December 9, 2012 § Leave a Comment
These past few months I’ve been away from home nearly as much as I’ve been at home. My stove could’ve been featured in a magazine — unsmudged, only used to boil water for endless cups of coffee. But in the last few weeks, my work pace has slowed down a little and I’ve re-donned my canvas cooking apron. I’d like to share my favorite experiment of late — a grain-free “fried rice” recipe inspired by my kitchen partner-n-crime, Gina. (You can check out her beautiful photographs and inspiring grain-free recipes over at her blog.)
I’ve made this recipe for all kinds of eaters — for folks with food allergies and those without. It’s enjoyed by all, but definitely worth noting that this meal is an exciting addition for those on the Specific Carbohydrate Diet, Candida diet, Paleo diet, among others. It is also nut-free, gluten-free and can be easily veganized if you omit the eggs.
In this dish, rice is replaced by blended cauliflower florets. Cauliflower, on its own, has such a mild flavor that in this dish, it takes on the taste of whatever you put into it. I’ve trial-ed this recipe many times: Sometimes I’ll flavor it with Middle Eastern spices (turmeric, garam masala, curries); other times I’ll veer toward a south-of-the-Border taste (adobo and ancho chile powder). Every version has been delicious.
Below, you’ll find the Starting Point. This is the bare bones ingredient list for any fried rice recipe that you like. It’s perfectly good as is, but you can also spice it to your liking, depending on what you’re serving alongside this “rice” dish.
1 head cauliflower
1 tablespoon olive oil
1/3 cup bell pepper, chopped
1/3 cup carrot, chopped
1 tablespoon ginger, grated
1 tablespoon garlic, roughly chopped
1 small onion, diced
1/2 cup scallions, chopped on diagonal
1 cup cilantro, roughly chopped
additional spices (optional)
1. Chop, mince and grate all vegetables and set aside. In a food processor, blend cauliflower in one or two batches until florets break down into granule-size bits.*
*Be mindful not to overstuff the food processor or the bottom will puree and the top will remain un-chopped.
2. In a large skillet, begin by sauteing the onion for several minutes until wilted and translucent. Add carrots and peppers and saute an additional few minutes until slightly tender. Add cauliflower, garlic and ginger and cook and additional few minutes. Add additional spices if you’d like to; adjust salt and pepper seasoning.
3. Just before adding the egg to the fry pan, stir in scallions and cilantro. Saute until heated through; add eggs. Stir constantly until set. Remove from heat and taste for seasoning.
Serve as a side dish to any meal where you’d normally serve rice. My favorite lunch of late has featured this rice stuffed inside of romaine lettuce wraps, garnished with a little tahini dressing and toasted sunflower seeds. The “rice” keeps in the refrigerator for several days in an airtight container.
April 29, 2012 § 2 Comments
In college, I had an across-the-hall-chum who was borderline obsessed with lentils. She piled them on top of mammoth salads and claimed they were nature’s most perfect food. When she’d go up for seconds, I’d roll my eyes and crunch through another bowl of frosted mini wheats. Suffice it to say, I found these little legumes entirely underwhelming.
Fast-forward to 2012: In a turn-of-the-new-year cleaning frenzy, I began sorting through the pantry dregs. I found a couple of gems: unsweetened Scharffen Berger chocolate; a quart of dried, Mexican oregano! I also found hoards of lentils in little baggies, nicely twisty-tied. (Several years ago I tried to perfect a lentil soup recipe; clearly, I didn’t get very far.) After a day of lentil pondering, I decided it was time for two recipe experiments: I set out to make a savory lentil burger and a springtime lentil salad. As I type, Trial Two of the lentil burger is in the oven. As for the salad, after four different trials, this Mediterranean bowl — punctuated with a little dill, citrus, scallion, garlic, winter greens — is down-right wonderful. Just be sure to season it as you go; salt is key! And the silver lining, you can make a huge batch and freeze it. It thaws perfectly.
Ingredients for the Lentils:
2 cups lentils, raw*
1 large white onion, thinly sliced
1.5 cups purple cabbage, shredded
2 cups winter greens (kale/collard greens/brassica leaves/etc.)
8 cloves garlic, roughly chopped
sea salt, to taste
dressing (see below)
1/3 cup scallion, sliced on diagonal
3/4 cup ricotta salata grated (or feta) **
1/2 cup dill
*If following the SCD-diet, soak lentils 24 hours prior to cooking and rinse well.
