Couscous with Zucchini & Feta

A versatile dish that can work as a side or stand alone meal

I know that the other side of the country is experiencing a blizzard right now, but it's been sunny and summery on the west coast. The weather really controls what I feel like cooking and eating, and  the last thing I want to do is spend a lot of time over the stove on a warm weekend day. This couscous from The Sprouted Kitchen cookbook is a fresh and quick-cooking dish that can act as either an all-in-one side dish to any grilled or roasted meat or as a complete meal for a light lunch. Zucchini is technically in season during the summer, but I can find it at my farmers' market year round. It adds a hearty vegetable component to the couscous, which I love because it takes care of serving both a starch and vegetable. This recipe is very forgiving and can be served hot, room temperature, and even after a few days of sitting in the fridge as leftovers.

Note: I recently discovered French sheep's milk feta at my local Whole Foods and have become obsessed with it. Compared to other feta cheese, especially cow feta, it has a creamier texture and a much more complex (almost nutty) flavor. Look for it at your supermarket and prepare to be amazed.


Related Recipes:
- Couscous with Pine Nuts & Preserved Lemons
- Grilled Swordfish & Zucchini Skewers
- Grilled Zucchini Salad


Couscous with Zucchini & Feta:
Ingredients
- 1 box (10 oz.) couscous, preferably whole wheat
- 3 large zucchini, diced small
- 1/3 c. feta,* diced small
- 1/4 c. chopped basil
- 1/4 c. chopped parsley
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1/2 tsp. red chile flake
- kosher salt
- black pepper

Recipe

• Heat 1 tbsp. olive oil in a large skillet over high heat until almost smoking.
• Add in the zucchini and cook, stirring occasionally, for 6-8 minutes, or until browned and tender.
• Meanwhile, bring 2 c. water to a boil in a saucepan, stir in the couscous, cover with a lid, and turn off the heat. Let the couscous sit for 5 minutes, then fluff with a fork.
• Transfer the couscous and zucchini to a large bowl and let cool a bit.
• Stir in the herbs, vinegar, remaining 1 tbsp. olive oil, red chile flakes, and a large pinch of salt and pepper.
• Gently stir in the feta and taste for seasoning.
• Serve warm or at room temperature.

Serves six (side dish)

*Preferably water-packed sheep's milk feta.

Stuffed Kabocha Squash with Turkey & Quinoa

Roasted winter squash turns into an edible bowl for turkey, quinoa, and veggies

This stuffed squash makes a super healthy and filling meal that's easy for a family dinner and special enough for guests. First, hollowed out squash halves get roasted in the oven to form edible "bowls" to place the filling. I chose a mixture of cooked quinoa, ground turkey, leeks, and spinach, but you could play around with different options. Make it vegetarian by omitting the turkey and bulking up the vegetables or play around with the different spices. Some melted cheese would be really nice on top, but I left it out for our cleanse week. To serve, all you need to do is transfer each squash to a plate and dig in with a fork and knife - it's a complete meal all on its own.

Note: If you can't find kabocha squash, try substituting it with acorn or even delicata varieties.


More Stuffed Vegetable Recipes:
- Turkey & Quinoa Stuffed Bell Peppers
- Chicken & Broccoli Stuffed Potatoes
- Quinoa Stuffed Artichokes


Stuffed Kabocha Squash with Turkey & Quinoa:
Ingredients
- 1 kabocha squash
- 1 1/2 c. cooked quinoa
- 3/4 lb. ground turkey, preferably dark meat
- 2 leeks, washed and thinly sliced
- 3 large handfuls of baby spinach
- 1/4 c. olive oil
- 1 tsp. ground cumin
- a large pinch of cayenne pepper
- kosher salt
- ground black pepper

Recipe

• Preheat the oven to 425F.
• Cut the squash in half, scoop out the seeds, and trim the bottoms so the two halves can rest upright like little bowls. Rub each halve with 1 tbsp. olive oil and season with salt and pepper.
• Roast the squash for 35-40 minutes, or until the squash is very tender.
• Meanwhile, heat another 1 tbsp. olive oil in a skillet over medium high heat.
• Add in the ground turkey and a pinch of salt and pepper. Cook, breaking up into pieces with the back of a wooden spoon, until the turkey is no longer pink.
• Scrape out the turkey and add another tbsp. olive oil to the pan. Add in the leeks and cook for 5 minutes, or until soft. Add in the spinach and cook for another 30 seconds, or until wilted.
• Toss the leeks, spinach, turkey, quinoa, cumin, cayenne, and more salt and pepper together. Spoon the mixture into the cooked squash.
• Lower the oven to 350F.
• Bake for another 15-20 minutes, or until the filling is hot and the top is crispy.

Serves two

Lemongrass Pork Meatball & Quinoa Bowl

Vietnamese-style pork meatballs with quinoa, fresh veggies, and a spicy vinaigrette

This winter is all about bowl foods and this Vietnamese-inspired meatball number is our new favorite. The meatballs are heavily flavored with Asian ingredients like lemongrass, fish sauce, and scallions, and then bake until tender and juicy. They would be great on their own as an appetizer, but the combination of meatballs with quinoa, crunchy raw veggies, and nuoc mam (spicy fish sauce vinaigrette) is a complete and well-balanced meal. I absolutely love the sweet, spicy, salty, and acidic dressing and serve it alongside the bowls so it can be drizzled on each bite and soak into the meatballs and quinoa. If quinoa isn't your thing, you can switch it up and use noodles or rice instead. Same goes with the veggies, which can be customized to whatever you like or need to use up from your fridge. I'm pretty sure you can even swap the ground pork for chicken or beef and it would still taste great. Leftovers held up well (everything packaged separately and then assembled after the meatballs and quinoa were reheated) for two days.


