Lemony Quinoa and Kale Salad

Barbecue Season has arrived my friends!!!! 

Obviously everyone tends to appreciate the more "meaty" aspects of a barbecue.  The kebabs, steaks, hot dogs, burgers, veggie dogs, etc...drool, drool, drool. 

I don't think everyone appreciates the accompaniment of a beautiful salad.  This Kale and Quinoa salad is absolutely perfect on a hot summer day! Although I'm not one to talk smack about some yummy, creamy, mayonaisy potato salad,  this is a much better alternative.  Tons of flavor, nice and refreshing, and full of superfoods!  Kale is loaded with antioxidants, minerals and nutrients and quinoa is full of protein and provides energy! 

Ditch the mayo, and try this salad at your next barbecue.  It's so flavorful, you won't even miss it! 

Lemony Kale and Quinoa Salad

Lemon Vinaigrette: 

3 lemons, juiced 

2 cloves of garlic, minced 

3 tbsp dijon mustard 

3 tbsp honey 

1/4-1/2 cup olive oil 

Sprinkle sea salt and pepper 

Mix together the lemon juice, garlic, dijon and honey.  Drizzle in the olive oil while whisking the mixture rapidly until it becomes thicker and creamier.  You may not need the whole 1/2 cup, use your best judgement.  You can also add or subtract some honey or dijon, make the taste work for you.   Once it's combined, place in the refrigerator to chill. 

For the Salad: 

1 large bunch of kale, stems removed and torn into bite sized pieces.  Or half large bag of pre-cut kale.  (You want about 6-7 cups) 

2 cups cooked and cooled quinoa 

4 radishes, sliced thin 

1/2 red onion, sliced thin

4 medium carrots, peeled and sliced thin 

1/2 bulb of fennel, sliced thin 

1/2 cup toasted, chopped pecans. (to toast, add to a hot pan and keep moving until they're brown). 

In a large bowl, add all of your ingredients.  Add half the vinaigrette at first, and mix together with your hands.  Really massage the dressing into the kale, the citrus in the vinaigrette will soak into the greens and make them more tender.  Once it's all combined, taste test and add more vinaigrette if needed.  

ENJOY! 

(21 Day Fixers- The salad itself is green, the dressing is orange, and the nuts are blue). 

Tips:  Go crazy!  Add halved grapes, pine nuts, sprouts, dried fruit, avocado, etc.  The dressing is versatile and will taste good with just about anything. 

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Dijon Garlic Roasted Potatoes

Side dish, anyone?

I LOVE POTATOES.  I don't think I'm alone in that, either.  When you're having a delicious and warm meal, potatoes always round everything out beautifully.

I've made many different kinds of potatoes, and I've made them all in very different ways.  This recipe was a first in many ways for me, the first time I've mixed sweet potatoes with regular potatoes (I just didn't have enough of each alone so I mixed.  Not a very exciting reason).  The other is my use of the herb tarragon.  Because of it's pungent, licorice aroma it's one of the herbs I've used fairly infrequently in my life of cooking.

I was so, so wrong.

I served these delicious, crispy, garlicky little bites with a hearty Spiced Pork Tenderloin* and simple steamed green beans.

Dijon Garlic Roasted Potatoes:

Ingredients:

3 medium russet potatoes, cleaned and rinsed
3 medium sweet potatoes, cleaned and rinsed
3 garlic cloves, minced
2 tbsp dijon mustard
1-2 tbsp fresh chopped tarragon
2 tsp olive oil
Sea salt and ground pepper to taste

Preheat oven to 400.

Line a cookie sheet with parchment paper or tin foil.  Cut potatoes into bite sized pieces and place in a large bowl.  Add garlic, herbs, mustard and olive oil.  Toss to coat.

Lay in a single layer on your baking sheet.   Bake for 20 minutes or until nicely browned.

*Spiced Pork Tenderloin 

2 tsp each of the following:

Chili powder, cumin, mustard powder, garlic powder, onion powder
Pork tenderloin

Clean and try tenderloin.  Rub with spices.  Heat a pan to medium heat and sear to brown on all sides.  Once browned, transfer and add to the oven with potatoes at 400 for about 30 minutes.  You can put 1/2 cup chicken broth in with it to keep it moist.

