Monthly Recipes

  • May

    Quinoa Salad

    1 cup of quinoa
    1 cup diced celery
    1 Apple (we use Granny Smith), peeled, cored, and diced
    4 green Onions, thinly sliced
    1 cup dried Cranberries (craisens)
    1 cup Pecans (toasted)

    Dressing:
    3 Tbs Salad Oil
    2 TBS Cider Vinegar
    2 tsp. Worcestershire Sauce
    1 tsp Dijon Mustard
    1 tsp dried Sage (1 Tbs is you have fresh)
    ½ tsp dried thyme (2 tsp if using fresh thyme)
    1 tsp Salt
    ½ tsp coarsely ground Black Pepper

    Bring 2 cups water to a boil and stir in 1 cup Quinoa; cover, and simmer for 10-15 minutes until water is absorbed. While Quinoa is cooking, mix dressing ingredients and set aside. Cool Quinoa slightly. Place in a large bowl and add next 5 ingredients. Toss with dressing. Salad can be served at room temperature or cold. Serves 6 – 8.

  • April

    Liz's Carrot Soup

    4 Leeks, white and light green parts, cleaned well, and sliced thinly
    1 stick of Butter
    2 quarts of Chicken stock
    4 medium Potatoes, peeled and coarsely chopped
    12 medium Carrots, peeled and coarsely chopped
    3 TBS Fresh Majoram, chopped or 2 tsp dried Majoram
    2 cups of whipping or heavy Cream

    Sauté leeks in butter over medium heat until wilted, stirring constantly. Add chicken stock, raise heat and bring to a boil. Add potatoes and carrots, reduce heat and simmer, cooking until vegetables are tender. Remove pan from heat and cool slightly. Puree mixture in blender (or use an immersion) adding cream and marjoram as batches are pureed. Reheat soup for serving. Serves 12.