I've had more backyard dinner parties than I can count on one hand this year - I love sharing fresh summer ingredients with family and friends. Here are two new recipes that I tried this summer! Let me know how you like them.
Grape, Avocado, and Arugula Salad from Gimme Some Oven
Salad Ingredients
6 cups fresh arugula, loosely packed
2 cups halved seedless grapes, red or green or a mix
1 avocado, peeled, pitted and diced
1/2 cup crumbled goat cheese
1/2 cup chopped toasted walnuts or pecans
half a small red onion, peeled and thinly sliced
White Balsamic Vinaigrette Ingredients
1/3 cup extra virgin olive oil
3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
2 Tablespoons honey or agave nectar, to taste
1/4 teaspoon sea salt
1/8 teaspoon freshly-cracked black pepper
Whisk all vinaigrette ingredients together for 30 seconds until combined. Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.
Rainbow Quinoa Salad With Mixed Nuts, Herbs and Dried Fruit from The New York Times
Salad Ingredients
4 cups water
1 cup red quinoa or rainbow quinoa, rinsed
Salt to taste
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
1/4 cup lightly toasted pistachios
1/4 cup lightly toasted almonds, chopped
1/4 cup chopped walnuts
2 teaspoons lemon zest
Dressing Ingredients
1/4 cup fresh lemon juice
Salt to taste
1 small garlic clove, puréed
1/4 teaspoon ground cinnamon
1 teaspoon pomegranate molasses
1/3 cup extra-virgin olive oil
1 - Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then a lid and let sit for 10 to 15 minutes undisturbed. Transfer for a large bowl.
2 - Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
3 - Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl, or individual plates to serve.
