Monthly Archives: April 2021

Picnic : Orzo & Melon Salad with Orange Poppyseed Dressing

Orzo & Melon Salad w Orange Poppyseed Dressing

2 cups dry orzo pasta, prepared to box directions 
1/2 cantaloupe
1 cucumber
2 Cups fresh greens from the garden –  (spinach from the store or other hearty green)  

Orange Poppyseed Dressing
3/4 grapseed oil 
1 orange, juiced
1/4 cup apple cider vinegar
1/4 white wine vinegar
1 -2 Tbs honey
2 gloves garlic, minced
2 Tbs of poppy seeds

Cook/Prep Instructions 
Halve a cantaloupe – diced in small pieces 
cucumber – seeded and diced small
put slivered almonds in at the last minute (have in a small container on the side)  


Picnic : Chopped Salad – Brussels Sprout & Green Apple Salad w/ Sweet & Sesame Dressing

6 medium jars/1 cup each

Chopped ingredients
1/2 lb brussels sprouts, shaved 
4 stalks of celery, thinly sliced 
1 apple, cored & thinly sliced
1/2 small red onion, sliced into little slivers
salt + pepper 
2 cups of grapes, halved
1/4 cup of sesame seeds
1/4 dried cranberries, diced 

Orange Tahini Dressing 
1/3 cup raw tahini 
1 orange, juiced  
1/2 lemon, juiced
1 clove of garlic, minced 
1/2 tsp cumin (optional) 
1 tsp grainy mustard braw honey/maple syrup/agave nectar to taste
2-3  tbsp grapeseed oil 
salt + pepper

Picnic : Mexican Quinoa Salad

Mexican Quinoa Salad:

1 cup of quinoa 
1 cup vegetable broth (or water if no broth available) 
1 can black beans -drained and rinsed in a colander 
1 cup fresh or frozen corn (prefer white shopeg corn if buying frozen) 
2-3 cloves garlic, minced
1/4 cup onion, diced 
1 cup tomatoes or canned tomatoes, chopped

1-2 tsp chili powder
1/2 tsp cummin
salt and pepper to taste
juice of 1 lime
half bunch of cilantro, diced for sauté and for garnish
1-2 jalepenos, sliced in circles and added as garnish 
1/2 jalepeno, diced and added to saute
salt and pepper to taste

Cook/Prep Instructions
prepare quinoa with 1:1 ratio water or broth – set aside 

saute garlic, onion, and diced jalapeño. add broth, tomatoes, qunioa, and spices to saute pan. add black beans, cilantro for flavor.
simmer everything for about 5 minutes
let cool just a bit and stir in garnish of cilantro and fresh jalapeño 

NOTE:   serve with sides of cilantro avocado dressing 

Picnic : Jalapeño Corn Salad

Recipe Ingredient List 
5 ears Fresh Corn, boil for 2 minutes in water with a little salt
Let cool and cut the corn off the corn 

2 cups cooked quinoa

Chopped veggies – 
Generous bunch of cilantro –  remove stems, chopped
1 package of small tomatoes, halved
1 small red onion, chopped finely
3 cups arugula 

Optional :  blue cheese or feta cheese

4 tb grapeseed oil
3 tb vinegar 
salt and pepper 
1 fresh jalapeno
rice vinegar 

Fresh Fruit Yogurt Jars

This is an easy and beautiful way to make up breakfast or snacks for the week or for a gathering. They look bright and beautiful and the mason jars work so well to keep things fresh and easy to serve.

Use your favorite plant-centric yogurt on the bottom if you would like to skip the traditional dairy yogurt.  This is kite hill yogurt, and there are many brands of plain or vanilla yogurt made from nut milks these days.  Coconut, and almond milk are some of our favorite plant based yogurts.  Maybe you will want to be creative and use flavored yogurts as the base. 

The toppings we used here are a bit unique.  Have you ever tried sprinkling quinoa in overnight yogurt bowls.  It softens but still gives a light crunch.  Chia seeds are a natural option.  Coconut flakes, pecans, walnuts, and of course berries are favorites as well. What do you like to put on your yogurt bowls? Have you ever tried making them up ahead and storing in the fridge in mason jars?

Let us know