Quinoa Grain Salad with Fresh Dill & Goat Cheese

Quinoa Grain Salad with Fresh Dill & Goat Cheese

One thing that makes me feel totally on top of life is having a grain-based salad in the fridge for convenient and healthful eating. Unlike lettuce based salads, grain salads get better with time, so they’re perfect as make-ahead meals or for leftover lunches.

The ingredients in this particular quinoa salad are simple but come together perfectly to create a symphony of flavor and texture. Roasted tomatoes, bell pepper and asparagus give this salad richness and depth of flavor. And all three pair perfectly with one of my all time favorite ingredients – creamy, tangy goat cheese. Finally, white onion, chopped dill and lemon juice add freshness and zip. The ingredient list is short but thoughtful, making this salad quick, simple, nourishing and absolutely delicious.

This is a great side dish for simply prepared proteins like chicken, steak or fish. As a vegetarian, I would pair it with roasted cauliflower “steaks” or organic pan-fried tofu. But I usually eat salads like this as the main dish paired with all-natural toasted bread (rubbed with olive oil and maybe some garlic) plus something saucy like hummus or tzatziki. In the words of Ina Garten, how easy is that?

Quinoa Grain Salad with Fresh Dill & Goat Cheese
Serves:
2-3 as a main dish, 4-5 as a side dish Start to Finish: 30 minutes

Ingredients

1 large red bell pepper, cut into strips
1 bunch asparagus, trimmed, each stem cut into thirds
1 pint cherry tomatoes, any color
Extra virgin olive oil
Sea salt, fine grain
1 cup dry quinoa
2 tablespoons lemon juice, plus more to taste
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped dill (approx. 4-5 sprigs)
1/2 cup minced white onion
3 ounces goat cheese

To Make

Preheat oven to 400 degrees. Prep vegetables.

Toss red bell pepper strips, asparagus and tomatoes with 3/4 teaspoon sea salt and 1 tablespoon olive oil. Roast on a parchment lined rimmed baking sheet for 20 minutes, tossing once half way through. I use a rimmed baking sheet to conserve the tomato juices.

While veggies roast, cook quinoa according to package instructions. My standard method…combine 1 cup dry quinoa with 2 cups water and 1/2 teaspoon sea salt in a small sauce pan. Bring to boil, reduce heat, cover and simmer for 13 minutes. Remove from heat and allow to sit, covered, for at least 5-10 minutes.

Toss cooked quinoa and roasted vegetables (including any juices) with lemon juice, 2 tablespoons olive oil, dill, onion and 1/4 teaspoon sea salt. Allow to cool to room temperature. Crumble cold goat cheese into quinoa mixture and toss to evenly distribute. Season with lemon juice and salt to taste. Enjoy cold or at room temperature.

*make it a meal – round out this yummy quinoa salad with some tzatziki sauce (either store-bought or homemade) and some all-natural toasted bread drizzled with olive oil

Butternut Squash, Caramelized Onion & Goat Cheese Pizza

Butternut Squash, Caramelized Onion & Goat Cheese Pizza

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Pizza in the summer? Give me homemade tomato sauce, creamy fresh mozz, and homegrown basil. Pizza in the fall? Different story.

Getting creative with pizza is one of my favorite activities in the whole wide world. We make pizza dough on the reg, but truth be told, most of our pizzas are on the traditional side. You know, red sauce base, mushrooms, spinach, roasted red pepper, Italian cheeses, etc. So I decided to mix it up a little bit. And I’m so glad I did, because Matt deemed this creation one of my best recipes ever. Yep, that’s right. Best. Ever.

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It all started with a little get together we decided to have this past Friday. Whenever we have people over, I always make some kind of a food spread. This is for two reasons. First is that it gives me a chance to experiment in the kitchen and cook for my friends on a small scale. Second is that a couple noshes at a party, even if it’s supposed to be just drinks, always makes for a more welcoming and comforting environment. And I’m all about creating a warm and welcoming vibe in my home, even if only for just me and Matt to enjoy.

