Greek Quinoa Salad

Super simple. Sans oil. Perfect for a hot summer afternoon. Packs well, too! Ingredients 1/4 C (1.1 oz dry) quinoa; about 1/3 C (3.2 oz) cooked 1/2 C (4.2 fl oz) water 5 cherry tomatoes, halved 1/4 medium cucumber, sliced 1/4 small red onion, finely chopped 2 kalamata olives, pitted and halved 1/4 C (2.8 oz) canned red kidney beans, drained and rinsed 1 small handful … Continue reading Greek Quinoa Salad

Grilled Corn, Bell Pepper and Tomato Salad

I created this salad last night as a complement to baja-seasoned shrimp tacos with cilantro lime rice.  It works wonderfully as a taco filler, salsa or a side dish.  If you’re feeling adventurous, add diced avocado drizzled with lime and/or a can of black beans (drained and rinsed, of course!). Ingredients: 2 Ears of Corn, shucked 1 tsp I Can’t Believe It’s Not Butter Light … Continue reading Grilled Corn, Bell Pepper and Tomato Salad

Ultimate Salsa

The the world of condiments, there are few things that can top fresh, zesty salsa.  I decided to unify all of my experiments with this Mexican staple and make one competition-trumping recipe. Fresh, crisp bell peppers add a reinvented twist to the traditional tomato, garlic and jalapeno-based dip.  Black beans and corn provide another dimension and the zip of lime and bite of cilantro pull … Continue reading Ultimate Salsa

The Perfect Salad: Baby Spinach with Grilled Veggies

If I’m lacking inspiration for dinner, I turn to the classic spinach salad.  Smoky grilled veggies are a nice contrast to fresh spinach, steamed corn and tangy homemade balsamic dressing.  Pair this salad with grilled sweet potato fries, Parmesan crusted chicken or portobello and broccoli quiche with tempeh. Ingredients: 2-3 C Baby Spinach 1 1/2 Sliced Red Bell Pepper (strips should be about 1/8″-1/4″) 1 … Continue reading The Perfect Salad: Baby Spinach with Grilled Veggies

Nutty Coleslaw

Delicious, addicting twist on coleslaw. Ingredients 2 Oz Slivered Almonds 1/3 C Canola Oil 2 T Sesame Seeds 1 Package Ramen Seasoning (Chicken) 4 T Sugar 1 tsp Pepper 4 T Seasoned Rice Vinegar 1 (8 oz) Package Coleslaw 6-8 Green Onions, chopped 2 Packages Ramen Noodles, crumbled Method 1. Brown slivered almonds in oil. Add sesame seeds to brown. Set aside to cool 2. … Continue reading Nutty Coleslaw

Mole Chicken

Mole is a tomato-based sauce with a hint of smokiness and a touch of cocoa. Enjoy this entrée atop a bed of rice or mixed greens (if you’re feeling adventurous). Ingredients: 1 tablespoon Extra Virgin Olive Oil 1 lb. boneless, skinless chicken breasts 1/2 large yellow onion, thinly sliced 1/2 red bell pepper, thinly sliced 1/2 green bell pepper, thinly sliced 4 cloves garlic, finely … Continue reading Mole Chicken

Spice-Rubbed Chicken Wings with Spinach & Grilled Veggie Salad

My cooking buddy and I decided to experiment with this wing recipe last night.  We don’t like skin on wings so this recipe was perfect.  I made my favorite salad to compliment the dish:  spinach tossed with grilled red bell peppers, onions, mushrooms and corn, topped with a simple balsamic/olive oil dressing and feta cheese.  To save time, grill the veggies while the wings are … Continue reading Spice-Rubbed Chicken Wings with Spinach & Grilled Veggie Salad