Related Recipes:
- Roasted Winter Vegetable & Quinoa Bowl
- Turkey Ricotta Meatballs
- Vegetable Burrito Bowl


Lemongrass Pork Meatball & Quinoa Bowl with Nuoc Mam Vinaigrette:
Ingredients
For Vinaigrette
- 1 Thai chile*
- 1 clove garlic
- 3/4 c. warm water
- 2 1/2 tbsp. sugar
- 2 tbsp. fish sauce
- 1/2 lime, juiced

For Meatballs
- 1 lb. ground pork
- 1 egg, lightly beaten
- 1/2 c. panko breadcrumbs
- 1/4 onion, finely minced
- 1/4 c. scallions, thinly sliced
- 3 tbsp. lemongrass, finely grated or minced
- 2 cloves garlic, minced
- 1/2 tbsp. fish sauce
- 1/2 tbsp. sugar
- pinch of pepper

For Bowl
- 2 c. cooked quinoa
- 1 c. carrots, cut into matchsticks
- 2 c. loosely-packed greens, such as mizuna or tatsoi

Recipe
For Vinaigrette

• Grind the chile, garlic, and sugar together into a paste in a mortar and pestle or food processor.
• Whisk in the water, fish sauce, and lime juice until the sugar is dissolved.
• Store in the fridge until serving, up to three days. Stir before using.

For Meatballs

• Preheat the oven to 375F.
• Combine the egg, panko, onion, scallions, lemongrass, fish sauce, sugar, and pepper in a large bowl.
• Add in the ground pork and mix until well combined.
• Form the pork into 1" balls and arrange on a baking sheet.
• Bake the meatballs for 25 minutes, or until just cooked through.

For Bowl

• Divide the quinoa among four bowls and top with meatballs, greens, and carrots.
• Drizzle with nuoc mam and serve extra on the side.

Serves four
*Or you can use a serrano or jalapeño for less spice.

Roasted Winter Vegetable & Quinoa Bowls

A hearty bowlful of roasted veggies, quinoa, and avocado

It's hard to eat healthy this time of year. There's the biggest meal of the year right around the corner, upcoming holiday parties, and a general mentality to let loose and indulge. We've been digging into our fair share of cold-weather (i.e. rich and heavy) winter dishes as the temperatures cool down, but these quinoa and vegetable bowls have also been making it into the weekly dinner rotation. The basic components are quinoa and roasted winter vegetables, but we've been customizing them with different garnishes like creamy avocado, salty feta cheese crumbles, and fried eggs. The bowls are incredibly filling and comforting in the cold weather and are a great healthy meal to balance out all the decadence of the holidays. Come the New Year, this will be a perfect dish to add to our cleanse week.


Related Recipes:
- Grilled Vegetable Burrito Bowls
- Turkey & Quinoa Stuffed Peppers
- Ojai Raw Veggie Salad


Roasted Winter Vegetables & Quinoa Bowls:
Ingredients
- 1 small butternut squash, peeled, seeds removed, and diced
- 2 bunches carrots, peeled and chopped
- 1/2 lb. brussels sprouts, halved
- 1 red onion, peeled and cut into 1/2" thick rings
- 1 avocado, thinly sliced
- 1 c. quinoa
- 1 1/4 c. water
- 3 tbsp. olive oil
- 2 tsp. fresh thyme leaves
- salt
- pepper
- feta cheese, microgreens, fried eggs to garnish

Recipe

• Preheat the oven to 400F.
• Toss the vegetables with thyme, olive oil, salt, and pepper and arrange on two large baking sheets.
• Roast the vegetables, turning with a spatula once or twice, for 30-35 minutes, or until tender and caramelized.
• Meanwhile, combine the quinoa, water, and a pinch of salt in a small pot. Bring to a boil, lower to a simmer, and cook for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
• To serve, divide the quinoa into bowl, top with roasted vegetables, avocado slices, crumbled feta, microgreens, and fried eggs.

Serves four-five

Farro and Black Rice with Kale & Pine Nuts

A nutty grain salad made with farro, black rice, kale, and pine nuts

Suzanne Goin featured a version of this recipe in her A.O.C. Cookbook and said it was one of her favorite and most-craved foods, which immediately had me intrigued. It's a warm grain salad that's a mix of chewy farro and black rice, lightly-cooked kale, and toasted pine nuts. Once the grains are cooked separately, they stir-fry in a hot skillet with some seasoning, which really intensified their flavor and brings out a nuttiness. Thin ribbons of kale and toasted nuts are folded in at the last minute and mix with the grains for perfectly composed bites. Because the farro and black rice are less refined than most grains, the dish really fills you up for a long time. Feel free to experiment with different add ins like dried or fresh fruit, crumbled cheese, roasted vegetables, or different kinds of greens.

Note: The recipe looks long but it actually comes together quite quickly. Most of the steps are for cooking the farro and rice separately, which can be done a few days in advance.