So we decided to have a get together. I made roasted red pepper hummus and pita crisps, because I had all the ingredients on hand and because who doesn’t love hummus? Additionally, I decided to make a pizza of some kind. Why pizza? I think pizza is a winning appetizer. Cut into squares instead of slices, pizza is an easy and fun finger food that just about everyone can enjoy. I use our easy pizza dough recipe (get it here), but don’t hesitate to use store-bought, refrigerated crust for an even easier result!

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Now, I didn’t want to do anything traditional or standard here. I really wanted to use this opportunity to bring autumn flavors into the mix. Not surprisingly, butternut squash quickly came to mind. From there, the rest of the ingredients easily fell into place. Garlic oil as the base, caramelized onions for some richness and goat cheese for some tang. Perfection.

The different ingredients in this pizza require some prep time, it takes a bit longer than pizza sauce and mozzarella. But everything comes together in about an hour. Start with the slow process of caramelizing the onions and you have a pocket of time to work on getting the squash into the oven. While the squash bakes, prep the cheeses and make the garlic oil. Everything falls together perfectly in the end. Flavor, depth, richness? Gang’s all here.

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There are enough ingredients here to make two medium-large pizzas. Although calorie-wise one pizza feeds about 3 people, I always allow one pizza for every two people. That’s because Matt, my family and I eat more than normal people. And also because you always want too much food rather than not enough. This is also a good opportunity to plan ahead and double up. Roast two squashes and four onions, freeze the extra, and you can have this pizza super quick and easy next time. I’m definitely wishing I had thought ahead like that. Ugh.

This is a delicious and unique combination of toppings for a pizza, but trust me when I say, it just works. You’ve just gotta give it a try. I like it so much that if I ever have a restaurant, this will be a seasonal pizza on the menu, that’s for sure.

Butternut Squash, Caramelized Onion & Goat Cheese Pizza
Serves: 4-5 (10-12 appetizer servings)   Start to Finish: 1 hour 15 minutes

Ingredients

2 balls Pizza Dough, get my recipe here
1 Butternut Squash, peeled and seeds/pulp removed, cut into a small/medium dice
Olive Oil
Sea Salt, fine grain
Black Pepper
2 Yellow Onions, peeled and cut into thin half moons
4 cloves Garlic, peeled and minced
1.5 cups shredded Mozzarella (6-7 ounces)
1 cup crumbled Goat Cheese (5-6 ounces)
Cornmeal

To Make

Remove dough from fridge, if necessary. Allow to sit for at least an hour at room temperature

Preheat oven to 425 degrees for roasting squash.

First step, start caramelizing onions. Heat 1 tablespoon oil over medium heat. I used coconut oil but olive oil works too. Add onion slices to pan. Season with salt (2 good size pinches). Allow Onions to slowly cook, tossing occasionally. Keep adding water when pan becomes dry, 2 tablespoons at a time. This should take about 40 minutes. When finished, transfer to small bowl or ramekin.

While onions caramelize, peel and prep Butternut Squash. Toss squash cubes with salt (I used about 1 teaspoon), pepper (I used about 1/2 teaspoon), and 1.5 tablespoons Olive Oil. Spread out onto a parchment lined baking sheet. Roast for 15- 20 minutes. Toss. Roast for an additional 15 minutes, until some edges are golden brown.

Meanwhile, make garlic oil. Heat 2 tablespoons of olive oil and 4 cloves minced garlic over medium heat. When the garlic begins to turn golden, remove from heat and transfer to a ramekin or small bowl.

Grate and crumble cheeses. Press dough balls out to make 2 pizza crusts. Transfer crusts to a peel or pan that’s been dusted with cornmeal. When squash, onions and garlic oil are complete, began assembling pizzas for baking.

Preheat oven to 500 degrees.

Brush about 1 tablespoon of garlic oil onto crusts, including the outer edge. Sprinkle cooked garlic bits evenly over both pizzas. Top each pizza with 1/2 cup shredded mozzarella. Add about 3/4 cup Roasted Squash cubes over each pizza. Distribute onions evenly over each pizza. Top each pizza with 1/2 cup Goat Cheese. Sprinkle each pizza with remaining mozzarella.

Bake pizzas on pizza stones or on pans for 8-10 minutes, until crust is golden and cheese is bubbly.