**If following the SCD-diet, use a hard cheese like Parmesan.
Ingredients for the Dressing:
4 tablespoons meyer lemon juice
2 tablespoons white balsamic vinegar*
3-4 tablespoons fruity olive oil
2 cloves garlic, minced
1/4 cup dill, chopped
3/4 teaspoon dijon mustard
2 teaspoons honey
sea salt, pepper
*If following a strict SCD diet, swap balsamic vinegar with apple cider vinegar.
1. In a large pot, boil lentils until al dente. Drain and set aside.
2. Meanwhile, in a wide-brimmed pan, saute onion in a little olive oil. Salt and saute until translucent (about 5 minutes). Add cabbage and saute an additional few minutes, until slightly softened. Add garlic and winter greens and stir until wilted. Remove from heat.
3. Prepare dressing; whisk and set aside. In a large serving bowl, combine lentils, sauted mixture and dressing. Taste and add dressing and salt as needed. Top with scallion, dill and cheese. Serve warm or at room temperature.
Diet Notes: Gluten-free, nut-free, SCD-safe (see asterisks)
November 17, 2011 § Leave a Comment
Quick pickles are my go-to recipe when the cucumber crop goes gang-busters. But it wasn’t until this past fall, when I cooked side-by-side with Cammy at Super Chilly Farm, that I added apples into the vinegar brine. We made this recipe six times in three weeks and since coming home to Arizona, my mom has kept the crisper drawer stocked with cucumbers.
Two things to note:
(1) Use the very best apple cider vinegar you can find. If you can, seek out a local apple orchard and buy vinegar in bulk (we buy gallon jugs). The cost isn’t prohibitive (in fact, it’s often comparable to grocery store prices, or cheaper when purchased in larger quantities); it only requires a bit of extra effort. While I lived in Maine I tracked down Sewall’s cider vinegar. I brought home a bottle for my mom who tried it and said it tasted like wine and was the best she’d ever tasted.
(2) At Super Chilly Farm I was fortunate to have a stock pile of heirloom apples at my disposal. With each batch of pickles, I sliced up different kinds of apples — softer, crisper, sweeter, tarter. My favorite pickle batch used sweet, only slightly acidic, very crisp crab apple varieties called Chestnut and Pipsqueak. Close runner-ups were Red St. Lawrence and Garden Royal apples. (Photographs here.) I suspect that this recipe would be quite good with the conventional varieties Pink Lady, Fuji, Braeburn or Gala. Or, if you live in apple country, visit an orchard growing out apples native to your area and try out a couple that strike your fancy.
4 medium-sized pickling cucumbers, thinly sliced
4-5 small/medium apples, unpeeled, cored
1 tablespoon sea salt
2 early onions/shallots
1 cup apple cider vinegar
1/2 cup water
1/3 cup honey (or more, to taste)
1 cinnamon stick
1. Prep cucumbers: Cut off ends, discard, and thinly slice with a cabbage shredder, mandolin, food processor or sharp knife. Place cucumber slices in a colander and toss with sea salt. Let sit for 20 minutes. Prep apples and onions using the same slicing utensil—aim for uniform thinness and size.
2. In a small bowl, whisk vinegar, water and honey until full incorporated. Add cinnamon stick and pour dressing over apples and onions.
3. Rinse cucumbers and lightly dry. Add slices to bowl with apples and stir well. Let sit for at least 30 minutes before serving. Refrigerate for up to two weeks.
Diet Notes: SCD-safe, nut-free, gluten-free
October 21, 2011 § 1 Comment
For the last two months I’ve been collecting eggs from (very vocal) chickens roosting up the road, and harvesting baskets of veggies from the gardens surrounding my house. With these ingredients at my disposal, frittatas are a farmhouse standby.
Frittatas are exceptionally versatile (ie. chuck in whatever you have in the garden and it’ll taste terrific) and they’re minimal-fuss. At the farm, we start our frittatas on the stove, sauteing whatever veggies we have handy, and once we add the eggs and cheese, we pop our cast iron into a preheated oven and let it do the rest of the work.
Frittatas are hearty, delicious hot, room temperature and cold, and are out-of-this-world-good when drizzled with a little salsa. Below I’ve shared my favorite recipe, but I’ve left some wiggle room for you to add whatever vegetables are in season in your neck-of-the-woods. (If Delacata or Butternut squash are popping up in your gardens or hitting the farm stand, give those a try!)
