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Quinoa with Grilled Summer Squash and Green Beans
Quinoa with Grilled Summer Squash and Green Beans
First, using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. While the quinoa is cooking, place the zucchini, yellow squash, and green beans in a large bowl. In a small bowl, whisk together balsamic vinegar, olive oil, and garlic. Pour balsamic dressing over the vegetables and toss until vegetables are well coated. Season vegetables with salt and pepper, to taste.
Heat grill to medium-high heat. Place the vegetables in a grill basket. If you don’t have a grill basket, spread out the vegetables on a large sheet of aluminum foil. Add a top sheet of foil and crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 10 minutes. Remove the vegetables from the grill. Place the cooked quinoa in a large bowl. Add the grilled summer squash, green beans, basil, and stir. Drizzle with extra balsamic vinegar and olive oil, if desired. Season with salt and pepper, to taste. Garnish dish with Parmesan cheese, if using. Serve warm.
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Green Beans with Cherry Tomatoes, Olives and Eggs
Green Beans with Cherry Tomatoes, Olives and Eggs
In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges,
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Fusilli with Sausage, Kale and Cherry Tomatoes
Fusilli with Sausage, Kale and Cherry Tomatoes
Bring two pots of salted water to boil: 1 for the kale, 1 for the pasta. Cook the kale in boiling water until tender, then drain well and set aside. Cook the pasta until al dente, reserving 1 cup of the pasta cooking water before draining. In the meantime, heat the olive oil in a large skillet over medium heat and crumble the sausage into the skillet. Cook, breaking up well with a wooden spoon, until the fat is rendered and the meat is starting to brown. Add the garlic, red pepper flakes, and fennel seeds and continue cooking until the sausage is golden brown and caramelized. Add the blanched kale and stir to coat well. Cook for 2-3 minutes, then add the cherry tomatoes and cook until they just begin to lose their shape. Add the drained pasta, tossing to coat in the fat, adding pasta water and Parmesan as necessary to create a silky sauce. Season to taste with salt and pepper and divide among bowls, topping with remaining Parmesan.
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