Despite the Washington area’s recent seeming indecisiveness on the issue (and the 53 degree weather), the calendar and I boldly declare it is officially springtime. So here’s one of my favorite springtime salads to start off the season. The watermelon, mint and cucumbers are so fresh, they really brighten the feta, red onion and olives. It’s a light, greek inspired salad that has become one of our staples. INGREDIENTS: organic cucumber, julienned or spiralized chopped watermelon thinly sliced red onion chopped fresh dill chopped fresh mint pitted kalamata olives feta cheese, crumbles lemon, olive oil, salt & paper to taste DIRECTIONS: Mix all the ingredients together. Serve right away or refrigerate for…
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Raw Beet, Carrot & Zucchini Salad
It’s been on my wish list for MONTHS, and finally I have it, the Paderno Spiralizer (thanks to my hubby for this wonderful Valentines Day gift)! It magically transforms vegetables into spaghetti, potatoes into spiral french fries, cucumbers into thin slices, and is capable of any number of other fantastical vegetable transformations. Using blade C, the thinnest spaghetti blade, I decided to test my new toy and make a vegetable pasta salad. The beets and zucchini squash turned out perfectly, making long “noodles”. The organic carrots I had were a bit too small in diameter and only made pieces about an inch long. I tossed them together with a homemade…
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Quinoa Shrimp Salad
Quinoa is one of my favorite super foods. I always try to cook quinoa at least once a week. After a wonderful weekend with some good friends visiting from North Carolina, I had some leftover shrimp ceviche which I had cooked as an appetizer to serve our friends after their long drive. I thought what better way than add some delicious shrimp ceviche over a bowl of quinoa. Cooking Quinoa: Rinse the quinoa in cold water. Add one cup of quinoa, and two cups of water to a pot and bring to a boil (I used organic chicken broth to give it more flavor). After it reaches a boil, cover and…
