Strawberry Balsamic Bacon Pizza

 I was watching a show on the Food Network recently (surprising, right?) and the host, who apparently searches the globe for the best pizza, said that his life's search has been to find that pizza that compares to the childhood pizza he was raised on. For me, it's the very same thing. Nothing compares to Lou Malnati's in my mind. Well, for traditional pizza anyway.


Another favorite is a "flatbread" appetizer (really, it's a small pizza) at one of my favorite restaurants in Chicago that consists of two melted cheeses on a crisp crust with reconstituted figs, salty prosciutto and truffle oil...oh, that dazzling flavor punch. So I guess I place pizza into two categories: traditional pizza, with the cheese, tomato sauce and lots of toppings (think sausage, olives, onion, mushroom, peppers, etc.) and the slightly pretentious pizzas with ingredients like truffle oil and fancy cheeses. 


This recipe falls somewhere in between. Not pretentious, because you can actually make it at home with relative ease and a few common ingredients, but not traditional either. Whatever way you slice it (hehe, I made a pizza joke), it's my new favorite. I've made it twice in one week. 


In some ways, it reminds me of a game I used to play with one of my closest childhood friends, Kelly. We would combine the weirdest pantry items and dare each other to eat it (think mustard and chocolate, ketchup and bananas) and then dare our little sisters to eat the grossest ones.


But this combination actually turned out: a little spicy, a little sweet, salty and pretty much irrestistable. Don't expect to have any leftovers. Just get over your fear of combining jam and sriracha and you'll be oh-so-happy you did. I have tweaked it slightly from over here.

Ingredients
1/4 cup balsamic vinegar
1/2 cup strawberry jam (you can make your own or buy it)
1 tsp. sriracha chili sauce
Pizza dough (you can buy the fresh stuff from the store or make your own)
Olive oil
1 small boneless skinless chicken breast
3 oz. pancetta
1/4 yellow onion
6 oz. freshly shredded cheese (I have used smoked gouda and smoked mozzarella on my pizzas, and the smokiness adds extra depth. But feel free to use any kind/combination you like)
1/2 cup strawberries, diced


Directions
1. To prepare the ingredients, preheat the oven to 425 degrees. Season the chicken breast with olive oil, salt and black pepper and bake for 30 minutes until cooked through. Set aside to cool.
2. On a baking sheet, arrange the thin slices of pancetta in a single layer. Bake for eight to 10 minutes until crispy and shrunken. Set aside to cool.
3.  Now raise the temperature of the oven to 500 degrees (or the temperature recommended for your pizza dough).
4. In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil. Then reduce to a simmer and reduce by half until it is thick and syrupy (about four to five minutes). Set aside to cool slightly.
5. In a small bowl, combine the jam and sriracha. When the balsamic reduction has cooled slightly, stir it in. Set your pizza sauce aside.
6. Once the chicken is cooled, shredded it or cut into a small dice and set aside.
7. Now, prepare the pizza dough. Roll it out to our desired shape (mine are pretty free-form, which gives it a more rustic, homemade quality...no need for perfection here!)
*Note: if you're using a pizza stone, preheat it in the hot oven for 30 minutes.
**Note: otherwise, just line a baking sheet with parchment paper and place the rolled out crust on top.
8. Lightly brush with olive oil so that it can get that golden brown look while it bakes.
9. Bake the crust according to package directions (think five to six minutes) before putting any toppings on. This will help give you a crispier crust.
10. Remove the crust from the oven and top with the sauce you set aside.
*Note: if you're using a pizza stone, you don't need to do steps 9 and 10.
11. Then, layer it with the shredded chicken and onion. Crumble the crisp pancetta evenly over the top.
12. Then layer with the shredded cheese and top with sliced fresh strawberries.
13. Bake according to package directions or for another 10-15 minutes until the cheese is golden.
14. Let stand and cool slightly before slicing.

Roasted Pepper Antipasti

I love small-plate style dining, where you get a little bit of so many different things. I really prefer it to going out and everyone ordering their own big entree of food and taking home leftovers. This dish is a great one for a small-plate style meal, where everyone can take some of the sweet and vinegary peppers and creamy mozzarella and nibble before moving onto the next plate.