Related Recipes:
- Farro Salad with Tomatoes, Asparagus, & Feta
- Coconut Basmati Rice
- Couscous with Preserved Lemons & Pine Nuts


Farro & Black Rice with Kale & Pinenuts:
For Rice

• Add 2 tbsp. olive oil,  1/2 minced onion, 1 thinly sliced chile de arbol, and 1 sprig of rosemary to a pot over medium-high heat.
• Cook the onion for 3-4 minutes, or until translucent, then add in 3/4 c. of black rice.*
• Toast the rice for a minute or two, then add in 1/4 c. white wine and cook for a minute, or until it is reduced by half.
• Add in 1 1/2 c. of water and a large pinch of salt.
• Bring the water to a boil, then lower to a simmer and cover with a lid. Cook for 30-35 minutes, or until rice is tender and liquid is absorbed.
• Spread the rice out on a large baking sheet to cool.

For Farro

• Meanwhile, heat another 2 tbsp. olive oil, 1/2 minced onion, chile de arbol, and rosemary in a different pot over medium-high heat.
• Cook the onion for 3-4 minutes, or until translucent, then add in 1 1/2 c. of farro.
• Toast the farro for a minute or two, then add in 6 c. of water and a large pinch of salt and bring to a boil.
• Lower the heat to a simmer and cook for 25-30 minutes, or until farro is al dente.
• Drain the farro and then spread out on a large baking sheet to cool.

For Salad

• Heat 2 tbsp. olive oil and 1 thinly sliced chile de arbol in a large skillet over high heat.
• Add in the cooled farro and cook, stirring a few times, for 5 minutes, or until the farro has toasted and stir-fried.
• Add in the cooled black rice and 1 bunch of de-stemmed, thinly sliced kale.
• Stir until the kale has wilted and rice is warm, about 2 minutes.
• Turn off the heat and stir in 1/4 c. of toasted pine nuts** and the juice of 1/4 lemon.
• Check for seasoning and add salt and pepper as needed.

Serves four-six (side dish)

*Found at some high end grocery stores, such as Whole Foods and Trader Joe's.

**To toast nuts, add to a hot skillet for 3-5 minutes, or until the nuts turn lightly golden.

Couscous with Pine Nuts & Preserved Lemons

A five-minute side dish featuring couscous, toasted pine nuts, and preserved lemons

I've gotten away from couscous in recent years, with a greater focus on substituting ancient grains like quinoa and farro, but this recipe converted me again. Couscous falls somewhere between a grain and pasta, but I generally treat it more like a grain. The best part of making couscous is that it literally takes five minutes to cook - just empty a box into boiling liquid (I like using low-sodium chicken broth for more flavor), cover with a lid, turn off the heat, and in 5 minutes you will have perfect couscous. I added in toasted pine nuts for crunch, preserved lemons for salt and acidity, and chopped cilantro for freshness. We ate it alongside a chicken tagine for a fun, Moroccan-inspired meal at home.

Note: Preserved lemons can be found in some specialty food stores or online here. But it's just as easy to make your own.


Related Recipes:
- Balsamic Vegetable Couscous
- Root Vegetable Quinoa Salad
- Tabbouleh


Couscous with Pine Nuts & Preserved Lemons:

• Bring 2 c. of low-sodium chicken broth* to a low boil, stir in 2 c. of couscous, turn off the heat, and cover with a lid.
• Let sit for 5 minutes, then uncover and fluff with a fork.
• Stir in 1/4 c. toasted pine nuts, the rind from 1/2 preserved lemon, a handful of chopped fresh cilantro.
• Taste for seasoning and add salt if necessary.**
• Serve warm or at room temperature.

Serves four-six (side dish)

*Or water or vegetable stock to keep it vegetarian.

**The preserved lemons will already add a lot of salt, so more might not be needed.

Bahamian Peas & Rice

My version of a Bahamian staple made with white rice and fresh peas

We ate a lot of great food in the Bahamas last month (see full recap here), but peas and rice was probably the most common item on the menu. It's a staple in Bahamian cooking and consists of rice and peas - often black-eyed peas - cooked with vegetables and spices. This is my version of the dish, although it's not entirely authentic. Bacon, onion, bell pepper, and tomato paste form the base for long grain white rice and fresh green peas. Fresh peas aren't usually used in peas and rice, but they're in season now and add a wonderful freshness to the recipe. It makes a filling side dish alongside chicken or fish and leftovers are even more flavorful the next day. It's a great way to add a little island flair to your next family meal or dinner party.


Related Recipes:
- Coconut Rice
- Broccoli Fried Brown Rice
- Risotto Carbonara with Peas


Bahamian Peas & Rice:

• Heat 1 tbsp. olive oil in a large pot over medium high heat.
• Add in 3 strips of diced thick-cut bacon and cook for 4-5 minutes, or until crisp and most of the fat has rendered.
• Add in 1 diced onion, 1 diced green bell pepper, and 1 tsp. fresh thyme leaves, and cook for another 5 minutes, or until the vegetables are translucent.
• Add 2 heaping tbsp. tomato paste and cook for 1-2 minutes, or until the paste turns a rusty brown color.
• Add in 2 c. long grain white rice, 3 c. of water, and a generous pinch of salt.
• Bring to a boil, scraping any bits from the bottom of the pot, then lower to a low simmer and cover with a lid.
• Cook for 10-15 minutes, or until mostly cooked, then add in 1 c. of fresh peas.*
• Cover and cook for another 5-10 minutes, or until all the liquid is absorbed and the rice is tender.
• Fluff with a fork, adjust seasoning as needed, and keep warm until serving.

