This is the ultimate mash up of everything good coming into farmer’s markets about now. Have you also seen the easiest way to make quinoa ever?? It’s microwaveable, won’t scorch, and is done in about five minutes.

I love putting almonds in this salad, but I am allergic. So when I pop them in, it’s for other people and not me. For myself, I put in sliced cashews, pecans, or walnuts. Pecans are my favorite, so they usually win out.

Farmer’s Market Quinoa Salad

Serves 4

1 cup uncooked quinoa, rinsed and drained

2 tbs chopped dill

¼ cup chopped basil

2 tbs chopped parsley

2 ears corn

½ pound green beans

½ pound snap peas

1 cup almonds, sliced

2 cups blackberries

½ cup plain yogurt

2 tablespoons champagne vinegar

4 ounces crumbled blue cheese

1 tablespoon chopped chives

1 tbs. milk

salt and pepper

STEP 1

Combine 2 cups water, quinoa, chopped herbs, and one teaspoon each salt and pepper in a microwaveable glass bowl that holds at least four cups.  Cover with tight fitting plastic wrap.  Pop into the microwave and cook for four minutes.

STEP 2

Remove plastic, stir, return to microwave for another four minutes – assuming all liquid has not been absorbed.  Depending on the strength of your microwave, this may take anywhere from four to twelve minutes.  Continue microwaving until most of the liquid has been absorbed.  Let rest ten minutes covered.

STEP 3

Bring a large pot of water to a boil.  Drop corn into water and cook 5 minutes.  Remove from water and add beans.  Cook 2-3 minutes until bright green and still crisp.  Drop the green beans into a bowl of ice water immediately.  Add the snap peas to the water and cook 2 minutes.  Remove from the water and drop them into the ice water as well.    

STEP 4

Drain beans and peas.  Cut the corn off the cob.  Toss all vegetables with quinoa, berries, and almonds. 

STEP 5

In a small bowl, whisk together yogurt, vinegar, blue cheese, chives, and milk.  Top the salad with dressing and toss again. 

My entire family adores risotto. It’s a huge hit at our house so I make it a ton and do my best to add vegetables and anything healthy to try to spike it up! I discovered you can make any grain risotto style so I started experimenting with turning healthier grains (like barley!) into one of our favorite dinners.

It turns out that you can make amazing risotto out of barley and it tastes just as creamy and delicious as the OG arborio version. For the fall, I spiked it with sage leaves and topped it with roasted butternut squash. Make it even easier on yourself and buy the squash already cubed. That makes this about a 20 minute dinner! Hooray!

Sage Barley Risotto

With butternut squash

Serves 4

1 small butternut squash, peeled and cubed

1 ½ cups pearl barley

6 cups vegetable stock

1 small onion, chopped

2 cloves garlic, smashed

¼ cup olive oil, divided

½ cup white wine

¾ cup asiago cheese, grated

¼ cup sage leaves

1 tsp red wine vinegar

salt and pepper

STEP 1

Preheat oven to 450 degrees.  Peel the squash and chop into cubes. Place squash on a baking sheet lined with aluminum foil and drizzle with olive oil to coat.  Sprinkle with salt and pepper and pop into the oven.  Bake 15-20 minutes until browned.

STEP 2

Cook onion in a large saucepan over medium low heat with olive oil, garlic and sage until onions are translucent. 

STEP 3

Add barley and cook about 2 minutes until coated with oil.  Add white wine and cook until bubbly.  Add one cup of stock.  Stir regularly until all liquid is absorbed.  Add another cup of stock.  Continue stirring and adding broth, one cup at a time until all stock has been used. 

STEP 4

Stir in ½ cup cheese, red wine vinegar, and season with salt and pepper.

STEP 5

Remove squash from oven and stir into the risotto.  Serve hot with extra cheese on the side.

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This eggplant pasta is the perfect way to feed vegetarians or for Meatless Monday. The eggplant is grilled, which gives it nice char and everything else I buy in a jar. You can make your own pesto, if you choose - I just like when things are ready to use. Boil the pasta and toss it all in. You’re only 15 minutes from din-din!

Eggplant Pesto

With sundried tomatoes

Serves 4

1 large eggplant, sliced into 8 rounds

1 ¼ cup olive oil

1/2 lb noodles

1/2 cup pesto

1 cup sun dried tomatoes in oil

1/2 cup chopped kalamata olives

½ cup parmesan cheese

STEP 1

Bring a large pot of water to a boil.  Toss eggplant with ¼ cup olive oil and 1 tsp salt.  Let rest

STEP 2

Grill eggplant on the grill or in a grill pan.  Cook until eggplant is soft.

STEP 3

Toss cooked noodles with pesto, chopped eggplant, olives and sundried tomatoes.

STEP 4

Serve with parmesan cheese and fresh basil

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Gnocchi are the best! Do you agree? I’m such a fan of those little potato pillows and you can buy them - made - at almost any grocery store. I like to buy the ones in the fresh case, but they do sell them on the shelves as well - they just aren’t as tender and fresh.

This time of year when things are finally going to be ripe again, I get so excited about fresh vegetables like those tiny little spring zucchini and fresh peas! I just realized today I forgot to plant peas over the weekend so I need to pop out today and get those planted. My grandfather always planted peas on President’s weekend and it’s literally the only reason I remember when to plant them.

As soon as those little guys are ripe, this is one of the first things I make. Until then, you can always use frozen. Those frozen peas are actually pretty good. As long as you don’t over cook them! They just need a hot second.

Spring Gnocchi

Serves 4

16 oz Gnocchi

2 tbs olive oil

1 cup peas

1 zucchini, chopped

½ cup white wine

2 tbs fresh mint, chopped

2 tbs fresh basil, chopped

¼ cup grated parmesan cheese

2 tbs olive oil

2 cloves garlic

½ cup bread crumbs

STEP 1

Cook gnocchi in 2 tbs olive oil and sauté until browned.

STEP 2

Add zucchini, peas, 2 tbs butter and white wine.  Stir to incorporate then cover and cook until gnocchi is tender.  

STEP 3

In a separate pan, heat olive oil and grate in garlic.  Add breadcrumbs and stir until lightly toasted.

STEP 4

Remove gnocchi from heat and toss in basil, mint, and parm.

STEP 5

Serve with breadcrumbs on top and additional parmesan cheese.