Quinoa Tabbouleh with Feta

This is a light and fresh summer salad, with the lemon, herbs and feta really making this recipe shine.

Serves: 6 people

Prep Time:  20 min

Cooking Time: 15 min

Total:  35 min

Ingredients

1 cup dry quinoa

2 cups water

1 15 oz. tin chickpeas, drained and washed

1 small red onion, finely diced

1 cup English cucumber, finely diced

1/2 cup parsley, finely chopped

1/3 cup mint, finely chopped

1/2 cup feta cheese, crumbled

6 tbsp fresh lemon juice

1/4 cup olive oil

salt and pepper to taste

1/2 cup pistachios or roasted almonds, chopped (optional)

Directions

1. Cook quinoa in water according to the package instructions. Once done, fluff and set aside to cool for 15 minutes.
2. In a large bowl, add chickpeas, onion, cucumber, parsley, mint and feta cheese. Gentle stir to combine.
3. To make the dressing, add lemon juice, olive oil, salt and pepper together in a small bowl. Whisk to combine.
4. Add cooled quinoa to prepared bowl with other ingredients, and pour dressing over top. Mix well to combine.
5. Store covered in fridge until ready to serve. This salad will stay fresh if refrigerated for 3-4 days.
6. Optional: add nuts sprinkled on top when ready to serve.

This recipe has also been known as the "Jennifer Aniston salad" that went viral on TikTok in 2015.

Recipe lightly adapted from: Eating Bird Food

Scott's Mac 'n Cheese

 While this recipe may have some unusual ingredients, it all comes together in a deliciously creamy and comforting macaroni and cheese dish. 

Serves: 8 people

Prep Time:  35 min

Cooking Time: 45 min

Total:  80 min

Ingredients

4 cups dry elbow macaroni

1 large onion, diced

2 tbsp garlic, minced

2 cups canned coconut milk

6 tbsp salted butter

1/4 cup cherry yogurt

1/3 cup apple juice

1 tbsp prepared dijon mustard

1/3 cup flour

1 tbsp dried oregano

1/4 tsp white sugar

1 tsp. ground cayenne pepper

1/2 tbsp. salt

1/2 tsp pepper

2 1/4 cups mozzarella cheese, grated, divided

1 1/4 cups old cheddar cheese, grated, divided

1/4 cup parmesan cheese, grated

1/2 large bag Cheddar Sun Chips, crushed into small pieces

Directions

1. In a large pot boil water and prepare macaroni according to package instructions. Drain and set aside, leaving pot emptied.
2. In a frying pan, sauté onions and garlic until browned. Set aside.
3. In a bowl, stir together flour and spices. Set aside.
4. In same large pot, melt butter and coconut milk. Stir to combine. Add cherry yogurt, apple juice and dijon mustard, stirring to combine. ("*Don't forget the dijon!" - Scott)
5. Whisk in flour spice mix until well dissolved.
6. Add to the mixture 2 cups of mozzarella, 1 cup of cheddar cheese, stirring well until melted and combined into a smooth, thick sauce.
7. Add sautéed onions and garlic, and stir. Simmer mixture on low, stirring frequently for 10 min.
8. Add cooked macaroni to sauce, stirring until well combined.
9. Transfer to a large deep rectangular baking dish, and flatten mixture.
10. Mix together remaining 1/4 cup mozzarella, 1/4 cup cheddar and 1/4 cup grated parmesan cheese. Sprinkle over top of the macaroni.
11. Sprinkle crushed Sun Chips over top, and cover dish with aluminum foil.
12. Bake in a preheated oven at 350 for 35 minutes. Remove foil covering and turn heat up to 425, baking for an additional 5-8 minutes.
13. Remove from oven and let rest for 15 minutes.
14. Serve with salad or steamed greens. Enjoy!

In memory of Scott S, who's creativity and inventiveness concocted this wonderful recipe.