Serves six-eight (side dish)

*Or frozen.

Risotto Carbonara with Peas

The only thing better than spaghetti carbonara is risotto carbonara

Risotto is already one of my favorite comfort foods, but this carbonara version is the ultimate. Adapted from a recipe in The A.O.C. Cookbook, creamy rice is studded with chunks of tender bacon and pancetta and fresh peas. All the traditional components of spaghetti carbonara are present, including a few egg yolks that get stirred in at the last minute to add even more richness. The peas and pea tendrils keep the risotto from feeling too heavy and add a nice burst of freshness and sweetness next to the salty bacon. I made this for lunch over the weekend and we savored our bowls outside with a bottle of white wine before enjoying a glorious afternoon nap. It made us nostalgic for the long lunches we enjoyed during our honeymoon in Europe and is a feeling we hope to recreate over many sunny afternoons in our backyard this spring.


Related Recipes:
- Spaghetti Carbonara
- Deconstructed Spaghetti Carbonara
- Fettuccine with Peas & Garlic Alfredo Sauce


Risotto Carbonara with Peas:

• Remove the peas from 1 lb. of fresh English pea pods.
• Bring 4 c. of low-sodium chicken stock to a simmer in a pot on the stove.
• In another heavy pot or dutch oven, add in 1 tbsp. olive oil and 1/3lb. of diced bacon or pancetta, or a mix of both.
• Cook until the fat has rendered and the bacon is soft and starting to brown, about 5 minutes.
• Add in 1 diced yellow onion and cook for another 7-8 minutes, or until the onion is soft and the bacon has browned.
• Add in 1 1/2 c. of aborio rice and stir to coat with the bacon fat. Let the rice toast for a couple minutes, then stir in 1/4 c. of white wine.
• Stir until wine has evaporated, then lower to medium-low heat. Immediately add in a ladleful of simmering stock and stir until mostly absorbed.
• Continue ladling stock and stirring until the rice is al dente and a creamy, starchy sauce is coating each grain.
• Stir in the shelled peas and cook for another few minutes, then turn off the heat.
• Immediately stir in 3 egg yolks, 1/2 c. grated parmesan cheese, and salt and black pepper as needed.
• In another small skillet, melt a pat of butter and add in a bunch of pea tendrils* and a pinch of salt. Cook for a minute or two until wilted.
• To serve, spoon some of the risotto into a shallow bowl and top with some of the pea tendrils.

Serves four

*Optional, but they are a great addition if you can find them.

Quinoa-Stuffed Artichokes

Steamed artichokes filled with a flavorful quinoa stuffing

Artichokes are one of my favorite vegetables but I don't make them all that often because they take some time and effort to clean and prep. They've been selling them all over our farmers' market the past few weeks (a sure sign that spring is here), so I came up with this recipe for quinoa-stuffed artichokes. It's basically a marriage between a steamed artichoke and a quinoa cake. Each artichoke is steamed, cleaned, and then stuffed with a filling made from cooked quinoa, breadcrumbs, parmesan, and the chopped stems of the artichokes. The stems are really as tender and delicious as the artichoke hearts and often to go to waste because people don't know how good they are. I was lucky enough to find artichokes with very long stems for this recipe, but if your artichokes have short stems then you can cook another artichoke and chop up the heart to use in the stuffing instead. This dish makes a beautiful appetizer or side dish or a light vegetarian entree.

Note: This recipe definitely takes some time to put together. I highly recommend steaming the artichokes and cooking the quinoa in advance so that the final dish can be assembled quickly for a weeknight meal. It's a great way to use up leftover quinoa, too.


More Artichoke Recipes:
- Raw Artichoke & Mixed Greens Salad
- Crispy Roasted Baby Artichokes
- Warm Spinach Artichoke Dip


Quinoa-Stuffed Artichokes:

• Cut the stems and 2" of the top off 3 large artichokes, pull off any tough or bruised outer leaves, and use a pair of kitchen scissors to trim the sharp pointed edges off any remaining leaves.
• Place the artichokes, stem-side down, and the severed stems in a large pot and fill with 1/2" of water.
• Cover the pot with a lid and cook for 25-35 minutes, or until a sharp knife easily slides into the stem-side of the artichokes.
• Let the artichokes cool, then cut them in half lengthwise and scoop out the hairy choke and most of the center leaves. Cut off the tough outer layer of the stems and dice the tender inner stems.*
• Meanwhile, cook 1/2 c. quinoa according to package directions and let cool.**
• In another pot, add 1 tbsp. olive oil and 1/2 diced onion and sauté until softened, about 4-5 minutes. In the last minute, add in 2 cloves of minced garlic.
• Mix the onion and garlic in with the quinoa, along with the diced artichoke stems, 1/3 c. panko breadcrumbs, 1/4 c. grated parmesan cheese, 1 lightly beaten egg, the zest of 1 lemon, a large pinch of salt, and a pinch of red chile flakes.
• Place the artichokes, halved side up, into a baking dish, then spoon the quinoa mixture into the hollowed cavity. Top with a little more breadcrumbs, cheese, and a drizzle of olive oil.
• Add a 1/4" of water, stock, or white wine to the bottom of the baking dish and place in a 375F oven.
• Cook for 25-30 minutes, or until the tops are golden.
• Let cool slightly before serving.