Ingredients
6 bell peppers (red, yellow, orange)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt and black pepper
2 tbsp. extra virgin olive oil
2 tbsp. capers
1/2 lb. fresh mozzarella


Directions
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
2. Place the bell peppers on the baking sheet and roast for 45 minutes, rotating them every 15 minutes so that they char evenly.
3. Remove from the oven and place in a glass bowl. Cover tightly with cling wrap and let them cool until you can handle them.
4. Remove the seeds and skin and slice into 1/4" strips.
5. Place in a clean mixing bowl and toss with red wine vinegar, garlic and a little salt. Cover and marinate in the refrigerator for at least one hour or overnight.
6. Remove from the marinade and arrange on a large serving plate. Add a little salt and fresh pepper and drizzle with olive oil. Sprinkle with capers and place the sliced mozzarella over top or on the side.
7. Serve with some good bread, like an olive focaccia loaf or something with a salty bite.

Chicken Taquitos with Cilantro-Lime Dip

I don't know if you had taquitos growing up, but I have fond memories of my friend Kristen (yes, we have the same name. We were in the same class and always known as "Kristen S." and "Kristen O.") and I eating up boxes of the frozen beef varieties at sleepovers and movie parties. I still think of her every time I see them in the frozen food aisle. I haven't had one in years because I can't justify it anymore; they're literally just ground beef and tortillas frozen in a package, but this grown up variety is one I can get on board with.


All it needs is the Kristen S. seal of approval...


Ingredients
3 oz. cream cheese, at room temperature
1/4 cup salsa verde
1 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
3 garlic cloves, minced
3 tbsp. cilantro, chopped
2 tbsp sliced green onion
2 cups shredded cooked chicken
1 cup shredded cheese, your preference
Olive oil
Salt
Small tortillas (flour works best here)


For the dipping sauce:
1 (1 oz.) package Hidden Valley Ranch dressing mix
1 cup mayonnaise
1/2 cup milk
Juice of 1 lime
2 cloves garlic
1/2 cup cilantro
1/4 cup salsa verde
Hot sauce


Directions
1. Preheat the oven to 425 degrees and lightly grease a baking dish.
2. Bake two boneless, skinless chicken breasts seasoned with olive oil, salt and black pepper in the preheated oven for 30 minutes or until cooked through. Set aside and let cool slightly.
3. With two forks or (my favorite method) in the bowl of a stand-mixer with the paddle attachment, shred the chicken and reserve 2 cups. Set aside any extra in the refrigerator when you want to make this again (probably right away!) or for another recipe.
4. In a medium mixing bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder and garlic. Stir to combine.
5. Chop the cilantro and green onions and add to the salsa mixture. Set aside.
6. Add the chicken and shredded cheese and stir to combine.
7. Spoon two to three tbsp. of the mixture into the lower third of a tortilla and roll.
8. Place the tortillas seam-side down and fill the dish.
9.  Brush lightly with olive oil and sprinkle the tops with salt.
10. Bake for 15 to 20 minutes until crisp and the edges are golden brown.


11. Meanwhile, make the dipping sauce. In a food processor, combine the milk, mayo, ranch dressing mix, lime juice, garlic, cilantro and salsa verde, as well as the desired amount of hot sauce. Blend. 
*Note: you can make this ahead of time and let it sit, as it will thicken up and be even better as a sauce. It's got a TON of flavor.

**Note: you can freeze them prior to baking and then just bake them straight out of the freezer in a 425 degree oven for 20 to 25 minutes. 

Lemon Loaf

Aside from my own mother, there is one woman I look to most for recipes that are reliable, tasty, relatively easy and turn out every single time. That woman you may ask? Ina Garten. That Barefoot Contessa has somehow managed to produce recipes that turn out every time, without fail, and I have tried many, many, many of her recipes. There is no other chef, cook, caterer or food blogger out there that has had that much success being imitated in my kitchen. This is a recipe for Ina's lemon loaf, and I only tweaked it slightly, using Meyer lemons in place of the traditional variety.

What is a Meyer lemon you might ask? It's a cross between a lemon and an orange. It gives off the sweetest scent and the flavor is quintessentially lemon...more lemon perhaps than the lemon itself. Weird, huh? So when I see bags of these lemons in the store, I buy them up and then scramble to find enough recipes to use them. This one is perfect.


