Not only are quinoa bowls delicious, but they also are very versatile. You can change up this recipe throughout the summer to work with what is in season. Or if you’re dairy free, vegan or would rather goat cheese instead of feta, those are all things can be altered and you’ll still get an amazing healthy meal! This bowl has been inspired by our first full harvest day of the 2018 season, with radishes, asparagus, green onions, arugula, spinach, and chives!
Ingredients:
- 3-5 large asparagus spears, bottoms snapped off
- 1/3 cup cooked quinoa
- 1 cup of your favourite leafy green {I used spinach and arugula}
- 1 large egg, boiled and sliced
- 2 radishes, sliced
- 1 green onion, sliced
- handful of feta cheese
- handful of chives, chopped {feel free to change up which herb you add in!}
For wasabi vinaigrette:- 1/3 cup vegetable oil
- 1/4 cup freshly squeezed lime juice {about 2 limes}
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 1 tbsp honey
- 1/4 tsp crushed red pepper flakes
- 1 tbsp wasabi
Instructions:
Start with the wasabi vinaigrette: Place all of the ingredients into a small bowl and whisk together. Taste the vinaigrette and then adjust flavours with salt and pepper. Boost flavours with more wasabi and honey to taste. Set aside. {I decided to make extra dressing and store it in the fridge, now I can use it throughout the week!}Heat oil in a skillet over medium-high heat. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. {Asparagus can also be added to the quinoa bowl raw if preferred}Quinoa can be used warm or cold. Fill bowl up half way with quinoa, add arugula and spinach mix. Arrange asparagus, boiled egg, radishes, and feta cheese on top. Sprinkle with green onion and chives. Add dressing to your liking and enjoy!
Asparagus season is still in full swing here at the farm, so here is a quick and easy asparagus recipe for any night of the week! And now that herbs out growing in abundance, I added chives and sage into the mix as well.
Cook Time: 15 mins Serves: 2
Ingredients:
- 8oz package of your favourite pasta
- ½ pound of asparagus, tough ends chopped, cut into 1 inch pieces
- 1 lemon, juiced
- 3 tablespoons unsalted butter
- ¼ cup walnuts, chopped
- handful of sage leaves
- handful of chopped chives {parsley would also be a great alternative}
- 2 tablespoons grated parmesan
- fresh ground pepper, to taste
Instructions:
bring a large pot of water to a boil.while waiting for the water to boil, measure and cut your ingredients to have everything ready!in a large skillet, melt the butter over medium heat until frothy.add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp and not get soggy!}while the asparagus is cooking, add the pasta to the boiling water and cook according to the package instructions.drain the pasta when done and set aside.when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. set aside.add full sage leaves to the remaining browned butter. leave for about a minute and then remove sage from butter and place on a paper towel covered plate.add the lemon juice and black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute.then add the pasta and asparagus back to the pan. add walnuts, chives and parmesan cheese to the bowl and toss gently to combine.serve with a garnish of grated parmesan and the fried sage leaves, enjoy!
Beautiful bushes of rhubarb have sprung up on the farm, making for lots of rhubarb crumbles and tarts. So when I stumbled upon the idea of pickling rhubarb, I had to give this recipe by Girl Versus Dough a try!
To be honest, I wasn’t the biggest fan of it straight out of the jar, but then I added it into my yogurt and granola. Topped with a bit of our farm maple syrup to soften the tartness of the rhubarb and now I have my new food addiction!
Looking forward to adding my pickled rhubarb to other dishes! Going to try it in my spinach salad tonight with a maple vinaigrette.
Yields: 2 (8 oz) or 4 (4 oz) jars
Ingredients:
- 1 lb rhubarb stalks, trimmed to fit jars
- 1½ cups water
- ¾ cup apple cider vinegar
- 3 tablespoon granulated sugar
- 1/2 tablespoon salt
Directions:
Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.Pour water-vinegar mixture over rhubarb in jars, leaving about ½-inch headspace at top of each jar (there may be leftover water-vinegar mixture). Seal jars. Chill 48 hours in refrigerator. Store in fridge up to 1 month.