Serves six (appetizer)

Serves two (main course)

*Can be cooked, cleaned, cooled, and stored in an airtight container in the fridge a day or two in advance.

**Can be cooked, cooled, and stored in an airtight container in the fridge several days in advance.

Green Salad with Crispy Quinoa & Pomegranate

Simple greens are topped with crispy quinoa, crunchy hazelnuts, and juicy pom seeds

Salad recipes are not my strong suit. We eat a simple green salad most nights a week, but it's generally an afterthought. My go-to lemon-shallot vinaigrette gets tossed with whatever greens we have on hand, a sprinkle of parmesan, and maybe a handful of croutons if I'm really planning ahead. It's tasty, and healthy, and never requires a trip to the store, which allows me to focus most of my cooking time on a show-stopping main course.

One of the changes we're making on our healthy eating cleanse is to focus more on the nutrient-packed side dishes and less on the (generally meat- or pasta-centric) main course - which is why I finally got around to trying this salad from Sprouted Kitchen that has been on my list for about a year. It's a fairly basic recipe with a few exciting twists that makes it stand out: a slightly-creamy lemon yogurt dressing, two types of winter lettuce, nuts, fruit, and crispy quinoa. The key is lots of crunch from the crispy grain, chopped hazelnuts, and juicy pomegranate seeds. My husband fell in love with the yogurt dressing (I personally prefer mine to be a little more acidic and savory) and took the generous leftover amount to work to use on salad bar salads all week. My favorite part was the crispy quinoa, which is a genius way to use up any leftover quinoa you might have in the house and is going to become a standard topping in the future. Just beware of the crispy-chewy crunch - a piece got lodged in between my teeth and I frantically tried flossing it out for the next ten minutes.

Related Recipes:

- Butter Lettuce, Cara Cara Orange, & Avocado Salad
- Falafel-Inspired Quinoa Cakes
- Spinach & Pomegranate Salad

Butter Lettuce & Arugula Salad with Crispy Quinoa, Pomegranate Seeds, & Hazelnuts:

For Dressing

• Whisk together 1/4 c. lemon juice, 1 minced garlic clove, 1/3 c. Greek yogurt, 2 tbsp. red wine vinegar, 1 tbsp. honey, 1 tsp. dried Italian herbs, 1 tsp. salt, and a large pinch of pepper until smooth.
• Slowly whisk in 3 tbsp. extra virgin olive oil and check for seasoning.
• Set aside. Dressing can also keep covered in the fridge for up to a week.

For Salad

• Simmer 1/2 c. quinoa with 3/4 c. salted water for 15 minutes, or until tender and all the water is absorbed.*
• Heat 1 tbsp. grapeseed oil** in a skillet until very hot and add in the cooked quinoa.
• Cook, stirring occasionally, until the quinoa pops and sizzles and turns crispy, about 5 minutes. LEt cool in the pan.
• Remove the core from 1 head of butter lettuce and tear the leaves into large pieces.
• Toss the butter lettuce and a few cups of baby arugula with some of the dressing and a little freshly cracked pepper and then mound onto a plate.
• Sprinkle the crispy quinoa on top, along with 1/2 c. chopped toasted hazelnuts and the 1/2 c. pomegranate seeds.
• Serve immediately and enjoy.

Serves two (light meal)

Serves four (side dish)

*Quinoa needs to be very dry or it will not get crispy. This is also a great way to use leftover cooked quinoa.
**Or any other oil you like.

Falafel-Inspired Quinoa Cakes

I've featured previous recipes for quinoa cakes before, but this falafel-inspired version is totally new. I used some of my favorite Mediterranean flavors: fresh herbs, spices, and feta cheese to give the patties a distinctive green color and falafel-like taste. Also, unlike my previous recipe, this version is baked in the oven rather than pan-fried and I shaped them into smaller two-to-three bites morsels so that I could easily tuck them into a pita pocket for an easy, portable sandwich. Feel free to enjoy the anyway you like, but they pair really well with a creamy yogurt sauce like tzatziki.


Falafel-Inspired Quinoa Cakes:

• Combine 1 c. quinoa and 1 3/4 c. water in a pot. Bring to a boil, lower to simmer, and cook for 15-25 minutes, or until tender and the water has been absorbed.* Let cool.**
• Meanwhile, use a mortar and pestle (or food processor) to mash 1/2 c. parsley leaves, 2 cloves of garlic, and a pinch of salt into a paste.
• Add the quinoa to a bowl, along with 3 lightly beaten eggs, 1/4 c. panko breadcrumbs, the parsley mixture, the zest and juice of 1/2 lemon, 1 tsp. ground cumin, 1 tsp. ground coriander, a pinch of red chile flakes, salt, and pepper.
• Stir to combine, then fold in 3 oz. crumbled feta cheese.
• Spray a cookie sheet with non-stick spray and place heaping 1 tbsp. quinoa patties*** onto the sheet.
• Bake in 375F oven for 10-12 minutes, the flip and cook the patties for another 8-10 minutes.
• Let cool slightly, then serve with tzatziki, pita bread, etc.

Serves four

*Drain any excess water if it doesn't all get absorbed.

