Yummy Eats & Treats

Here are a few recipes on this weeks menu that I thought I would share...

Spinach Strawberry Salad via {yummy life}
You can never go wrong with this salad, it is on of my favorites for summer!

Ingredients

• 6 oz (approx 6 cups) baby spinach leaves
• 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
• 1/4 cup thinly sliced red onion (for me I don't use onions, just not for me)
• 1/4 cup crumbled feta cheese
• 3-4 tablespoons raspberry poppy seed dressing* (or a raspberry vinaigrette also at TJ's)
• 1/2 cup candied pecan pieces (Trader Joe's has these)

Directions

In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).

 

Cheesy Quinoa via {around the table}

This looks delicious and I have been cooking more often with Quinoa. I can't wait to try this recipe. I am sure it will be no Kraft Mac N' Cheese but at least it's healthy for you!

 

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

Lightly saute any veggies you would like in the dish
Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Baked Artichoke with basil and lemon via {for the love of cooking}

I love artichokes, but have yet to find a great recipe that turns out the way restaurants make them. I am hoping this recipe does itself justice.

• 2 large artichokes
• 1 lemon
• 2 cloves garlic, minced
• 2-3 basil leaves, chopped
• 1-2 tablespoons olive oil
• Sea salt and fresh cracked pepper, to taste
• 1/2 cup, chicken stock or vegetable stock

Preheat the oven to 350 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.

Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. Rub all over the artichoke halves and inside the leaves.

Coat the baking dish with olive oil cooking spray. Place each artichoke half top side down in a baking dish. Pour the chicken stock in the dish and cover with a lid or tin foil. Bake for 45-50 minutes or until soft and tender. Enjoy!

Happy Eating!
Until next time...
{Lynnae}