- Page 27 of 69 - Wholesome Recipes Made for Sharing

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.

[Read more…] about Greek Quinoa Patties

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.

August 20, 2015

Blueberry Lemon Thyme Bread

With the end of summer in sight, we are trying hard to make the most of it by squeezing in as much fun as possible while also being mindful to take each day slowly and intentionally. This past weekend we hosted a backyard morning brunch for our neighbors and it was such a nice way to kick off this end-of-summer season. The kids ran around and played while the adults mingled and my heart was filled with gratefulness once again for this community that we live in. Looking ahead to these next couple of weeks, we’re going to try to fit in a just a few more summer playdates, one last mini-golf outing, a trip to the raspberry farm, maybe one more picnic, and so on. I’ve made this blueberry lemon thyme bread to celebrate the end of summer as well. We’ve gotten beautiful thyme from our CSA and it adds such a fragrant and fresh summer flavor to the blueberries and lemon. The bread is made with white whole wheat flour and whole wheat pastry flour for a light texture and yogurt to keep it moist and tender. This is the kind of loaf which is perfect for an afternoon tea or snack. It’s sweet, but not quite indulgent enough for dessert. We aren’t always able to sit down for a snack in the afternoons, but I do enjoy the times when we are able to come together for a few moments to rest, recollect ourselves, and savor a sweet treat together. School is just around the corner and I know I will be missing these times soon.