**Quinoa can be cooked, cooled, and stored in the fridge several days in advance.

***I roll the quinoa into balls and then press lightly onto the cookie sheet to flatten.

Vegetable Burrito Bowls

All the makings of a vegetarian burrito, sans the tortilla

These vegetable burrito bowls are one of my favorite healthy meals because they are so filling and flavorful and can be customized to infinite variations, including non-vegetarian versions. This is a great meal to plan for the end of the week because it makes use of a lot of leftovers: extra brown rice (or try quinoa, or spanish rice, or farro), a bit of black beans, a lots of grilled veggies. I make a spicy-sweet dressing from jalapenos, cilantro, honey, and fruit juice that brings everything together. You could also add some lettuce if you wanted to make it more of a salad, but I prefer to eat it as a hot bowl. It's a low-carb, high-protein meal that doesn't feel like health food and is nearly as good as the kind you can get at the nearby Mexican chain (cough, cough... Chipotle).


Vegetable & Black Bean Burrito Bowls:
For Jalapeno-Lime Dressing

• In a blender or food processor, add a handful of fresh cilantro, 2 tbsp. orange juice, 2 tbsp. lime juice, 1 tbsp. minced jalapeño pepper, 1 tbsp. honey, and a pinch of salt and pepper.
• Blend until smooth, then drizzle in 1/4 c. canola oil and blend until emulsified.*

For Burrito Bowls

• Heat a grill to high heat.
• Toss an assortment of vegetables (I used 2 bell peppers, 2 poblano peppers, 2 ears of corn, 1 Japanese eggplant, 1 red onion, and 1 zucchini) with canola oil and a mixture of 2 tbsp. ground cumin, 1 tbsp. paprika, 1 tbsp. granulated garlic, 1 tbsp. chile powder, 1/2 tbsp. kosher salt, and 1/2 tsp. cayenne pepper.**
• Grill vegetables until tender, then chop into bite-size pieces.
• Divide 1 1/2 c. cooked brown rice into four bowls, top each with 1/2 c. cooked black beans,*** some of the grilled vegetables, 1 sliced avocado, and drizzle with the jalapeno-lime dressing.

Serves four

*Dressing can be made two days in advance and kept in the fridge in an airtight container.
**Or any taco seasoning that you like.
***I used this recipe.

One-Pot Tomato Farro with Sausages

This recipe from Smitten Kitchen could be the ultimate easy weeknight meal. Throw a bunch of ingredients in a pot and watch them turn into a beautifully balanced meal of healthy grains coated in a fresh and light tomato sauce. I added some browned Italian sausage here for more flavor and bulk, but I've also made a vegetarian version and added more tomatoes and it was equally delicious. Leftovers reheat very nicely, making this a must have lunch for my new routine. 


One-Pot Tomato Farro with Sausages:

• Combine 1 c. farro* and 1 3/4 c. cold water in a pot.
• Add in 1 pt. halved grape tomatoes, 1/2 thinly sliced onion, 1 tbsp. olive oil, a pinch of red chili flakes, and a large pinch of salt and pepper.
• Bring the whole pot to a boil, then lower to a simmer and cook for 30 minutes, or until farro is al dente and most of the liquid has been absorbed.**
• Meanwhile, add 1/2 lb. crumbled Italian sausage to a hot pan and break up with the back of a wooden spoon.
• Cook sausage until browned and cooked through.
• Stir the sausage into the cooked farro, along with 1/4 c. grated Parmesan cheese, 2 tbsp. fresh torn basil, and 1 tbsp. extra virgin olive oil.
• Divide onto plates and enjoy.

Serves two-four

*It's important to use semi-pearled farro that cooks in about 30 minutes.

**If you find that you still have a lot of liquid, just drain some off.

Roasted Pepper, Quinoa, & Avocado Tacos

Occasionally my husband will tease me for making healthy hippie food (what do you expect when the only places I’ve ever lived are Southern California and Boulder, Colorado?) and this recipe is a prime example. But even though these tacos are vegetarian and contain quinoa, they are actually really tasty. I’ve become obsessed with the not-too-spicy shishito peppers at our famers market, which get soft and smoky when they roast in the oven. Place them in a tortilla and add some grains for body, some buttery avocado for richness, and some salty cotija cheese and it’s a healthy, balanced meal that’s not lacking in flavor.

Roasted Pepper, Quinoa, & Avocado Tacos:

• Combine 1 c. quinoa with 2 c. cold water, add a pinch of salt, and bring to a boil in a small pot.
• Lower to simmer, cover the pot with a lid, and cook for 12-15 minutes, or until tender.
• Toss 12 shishito peppers* with 1 1/2 tbsp. canola oil and season with salt.
• Roast in a 400F oven for 20-25 minutes, or until skin is charred in some areas and peppers are soft.
• Let cool slightly, then pull off the stems and scrape out most of the seeds.
• Divide peppers among 4 warm whole wheat tortillas, add in a few slices of avocado, a scoop of quinoa, and some cotija cheese.**

Serves two

*Or any mild peppers.

**Can substitute for feta. Or use any cheese or toppings that you like.

Maple-Balsamic-Orange Roasted Strawberries

I find that fresh strawberries have an extremely short shelf life even when I store them properly (unwashed, in a single layer between paper towels, in an airtight container) and buy them fresh from the farmers market. After a few days they start to get bruised and a little too soft, which isn’t ideal for someone like me who only makes a trip to the grocery store once or twice a week.  Roasting them is a great way to preserve and salvage berries that have seen better days. I tossed them with a mixture of maple syrup, balsamic vinegar, and orange juice which helps them to caramelize and release some of their juice while cooking. The roasted strawberries will keep in the fridge for several days and are great on ice cream, French toast (pictured below), yogurt, and just about anything else you can imagine.

