
How to Grill-Cook until charred in spots, about 10 minutes. Peppers should be moist, fragrant, pliable when bent with tongs, tender when pierced.

Plum Tomatoes
How to Prep-Cut in half lengthwise, remove seeds and toss with oil.
How to Grill-Cook until charred in spots, 4 to 5 minutes. Skin should have begun to peel back, and flesh should be soft.

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04 May Penne with Mixed Grilled Vegetables


  • 8 ounces penne
  • 1 cup diced grilled eggplant (from about 3 grilled lengthwise slices)
  • 1 cup diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices)
  • 1/2 cup diced grilled bell peppers (from about 3 grilled lengthwise slices)
  • 1 cup grape tomatoes, halved or quartered if large
  • 4 stalks grilled asparagus, cut into 1-inch pieces (about 1 cup)
  • 1/3 cup pitted kalamata olives, halved
  • 1/4 cup thinly sliced fresh basil, plus more for serving
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper


1.  Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.

2.  Combine grilled vegetables, olives, tomatoes, basil, lemon zest, lemon juice and oil. Season with salt and pepper. Toss vegetables with pasta in pot, adding enough water to create a thin sauce. Divide among 4 plates, top with basil and serve.

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27 Apr Swiss Chard, Pilaf & Feta Bruschetta


  • 1 Bunch Swiss Chard, cleaned & julienned
  • 2 Tsp Parsley, chopped
  • 2 cups Pilaf,  cooked
  • 4 oz Feta Cheese
  • 2 Baby onions, minced
  • 1 Sprig wild garlic, minced
  • 1 Lemon,  zest & juice
  • Olive oil
  • Salt & Pepper


1.  Lightly sauté onion and garlic with olive oil. Add julienned swiss chard. Toss for one minute add fresh lemon juice & parsley. Take cooked pilaf (cook as package directs) and add to sautéed veggies.

2.  Place on a sliced baguette and garnish with feta cheese, lemon zest and parsley.

Makes a great appetizer or serve as an accompaniment to seared fish, roasted chicken, beef, or pork.

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