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.

Lychees with Lime and Ginger

Serves: 2-3

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

10 fresh lychees, peeled; or 1 tin lychees, drained
juice of 1/2 lime
1 tsp. fresh ginger root, finely grated

Directions

1. Add all ingredients in a bowl and toss to combine.
2. Serve chilled.

Watermelon, Cucumber and Feta Salad

Serves: 6, as a side dish

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

4-5 cups watermelon, cut into 1-inch cubes
1 English cucumber, cut into cubes or sliced
1-2 sprigs fresh mint, finely chopped
1-2 sprigs fresh basil, finely chopped
1/2 cup feta cheese, cubed or crumbed
1 tbsp. olive oil
3 tbsp. white balsamic or white wine vinegar
fresh cracked pepper
pinch of salt

Directions

1. Add all ingredients into a large bowl and toss gently to combine.
2. Refrigerate for 5-10 minutes, allowing the flavours to mix.
3. Serve immediately.

Pear and Ginger Muffins

Serves: 12 large muffins

Prep Time: 10 min

Cooking Time: 15-20 min

Total:  30 min

Ingredients

2 cups flour
1/2 cup brown sugar, lightly packed
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 cup milk
1 tbsp. lemon juice
1 egg, lightly whisked
1/2 tsp. vanilla
2 pears, peeled and cubed
1/2 cup candied ginger, cut into small pieces

Directions

1. Stir together milk and lemon juice and set aside for about 10 minutes until it turns to buttermilk.
2. In a large bowl combine flour, sugar, baking powder, baking soda, nutmeg and salt.
3. Add pears and most of the ginger, and toss to coat.
4. Add buttermilk, egg and vanilla and mix until a batter forms.
5. Grease 12 large muffin wells or line with paper cups. Scoop batter into each well. Garnish with a few pieces of candied ginger.
6. Bake in a preheated oven at 350 F for 15-20 minutes, until muffins have turned light brown.
7. Allow to cool on a wire rack before serving.

Quinoa, Fruit and Nut Breakfast Bowl

Serves: 2

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

2 cups cooked plain quinoa (1/2 cup uncooked)
1 carrot, grated or julienned
1 1/2 cups honeydew melon, cut into pieces or other fresh fruits
1 tsp. fresh lemon juice
a handful of dried cherries or cranberries
1/2 cup plain Greek yogurt or soy yogurt
handful of pecans or walnuts, toasted
sprinkle of poppy seeds

Directions

1. Mix together quinoa, lemon juice and dried cherries or cranberries. Divide between two bowls.
2. Add all other ingredients into the bowls and serve immediately.

Mango and Avocado Salad

Serves: 2-4

Prep Time: 8 min

Cooking Time: 0 min

Total:  8 min

Ingredients

1 large ripe mango, peeled and sliced 
1 large ripe avocado, cut into cubes
4 tbsp. fresh red onion, diced
1/2 lime, juiced
1/2 tbsp. olive oil
1/2 tbsp. balsamic vinegar
salt and pepper

Directions

1. In a bowl whisk olive oil, lime juice, balsamic vinegar, salt and pepper.
2. Add mango, avocado and red onion, and gently toss to coat.
3. Serve immediately.

Recipe from foodnetwork.com

Colourful Potato Salad

Serves: 4

Prep Time: 10 min

Cooking Time: 15-20 min

Total:  30 min

Ingredients

8-10 small red potatoes, scrubbed and boiled
3 tbsp. olive oil
1 clove garlic, pressed
bunch of fresh chives, chopped
1 yellow or red bell pepper
1 cup cherry or grape tomatoes, sliced in half
1/4 cup kalamata olives
1/4 cup feta cheese, crumbled
salt and pepper

Directions

1. In a pot, boil potatoes until tender, about 15-20 minutes. Drain and allow to cool. Slice each potato in half and place into a large bowl.
2. Add bell pepper, tomatoes, chives, olives and feta cheese.
3. In a small bowl combine oil and garlic, then pour over potatoes and vegetables.
4. Gentle toss to combine and season with salt and pepper to taste.
5. Serve slightly chilled or at room temperature.

Tri-Colour Breakfast Bowl

Serves: 1

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 small carrots, grated
a bunch of red seedless grapes
handful of fresh baby spinach, chopped
a large scoop of plain Greek yogurt or cottage cheese
1 tbsp. sesame seeds, toasted
2 tbsp. sunflower seeds, toasted
3 tbsp. shelled pumpkin seeds, toasted
1 tsp. poppy seeds
drizzle of maple syrup or honey (optional)

Directions

1. Add carrots, grapes and baby spinach in a bowl.
2. Top with a scoop of yogurt or cottage cheese and sprinkle with toasted seeds.
3. Drizzle with maple syrup or honey and serve immediately.

