When I’m preparing meals for the week, I almost always have some sort of grain salad on the list. They’re like a heartier version of the typical garden salad and in the winter, much more appealing. For this version I’ve combined protein-rich quinoa with roasted broccoli and kale. Lemon and cilantro lend a bit of brightness while toasted pumpkin seeds provide a nice crunchy element. For a dose of healthy fats and potassium, avocado is tossed in at the end. This recipe was created with the farm fresh veg I get in my CSA share from Loam Agronomics. You can find the recipe here.
vegetarian
Loam Collaboration: Watermelon Radish Carpaccio with Lemon Mint Yogurt
Here we are, the last recipe of 2017! It’s kind of hard to believe the year is coming to and end, but, I’m eager to welcome a new one. In the next couple of days I’ll be sharing a collection of my favorite recipes from the year along with some thoughts on how I’d like the blog to evolve and shift in 2018. In the meantime, enjoy this recent collaboration with Loam Agronomics. It’s a simple and delicious appetizer that can work for a fancy dinner or casual party. For this vegetarian take on carpaccio, raw radishes are thinly sliced and paired with tangy coconut milk yogurt, lemon zest, and fresh mint. Finish everything off with a drizzle of your favorite extra virgin olive oil and a pinch each of salt and pepper and you’re good to go! You can find the recipe HERE.