1 small onion, sliced
1 tablespoon olive oil or butter
3 cloves garlic, roughly chopped
1 cup roasted vegetables (eggplant, bell pepper, red onion, zucchini, winter squash, etc.)
1/4 cup pesto
1/3 cup farmer cheese
1/4 cup sharp cheddar/parmesan reggiano, shredded
pepper, to taste
1. Preheat oven to 350 degrees. In a cast iron pan (or alternative cooking/baking, oven-safe receptacle) heat olive oil or butter on medium-heat. Add onions and cook for 5-7 minutes, until wilted and beginning to carmaelize. Add roasted vegetables and cook until heated through, another minute or two.
2. Meanwhile, whisk eggs, pepper and pesto. Remove cast iron from heat, add egg mixture and dollop with farmer cheese. Sprinkle with cheddar or Parmesan and finish cooking in the oven. Bake until set, between 15 and 20 minutes. In the last minute of cooking, place under the broiler for 30-45 seconds to lightly brown the top of the cheese.
3. Let sit for at least five minutes before serving. Serve hot, warm or cold. Top with salsa or avocados and fresh tomato wedges.
Diet Notes: SCD-safe and gluten free.
January 25, 2011 § Leave a Comment
While these past two and a half weeks have been very hard for me, I have also been moved and humbled. I’ve been hugged and held by dozens of strangers; I’ve been helped by people I’ve never met — both children and adults alike — when I needed an extra hand; I’ve been and remain comforted, watching thousands of my neighbors come together in sadness and a renewal of love for life and for one another.
I haven’t cooked a thing (save toast, if you count that) in about two weeks. But last night I was chilly and the house smelled stale. My go-to supper of late has been a big salad (harvested from my garden) or yogurt and granola. I was tempted by the latter, but as I picked through my recipe box of newspaper clippings and magazine tear-outs, I came across a recipe I’ve been tweaking — a curried, chunky lentil soup. It’s a simple, one-pot meal and only dirties a knife, cutting board and Cuisinart. I originally found it via Molly Wizenberg and fiddled with the proportions, swapping spices and a few ingredients to suit my palate. But I didn’t tweak Molly’s lemony-chickpea blend. In the final stages of this recipe, whiz the chickpeas with a little lemon juice and pour it into the soup a few minutes before serving. The result is a thickened broth, almost creamy with good texture and flavor.
Last night the house filled with warmth and I cozied up to a mug of the best soup I’ve made in months. I felt warm and nourished. Here’s what I did:
1 tablespoon olive oil
1 cup onion, chopped (approx. 1/2 large onion)
2 carrots, finely chopped
4 cloves garlic, finely chopped
1 tablespoon curry powder
1/4 teaspoon garam masala
1/4 teaspoon cardamom
1/2 teaspoon cumin
1 cup green lentils, washed and picked-over for stones
4+ cups water
sea salt, pepper, to taste
1 cup garbanzo beans, cooked
2 tablespoons lemon juice
chopped scallions for garnish, optional
1. Chop onion, carrot and garlic. Heat a generous splash of olive oil on the stove; when hot, add onion and a pinch of sea salt to help it wilt. Cook until translucent, about 5 minutes. Add carrots and cook an additional few minutes. Then add garlic and spices and saute until fragrant (1 minute tops).
2. Rinse the lentils and drain. Pick over and remove any debris or stones. Add to the pot with four cups of water. Bring to a boil and reduce to a simmer.
3. Meanwhile, take 1 cup chickpeas and two tablespoons of lemon juice and puree until slightly chunky in a blender. Set aside.
4. Keep an eye on the pot and if you think it needs a bit more water, add a half-cup at a time. I added a half cup in the final ten minutes of cooking. When lentils are soft (about a half hour to forty minutes of cooking) add chickpea blend. Cook for one to two minutes and test for salt and pepper. Season to taste. Serve hot with chopped scallions for garnish.
Diet Notes: vegan, gluten-free, nut-free
November 8, 2010 § 2 Comments
When I hear the phrase, “I’ve got a great chili recipe!” I tend to get about as excited as when someone says they have “the best banana bread recipe ever.” I never say no to a recipe-swap, but with chili, banana bread and probably chocolate chip cookies, there are millions of recipes floating out there in the internet ether and really, it’s hard to go wrong.