Ingredients
2 sticks unsalted butter, at room temperature
2 1/2 cups granulated sugar
4 extra large eggs, at room temperature
1/3 cup Meyer lemon zest (6 to 8 large)
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed Meyer lemon juice
3/4 cup buttermilk, at room temperature
1 tsp. vanilla extract


Directions
1. Preheat the oven to 350 degrees and grease two loaf pans with butter. Line the bottoms with parchment paper for easily removal. Set aside.
2. In a large mixing bowl, cream together the butter and 2 cups of granulated sugar until light and fluffy (about five minutes). 
3. Add the eggs one at a time and then the lemon zest.
4. In a separate bowl, combine the flour, baking powder, baking soda and salt. 
5. In a third bowl, combine the buttermilk, 1/4 cup of lemon juice and vanilla. 
6. Add 1/3 of the flour mixture to the butter mixture and stir until just combined, then add 1/2 of the buttermilk mixture.
7. Repeat step 6 and then end with the last 1/3 of the flour mixture.
8. Divide the batter between the two loaf pans.
9. Bake for 45 minutes to 1 hour until set.
10. Meanwhile, combine 1/2 cup granulated sugar and 1/2 cup Meyer lemon juice in a small saucepan. Cook over medium heat until the sugar dissolves.
11. Let the loaves sit for 10 minutes to cool and then remove to a wire rack.
12. Place parchment paper, wax paper or foil under the wire racks and drizzle the lemon/sugar mixture over the loaves until absorbed. Allow the loaves to cool completely and then slice.
13. Serve on its own or with fresh fruit (like raspberries or strawberries).

Note: this recipe is similar to the other lemon loaf I've made but uses buttermilk in place of the yogurt. The texture is completely different (this one is much more cake-like), but they're both delicious.

Cauliflower Pizza Crust

It amazes me how people come with this stuff. You know, the healthy recipes that resemble their fatty, high-carb, high-calorie counterparts (which I love, don't you?). I thought this wan an interesting take on a healthy pizza crust, so I tried it out. Needless to say, it was pretty soft and needed to be eaten with a knife and fork rather than with your hands. But it did have good flavor, so if you can get over the texture, it's a good no-carb option.

Ingredients

1 cup riced cauliflower

1 cup shredded mozzarella cheese

1 egg, beaten

1 tsp. dried oregano

1 head crushed garlic

1/2 tsp. salt

Olive oil

Directions

1. Dice one head of cauliflower into florets, removing the stems and leaves.

2. Add to the food processor and pulse until it looks like grain.

3. Place in a microwave-safe bowl and microwave for 8 minutes. The moisture from the cauliflower will cook itself, so no need to add water.

4. Preheat the oven to 450 degrees.
5. In a medium mixing bowl, combine 1 cup of the riced cauliflower, egg and mozzarella cheese. Then add the oregano, garlic and salt, and stir to combine.
6. Transfer to a cookie sheet and pat out to form a thin crust.

7. Brush the top with olive oil so it browns in the oven.

8. Bake for 15 minutes and remove from the oven.

9. Top with your desired sauce, toppings and cheese and place under your oven's broiler until the cheese is melted, about three to four minutes.

Fig, Walnut & Seed Crisps

I love hosting dinner parties, but I find it even more enjoyable sometimes to host parties with wine, cheese, fruit and dessert...possibly because I can use a bunch of different recipes at once! When I came across this recipe (slightly adapted from here), I thought it sounded like a great version of a cracker to use with a cheese spread for one of these aforementioned get-togethers. It's a recipe that you can totally make your own to suit your tastes. Next time, I'll likely use more dried fruit (think apricots and cranberries) and less seeds/nuts, as it was too nutty for me. But here's the first batch...


Ingredients
1/2 cup chopped walnuts
1/4 cup pepitas
2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup dried figs, stemmed and coarsely chopped 
1/4 cup roasted, salted sunflower seeds
1/4 cup sesame seeds, toasted
1/4 cup flaxseed
2 tsp. fresh thyme, chopped


Directions
1. Preheat the oven to 350 degrees and lightly grease two loaf pans with butter. Set aside.
2. Combine the walnuts and pepitas on a baking sheet and roast in the oven for 7 to 10 minutes. Remove and set aside to cool.
3. Toast the sesame seeds in a dry pan on the stove over medium-low heat until golden, then set aside to cool.
4. In a large mixing bowl, sift together the flour, baking soda and salt. 
5. In a separate bowl, whisk together the brown sugar, buttermilk and honey.
6. Combine the flour and buttermilk mixtures and whisk until smooth.

7. Add the walnuts and pepitas, as well as the salted sunflower seeds, sesame seeds, flaxseed, fresh thyme and chopped figs, and stir until combined.

