Beets Me!

This Beet Brown Rice salad started out as two different dishes that were missing parts of the ingredient the other complimented. So, they came together to be a new recipe that suited my convenience.  The beets were made following this recipe, without the fusilli pasta. Cubed cucumber, chilled brown rice + quinoa were mixed in with carmelized onions + mushroom. Topped with the very versatile fruit, avocado. 

Leafing Lettuce Alone Salads

Just the idea of turning on the stove or the oven in these summer heat waves make my armpit sweat. So, I've been exploring with summer salads. These salads are not the traditional chopped lettuce with dressing, but more like dishes that doesn't need reheating. Also taking advantage of the farmer's market by the office, getting in season produce and eating locally makes a big difference in how fresh dishes turn out.
I enjoy buying ingredients that interest me first while shopping, then look up recipes to make with them, and substitute where ever needed. Which is why a site like Gojee.com is convenient for me. The site allows you to input ingredients on hand, cravings/dislikes, and large photos of dishes you could be creating appears before you.

The above Zucchini Quinoa salad started out with finely minced garlic and onion sauteed in coconut oil. Sliced zucchinis were tossed in followed by small white beans from the can. A final stir with cooked red quinoa and black rice. Salt & pepper to taste. Topped with a handful of cilantro, lime juice, and feta cheese for a slight creamy kick.

Potato salad, paired with a side of red quinoa on a bed of lightly sauteed kale in olive oil and balsamic vinegar.

Team Spirit

This summer has been a continuation of revamping my kickball team, The People's Court jerseys. The above was our first year edition uniform, hand printed in Brooklyn. Making the sleeves into ruffles really spruced up this battered old tee. I will string these uniform series together in the near future.