But guys, I can’t resist — I’ve got to share this recipe! I make a lot of chili and I’m a chili fuss pot. I don’t like chili that’s so spicy I can’t taste any flavor. I also don’t like chili that’s chalk-full of everything. (One time I had a batch with sauteed celery (gasp!). Talk about everything-but-the-kitchen-sink!) Chili is my favorite tote-to-work lunch, especially if I haven’t eaten all the cornbread the night before. This recipe is my crem della crem, inspired by (never home)maker. I’ve fed batches to my mom, dad, aunt, grandma and I’ve smelled up the entire office with whiffs of ancho chili powder and garlic. To put it simply: This recipe gets positively gobbled!
I recommend whipping up this recipe (and most of my favorite soups) a day in advance; the flavors will have melded and it tastes better. In a pinch, make this chili an hour-and-a-half before serving, so you can give the pot an hour’s rest on the back-burner (off the heat) to sit. Judging by the ingredient list, you might wonder if there’s enough cooking liquid. Rest assured, between the glugs of beer (pumpkin-flavored is wonderful) and reserved tomato juice from the plum tomatoes, the liquid-to-bean ratio is spot-on.
1 large onion
1 tablespoon olive oil
6 cloves garlic, roughly chopped
1 teaspoon ancho powder
1 teaspoon Santa Cruz mild chili powder
1 teaspoon Syrian paprika, smokey
sea salt, pepper
2 cups corn
2 cups black beans, pre-cooked
4 cups tomatoes, chopped (or 1 28-oz can plum tomatoes, liquid reserved)
1 cup pumpkin puree
1 cup beer, pumpkin flavored preferred
1. In the bottom of a large pot, saute chopped onion in a tablespoon of olive oil on medium-high heat with a pinch of sea salt. When onion turns translucent (approximately 6 minutes), add garlic and stir until fragrant (another minute). Add spices and cook until aromatic (another minute).
2. Add remaining ingredients: corn, beans, tomatoes, pumpkin and beer and simmer for 20 minutes with the lid off on medium-low heat. After 20 minutes, ideally move pot off the burner and cool completely before refrigerating. Reheat the following day (this allows the flavors to fully meld). In a pinch, let the pot on the back burner for an hour and then reheat before serving. Delicious paired with buttermilk-quinoa cornbread.
Diet Notes: vegan
September 23, 2010 § Leave a Comment
A couple of weeks ago my days were nutty – living in limbo, looking for housing and preparing for a workshop on the other side of the country. Finally, I’m starting to settle. I’m living a few-minute bike-ride up the road from campus, living out of a dresser (no suitcase!) and am no longer in “eat-down-the-fridge” mode. This past week I’ve indoctrinated my little kitchen with experiments. On the sweet-side: I’ve whisked black tea leaves and autumnal spices — my first attempt at homemade Chai tea. I’ve made granola bites for pre-run snacks. Last night I made an experimental pumpkin-spice simple syrup to stir into this morning’s coffee. But while I undeniably have sweet teeth in the most plural sense, I’ve also been craving a home-cooked meal. After two weeks of pre-packaged vegetarian sushi lunches and carrot & hummus snacks from pre-made hummus tubs, I’ve been looking forward to an evening when I can chop my own herbs and use up my late-season garden veggies. Two nights ago I struck gold with a light wrap — perfect for a hot summer night. Instead of using a tortilla shell, I used lettuce leaves to sandwich my black bean & millet salad. Each bite was spiked with basil and parsley, hints of lemon, two types of mustard and sesame. I’ve eaten this hot for dinner and cold for lunch and I can’t pick a favorite.
Millet is a killer grain — a creamy or fluffy alternative to rice, depending on how you cook it. It’s packed with protein and B-vitamins to boot. Here’s a nice Dr. Weil article with tips on how to cook millet.
Inside the Wrap:
1/2 cup millet, dry
4 medium carrots, chopped
pinch sea salt, black pepper
4 small early onions (or 1 large onion)
3 cloves garlic, diced
1/2 tablespoon olive oil
2 cups black beans, cooked
1/3 cup basil, loosely chopped
1/4 cup parsley, loosely chopped
For the Wrap:
2 large lettuce leaves per person
1/4 cup plain, whole-milk yogurt
1 tablespoon tahini
2 tablespoons lemon juice
1/2 teaspoon dijon mustard
1/2 teaspoon whole grain mustard
pinch sea salt, black pepper, to taste
1. Chop carrots. Pick through dry millet and remove any debris or small stones. Using a 3:1 ratio of water to dry millet, fill small pot with slightly more than 1.5 cups of water. Add carrots and millet. Bring to a boil; lower the heat to a simmer and cook, with a lid on, for approximately 20-25 minutes until tender.
