Eats: Quinoa Grecian Salad

Oh, heyyyy there!

I have been trying to be better about bringing healthy lunch and snacks to work during the week.

For this week, I whipped-up a delicious quinoa “grecian-inspired” salad. I made enough to last me the entire week!
Quinoa
Here’s what I used to make the salad:

  • Quinoa (duh)
  • Grape Tomatoes
  • Red and Yellow Peppers
  • Cucumber
  • Crumbled Feta Cheese
  • Lemon Zest and Juice
  • Mint Leaves
  • Olive Oil, and Salt (to taste)

Quinoa
Peppers
Cucumber
It is both delicious, and very healthy (was so tempted to say nutritious…)!

For a recipe similar to what I concocted, you can refer to this site!

Quinoa
What are your favorite quinoa recipes? Please share!

Café Carolina

WELCOME to … Café Carolina!
Because I have had such a great time making all sorts of recipes lately, I decided it would be fun to make my own little café for a night!

After going to Sojourn (a great restaurant on the Upper East Side) for the first time, I fell in love with their Roasted Butternut Squash Salad… and SO, I decided to make it myself!

The sangria is something that I also made for a second time this week when I had some friends over.  Eating the fruit after is of course my favorite part!

Why not try making the salad and sangria yourself?!  I promise you will not be disappointed!

Recipe: Delish Sandwich

After meeting my friend Melissa and her mom at The Smile, a restaurant downtown on Bond St. (If you haven’t been — Go. Now.) I could not stop craving their Manouri Cheese & Fig sandwich.
AND SO… I decided to make my own!

What’s in it?
Sourdough bread – I used French bread
Pear
Arugula
Manouri Cheese – I substituted this with Ricotta Salata
Fig Spread

Tis delicious. Try it. Also, visit The Smile.
 The Smile – 26 Bond Street

Recipe: Honey Lavender Ice Cream

Yes, please!
Ingredients
  • 2 cups whole milk
  • 1/4 cup dried lavender
  • 1/3 cup honey
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1 cup heavy cream
Directions
  1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
  2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
  3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.
© 2011 Martha Stewart Living