8. Pour the batter into the prepared loaf pans and bake for 45 minutes until puffed and golden.

9. Remove and let sit for a minute, then remove to a wire rack to cool completely. Wrap them in Saran wrap and place them in the freezer until nearly frozen.

Note: this makes it much easier to slice them thinly.
10. Reduce the oven to 300 degrees.
11. Remove the loaves from the freezer and slice as thinly as possible. 

12. Place on a baking sheet and bake for 15 minutes, then flip and bake for an additional 10 minutes until crisp.

13. Cool completely on a wire rack and store in an airtight container.
14. Serve with a plain cheese spread or slices of salty cheese.

Sweet and Sticky Chicken Drummettes

My friend Sonja and her family moved into the cutest new house, and I am super jealous of the herb garden she's got going on in her backyard. Last time I visited, she was kind enough to snip a bunch of fresh herbs and send them home with me. I had mint, rosemary, basil, dill...just to name a few. I loved finding new recipes that used all these fresh herbs, and this one (adapted slightly from Giada DeLaurentis) was a great one for the rosemary. Thanks, Son!


Ingredients
2 lbs. chicken drummettes (you can find them in the grocer's freezer section)
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs fresh rosemary
5 garlic cloves, smashed
2 tbsp. sesame seeds, toasted
3-4 scallions


Directions
1. Thaw the chicken drummettes in a large bowl of ice water.
2. Place in a large Ziploc or an airtight container with the rosemary springs and smashed garlic cloves.
3. In a small bowl, mix together the balsamic vinegar, honey, brown sugar and soy sauce.
4. Pour the marinade over the chicken and seal. Marinate for at least two hours, turning occasionally so the drummettes get evenly coated.
5. Line a baking sheet with foil.
*Note: this is very important! Once baked, these cuties are very, very sticky!
6. Preheat the oven to 450 degrees.
7. When the chicken has marinated, place the drummettes on the lined baking sheet and reserve the marinade.
8. Bake for 3o to 35 minutes until browned and crispy.
9. Meanwhile, heat the marinade in a small saucepan. Bring it to a rolling boil and then reduce to a simmer for 15 minutes until thick like syrup.
10. Toast sesame seeds in a dry skillet until golden, and slice the scallions.
11. When the chicken is done, brush with the reduced marinade and sprinkle with sesame seeds and scallions.


I served it with vinegary cucumbers and rice.

Coffee Toffee

I don't think there's a more heavenly combination than coffee and chocolate. Except hazelnut chocolate. And this recipe is the perfect combination of all three things in one. Oh - and it's easy, too!


Ingredients
2 sticks butter, at room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 tsp. molasses
1/4 tsp. salt
1 1/2 tsp. instant coffee or espresso powder
1 cup semisweet chocolate (I like Baker's chocolate, since it melts more smoothly than chocolate chips)
1/2 cup chopped hazelnuts, toasted


Directions
1. To toast hazelnuts, simply place on a baking sheet and roast in the oven at 350 degrees for 10 to 15 minutes. Set aside.
2. Line a small baking sheet with parchment paper and set aside.
3. In a medium saucepan, combine the butter, brown sugar, granulated sugar, molasses, salt and espresso powder.
4. Whisk occasionally until the temperature reaches 250 degrees on a candy thermometer, and then stir constantly until it reaches 300 degrees.
5. Pour immediately onto the lined baking sheet and spread smooth with a silicon spatula. 
6. Sprinkle the chocolate shavings on top and let them soften for one minute.
7. Spread the chocolate evenly over the top and sprinkle with chopped hazelnuts.
8. Place in refrigerator (or freezer) until set. Then break into pieces and store in an airtight container.

Parsnip Latkes

I can't believe I went so long without trying a parsnip. I also can't believe that it has taken me this long to try them any other way than roasted (I'll eventually have to post a recipe for the mustard and honey roasted parsnips that I love in the wintertime). Parsnips are like sweeter, earthier tasting carrots and they have such a wonderful flavor when cooked. Combine them with the horseradish-dill sauce and this recipe is an awesome spring/summer side dish. 


Ingredients
1/2 pound Yukon gold potatoes
2 tbsp. fresh lemon juice
1 lb. parsnips
1/4 cup all-purpose flour
1 tsp. baking powder
2 large eggs
3 tbsp. chopped fresh dill
1 1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1 cup sour cream
1 tbsp. prepared horseradish


Directions
1. Peel the potatoes and parsnips.
2. Grate them in a food processor or on the large holes of a grater.
3. Transfer to a clean dishtowel and wring out as much liquid as possible. After two minutes, wring again.
Note: you want the water out so your latkes will be crispy and golden.