2. Meanwhile, chop onion and garlic. Heat splash of olive oil on medium-heat. When hot, add onion and saute until wilted and slightly brown (about 6 minutes). Add garlic and saute until fragrant (about 1 minute). Remove from heat.
3. Chop herbs and combine with beans in a large bowl. Add onion & garlic mixture. Whisk dressing together and set aside.
4. When millet is cooked through, remove from heat and add to beans & herbs. Pour dressing over the top and toss. While hot (or at room temperature, or cold) scoop large spoonfuls of the millet mixture onto open lettuce leaves. Roll and eat like a wrap.
Diet Notes: Gluten-free, nut-free
August 19, 2010 § 3 Comments
Last night I pulled into the driveway, eased my accordian-legs out of the car and began to unload: I yanked out my sleeping bag, a bathing suit, a suitcase full of tangled clothes and a freezer bag full of road snacks, trailing beach sand and Redwood twigs across the floor. A week and a half ago, I headed westbound toward California where I spent the next 10 days hop-scotching across the state. I took a dizzying drive up Route 1 where I photographed my first glimpse of Elephant Seals. I baked a nectarine and peach crisp in an old gas oven in the middle of the Redwoods. I ate Bibimbop out of granite bowls in Oakland, sipped coffee at the famous Tartine Bakery in San Francisco (and spent hours in this marvelous bookstore) and caught up with new friends from Guatemala and old friends from early college days. I also visited a gaggle of cousins, aunts and uncles and on my last night, I read poetry and ate chocolate truffles with my great aunt at the end of a warm, Pasadena day.
It’s been a marvelous close to a summer teeming with new experiences and ideas. And like all good things, I’m left feeling bittersweet: a bit glum at Summer’s end, and, at the same time, a bit renewed with the smell of freshly sharpened pencils in the air. Time to get back in the saddle and get back to work at the university.
Fortunately, I ate my way through California with gusto (I may have discovered the most delicious blueberry muffin on the West Coast). But I’m excited to re-tie my cooking apron and use up the last of my summertime garden vegetables.
I made this recipe just before I left for California. It calls for asparagus and spinach — two vegetables I had frozen from a springtime harvest. The lemons, basil and onion came from the garden. This recipe is a breeze to throw together and packs a delicious punch from the citrus and cheese. I enjoyed it best heated, just a smidgen.
1.5 cups pasta, uncooked*
1 large onion (about 2.5 cups chopped)
1 tablespoon of olive oil
2 cups asparagus, chopped
2 cups spinach, chopped and cooked (about 6 cups raw)
2 cups cannellini beans
juice of 1 lemon (approximately 1/4 cup)
1/3 cup feta cheese, crumbled
1 cup basil, loosely packed, ripped
sea salt, pepper
*For gluten-sensitive, choose brown-rice or quinoa pasta.
1. Heat a pot of water on the stove with a generous pinch of sea salt. When boiling, add pasta, lower heat slightly and cook until al dente.
2. Meanwhile, chop onion horizontally in long, thin strips. Heat a large skillet on the stove and begin to saute the onions until crisp and brown (about 7 minutes). Season with salt and pepper. While onion is sauteing rinse and chop asparagus and spinach. After onion has browned, add asparagus and cook until bright green (approximately 3 minutes) and then add cooked spinach and cook until heated through (approximately 1 minute). Alternatively, if using raw spinach, add at the same time as asparagus.
3. Toss asparagus and spinach with feta cheese. When pasta is cooked, don’t drain the pasta water! *The reserved water can help loosen the pasta if the pasta clumps with the vegetables.* Scoop pasta out of the water with a slotted spoon and toss with vegetables. Squeeze lemon juice, add beans and toss. Taste and season to preference. If necessary, add a spoonful of reserved pasta water at a time to help loosen the pasta salad. Serve at any heat or chilled — slightly warm is my favorite.
Diet Notes: gluten-free (see asterisk), nut-free
July 11, 2010 § Leave a Comment
A couple of weeks ago, my aunt Kathi had a few friends come over for a meal on a rainy day. In her kitchen she had a small butternut squash, spinach and other ingredients on hand, so she combined 3 recipes into one and came up with this killer lasagna. Kathi often experiments with vegan meals, and while this one isn´t strictly dairy-free, you´ll notice that the amount of cheese is quite minimal. She also noted that she, like me, can´t stand to dirty every pot in the kitchen, so she combined her steps in the simplest way, to ease cooking and clean up. I cannot wait to try this recipe when I get back to my kitchen and when butternut squash start popping out of my garden! Bon Appetit!
