Recipes

More to come soon!

Roasted Cauliflower with Chili, Lime Garlic and Cilantro

(Deliciously adapted from "A Profound Hatred of Meat" blog! Thanks, Carly!)

Serves 3 (2 if served as a main dish)
1 large head cauliflower
1/4 cup extra virgin olive oil
1 1/2 Tbsp. chili powder
2 tsp. salt
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. pepper (black, white, blend, etc.)
l lime, cut into halves or quarters
1/4 cup fresh cilantro, chopped

1. Preheat the oven to 425.
2. Rinse and cut the cauliflower into bite-size pieces.
3. Mix the oil and seasonings in a bowl large enough to allow for easily stirring the cauliflower without getting super messy.
   NOTE: Chipotle or Mexican chile blends work great, and I used Worcestershire pepper.
4. Toss the cauliflower in the mixture until covered thoroughly.
5. Spread the cauliflower pieces out in a single layer in a roasting pan.
6. Squeeze the lime juice on the cauliflower and add the limes to the roasting pan.
7. Roast for 30-35 minutes, tossing once in between until tender with crispy edges.
8. Give the roasted limes a final squeeze over the vegetables and toss with cilantro - careful, they will be hot!
9. Taste to season with additional salt and pepper, if desired.

This is great served with a bowl of black-eyed peas or other beans.

Lime, Mint, Garlic, and Tomato Quinoa Salad

• 1 cup organic, pre-washed quinoa
• 2 cups water
• 2 Tbsp. olive oil
• 1-2 limes
• 1-2 roma tomatoes, cored and chopped
• 1/4 cup diced red onion (use sweet onion for a more mellow taste)
• 1 good sized minced garlic clove
• 3-4 mint sprigs (wash, remove and chop mint leaves)
• 1/4 cup chopped cilantro (optional)
• salt to taste (optional)

Instructions: Cook the quinoa in a pan (follow the directions on the package), or follow my favorite method of using a rice steamer! Simply add 1 cup quinoa and 2 cups water (I add a little extra splash) to the rice cooker and start it up! To keep the bottom from getting too cooked or carmelizing, keep an eye on the steamer and shut it off as soon as it stops steaming - ususally about 15 minutes in my rice cooker. If you're like me, a timer is a good idea. You don't want the quinoa mushy or crunchy - just chewy! After all, we're not making mint-lime-garlic oatmeal. You can either prep everything else while it's cooking (not a bad idea so you can keep an eye on the steamer), or you can wait and do it while the quinoa is cooling. Simply add all the other ingredients, squeeze the fresh lime juice over it all, toss, and chill it in the fridge! Super easy! Personally, I like extra lime juice on this, and the longer it sits in the fridge, the more the flavors meld. This is a particularly light, but delicious salad! Servings: 4

Shrimp Pomodoro with Quinoa Linguine

• 1 package quinoa linguine
• 1/2 package medium frozen, raw shrimp (cleaned and thawed)
• 3-4 roma tomatoes
• 1/2 cup chopped onion
• Handful fresh, chopped basil leaves (8-10 leaves minimum)
• 1-2 garlic cloves, minced (depending on how much garlic you like)

Instructions: Simply saute fresh minced garlic (1-2 cloves) and about a half cup of chopped onion in a skillet with a little olive oil until the onion is starting to turn translucent, but still fairly white. Add in 3-4 diced fresh tomatoes and cook until it's starting to turn saucy. Add in a handful of fresh, chopped basil for added flavor and serve over cooked quinoa pasta! This should make 3-4 servings, depending on who's eating, and if you're serving anything else with it.