Quinoa and Black Beans

This is a standard in my house. (I even make it in the winter with corn I have frozen and canned tomatoes) It’s a healthy twist on rice and beans that leaves plenty of room for improvisation. Sometimes we add spicy sausage and you could certainly include some diced bell peppers. It makes a great cold salad the second day.

  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic, peeled and minced
  • 1-2 jalapeños, finely diced
  • 3/4 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 large tomato, diced
  • 1 cup corn kernels (from 2 ears, use more if you’d like)
  • 2 15 oz. cans black beans, rinsed and drained
  • 1 handful choopped cilantro leaves

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and sauté until golden brown. Stir in the quinoa, spices, tomato, salt and pepper. Add vegetable broth and bring to a boil. Cover, reduce heat and simmer for about 20 minutes. Stir in corn and continue to simmer for about 5 minutes more. Mix in black beans and cilantro stir until heated through, serve and enjoy!

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Roasted Tomato Chipotle Salsa

Smoky and spicy!

(Makes 2.5 to 3 cups)

  • 1 1/2 lb. plum tomatoes, cored and halved
  • 2 cloves garlic
  • 1 thinly sliced medium red onion
  • 1 cut up red bell pepper
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoons fresh ground pepper
  • 2 canned chipotles in adobo sauce *1 for medium hot, 3 for VERY hot
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup fresh lime juice
  • Corn Tortilla chips for serving

Preheat broiler. Toss tomatoes, garlic, onion, bell pepper, salt and pepper with oil. On a broiler-proof sheet pan, broil until charred in spots. Approximately. 15 to 20 minutes. Let cool.

Transfer to food processor. Add chipotle peppers, cilantro and lime juice. Pulse until combined but still chunky.

I think I saw this recipe in an Everyday Food many years ago. It’s still yummy!

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Summer Squash Soup with Curry Spices

I served this with some basmati rice and a simple salad of cucumber, tomato and mint. It was like a celebration of summer.

  • 3 Tablespoons butter
  • 1 large yellow onion
  • 1 1/2 pound mixed summer squash, sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon yellow mustard seeds
  • 4 cloves
  • 1/4 teaspoon cardamom seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1 1/2 teaspoon grated, fresh ginger root
  • 1/2 teaspoon salt
  • 4 cups water or vegetable stock
  • 1 can coconut milk
  • cilantro leaves for garnish

Heat the butter in a large pot. Add the onion and squash and cook over medium heat for 5-10 minutes, stirring occasionally. Gather the whole spices and grind them to a powder with a spice mill. Add to the onions and squash along with the remaining spices and 1/2 cup water or stock. Continue to cook for 5 minutes, stirring often. Add the rest of the water or stock and coconut milk and bring to a boil. Reduce to a simmer and continue to cook for 15 minutes. Puree the soup with a blender or pass through a food mill and return to heat. Salt and pepper to taste. Because some squash has more water than others you might need to add water or cook down the soup a bit to achieve the desired consistency. Serve garnished with cilantro.

Adapted from a recipe by Deborah Madison, from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

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Summer Bean Salad with Lemony Dressing

I love this bean salad. It’s great for a picnic, just shake the dressing in a jar and toss with the beans when you’re ready to eat.

  • 1 lb. mixed summer beans (sugar snap, green beans, etc.)
    2 shallots, finely chopped
    1/2 cup walnut pieces toasted
    1 handful flat leaf parsley and/or mint

Dressing

  • 1 Tablespoon grainy mustard
  • 1/2 teaspoon sugar
  • juice of one lemon
  • 1/3 cup olive oil
  • 1/4 cup plain yogurt
  • salt and fresh ground pepper

Heat a pot of salted water to a boil and cook beans 3-5 minutes until crisp tender. Strain and quickly place in a bowl of cold water. Drain well. Transfer beans to a mixing bowl and add shallots, walnuts and parsley. Whisk together dressing ingredients and toss with bean mixture to coat.

Adapted from a recipe by Tyler Florence, from Eat This Book: Cooking with Global Fresh Flavors

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