2 cups butternut squash, chopped in bite-sized pieces
2 cups portobello mushroom
1 cup crimini mushrooms
2 cups fresh spinach
½ cup walnuts
¼ cup sun-dried tomatoes
¼ cup golden raisins
¼ small onion
lots of garlic
1 small, green zucchini
½ red pepper
½ green pepper
3 cups lactose free milk
1/3 cup flour
2 tablespoons butter
pepper/nutmeg/salt to taste
½ cup Parmesan cheese
½ cup mozzarella cheese
3 oz goat cheese (1/4 of 11 oz tube)
12 lasagna noodles
Step 1: Roast veggies
Place cut butternut squash, portabella mushrooms, sliced green zucchini and garlic (4 cloves or so) into roasting pan, rubbed with just a touch of olive oil, and bake for about 30 minutes in 375 oven. While roasting, take sun-dried tomatoes, raisins and walnuts and soak in 1 cup of water. When veggies are cooked and slightly crisp, drain tomato & raisin mixture and combine with roasted vegetables.
Step 2: Make white sauce and sauté the rest of the veggies
Next, take a pan (that will be used later for the white sauce) and add washed spinach (with a bit of water), onions and crimini mushrooms. Sauté in the water for about 7 minutes, until vegetables soften and become aromatic. Remove veggies and add to mixture of roasted vegetables. To create the sauce or roux, add 2 tablespoons of butter to the now-empty pan and melt on medium heat. Mix in the flour, seasonings and the Parmesan cheese (reserving about 1 tablespoon of Parmesan for the top for later), and add the milk slowly, so it won’t lump up. Keep stirring until all lumps are gone. Add goat cheese and mozzarella into this white sauce – reserve just a touch of mozzarella for the top.
Step 3: Make noodles and combine
Boil noodles according to packaging instructions and layer them into a pan, 4 across. Split the veggie mixture into 3rds. Put some of the white/cheese sauce onto the noodles followed by a third of the veggies. Repeat these steps for the second layer. On top of the third and final layer, sprinkle a touch of parmesan and mozzarella.
Cover with foil and bake in a 375 degree oven for one hour. Let sit before eating; if necessary, reheat for a meal later in the day.
June 16, 2010 § 1 Comment
After caroling the glories of roasted tomatoes, I roasted the heck out of an additional three dozen red globes. I like eating the big ones plain, their sides blackened and tops crunchy from heirloom garlic chunks. Each bite is a burst of caramelized tomato flavor and smoky balsamic vinegar. I’m quite certain that food simply doesn’t get much better than this. I’ve also been roasting cherry tomatoes. Although they’re teeny and shriveled out of the oven, I think they are well-suited as a delectable (not to mention gorgeous) garnish. As luck would have it, I came across a recipe that used roasted-tomatoes as a salad mix-in so I took a little detour. This recipe is inspired by Heather, via Heidi’s 101 Cookbooks, and I plan to make this dish after my next sojourn to the farmers’ market on Thursday, when I’ll pick up another bundle of fresh corn cobs.
1 cup quinoa, raw
1/4 cup pesto
1/2 cup roasted cherry tomatoes* (aim for 2-3 cups, raw)
3 ears corn
1 bunch leafy greens (dandelion greens, arugula or spicy greens are great)
1 medium onion
1 tablespoon olive oil
1/4 cup cashews, toasted
1/4 cup walnuts, toasted
2. Bring two cups of water and one cup dry quinoa to a boil on the stove. Reduce the heat to a simmer, cover the pot and cook until al dente, about 15 minutes.
3. Meanwhile, in an ungreased skillet, heat cashews and walnuts on medium-high heat until browned and fragrant, about 7 minutes. Keep an attentive eye and toss every few minutes to avoid burning. Remove toasted nuts and set aside. In the same skillet, heat a tablespoon of olive oil and saute onion until golden, about 5 minutes. Meanwhile, cut corn from cob and roughly chop greens. When onions have started to brown, add corn and cook briefly, about 2 minutes. Remove from heat and add the leafy greens. Toss until wilted.
4. When quinoa has finished cooking, add pesto and fluff with a fork. In a large bowl, add quinoa and toss with sauteed vegetables. Add toasted nuts and toss. Scoop onto serving platter and generously garnish with roasted cherry tomatoes. Best served warm or at room temperature.
Diet Notes: Gluten-free