4. In a large bowl, combine the shredded vegetables with 1 tbsp. fresh lemon juice and toss. This will keep the potatoes from discoloring (yuck!)

5. In a small bowl, combine the flour, baking powder, salt, pepper and 2 tbsp. chopped fresh dill.

6. Toss with the shredded vegetables.
7. Lightly whisk the eggs and then add to the vegetable mixture. Set aside.

8. In a large skillet, heat olive oil over medium heat until it hisses when sprayed with water.
9. Place one spoonful of the vegetable mixture into the skillet and flatten gently into a pancake shape. Repeat until the pan is full but not overly crowded.

10. When the latke is golden on the bottom (about 3 to 4 minutes), flip and cook for another 2 to 3 minutes.

11. Transfer to a paper towel to drain and repeat with the rest of the vegetable mixture.
12. Eat immediately or keep warm in a 250 degree oven on a foil-lined baking sheet until mealtime.
13. To make the sauce, combine the sour cream, horseradish, 1 tbsp. chopped dill, 1 tbsp. lemon juice and 1/2 tsp. salt. Serve dolloped on top of the latkes.

Dukkah-Crusted Chicken Strips

I'm sure I have said it before, but I don't love chicken. I eat it because it's way healthier than red meat, but I am really picky about it. I'll eat chicken...as long as it doesn't taste too much like chicken. And this recipe does the trick. The crust is highly flavorful and versatile. You could also use it sprinkled on vegetables. I made my own version of the dukkah crust based upon this recipe because it was a mid-week dinner and I needed to use what I had in the pantry. Feel free to get creative and use different combinations of herbs and spices.

Ingredients
Boneless, skinless chicken breasts
1/2 cup almonds, blanched
3 tbsp. sesame seeds
1/4 cup coriander seeds
1 tsp. fennel seeds
1 tbsp. black peppercorns
1 tsp. salt
1/2 tsp. ground cumin
1 tbsp. dried chives
2 tbsp. Dijon mustard
1/4 cup olive oil


Directions
1. Heat a medium skillet over medium-high heat and toast the almonds until slightly browned and you can smell them. Set aside.
Note: Watch them closely to ensure they don't burn!
2. Combine the coriander seeds, fennel seeds, sesame seeds and black peppercorns in the same skillet and toast until fragrant but not burnt. Set aside.
3. Make sure all of the above cool completely, then pound in a mortar until crushed with the dried chives and salt. Place in a shallow dish.
4. Preheat the oven to 350 degrees.
6. In another shallow dish, combine the mustard and olive oil and season with salt and pepper.
7. Cut the chicken breasts into strips. Dredge in the mustard mixture until well coated and then roll in the dukkah mix. Shake off any excess.
6. Set aside until all of the chicken is coated and then place in a shallow baking dish.
7. Bake for 25 to 30 minutes until the crust is golden.

Squash and Potato "Torte"

God really takes care of us, doesn't He? It was amazing to me when I moved across the country that several friends of mine from Chicago lived within a few miles of where I was moving. He knew exactly what I would need in order to manage feelings of homesickness, and it included little reminders of home through good friends. I made this recipe when one of those friends came over to hang out, and I think we both decided it is a keeper!


yet another shout out of thanks to smitten kitchen.


Ingredients
1 bunch green onions, thinly sliced
1 cup parmesan cheese, grated
2 tbsp. all-purpose flour
1 tbsp. fresh thyme leaves, chopped
1 1/2 tsp. salt and 3/4 tsp. black pepper (or to taste)
2 lbs. Yukon gold potatoes
2 medium-large summer squash
Olive oil


Directions
1. Preheat oven to 375 degrees. Grease a 10" round cake pan and set aside.
2. Slice the green onions and set aside 1/4 cup for garnish later.
*Note: I neglected to do this, as you can see above, which was fine, but it would certainly look prettier with a little green!
3. In a small bowl, combine the rest of the green onions, grated cheese, flour, thyme and salt and pepper.
4. With a knife or in a large food processor with the slicing blade, slice the potatoes and squash into very thin slices. Set on separate plates
5. To begin, arrange one layer of potatoes in concentric circles on the bottom of the prepared pan with the circles slightly overlapping to completely cover the bottom.
6. Then top with a layer of squash and drizzle with 1 tsp. olive oil.
7. Sprinkle with some of the cheese mixture.
8. Repeat steps 5-7 until all of the potatoes and squash are used. Make sure you end with a layer of the cheese mixture on top so it can get golden and bubbly.
9. Cover pan with foil and bake 40 minutes.
10. Remove the foil and bake uncovered for another 25 minutes, or until the cheese begins to brown.
11. Allow to cool slightly and then cut into wedges. Serve with the green onion garnish on top.
*Note: you can make this ahead and just rewarm it in a 350 degree oven (for about 30 minutes).

