Greek Quinoa Salad

IMG_4299Summer is not over yet folks! It kind of feels like fall is creeping in, especially this last weekend when we went camping and the temperature dropped into the low 40s. I was not prepared for those kind of temperatures which required me to stay by the fire all night long. What I love most about this time of year is all of the fresh veggies, herbs and produce at the farmers markets, they are bursting at the seams!

I was looking for a delicious gluten free side for the Deer Valley concerts on Wednesday nights and I stumbled across this recipe from Eating Bird Food. It sounded so fresh, healthy and easy I couldn’t help but try it! Next time I make it I would suggest adding Kalamata olives because I feel like they always make Greek salads tasty! Hope you enjoy!

Greek Quinoa Salad (Serves 6-8)

Ingredients:

  • 1 1/2 cups dry quinoa or 1 box orzo (cooked to package directions
  • 2 cups roughly chopped baby spinach
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup diced cucumber
  • 3/4 cup pitted katamala olives, halved
  • ½ cup feta cheese, crumbled
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 2 Tablespoons red wine vinegar
  • ¼ cup lemon juice
  • ⅓ cup olive oil
  • 2 teaspoons maple syrup
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup toasted almond slices or pine nuts

Directions:

  1. Cook quinoa in water, according to package directions. Let cool.
  2. In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
  3. In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
  4. Pour the dressing over quinoa salad and toss to combine. Top with almond slices.
  5. Serve immediately or let the salad chill in the fridge a couple hours before serving.

 

Advertisements

Roasted Tomato Soup with Tortellini

photo-391It seems as though winter is upon us in Park City. We’ve had two days of snow and cold weather (which we’ve had before this fall, but now it feels like its here to stay!) I spent part of my evening pulling out my winter boots and jackets and putting away my summer clothes. Then I enjoyed the rest of my night watching the Red Sox WIN the World Series!!! The World Series inevitably means the end of fall, day light savings is just around the corner and tomato season is on its way out. One of my favorite childhood winter lunches was tomato soup and grilled cheese. It was hearty, warm and satisfying on a cold day.

I decided to use up the last of my fall tomatoes and make up a batch of creamy tomato soup with a new twist- cheese tortellini goodness in the soup! Every bit has a burst of cheesy deliciousness against the rich tomato base. Its the perfect soul warming lunch or dinner that everyone will enjoy! Cheers!  photo-392Roasted Tomato Soup with Tortellini by Ski Boots in the Kitchen

Ingredients:

  • 8 -10 medium beefsteak tomatoes, cored and quartered
  • 6 cloves garlic, whole and skins on
  • 1 small yellow onions, chopped
  • 1/2 cup extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 1 bay leaf
  • 1/2 stick butter (1/4 cup)
  • 3/4 cup heavy cream
  • 1 9oz package Buitoni three cheese tortellini
  • 1/4 cup chopped fresh basil leaves, optional
  • Shredded Parmesan cheese for garnish, optional

Directions:

  1. Heat the oven to 400 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 30-45 minutes.
  2. In a large stock pot saute chopped onion in 2 tablespoons of olive oil until translucent, remove from heat. When the tomatoes are done roasting, remove them from the oven and transfer tomatoes, pulp and juices to a large stock pot with onion. Squeeze the garlic from its skin and add it to the pot.
  3. Add 3 cups of the chicken stock, bay leaf, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  4. Remove the bay leaf and use an immersion blender to puree the soup until smooth (or transfer soup to a regular blender and puree before returning to the stock pot). Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary.
  5. Add uncooked tortellini to the pot and continue to simmer on low heat for another 5-7 minutes. Season to taste with salt and freshly ground black pepper.
  6. Ladle into bowls and garnish with freshly chopped basil and shredded Parmesan cheese. Serve with fresh bread and enjoy!