Pasta on Salad
(Inspired by a recipe from Tastes of Italia, Aug. 2010 "Pasta and Broccoli Salad, pg. 50)

1/2 pound ditalini pasta (small tubular shaped pasta that works well in salads. It also provides a nice hiding spot for the pine nuts!)
1 cup steamed broccoli florets
1 cup Fava beans
1/2 cup fresh peas (steamed)
1/2 cup thinly sliced scallions
1/4 cup finely chopped Italian parsley
1/2 cup toasted pine nuts
Freshly grated Parmesan
Sea Salt and Pepper to taste
Enough fresh salad greens to cover the plate

1/3 c. extra virgin olive oil
3 TBS balsamic vinegar
2 TBS sugar (organic)
2 medium cloves of organic garlic

Mix the pasta salad ingredients (except the Parmesan)in a large bowl. Blend the dressing in the Magic Bullet or in a shaker. Pour over the pasta mixture. Toss and add the Parmesan cheese. Chill until dinner!

Put a layer of fresh greens on the plate. Put a serving of the pasta salad on top of the greens and top with freshly grated Parmesan cheese.

Fruited Angel Food Cake with Mascarpone

1 rectangular loaf of angel food cake (easier to slice if it is refrigerated)
1/2 C Mascarpone soft Italian Sweet Cream Cheese
1/2 C sugar
1 dash vanilla
3-5 TB cream
2 ripe peaches peeled and cut into chunks
1/2 C fresh blueberries
Organic Raspberry syrup

Mix the Mascarpone, sugar, vanilla and 1/2 of a peach into the Magic Bullet and blend until smooth. Add additional cream until it is spreadable but not runny.

Slice the angel food cake into 1/2-3/4" pieces, spreading the Mascarpone mixture between each piece and on top. Refrigerate. Just before serving, top with remaining peaches and blueberries and drizzle with a tsp of raspberry syrup.
Yields 4 servings with 1/2 of the angel food cake left. :)

Quinoa & Spinach (or any other green!)
Chef Amy Sherman,
Greens 101 Trillium Haven Farm 2010

2 cups quinoa
1 onion, diced *I use 2 yellow onions*
4 cups water
4 cups spinach (or Swiss Chard, or Kale:cook longer-even braise first)
1 cup tomatoes, diced *I use 1/2 cup rehydrated sundried tomatoes*
zest of one lemon
juice of one lemon
1/2 cup of feta cheese
1/4 cup sliced basil
salt and pepper

Pour a little oil into a large, deep skillet. Saute the onion for about 3 minutes until translucent. Add the quinoa and water and bring to a boil. Turn down to a simmer and place a lid on the pan. Cook for 15 minutes. Stir in the spinach, tomatoes and zest. Stir until the spinach is wilted. Stir in the lemon juice, feta and basil and season with salt and pepper. Serve hot or at room temperature.

Then there's my way! :)
Put 2 cups of quinoa in the rice cooker with 4 cups of water. Make it the day before if you want a lighter, fluffier salad.

Use 1/2 cup of sundried tomatoes, cut them up into bits, soak in 1/2 cup of warm water.

If you're using Kale or Swiss Chard, cut out the stems with a paring knife. Then slice them into ribbons. If you're using Kale, braise the kale first (a little water in a very hot wok and stir it up until it's limp).

Saute 2 diced onions with a bit of oil in the wok until translucent. Stir in the quinoa and add the sundried tomatoes, lemon zest, basil and greens. Stir until the greens are nicely wilted. Remove from heat, stir in the lemon juice and feta. Salt & pepper to taste! ;) YUM! I actually prefer this as a cold salad!

Hummus with Greens
Chef Amy Sherman,
Greens 101 Trillium Haven Farm 2010

1 large handful of greens (chard, kale, spinach, beet greens, ANY greens)
2 cloves garlic
2 cans (15 oz.) chickpeas/garbanzo beans
2 TBS tahini
juice of one lemon
1/4 C extra virgin olive oil *First cold press*
1/2 tsp cumin
1/2 tsp oregano
salt & pepper
cayenne pepper to taste

Chop greens. Heat 2 TBS oil in skillet and wilt the greens. In the bowl of a food processor, place the greens and garlic. Whiz it around, then add the rest of the ingredients. Blend well and season to taste. Use some water to smooth it out. Serve with pita or veggies.