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Lunch and Dinner

Spinach and Red Pepper Frittata

1 ounce uncooked quinoa
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 cup water
2 tablespoons soy sauce or coconut aminos
3 carrots chopped
1 stalk celery chopped
handful sugar snap peas
1/4 yellow bell pepper

  1. Heat sesame oil and vegetable oil on medium high in a skillet.
  2. Add quinoa and toast for a couple of minutes, then add water and cook for about 5 minutes.
  3. Add vegetables and soy sauce. Saute everything until all of the vegetables are tender and the quinoa gets the halo ring around the edge of the grain.

Mixed Greens Salad with Beets and Walnuts

Salad: 4 medium beets (red, golden, or a combination)
1/2 pound salad greens, preferably a mixture of baby spring greens and arugula
1/3 cup walnut pieces
1 ounce goat cheese, crumbled (about 1/3 cup)
1 to 2 tablespoons chopped fresh herbs, such as chives, tarragon, parsley (optional)
Dressing:
1 tablespoon balsamic vinegar
2 tablespoons white wine vinegar
salt and freshly ground pepper
1 small garlic clove
1/2 to 1 teaspoon Dijon mustard, to taste
3 tablespoons olive oil oil
2 tablespoons greek yogurt

  1. Roast the beets. Preheat the oven to 425 degrees F. Cover beets and bake 30 minutes to an hour.
  2. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove from the heat and allow to cool. When the beets are cool, it will be easy to slip their skins off. Skin and cut in half lengthwise, then slice the beets very thin, or cut in small wedges.
  3. Toss the beets with the salad greens, walnut pieces, goat cheese and fresh herbs.
  4. Mix together the vinegars, salt, pepper, and mustard. Whisk in the oils or the walnut oil and yogurt. Taste; if you want the dressing to be a bit more acidic, add another teaspoon of vinegar. Toss with the salad and serve.