Archive for June, 2015

Mediterranian Veggie Salad

June 27, 2015

Another salad win from our Lutsen trip. 

Use a variety of fresh veggies: briccoli, cauliflower, mushrooms, seeded tomatoes, green onions, cooked chickpeas.

*Dressing: 

1/4 c EVOO

1/4 c red wine or cider vinegar

1 t dried oregano

1 t dried basil

2 cloves crushed garlic

1 t salt

1 t sugar

*Combine up to 1 hour before serving

Can make both ahead, just wait to combine!

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Garbage Salad

June 27, 2015

  This is from our cabin weekend at Lutsen! Sooooooooo good.

2-3 c cooked brown rice/quinoa

1 can corn, drained

1 red pepper, chopped

3 green onions, chopped

3/4 c dried cranberries

1 carrot, grated

3 T fresh parsley, chopped

1/4 c sliced almonds

1/4 c sunflower seeds

Dressing: 1/3 c EVOO, 1 clove minced garlic, 2 T lemon juice, 1.5 T soy sauce

Banana Yoghurt Muffins 

June 3, 2015

SO GOOD.  When you have a few ripe bananas and greek plain yoghurt laying around, this is what you should do with it. 

Yield 12 muffins

Ingredients

  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old fashioned or quick)
  • ¼ cup brown sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips, mini or regular

Directions

Preheat oven to 400F and prepare a muffin pan with liners. 

Add all ingredients except for chocolate chips to a food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. 

Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. 

From: http://www.runningwithspoons.com/2014/06/24/banana-oat-greek-yogurt-muffins/