Farmer's Market Brunch
J
12:00 AM
0 Comments
It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Today's recipe was something that came about when I started hitting up my local farmer's markets. I'm fortunate to have a few within a stone's throw, although I don't get to them as often as I'd like. Since produce is season and subject to local availability, one never knows what delicious deals can be had at the market, and I wanted a way to use the bounty while it was still fresh but with a flexible list of ingredients.
Farmer's Market Brunch
The idea for this came from http://iowagirleats.com/2012/05/14/farmers-market-recipe-collection-farmers-market-skillet
Ingredients:
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tbsp oil (I use olive oil, pastured butter, or coconut oil)
2 cloves garlic, minced
Some chopped up farmer's market bounty, such as:
1 zucchini
1 green onion
1 tomato
large handful spinach or Swiss chard leaves
1 cup of broccoli/caulifower florets, cut into small bites
...etc
Salt & pepper
1/2 cup feta or goat cheese (or grated cheese of your choice)
2 Tbsp chopped basil (I liked to pick this straight out of my herb garden)
Fresh Honey Lemon Vinaigrette:
1 Tbsp fresh lemon zest
2 Tbsp lemon juice
1 1/2 Tbsp honey
1 garlic clove, grated or finely minced
Salt and pepper to taste
Directions:
Cook quinoa in chicken broth on a low simmer, covered, until broth is absorbed (about 20-25 minutes). Meanwhile, whisk together vinaigrette ingredients in small bowl and set aside.
In large skillet, cook garlic 30 seconds over medium heat. Add vegetables in turn, the longest cooking ones first, and saute until just tender. (Omit tomato if using.) Toss in half of the vinaigrette and cook briefly to meld flavors.
Add remaining vinaigrette, tomatoes if using, cheese cheese, and basil. Toss everything well and let cool slightly before serving. (This can also be served cold.)
Ingredients:
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tbsp oil (I use olive oil, pastured butter, or coconut oil)
2 cloves garlic, minced
Some chopped up farmer's market bounty, such as:
1 zucchini
1 green onion
1 tomato
large handful spinach or Swiss chard leaves
1 cup of broccoli/caulifower florets, cut into small bites
...etc
Salt & pepper
1/2 cup feta or goat cheese (or grated cheese of your choice)
2 Tbsp chopped basil (I liked to pick this straight out of my herb garden)
Fresh Honey Lemon Vinaigrette:
1 Tbsp fresh lemon zest
2 Tbsp lemon juice
1 1/2 Tbsp honey
1 garlic clove, grated or finely minced
Salt and pepper to taste
Directions:
Cook quinoa in chicken broth on a low simmer, covered, until broth is absorbed (about 20-25 minutes). Meanwhile, whisk together vinaigrette ingredients in small bowl and set aside.
In large skillet, cook garlic 30 seconds over medium heat. Add vegetables in turn, the longest cooking ones first, and saute until just tender. (Omit tomato if using.) Toss in half of the vinaigrette and cook briefly to meld flavors.
Add remaining vinaigrette, tomatoes if using, cheese cheese, and basil. Toss everything well and let cool slightly before serving. (This can also be served cold.)
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