We went for
dinner at Brent’s brother and sister in law's tonight – we
brought a salad and they made a fabulous vegetarian “pot pie” (a little Pinterest
Project below!) and a pork loin for those of us who wanted it… Devlan took seconds. I made my salad with leaf lettuce and
arugula, topped with blueberries, feta, toasted quinoa and homemade fresh herb
vinaigrette (recipes below!). Kyleigh
adapted the pot pie recipe to exclude meat of course for Brent and it was
delish!
Toasted
Quinoa (Quinoa 365 by Carolyn Hemming
and Patricia Green):
½ cup
uncooked quinoa
1 TBSP
butter or margarine
1 tsp garlic
salt
Pre-heat
oven to 350F. Start melting butter in a small saucepan, add garlic salt and
stir together. Once melted, remove from heat and pour quinoa in, tossing to
coat. Spread on baking sheet and cook in
pre-heated oven for 6-10 minutes, until quinoa is browning. Use to top salads in place of croutons!
Fresh Herb
Vinaigrette (www.foodnetwork.com):
2 TBSP white
wine vinegar
2 TBSP fresh
peeled garlic (again, I just used a little under 2 TBSP pre-minced garlic)
8 TBSP fresh
lemon juice (it was quite lemony, I MIGHT cut this down to 4 TBSP)
1 TBSP lemon
zest
4 TBSP fresh
herbs chopped (I used dill, parsley, and basil)
2 cups extra
virgin olive oil
½ tsp salt
Freshly
ground black pepper
2 tsp Dijon
mustard (I omitted because I am not a mustard fan)
Put all
ingredients in a blender and blend on medium speed for about 60 seconds until
emulsified.
This makes
quite a bit of dressing too, so might want to half the recipe if you don’t need
much. I used a bit of my leftovers for lunch!
Pot Pie
Crescent Ring (pilsbury.com):
Of course to
modify this, Kyleigh didn’t include chicken and used a cream of vegetable soup
instead of chicken soup!
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