Waldorf Salad with Blue Cheese Dressing

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 stalks celery, washed and chopped
2 apples, washed and chopped into small pieces
3/4 cup walnut pieces, toasted
1/2 cup raisins


Dressing

1/4 cup crumbled blue cheese
1/4 cup mayonnaise
1/2 cup plain yogurt
juice from 1/2 lemon
1 tsp. honey (optional)

Directions

1. In a small bowl, mix together all dressing ingredients.
2. In a larger bowl, combine all salad ingredients.
3. Pour dressing over salad and toss to coat.
4. Serve chilled, by itself or with fresh mixed greens.

Lightly adapted from Mollie Katzen's Moosewood Cookbook (p.56)

Colourful Rice and Lentil Salad

Serves: 4-6

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  40 min

Ingredients

3/4 cup rice blend (brown and wild rice)
3/4 cup brown lentils
1 1/2-2 cups water
1 red bell pepper, chopped
2 green onions, sliced
1 ripe mango, peeled and cubed
1 large carrot, grated
1/2 cup pumpkin seeds, toasted


Dressing
1 lemon, juice
1/2 lime, zest and juice
2-3 tbsp. olive oil
1 tsp. honey or agave nectar
1 tsp. fresh ginger root, grated
salt and pepper

Directions

1. In a pot mix rice and lentils. Rinse and drain until the water is clear.  Add water, cover with a lid and bring to a boil. Cook for 25-30 minutes, adding more water if necessary until rice and lentils are fully cooked and water has evaporated.
2. In a small bowl, whisk dressing ingredients together. Taste and adjust if necessary.
3. Pour dressing over the rice mix while it is still hot, allowing the flavours to soak in.  Set aside to cool.
4. In a large bowl combine cooled rice mix, red pepper, green onions, mango, carrot and pumpkin seeds.
5. Season with salt and pepper to taste.
6. Serve at room temperature.

Rooibos Tea Three Ways

Serves: 1

Prep Time: 3 min

Cooking Time: 0 min

Total:  3 min

Milk, Cinnamon and Honey

1 cup boiling water
1 rooibos tea bag or loose leaf tea
honey, to taste
sprinkle of cinnamon
milk or soy milk, to taste


Rooibos Ginger
1 cup boiling water
1 rooibos tea bag or loose leaf tea
1 slice fresh ginger root
sugar (optional)


Rooibos Mint
1 cup boiling water
1 rooibos tea bag or loose leaf tea
3-4 fresh mint leaves
sugar (optional)

Directions

1. Place tea bag with cinnamon, mint leaves or ginger slice in a cup, depending on which tea is being made, and cover with boiling water.
2. Allow tea to steep for 2 minutes.
3. Remove tea bag and add sugar, honey or milk if required. Stir well.
4. Enjoy.

Eggplant and Tomato Rice Dish

Serves: 8-10 

Prep Time: 20 min

Cooking Time: 40 min

Total:  1 hour

Ingredients

1 1/2 cups dry rice (white, long grain)
3-4 tbsp. olive oil (or more if necessary)
2-3 tsp. Italian dried herbs (basil, oregano, thyme)
1 onion, diced
2-3 cloves garlic, diced
1 large eggplant, cubed and salted
1 green pepper, diced
3-4 tomatoes, diced
1 cup cubed feta cheese
1 ripe avocado, cut into cubes
1/2 cup sunflower seeds, toasted
salt and pepper

Directions

1. In a small pot, cook rice as directed on package.
2. In a colander, cube and salt eggplant. Set aside for 5-10 minutes, allowing the bitter liquid to be drawn out. Using a paper towel, dab cubes to soak up liquids.
3. In a large pot or frying pan heat oil and saute onions and garlic until tender.  Add eggplant and dried herbs and saute for another 5-8 minutes, adding more oil if necessary.
4. Once eggplant cubes have become tender, add green pepper and tomatoes and allow to cook for 5 minutes.
5. Transfer cooked and fluffed rice to the vegetable mixture and add feta, avocado and sunflower seeds. Stir together until fully combined.
6. Taste and adjust seasoning if necessary.
7. Serve warm as a main or side dish.