Posted 11:44 pm Wednesday, September 05, 2012
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Sweet & Savory Quinoa Salad with Orange Vinaigrette
This pasta salad is gluten-free. Also, the dried fruit makes it a big hit with kids. When preparing the vegetables and fruits that are mixed with the quinoa make the cuts as small as possible to create a uniform texture.
INGREDIENTS
3 cups of cooked quinoa (prepared according to package directions)
1/2 cup diced red, yellow or orange bell pepper
1/4 cup minced green onions
1/2 cup cucumber, peeled, seeded & diced
1/4 cup dried apricots, diced
1/4 cup dried cranberries, diced
salt & pepper
1/4 cup orange juice
1/4 cup white wine vinegar
1 teaspoon honey
2/3 cup extra virgin olive oil
DIRECTIONS
After preparing quinoa according to package directions cool completely. After cooling combine quinoa, bell pepper, cucumber, apricots and cranberries in a large bowl. Add salt and pepper to taste. Place orange juice, white wine vinegar, honey and olive oil into a jar with a tight fitting lid. Shake vigorously until combined and drizzle over the quinoa. Toss well and chill until ready to serve.
Recipe by Christine Gardner
INGREDIENTS
3 cups of cooked quinoa (prepared according to package directions)
1/2 cup diced red, yellow or orange bell pepper
1/4 cup minced green onions
1/2 cup cucumber, peeled, seeded & diced
1/4 cup dried apricots, diced
1/4 cup dried cranberries, diced
salt & pepper
1/4 cup orange juice
1/4 cup white wine vinegar
1 teaspoon honey
2/3 cup extra virgin olive oil
DIRECTIONS
After preparing quinoa according to package directions cool completely. After cooling combine quinoa, bell pepper, cucumber, apricots and cranberries in a large bowl. Add salt and pepper to taste. Place orange juice, white wine vinegar, honey and olive oil into a jar with a tight fitting lid. Shake vigorously until combined and drizzle over the quinoa. Toss well and chill until ready to serve.
Recipe by Christine Gardner
Cheesy Baked Farro
INGREDIENTS
Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper
Farro:
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling
DIRECTIONS
Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving. Serves six to eight.
Recipe by Giada De Laurentis
Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper
Farro:
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling
DIRECTIONS
Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving. Serves six to eight.
Recipe by Giada De Laurentis
Freekeh with Roasted Butternut Squash and Dried Cranberries
The ultimate show-stopping autumn side dish. Not only is it beautiful, but it's also jam-packed with nutritional value.
INGREDIENTS
2 cups cracked freekeh
1 onion, chopped
1 1/2 cups dried cranberries
5 cups broth, or water
3 cups butternut squash, diced
2 tablespoons olive oil
salt and pepper to taste
Optional: 1/2 cup hazelnuts or cashews, chopped
DIRECTIONS
Combine freekeh and broth or water in a pot. Bring to a boil and cook 1 minute. Reduce heat to low, add diced onion, and salt and pepper to taste. Cover pot and simmer for 25-30 minutes or until desired tenderness is reached. While the freekeh cooks, prepare the butternut squash. Toss squash in a bowl with olive oil.
Spread on foil-lined cookie sheet. Bake at 400 for 20 minutes or until tender, but not soft. Stir cooked butternut squash and cranberries into freekeh. If desired, top with chopped nuts.
Recipe courtesy of the Whole Grains Council and Bonnie Matthews from Nature's Organic Grist
INGREDIENTS
2 cups cracked freekeh
1 onion, chopped
1 1/2 cups dried cranberries
5 cups broth, or water
3 cups butternut squash, diced
2 tablespoons olive oil
salt and pepper to taste
Optional: 1/2 cup hazelnuts or cashews, chopped
DIRECTIONS
Combine freekeh and broth or water in a pot. Bring to a boil and cook 1 minute. Reduce heat to low, add diced onion, and salt and pepper to taste. Cover pot and simmer for 25-30 minutes or until desired tenderness is reached. While the freekeh cooks, prepare the butternut squash. Toss squash in a bowl with olive oil.
Spread on foil-lined cookie sheet. Bake at 400 for 20 minutes or until tender, but not soft. Stir cooked butternut squash and cranberries into freekeh. If desired, top with chopped nuts.
Recipe courtesy of the Whole Grains Council and Bonnie Matthews from Nature's Organic Grist
Wheat Berries with Vegetables
This is an excellent accompaniment to meat or fish; it can also be served as an entree.
INGREDIENTS
1 cup wheat berries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets
2 teaspoons olive oil
1 medium yellow onion, peeled and diced
2 cloves garlic, peeled and minced
One 28-ounce can tomatoes, chopped
1/4 cup chopped fresh oregano
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
DIRECTIONS
Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes.
Drain; set aside. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Transfer to the ice bath, and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve. Serves eight as a side dish.
Recipe from Martha Stewart Living
INGREDIENTS
1 cup wheat berries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets
2 teaspoons olive oil
1 medium yellow onion, peeled and diced
2 cloves garlic, peeled and minced
One 28-ounce can tomatoes, chopped
1/4 cup chopped fresh oregano
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
DIRECTIONS
Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes.
Drain; set aside. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Transfer to the ice bath, and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve. Serves eight as a side dish.
Recipe from Martha Stewart Living
