Lime & Avocado Quinoa Salad

I would love to take the credit for this one, but I found the base for this recipe in the magazine “Extraordinary Health”. So so yummy. I have a hard time not eating this one right out of the serving bowl…

Lime & Avocado Quinoa Salad
Side
4-6
 
This is a delicious and light summer dish, perfect for a picnic or a bbq by the pool. Leftovers are awesome wrapped in a nori sheet or a scoop on top of your veggie burger.
Ingredients
  • 1 Cup Quinoa, rinsed well
  • 2 tomatoes (or 5-6 small Campari), diced large
  • 1-2 avocados, diced large
Dressing
  • ⅓ cup olive oil
  • sprinkle cayenne pepper
  • 1-2 minced garlic cloves or heavy sprinkle garlic powder
  • 3-4 tbl. lime juice
  • ½ red onion, diced
  • salt & pepper
Instructions
  1. Add Quinoa to the bottom of a saucepan over medium heat, stir until toasted.
  2. Add 2 cups boiling water, cover and simmer for 15 minutes. Let Quinoa cool.
  3. Put dressing ingredients in serving dish, add cooled Quinoa, toss until coated.
  4. Carefully toss tomato and avocado to incorporate.
  5. Refrigerate at least 30 minutes, taste, adjust seasonings (add more cayenne/salt etc.)

 

Dinosaur Kale Salad

Dino-what? As perplexed as the checkout people at the grocery store were, the two names I knew to look it up under were Dinosaur or Lacinato Kale and they couldn’t find it. Oye…few minutes later a checker sprinted back “Tuscan Kale”. Alrighty then, this yummy dark leafy green has 3 names. It’s also one of my favorite new things to eat in the following salad. Thanks to MommaPea over at Peas & Thank You for turning me onto this fabulous idea!

Dinosaur Kale Salad
appetizer
2-4
 
Discovered and loved this kale from Peas & Thank You. A simple citrus Dijon dressing on this slightly bitter chewy green is delish. I eat the entire bowl in two sittings. Yum.
Ingredients
  • 2 bunches of Dinosaur/Lacinato/Tuscan Kale
  • 3-4 Tbl Dijon mustard
  • 1 lime (or lemon)
  • Olive oil
  • Honey
  • White wine vinegar (optional)
  • Nutritional yeast (optional)
  • Salt & Pepper
  • Nuts/Seeds (Sunflower Seeds, Pistachios, or Pine nuts)
Instructions
  1. Wash the kale and tear off the leaves leaving any very thick stems behind (save for smoothies or juicing). Briefly dry with kitchen towel or spin in salad spinner.
  2. In the bottom of a large mixing bowl, add juice from citrus, Dijon, drizzle of Olive Oil, Squeeze of Honey, S&P. Splash of vinegar & Nutritional Yeast if using.
  3. Add Kale leaves, use hands to mix well. Taste, adjust dressing ingredients as needed (if too bitter add more honey etc.)
  4. Sprinkle with seeds or nuts. Yum!

Check out Peas & Thank You’s version here.

French Onion Soup Mushrooms

I was selected along with 28 other bloggers to participate in Kitchen Play’s “29 Ways to Leap into Jarlsberg Dip” event and giveaway. (Scroll down to see how you can win). Their new product is made with their well known Jarlsberg cheese, mayo and sweet red onion. I decided it would work terrifically with the flavors of my caramelized French Onion soup so I baked them together into these creamy, cheesy mushrooms.

Jarlsberg French Onion Soup Mushrooms
Appetizer
 
Some people cringe at serving 50's era party food but mushrooms are just about my favorite and God created such a perfect little edible cup...it must be stuffed with goodness!
Ingredients
  • Jarlsberg Dip
  • Package Button or Baby Bella mushrooms, cleaned, stems removed and reserved
  • 1-2 onions, sliced thinly + chopped mushroom caps
  • 1 garlic clove, minced
  • 2 tbl. good dark balsamic vinegar
  • ½ teaspoon brown sugar
  • Fresh Thyme, Salt & Pepper
Instructions
  1. Heat your pan over medium heat and add mushroom caps
  2. Heat both sides until browning slightly, 1-2 min.
  3. Remove and set on cookie sheet or pan sprayed with olive oil
  4. Caramelize your onions-Respray pan lightly with olive oil, add onions and garlic.
  5. Cook over medium-low heat until begin to color a bit.
  6. Add balsamic and brown sugar.
  7. Stir to combine, reduce heat to low and let caramelize, stirring occasionally, 20-30 minutes.
  8. Remove from heat, stir in Jarslsberg dip.
  9. Spoon filling into mushroom caps.
  10. Bake at 350 for 15 minutes.
  11. Sprinkle fresh thyme, cracked pepper and kosher salt over tops.

 

Jarlsberg is offering a tailgate tote stocked with:

  • Jarlsberg Lite Cheese
  • Jarlsberg Cheese Dip
  • Snofrisk (Norwegian style cream cheese)
  • Crisp breads
  • Honey cremes
  • Honey vinegar

 

The giveaway is hosted on Jarlsberg’s Facebook page here.

Head over to Kitchen-Play to see what other bloggers have created with the Jarlsberg dip.

They compensated me for the recipe development and ingredients.