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Quinoa Sorrento Salad

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It’s been sticky and humid this summer so it’s refreshing to bite into something that doesn’t require heating up the whole house. I don’t typically like salads because I start feeling like a rabbit chomping on grass. The addition of protein-rich (and easy to cook!) quinoa into this salad mix mixes it up. One scoop is good as a side along dinner, or a big bowl of it will make a tasty lunch.

The vinaigrette made out of shallot and red whine vinegar is acidic and robust without being to pungent. It’s easy to add whatever pits of crunchy, sweet, or salty items you have laying around the house too. Any dried fruit or nut mixture will work, but make sure not to skip the cucumber — it’s crucial to the lightness of the salad.

Fast & Easy Black Bean Soup

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For some reason I don’t make too many soups. Something about them just seems daunting. This soup is fast, easy, and healthy. The best part is that it only uses one pot and one blender (or food processor). If you have an immersion blender, then this is truly a one-pot meal.

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I’ve made this soup several times in the past month and it’s easy to customize. It’s also pretty cheap to make, especially if you stretch it by adding some rice or quinoa to it. I’ve also added frozen corn and peas to it to add some more nutritional value. As it is, it’s under 500 calories per warm, hearty, bowl.

The version pictured here has vegan chorizo in it instead of dried chorizo, and is topped with some chopped gouda and sesame seeds.

Pork Souvlaki with Tzatziki

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I got the idea for this recipe from Serious Eats. This recipe “passes”, and gets to be written in the real Recipe book!

The main part that I kept over-looking was the “marinate over-night” part, so just to let you know, you need to marinate this over night!!! Okay, now that that’s over. This was served with red lentils cooked in chicken broth with some sprouts and roasted red pepper and toasted naan. Sounds good, right? The lentils were bad, but everything else was delicious!