I had so much fun a the Brookhaven Farmer’s Market today! Wish you were there! Above you can see our crew from Cooks Warehouse along with Julie from the Farmers Market, (and her small greens-muncher). Brady from Double Bee Farm had beautiful bunches of mixed greens and gorgeous squash. I combined them for the first recipe – and Sean from Dillwood farms gave me some Kale – so I used that for a Kale Pesto!
Try using the salad in a wrap – and the kale pesto would rock as a pizza on a whole wheat pita, topped with the grilled squash and sprinkled with a little more parmesan!
Mediterranean Quinoa Salad
The Salad
2 Cups Quinoa, Prepared as the Package
Directs
Directs
2 Cups Thinly Sliced Fresh Kale,
Collards or Chard
Collards or Chard
2 Roasted Red Peppers, Cut in Strips
2 Summer Squashes, Sliced Thinly and
Grilled with Salt and Pepper
Grilled with Salt and Pepper
1 Cup Green Peas, or Black-eyed Peas
Corn from 2 Ears of Cooked Corn (if you
have really fresh corn – no need to cook it!)
have really fresh corn – no need to cook it!)
½ Cup Capers (Rinsed if you desire)
¼ Cup Chopped Cilantro
½ Cup Chopped Green Onion Tops or Chopped Chives
1 Recipe Mediterranean Salad Dressing*
Toss the salad ingredients together and
drizzle with ½ of the dressing to start, adding more as desired. Chill for at
least an hour to let the ingredients and dressing meld together.
drizzle with ½ of the dressing to start, adding more as desired. Chill for at
least an hour to let the ingredients and dressing meld together.
Mediterranean Salad Dressing*
1/3 Cup White Balsamic Vinegar
1 ½ TB Whole Grain Dijon Mustard
1 Tsp Smoked Paprika
2 Tsp Pomegranate Molasses**
1 Tsp Sea Salt
½ Tsp Freshly Cracked Black Pepper
½ Cup Extra Virgin Olive Oil
In a small bowl, (or jar) whisk together
the vinegar, mustard, paprika, pomegranate molasses, sea salt and black pepper.
Slowly add in the olive oil until the dressing emulsifies.
the vinegar, mustard, paprika, pomegranate molasses, sea salt and black pepper.
Slowly add in the olive oil until the dressing emulsifies.
**You can find the pomegranate molasses
at Cooks Warehouse, or make it yourself by reducing ¼ Cup Pomegranate Juice to
1 TB. OR, substitute honey for the molasses.
at Cooks Warehouse, or make it yourself by reducing ¼ Cup Pomegranate Juice to
1 TB. OR, substitute honey for the molasses.
Kale Pesto
½ Cup Raw Whole Almonds
1 Large Garlic Clove, Peeled
3 Cups Chopped Kale
¼ Cup Freshly Grated Parmesan Cheese
¾ – 1 Cup Extra Virgin Olive Oil
¼ Tsp Red Pepper Flacks
Sea Salt and Freshly Ground Black Pepper to taste
Step One Place on the almonds on a sheet pan and
roast at 400F for 8 – 10 minutes
roast at 400F for 8 – 10 minutes
Step Two Pulse garlic clove in a food processor
or blender until it is finely chopped, about 30 seconds. Add the kale, almonds
and Parmesan – process until very finely
chopped.
or blender until it is finely chopped, about 30 seconds. Add the kale, almonds
and Parmesan – process until very finely
chopped.
Step Three With the food processor running, add the
olive oil in a steady stream until you get the consistency you desire. Add the
red pepper flakes and season to taste with salt and pepper.
olive oil in a steady stream until you get the consistency you desire. Add the
red pepper flakes and season to taste with salt and pepper.