Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts

Ingredients:1 cup quinoa3 roasted red peppers, chopped1 inch can artichoke hearts, cut pieces1/2 red onion, diced3 tablespoons extra virgin olive oil2 cloves garlic, sliced2 chicken breasts, cooked, diced2 ounces feta, crumbleda handful of parsley1 can sliced black olives (small can)1 tablespoon of lemon juicekosher salt and black pepperInstructions:Put the quinoa and 2 cups of water…

Herb Salad Recipe

Buy your corn in husk, the best tasting corn I get is from the farmers market – stay clear of the husked, shrink wrapped stuff. If you like a little spicy kick add some chopped serrano chile to the avocado dressing. You can easily make this vegan by leaving out the yogurt in the dressing…

Vegetarian Shepherd’s Pies

Ingredients:1 pound yukon gold or white potatoes, peeled and cut into 1-inch chunks1/2 cup buttermilk1 tablespoon butter3/4 teaspoon salt, divided1/2 teaspoon freshly ground pepper, divided1 tablespoon extra-virgin olive oil1 large onion, finely diced1/2 cup finely diced carrot1 tablespoon water3/4 cup frozen corn kernels, thawed1 teaspoon chopped fresh thyme or 1/2 teaspoon dried3 tablespoons all-purpose flour1…

White Bean and Tuna Salad

Ingredients:1 can (15 oz) cannellini beans1 jar (or can) olive oil packed tuna (drained)1/2 can (15 oz) artichoke hearts2 roma tomatoes2 cloves garlic2 ounces parmesan cheese1/3 cup red onion1/4 cups scallions1 tablespoons lemon juice1 tablespoons red wine or balsamic vinegar1 small can black olives3 tablespoons fresh parsley1 dash salt and pepper