Recipes

Quinoa and Beet Salad

I tried a new salad today. Had some folks over for Tea so it seemed like time to try something new. I know a lot of people get turned off by quinoa - but it is a wonderful grain and really takes on the flavor of whatever you mix it with. This turned out yummy. Quick, easy and you can change it up it if the mood strikes. It was a big hit here. Well except for Roland - he won't try anything he can't pronounce.  

 

Quinoa & Beet Salad

  • 1 15 oz. can sliced beets shoestring sliced, drained
  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons white sugar
  •  1 clove garlic, crushed
  •  1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons white sugar
  • 1 clove garlic, crushed
  • 2 green onions, sliced
  • 3 ounces fresh salad greens, chopped
  • 5 ounces goat cheese, crumbled
Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour. Stir green onions, arugula, beets, greens and remaining dressing into cooled quinoa mixture. Toss lightly before serving. Top with goat cheese.

Mushroom & Veggie Melts

This is the simplest appetizer and it looks like you really spent some time making it. And it tastes out of this world. The first time I made these, Roland's son was over for dinner with his wife for his birthday. He ate these like they were the main course - and wanted more. Bake them up for your next get together. Quick, easy and oh so yummy.
Mushroom Veggie Melts
Mushroom & Veggie Melts
  • 1 zucchini
  • 1 summer squash
  • 8 oz. mushrooms
  • 1 small chopped onion
  • I clove garlic, chopped
  • 1 tsp. Fangboner Farms Italian Blend 
  • 3 Tbs.Olive Oil + 1 Tbs.reserved for drizzling
  • 3 Tbs. Balsamic Vinegar ( I love Blueberry flavored)
  • 8 oz mozzarella cheese grated ( I also like to add in some swiss for a sharper taste)
  • 1 small loaf Italian bread, sliced*

Preheat oven to 375

Slice the first 3 ingredients. Heat a skillet with the olive oil and saute the veggies, garlic and onions. Add in the Fangboner Farms Italian Blend and saute until tender, about 5 minutes

Line up the bread slices on a cookie sheet (I line mine with foil to avoid sticking and quick cleanup). Top each slice with the veggies. Drizzle with the Olive Oil and the Balsamic. Top with the cheese.

Bake about 10 minutes or until cheese is melted and slightly browned.

    Enjoy!

    *If you want to make this a low-carb appetizer, just use thinly sliced eggplant. You could dip the eggplant in egg and then coat with ground pork rinds. Bake the eggplant without the topping, just drizzled with some olive oil for about 7-8 minutes to soften. Then top as directed above and bake.

    Lemon Chicken Orzo Soup

    lemon chicken orzo

    Lemon Chicken Orzo Soup It's one of my classics for a reason. And it tastes even better the second day.

    • 6 ½ cups organic Low Sodium Chicken Broth
    • 1 ½ boneless chicken breast halves
    • 1 cup Whole Wheat Orzo*
    • 1 cup Chopped Carrots
    • 3 Celery Stalks, chopped
    • 2 Large Eggs
    • 2 tablespoons Olive Oil
    • 2 teaspoons Fangboner Farms Classic Spice Blend
    • 3 tablespoons Lemon Juice

    Directions Pour 1 tablespoon of olive oil in a pot. Cook the chicken. Remove the chicken and pour the remaining olive oil in the pot. Add the chopped vegetables and Fangboner Farms Classic Spice Blend and cook until softened, about 5 minutes.

    Add 5 ½ cups of chicken broth and bring to a boil. Add the orzo and simmer until cooked.

    Heat the remaining cup of chicken broth in a pan. In a small bowl, mix the large eggs with lemon juice. Add the eggs and lemon to the hot broth in the pan and whisk but don’t boil.

    Add to the soup and add the cooked chicken. Cook on low for a little while longer and serve!

    *I’ve also made this a low carb recipe but subbing the orzo with 1 cup cooked spaghetti squash. It changes the texture but tastes just as good and removes the wheat.