Main Dish Archives - Page 8 of 20 -

September 3, 2015

Greek Quinoa Patties

Of the many cookbooks on my shelf, there are a few standouts that I’m able to read and reread over and over and always feel newly inspired. Heidi Swanson’s Super Natural Every Day is one of those books. Heidi’s writing is warm and inviting and her approach to healthy cooking is simple yet interesting and full of flavor. Here I’ve taken the quinoa patties from her book and put a little Greek spin on them. I swapped the parmesan for crumbled feta and added fresh oregano, bits of kalamata olives, and some finely chopped red onion. As the patties cook, a crisp and chewy crust forms which makes these especially wonderful. Serve along with some whole grain pita and a generous dollop of tzatziki.

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August 27, 2015

Southwestern Rice Bowls with Chipotle Ranch Dressing

We’ve been fortunate to have had several long distance friends and family come through and visit us at our home this summer. I often marvel at how much our lives have changed over these years and yet somehow when we get together everything still feels the same. One of my best friends from childhood visited for a couple days and although we may only correspond two or three times a year, whenever we have the chance to catch up we always have so much to share with one another. She’s the kind of friend I aspire to be– always thoughtful, fiercely loyal, and faithfully supportive through both joys and hardships in life. She brought her family with her and it was delightful to watch our kids laugh and play together.

July 30, 2015

Sausage Stuffed Pattypan Squash

I received several pattypan squash in last week’s CSA haul and they sat in our refrigerator for days because I was unsettled as to how best to use them. Pattypan are part of the summer squash family and can be used similarly to how you would use zucchini or yellow summer squash. I wanted to keep the unique shape and those beautiful scalloped edges so I finally decided upon a simple sausage and sorghum stuffing. Ever since I saw Naturally Ella’s sweet corn sorghum stuffed peppers, I’ve wanted to try using sorghum. Erin says is it makes an excellent stuffing grain and truly it does. It has a fairly mild taste and reminds me of millet, although it’s a bit chewier and nuttier. Here I tossed the sorghum with some turkey Italian sausage, feta, parsley, and pine nuts. I piled this all into hollowed out pattypan halves and sprinkled some toasted garlic panko breadcrumbs on top. If you can’t find pattypan, zucchini would be a natural substitute for this lovely summer dinner.