Herb Goat Cheese Toasts with Roasted Tomatoes & Red Onion

Herb Goat Cheese Toasts with Roasted Tomatoes & Red Onion

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It’s been about 10 days since my last blog post and I couldn’t be happier to get back in the groove. Since coming back to NYC after a fabulous vaca in my hometown of St. Louis, life has seemed a bit crazier than normal. Maybe it was a few days without cooking gas and hot water (long story), maybe it was the inevitable homesickness that comes after going back home and spending time with my parents, or maybe it was an abnormal amount of items on my to do list last week. Most likely, it was a combination of all three and I was in need of a recharge. You see, I’m a creature of habit and routine makes me feel in control. So because routine is hard to come by as an adult, if I’m feeling a bit out of control, I need to center myself by refocusing on the things in my life that are routine. Thank goodness for Saturday, it was just what the doc ordered.

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Matt spent most of the day playing golf this past Saturday which gave me the day to gain some control. Morning yoga, lots of iced coffee, a trip to the farmers market and quality time in the kitchen. Amazing. But the most amazing part? The simply scrumptious goat cheese and veggie topped toasts I made for lunch using fresh and local bread from the farmers market. The flavors in these toasts are out of control. Tangy goat cheese, sweet basil, bright roasted cherry tomatoes and slow cooked red onion come together to create a total masterpiece. And so simple too!

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I’ve been thinking a lot about simplicity lately. I actually think about simplifying my life quite often. Whether my apartment or my wardrobe, it’s definitely a work in progress but I try to take steps toward decluttering and cleansing whenever possible. But recently I’ve been thinking a lot about simplifying my food and recipes. Don’t get me wrong, I love a complicated recipe that takes hours of time and loads of energy. After all, the kitchen is my happy place. But I really want to come up with delicious and wholesome meals that require less ingredients and less work. I can see my future and it’s going to be busier than ever, so I really have no choice but to start now to come up with lots of easy go-to dishes that allow me a little time in the kitchen to decompress while also getting healthy, clean food on the table quickly and seamlessly.

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Making a toast (aka an open face sandwich) is the perfect base for a simple dish. You can really top a good quality slice of bread with any combination of flavors. It’s kind of like a pizza, kind of like a sandwich, so what’s not to love? This recipe for Herb Goat Cheese Toasts with Roasted Tomatoes and Red Onion is the first of many toast recipes and the perfect dish to kick off my effort to create delicious and simple recipes for when life gets crazy.

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Herb Goat Cheese Toasts with Roasted Tomato & Red Onion
Servings: 4   Start to Finish: 45 minutes

Ingredients

1 pint Cherry Tomatoes
2 cloves Garlic, peeled & minced
Olive Oil
Sea Salt
1 large Red Onion
8 ounces Plain Goat Cheese
1/3 cup fresh Basil Leaves
4 thick Slices Fresh Bread (I love the whole wheat Peasant Round Loaf from Baker’s Bounty)

To Make

Remove goat cheese from fridge to soften.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut tomatoes in half. In a bowl, toss tomatoes with chopped garlic, 1 teaspoon olive oil and 1/4 teaspoon salt. Spread tomatoes out onto baking sheet in a single, closely packed layer. Bake for 10-15 minutes. Remove from oven, toss, and bake again for another 30-35 minutes.

When the tomatoes go in the oven, start caramelizing the onion. Slice onion into half moon slices (1/4″ to 1/2″). Heat 1 tablespoon olive oil over medium heat in a medium skillet. Add onions, toss to coat with oil and to separate the layers. Cook for about 10 minutes. Reduce heat to low or medium-low. Add 1/4 teaspoon salt and 2 tablespoons water to onion. Cook for 40 minutes, stirring occasionally, until onions are soft and sweet. Add a tablespoon or two of water if the onions are getting too dry.

While tomatoes and onions cook, mix goat cheese with chopped basil leaves. Set aside. When tomatoes and onions are cooked, remove from heat to cool. Drizzle one side of each bread slice with 1/2 teaspoon oil and a pinch of salt. Toast in toaster oven or under broiler until lightly golden and crisp.

To assemble toasts, spread each slice of bread with 1/4 of the herbed goat cheese mixture. Divide tomatoes and onions evenly over toasts. Serve cold, warm or at room temp. Garnish with more fresh basil.