Please enjoy!

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Mediterranean Farro Salad

Farro.

I've said it before and I'll say it again that farro is a very underused and underappreciated grain. It's the oldest cultivated grain in the world, and it says they were even eating it in biblical times. Read all about it here.

It has the bite of barley but it doesn't get soggy, and it's packed full of protein and nutrients and has twice the fiber of wheat.

This recipe is amazing because you can serve it warm or cold.  Eat it by itself or as a side dish.  Since I live in Florida I served it cold as a salad with grilled chicken and steak on the BBQ!!

Here's what you'll need:

2 cups farro
5 cups water
1 cucumber, peeled and seeded
1 tomato, seeded
1/2 red onion, chopped
1/4 cup parsley, chopped
1/2 cup kalamata olives, pits removed and halved
1/2 cup feta cheese
1/2 fennel bulb, shaved into thin slices

For the dressing:
1 lemon
1 tbsp dijon mustard
1 garlic clove, chopped
1/4-1/2 cup olive oil
Sea salt and pepper to taste

Equipment you'll need:

A large pot
A fine mesh sieve
A large bowl

To start with, get the 5-6 cups of water on the stove and bring to a boil.  Add in the farro and allow to cook until chewy, about 30 minutes.

While the farro is boiling, chop all of your veggies, half your kalamata olives and shave the fennel (you can use a sharp knife or a mandolin).

**NOTE!!! THIS IS THE POINT IN MY PREPARATION WHEN I WAS SHAVING THE FENNEL AND SLICED HALF MY FINGERTIP OFF.  NEEDLESS TO SAY I DID NOT FINISH TAKING MY PROGRESS PICTURES.  I THREW AWAY THE FENNEL, STERILIZED MY MANDOLIN AND STARTED OVER! PLEASE BE CAREFUL WITH YOUR MANDOLIN FOLKS!***



Alright, well luckily it's not a very big deal to continue with the recipe without the pictures.  Once all your vegetables are chopped up, place in a large bowl.  When the farro is done cooking, drain and set aside.

In a small mixing bowl, add the juice from your lemon with a little bit of zest, the clove of minced garlic, mustard and some salt and pepper.  You can also use a little of the juice from the olives. Drizzle in the olive oil while whisking until everything is thick and combined.

Pour the fennel on top of the vegetables and then pour the dressing over.  Mix to combine thoroughly.  (I just like a hint of flavor in my salad, if you like more then you can use a little more dressing).

That's it!  Like I said, I served cold at a BBQ but this would be nice with a piece of chicken served warm.  I hope you enjoy it!



Mediterranean Farro Salad 

2 cups farro 
5 cups water 
1 cucumber, peeled and seeded
1 tomato, seeded 
1/2 red onion, chopped
1/4 cup parsley, chopped
1/2 cup kalamata olives, pits removed and halved
1/2 cup feta cheese 
1/2 fennel bulb, shaved into thin slices 

For the dressing:
1 lemon
1 tbsp dijon mustard
1 garlic clove, chopped 
1/4-1/2 cup olive oil
Sea salt and pepper to taste 

Bring the water to boil and add your farro. Cook for 25-30 minutes until cooked through.  Drain and set aside. 

In a large bowl, add all of your chopped vegetables, olives and feta cheese.  In a separate bowl, add the lemon juice, mustard, garlic and salt and pepper.  (And a splash of juice from the olive jar). Whisk while adding the olive oil in slowly until its thick and creamy. 

Add the farro to the vegetables and pour the dressing on top.  Stir to combine.  


Enjoy!

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Tips: If you can't find farro, you can use barley or spelt.  If you use barley, don't cook it all the way through.  It gets soggy if it's cooked too much and you add the dressing.  

(21 Day Fixers- I measured mine separately.  1 yellow of farro, 1 green veggies, 1/2 orange olives, 1/2 orange dressing, and 1/2 blue feta cheese)