Maple-Balsamic-Orange Roasted Strawberries:

• Slice the tops off of 2 pints of strawberries and cut in half.
• Place berries on a baking sheet and toss with the juice of 1/2 an orange, 2 tbsp. maple syrup, and 2 tbsp. balsamic vinegar.*
• Arrange berries in a single layer and bake in a 400F oven for 20-25 minutes, or until berries are soft and have released some juice.
• Let cool slightly, then serve.

Makes ~3 cups of berries and juice

*Try and use high quality balsamic that has a sweeter, less acidic flavor.

Fava Bean Quinoa Cakes with Poached Eggs

I had a box of beautiful multicolored quinoa in my pantry, so I decided to make a riff on my classic quinoa cakes using some of my favorite spring produce. The cooked quinoa gets incorporated with a bunch of shelled fava beans, scallions, and herbs for a patty that’s full of flavor and texture. I like to pan fry them for a buttery crust and warm, soft center. The poached egg on top takes it from side dish to meal, although they work great as a snack or appetizer with some yogurt or sour cream. Leftovers will keep in the fridge for a few days and can be reheated in the oven to preserve the crispy crust.

Fava Bean Quinoa Cakes with Poached Eggs:

• Combine 1 c. quinoa with 2 1/2 c. water and a pinch of salt in a small pot.
• Bring to a boil, cover with a lid, lower the heat to a simmer, and cook for 15 minutes, or until al dente.
• Drain quinoa and rinse with cold water until its room temperature.*
• Add quinoa to a mixing bowl with 3 minced scallions, 1 tbsp. minced basil, 3 beaten eggs, 3/4 c. panko breadcrumbs, 1/4 c. grated Parmesan cheese, and a large pinch of salt and pepper.
• Stir in 1/2 c. fava beans** and combine everything thoroughly.***
• Meanwhile, heat 1 tbsp. canola oil and 1 tbsp. butter in a large skillet.
• Roll the quinoa mixture into ball and place into the skillet, then use the back of a spatula to flatten the balls into patties.
• Cook for 4-5 minutes per side, or until outside is crunchy and the center is warm and cooked through.
• Repeat cooking process for the remaining quinoa mixture until all patties are formed.****
• Stack a couple patties on each plate and top each stack with a poached egg.*****

Serves two-three (main coarse)

Serves four-six (appetizer)

*Quinoa can be cooked, cooled, and stored in the fridge a few days in advance. Bring to room temperature before using.

**From about 1 lb. of fava bean pods. To prepare fava beans, remove the beans from the pods, place in boiling water for a minute or two, drain and peel the outer skin from the beans.

***Let mixture stand for a few minutes so that everything gets absorbed. If it seems too wet, add more breadcrumbs or if it seems dry, add in more egg or water.

****I like to keep the patties on a baking rack over a cookie sheet in a 175F oven while the rest cook.

*****See my tips and recipe for making a perfectly poached egg here.

Fava Bean, Meyer Lemon, & Parmesan Farro

This is another variation of my super versatile farro salad recipe (seen here and here) and might be my easiest yet. Just-in-season spring fava beans are paired with nearly out-of-season meyer lemons for a light season-transitioning meal. There are only a few ingredients in the salad, so it’s important that everything is fresh so that the flavors will really shine. Shelling two pounds of fava beans from their pods is a little bit of work (I like to mindlessly peel them in front of the TV) but can be done well in advance of assembling the final dish. I find that farro salads hold up really well over time (even when they are dressed), so leftovers should keep in the fridge for several days.

Fava Bean, Meyer Lemon, & Parmesan Farro:

• Rinse 1 1/2 c. farro under cold water, place in a pot, cover with cold water, and bring to a boil over high heat.
• Add a generous pinch of salt, lower your heat to medium-low, and cover with a lid.
• Cook farro for 25-30 minutes, or until al dente.*
• Meanwhile, remove the beans from 2 lb. of fava bean pods.
• Cook the beans in boiling water for 2-3 minutes, then immediately transfer to a bowl of cold water.
• Pop the beans out of their tough shell and set aside.**
• Drain the farro and rinse with cold water until grains are room-temperature.
• Toss the farro with the fava beans, the zest of 1 meyer lemon, and a pinch of salt and pepper.
• In a small bowl, whisk together the juice of 1 meyer lemon, 1 tsp. Dijon mustard, and 2 tbsp. olive oil and season with salt and pepper.
• Pour the dressing over the farro and toss to combine.
• Use a vegetable peeler to shave a small block of Parmesan cheese over the salad.
• Divide into bowls and serve.

Serves two (main course)

Serves four - six (side dish)

Roasted Salmon with Beet Farro

Salmon and beets are a great pairing, since the richness of the fish works well with the earthy roots. I put them together in a simple weeknight meal of roasted, crispy-skinned fillets with a lemony farro and beet salad. For some reason, they only had gigantic beetroots at the market and I just needed one to make this dish, but I had originally planned to buy a variety of baby beets for a cuter presentation. The salad would be great on its own for a light lunch or side dish, so make extra for the next day.

