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seasonal farmers market fried quinoa

by Jackie Newgent  |  May 29, 2017  |  2 Comments
I love veggie fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with greasiness. So, this seasonal farmers market fried quinoa is my latest interpretation on it. I make this seasonal by choosing whatever veggies catch my eye at the farmers market. (Yes, I’m stalking you right now, asparagus!) And I’ve used quinoa rather than rice to punch up the fiber and protein. (Hint: 1 cup dry quinoa prepared with 2 cups water = 3 cups cooked quinoa.) Cook then chill the quinoa the night before you plan to fix this dish … meaning make the quinoa (or any whole grains of choice!) on Sunday so you can...
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grilled hummus “quesadilla”

by Jackie Newgent  |  April 11, 2017  |  6 Comments
grilled hummus quesadilla
A grilled hummus “quesadilla?” Yep! It’s like a cheese quesadilla, but way more intriguing … and better for you! It’s easy to make, too. You simply fill whole grain tortillas with deli-prepared or homemade hummus, fold, and grill on a grill pan. Though, you can make it on an outdoor grill for a cookout, if you prefer. The colorful topping adds bonus intrigue.
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grilled hummus toast with middle eastern salsa

by Jackie Newgent  |  February 12, 2017  |  3 Comments
Sure, I’m a big fan of avocado toast. I know I’m not alone in that! But when I don’t have a ripe avocado, this is my toast of choice! It’s inspired by my heritage—-I’m half Lebanese. That means I’m pretty much going to enjoy hummus anything. For this recipe, instead of toasting bread, I grill it for extra interest and smoky flair. And yes, a pan grill works well. The salsa is inspired by Mexican pico de gallo, but it includes cucumber and the herbs are switched up a bit. (I enjoy this salsa anytime; but it’s especially delicious when tomatoes are at peak season, of course!) As for the hummus, make your own or take a shortcut and buy...
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charred tiger stripe fig salsa fresca

by Jackie Newgent  |  September 29, 2016  |  0 Comments
Hey fig lovers … this recipe is for you! (It’s for me, too!) When fresh figs are in season, I gotta have ‘em often … basically every day! I adore black mission and tiger stripe varieties. And I love serving them every which way, especially grilled and paired with cheese for a party platter. When doing this, I leave the stems on, cut in half lengthwise, and grill until charred. When grilling up figs for inclusion in recipes, I remove stems before they hit the grill. Charred figs have an interesting smokiness and enhanced natural sweetness. Here, I picked tiger stripe figs which are gorgeous and notably sweet naturally. They transform fresh salsa into a seasonal conversation starter! And I...
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