Monday, August 6, 2012

Quinoa Salad with Roasted Zucchini, Green Beans & Goat Cheese

I had a great workout class tonight, and decided to finish the evening with making something healthy and delicious that I can take for my lunches for the rest of the week. I still have some of the giant zucchini, so used that as the base for this recipe. And can you tell that tarragon is my current herb of choice? I seem to find a way to put it into almost everything savory. And the tarragon scent reminds me of herb flavored glace (ice cream) in France... Berthillon has a thyme-citron (lemon) that is amazing. I think that Berthillon or the glacier in Vetheuil would do well to consider making a tarragon ice cream!

Quinoa Salad with Roasted Zucchini, Green Beans & Goat Cheese


1 cup quinoa
2 cups water
1/2 lb green beans, snapped into bite sized pieces
saucepan 1/2 full of water
3 cloves garlic, smushed and diced
2 cups zucchini, chopped into thick triangles
3/4 cup olive oil
1/2 tsp dried tarragon
1/2 tsp shallot salt
3 oz soft goat cheese
salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Boil saucepan 1/2 full of water.
3. Mix quinoa and water in another saucepan and put on to boil.
4. Once the first saucepan is boiling, add the green beans to it. Once the quinoa and water comes to a rolling boil, cover and turn the heat down to simmer.
5. Mix 1/2 cup olive oil with garlic, tarragon and shallot salt.
6. Place the zucchini pieces on a cookie sheet (cover with aluminum foil to shorten clean up). Pour oil mixture over the zucchini and bake for about 20 minutes, or until soft.
7. Once everything finishes cooking (about 20 minutes for the green beans, 15 for the quinoa, and 20-25 for the zucchini), mix the quinoa with the goat cheese and remaining 1/4 cup olive oil. Then add in the beans and zucchini. Salt and pepper to taste.

Enjoy hot, or this recipe would also be deliciously refreshing cold - tomorrow I plan to add some cucumber chunks (also from the gorgeous upstate garden) to the mix!

here's a pic from my
recent hike in Acadia!

Sunday, August 5, 2012

Zucchini Quesadillas

the biggest zucchini ever!
Some awesome friends in upstate New York have a beautiful and fruitful garden in their backyard, and I was lucky enough to sample some of their zucchini and cucumbers. First of all, the zucchinis are the largest I think I've ever seen. I'll get several meals out of one! Here's a favorite:

Zucchini Chicken Sausage Quesadillas

4 corn tortillas
2 tbl olive oil
1 tbl butter
2 cloves garlic, smushed and chopped
1 tsp dried tarragon
1 tsp shallot salt
1/2 cup queso blanco, shredded
1 cup thinly sliced zucchini
2 chicken sausages, sliced
2 tbl sour cream
queso blanco!
2 tbl pico de gallo

1. In a small frying pan, heat olive oil. Add garlic, tarragon, and shallot salt and saute. Add sliced zucchini.
2. In a large frying pan, melt butter. Place tortillas on the pan and sprinkle cheese on them.
3. Once the zucchini is softened, add the chicken sausage to heat through.
4. Portion the zucchini-sausage mixture over the cheese and tortillas and place another tortilla on top of each.
5. Serve with sour cream and pico de gallo (or cabbage if you have any laying around!).

Bon Appetit!
putting it all together!