Tricolor Quinoa with Roasted Corn and Tomato
Tricolor Quinoa Salad with Roasted Corn and Tomatoes 1 cup tricolor quinoa 2 cups of water 4 tablespoons extra virgin olive oil, divided 1-pint grape tomatoes 2 ears of fresh corn, cut off cobb 1 lime, juiced 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 cups baby arugula 1/4
Wild Smoked Salmon on Endive for the Best Fresh Appetizer
Wild Smoked Salmon on Endive4 ounces Wild Alaska Sockeye Smoked Salmon, small dice6 ounces Neufchâtel cheese (farmer cheese)Zest and juice of 1 small lemon¼ cup red onion, small dice2 tablespoons capersFresh cracked black pepper to taste2 heads Belgian endiveMicrogreens or
Spicy Cucumber and Avocado Chilled Soup
Spicy Cucumber and Avocado Chilled Soup 2 English seedless cucumbers, peeled and roughly chopped 2 firm-ripe avocados, pitted 2 garlic cloves, peeled 1 jalapeño pepper, seeded Juice from 1 lime 1 cup plain whole milk organic yogurt 1/2 teaspoon salt Fresh cracked pepper to taste Red cabbage sauerkraut to
Sizzling Summer Garden Fresh Gazpacho
Edible Garden Gazpacho 2 garlic cloves, peeled 3 ripe garden tomatoes, rough chopped 1 English cucumber, peeled 1 yellow or orange bell pepper, seeded and diced ½ sweet Vidalia onion, finely diced 3 tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar Juice of ½ of lemon ½ teaspoon