Tuscan Peasant Soup

 One of my favorite things about living in the Midwest is the change of seasons. My favorite is the change from summer into fall, with the leaves changing, the crisp air and smell of fall, and the shift in recipes, from fresh salads and grilled meats and vegetables to soups and pretty much anything with canned pumpkin. Living on the west coast this last year deprived me of these changes in seasons (but can I really call 70-75 and sunny every day deprivation?), but I did manage to whip up a pot of soup to reminisce over. You may be thinking, it's June, why are we talking about fall? It just took me this long to get the recipe (slightly adapted from here) posted.

Ingredients
6 oz. thickly-diced pancetta
1/2 small head of cabbage
1 large white onion
4 medium-large carrots
4 cloves garlic, minced
1 tsp. ground coriander
1 (280z) can diced tomatoes, drained
7 cups chicken broth
2 (15oz) cans cannellini beans
1/2 lemon, squeezed
Salt and black pepper
Olive oil
1 cup grated Parmesan cheese


Directions
1. Heat olive oil until hot in a large pot or Dutch oven.
2. Cook the pancetta until golden brown and crispy. Remove and set on a plate lined with paper towel. Set aside.

3. Remove some (but not all) of the pancetta fat from the pan.
4. Slice the cabbage very thinly and then add to the pot. Cook until browned and softened slightly. Remove to a plate and set aside.

5. Add olive oil and heat it back up.
6. Meanwhile, chop the onion and peel and dice the carrots.
7. Add to the pot and salt. Cook and stir occasionally until browned.

8. Add a little more olive oil, as well as the minced garlic and coriander, and cook for one minute.
9. Add the drained tomatoes and cook for another few minutes.

10. Add the cabbage back into the pot and pour in the chicken broth.
11. Stir and bring to a simmer. Cook for 10-15 minutes.
12. Add the beans and return to a simmer, and cook for another minute.
13. Season with salt, black pepper and the juice of half a lemon.

14. Serve hot, garnished with the pancetta and some shredded cheese.

Southwestern Quinoa Salad

Despite my love for and dedication to cooking, my dedication to packing lunch as many days a week as possible (also known as my dedication to the budget) emptied me of easy-to-pack lunch options very quickly. That is, until I started searching for ways to prepare quinoa and found this awesome...I repeat awesome...recipe at allrecipes.com for a southwestern take on quinoa. After a few additions to jazz it up just a little, I made it two weeks in a row, which speaks to how much I liked it, since I was looking for variety to begin with!


Ingredients
1 cup uncooked quinoa
1 bell pepper, diced
1/2 red onion, diced
1 container cherry tomatoes, halved
1 (15oz) can yellow corn, drained (you can also use grilled corn now that it's in season!)
1 (15oz) can black beans, rinsed and drained
1 small can diced green chiles, drained
1/2 cup chopped cilantro
1/2 cup fresh lime juice
2 tbsp. red wine vinegar
2 tbsp. olive oil
1/2 cup crumbled feta cheese
Salt and black pepper
1/2 tsp. ground cumin
1/4 tsp. ground chiles (I use Ancho or Chipotle)
3-4 cloves garlic, minced


Directions
1. Prepare the quinoa according to package directions, and set aside in the refrigerator for 10 minutes to cool.
*Note: I use chicken broth in place of water to add a little extra flavor.
2. Dice the vegetables and drain the canned items.
3. In a large bowl, combine the bell pepper, red onion, corn, beans and tomato.
4. In a small bowl or measuring cup, whisk together the lime juice, red wine vinegar, olive oil, cumin, chile, garlic, salt and pepper.
5. When the quinoa is cooled, mix it into the vegetables and top with the oil/vinegar mixture.
6. Toss in the cilantro and feta cheese.
7. Chill at least 30 minutes or overnight so the flavors can blend, and eat cold or at room temperature.