Broccoli Salad with Avocado

This is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.

Ingredients
1 Tablespoon whole grain mustard
juice of 1 lemon
4-5 Tablespoons extra virgin olive oil
1-2 teaspoons honey
1-2 bunches broccoli crowns, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
red onion to taste, chopped
1 can tuna, drained
1/4 cup raw almonds, dry roasted in skillet
1-2 avocado, sliced

Directions

1. Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.
2. Place next 5 ingredients in a medium bowl and toss.
3. Taste dressing and adjust.
4. Pour appropriate amount over salad. Toss to coat.
5. Top with almonds and avocado slices.
6. Enjoy!

Pomegranate and Orange Salad

Holiday food is here. It seems greens are getting the shaft for most events I've attended this season, so I took this recipe to a family gathering and got several high 5 thank yous for the fresh glory (and beautiful color) it added to the food table.

For help getting the seeds out of the pomegranate, I searched YouTube and found plenty of suggestions (like this from Martha Stewart). Ultimately, you just gotta get in there and get your hands dirty. It's totally worth it!

Ingredients 
Juice from one Orange
Equal amount of Extra Virgin Olive Oil
Dollop of Dijon Mustard
Dollop of Honey
Sprinkling of sea salt
Fresh lettuce, washed
Pomegranate Seeds (as many or as few as you'd like)
Red Onion, thinly sliced crescent shapes
Slivered Almonds

Directions

1. Mix first five ingredients in a jar with tight fitting lid and shake vigorously. Taste and adjust seasoning. Shake again and set aside.
2. Meanwhile, prepare the remaining ingredients and place together in large serving bowl (I like to stack them starting with lettuce, then onion, then pomegranate, then almonds).
3. Shake dressing again, taste, and adjust as needed. Pour over salad, toss, and serve.

Companions Quinoa Salad

There is a group of women ("Companions") for whom I am so grateful, I am dedicating this recipe to them. We gather twice a year for brunch to celebrate the conclusion of a study, and I took this as my contribution today. Our group is sort of like this salad--simple, yet complex and oh-so-rich and yummy.

Ingredients
1 cup uncooked quinoa, washed in a fine mesh strainer
just under 2 cups water
3 T fresh lemon juice (about 2 lemons)
3 T extra virgin olive oil
sea salt to taste
1/2 red onion, finely chopped
leaves of your favorite green (I used rainbow chard and included the stems), finely chopped
feta cheese to taste (not much--maybe 1/8 cup to start?)
1-2 avocado, chunked
about 1/4 cup sliced almonds, toasted in a dry skillet
Additional greens (for eating and/or garnish)

Directions

1. Placed well washed quinoa and water in saucepan with tight fitting lid. Bring to a boil, reduce to simmer, and set a timer for 15 minutes. Check at 15 minutes to be sure most of the water has been absorbed. Let cool. I like to make this the day before I plan to use it, so it's cool when I add remaining ingredients.
2. Mix lemon juice, olive oil, and sea salt in a jar with tight fitting lid and shake to mix. Set aside.
3. Add onion, greens, and cheese to quinoa. Mix. Shake lemon juice and oil once more and add to quinoa mixture. Toss to coat well.
4. Before serving, add avocado chunks and almonds.
5. Serve over greens.
6. Enjoy!
   

Pleasantly Pleasing Pasta

I'm working diligently this week and next cleaning out my freezer, fridge, and pantry. The project is long overdue, but something I like to try to do a couple of times a year, especially as seasons change. So last night I dug deep and threw together a pasta salad--from ingredients I had in the house--and it came out quite yummy.
I'll organize the ingredients by where I found them, but don't really have measurements or how much--I just used what I had.

For the Dressing:
I made a basic vinaigrette with ume plum vinegar, olive oil, and whole grain mustard. In the end I squeezed lemon over the salad, too, and in hindsight probably should have made a lemon vinaigrette, but the ume plum vinegar is one of my faves, so I use it every chance I get.

From the Freezer (finding more good stuff here):

• about a cup of corn 
• about a cup of green peas
• I tossed these with the hot pasta and let them thaw while the pasta cooled.

From the Fridge:

• couple of carrots, chopped
• some celery, chopped
• some chives, chopped
• some red onion, chopped
• a handful of kale, finely chopped (great way to add greens to just about anything)
• slivered almonds sprinkled on top

From the Pantry

• Eden Organic whole grain pasta (I always have some on hand--it's good stuff!)
• 2 cans tuna
• salt and pepper to taste

From the Heart:
Lots of Vitamin L(ove)!