Roasted Salmon with Beet Farro:

For Farro Salad

• Peel and dice 3/4 lb. of beets and place on a baking sheet.
• Toss with 1 tbsp. olive oil and season with salt and pepper and put in a 400F oven.*
• Roast beets for 30 minutes, or until tender.
• Meanwhile, bring a large pot of water to a boil and cook 1 c. farro until al dente.**
• Drain and place in a large bowl.
• Whisk together the juice of 1 meyer lemon,*** 1/4 c. minced parsley, and 3 tbsp. extra-virgin olive oil and season with salt and pepper.
• Add the dressing and the roasted beets to the farro and toss to combine.
• Crumble in 2 oz. fresh goat cheese and toss again.

For Salmon

• Coat a heavy, oven-proof skillet with canola oil and heat until almost smoking.
• Season two 6 oz. fillets of salmon with salt and pepper and add skin-side down to the skillet.
• Cook for 3-4 minutes, then transfer to a 400F oven (still skin-side down) and roast for 6-8 minutes, or until just cooked through.
• Divide onto plates and serve with farro salad.

Serves two

*Note: I use a light olive oil or canola oil for roasting vegetables and a more flavorful extra-virgin olive oil for dressing.
**I've started to see quick-cooking farro at the grocery store. Traditional varieties can take up a while to cook and can be made in advance.

**Or regular lemon, if you can't find meyer.

Beef Barley Soup

My fiancé pointed out that nearly all the soups I make are vegetable purees (because they’re my favorite), so in the interest of switching things up, I made a manly beef barley soup. It’s really more of a stew, with tons of vegetables, al dente pearled barley, and a rich beef broth.  This is taken from a Barefoot Contessa recipe and uses inexpensive beef shanks to add an extra deep, meaty flavor to the soup that stock alone cannot create. It’s a great one pot meal and leftovers reheat really nicely for the next day. The barley is pretty sturdy and will not get mushy after sitting in the soup for a few days, so  this is also a great dish to make and keep in the freezer for a later date.

Related Recipes:
- Curry Coconut Lentil Soup
- French Onion Soup Gratinee
- Lentil, Sausage, & Kale Soup

Hearty Beef Barley Soup:

• Heat 2 tbsp. olive oil in a large dutch oven for medium-high heat.
• Season 1 1/2 lbs. beef shanks* generously with salt and pepper and add to the pot.
• Brown the meat for 5-8 minutes per side, or until nicely caramelized.
• Remove the meat from the pot and set aside.
• Add in 1 diced onion, 2 diced leeks, 3 stalks of diced celery, and 6 diced carrots.**
• Cook the vegetables for 10 minutes, scraping any bits from the bottom of the pan.
• Once veggies are tender and starting to brown, add in 4 sprigs of fresh thyme and 2 bay leaves.
• Add the beef shanks back in, along with 8 c. low-sodium beef broth, and a generous pinch of salt and pepper.
• Cover the pot with a lid and simmer for 1 hour.
• Meanwhile, add 1 c. pearled barley to a saucepan with 4 c. water and bring to a boil.
• Cook for 30 minutes, or until barley is almost tender, then drain and set aside.***
• Skim any fat off the top of the beef broth and fish out the thyme stems and bay leaves.****
• Add the barley and heat for another 5 minutes. Check for seasoning.
• Divide soup into bowls and serve.

Serves six

*The original recipe called for oxtails, but I couldn't find any. Shanks are a good substitute.

**I like a lot of vegetables in this soup, but feel free to add more or less based on your preference.

***Can be made a day ahead and kept in the fridge until ready to add to the broth.

****I also fished out the beef shanks at this point. But, if you like, you can eat them with the soup.

Root Vegetable Quinoa Salad

So my cleanse is over (as you might have guessed from this post), but there are still lots of recipes I made during that time that are worth mentioning.  I’m a big fan of quinoa, but this salad has the right balance of being veggie-heavy with just enough grains to bring it into main-course territory. The beets, radishes, fennel, and shallots all get super caramelized which brings out their natural sugars and adds a nice charred flavor. It’s hard to tell which vegetable you’re eating since they all look alike after cooking, but the surprises keeps the salad interesting. I served it warm, but cold leftovers make a great lunch – and if you want to add a little crumbled feta on top (my greatest craving during the cleanse), I think it would taste even better.

Root Vegetable Quinoa Salad:

• Scrub and trim 2 bunches of small beets* and 1 large bunch of radishes.
• Quarter or halve the beets and radishes into bite-size pieces and thinly slice 1 large bulb of fennel.
• Peel and trim 3 shallots and toss all the vegetables with 2 tbsp. olive oil.
• Season veggies with salt and pepper and arrange in a single layer on two baking sheets.
• Place the baking sheets in a 450F oven for 25-40 minutes, turning once or twice, until caramelized and tender.**
• Meanwhile, rinse 1/2 c. quinoa and place in a pot of cold water. Season with salt.
• Bring quinoa to a boil, cover, and simmer for 15 minutes, or until al dente.
• Drain quinoa and place in a large serving bowl. Add the roasted vegetables on top.
• Whisk together the juice of 1 Meyer lemon and 3 tbsp. olive oil and season with salt and pepper.
• Pour dressing over the salad and sprinkle with 2 tbsp. chopped fresh parsley.
• Drizzle with a little balsamic vinegar (optional) and serve.

Serves four

*The beets may need to be peeled in some places to remove any really dirty areas. I like two use two different colors of beets.

**I find that the fennel and shallots caramelize faster than the beets and radishes. You might want to keep those on a separate baking sheet and remove from the oven earlier.