by Cathy Vogt | Nov 5, 2015 | Recipes, Salads & Sides
Serves: 6-8 Ingredients 1-1/2 cups- Quinoa, red or ivory, washed well and drained 3 cups- water Pinch sea salt 1 #- Asparagus, roasted or steamed and cut into small dice ½ cup- red onion, minced ½ cup- celery, minced ½ cup- Parsley leaves, fresh, chopped Dressing ¼...
by Cathy Vogt | Nov 2, 2015 | Recipes, Small Dishes
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4-6 This is a lovely warming cool weather dish savored on its own or served as an accompaniment to a baked fish or roasted chicken or Turkey dinner. Ingredients 2 butternut squash (about 3 lbs. each) peeled,...
by Cathy Vogt | Nov 2, 2015 | Main Event, Recipes
Prep Time: 25 minutes | Cook Time: 15 minutes | Serves: 4 These noodles are yummy as is or you can add other vegetables such as sprouts, red pepper strips, leftover pieces of cooked salmon or beef cut into small strips. Vegetarian, Gluten Free, Sugar Free and Dairy...
by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Ingredients 1 cup – Quinoa, raw (red or tri color quinoa is pretty) 2 cups Black beans, cooked 2 each- plum tomatoes, small diced ½ small bunch- parsley, coarsely chopped 4 each- scallions, thinly sliced 1 each- medium cucumber, peeled, small dice ½ bunch- mint,...
by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Prep Time: 15 minutes | Cook Time: 3-4 hours These tomatoes do not last in my house, we eat them right off of the pan. But if you do have any left over, use them in pasta salad recipes, as a topping for simple baked fish dish with a drizzle of olive oil and chopped...
by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Did you know: Kale is a great source of fiber, assists in healing the liver and immune system . Kale is an exceptional source of chlorophyll which strengthens the blood, high in calcium, iron and vitamins A & C. Ingredients 1 large bunch- kale, remove large stems...
