Extra-virgin olive oil
1 small brown onion
1 small carrot
1 stick celery
2 ounces (50 grams) pancetta, about 4 thin slices
1 sprig rosemary
4 to 5 fresh sage leaves
Half of a 14-ounce can (7 ounces or 200 grams) peeled tomatoes
18 ounces (500 grams) of canned borlotti beans
About 3 cups of water
1 cup (200 grams) of farro (semi-pearled or pearled, not whole-grain)
Salt and pepper
Heat the olive oil in a wide soup pot or saucepan; add the chopped onion, carrot, and celery and gently cook until soft and translucent. Add the pancetta and continue cooking until the fat has melted. Add herbs and peeled tomatoes and season with salt and pepper.
Add the cooked borlotti beans, along with their liquid. (Note: if using dried beans for this recipe that you will cook yourself, begin with about 7 ounces or 200 grams dried beans, soak them overnight, and boil them in plenty of water until tender — about one hour). Stir to combine everything and add 2 cups of water. Bring the mixture to a simmer, cook 10 minutes uncovered, then remove from heat. Remove the rosemary stick and blend (an immersion blender is ideal for this) until smooth.
Add the farro to the bean purée (along with another cup of water to loosen it, using more or less as necessary) and continue cooking over low heat for about 30 to 40 minutes, stirring every now and then to check that the soup is not sticking to the bottom of the pan, until the farro is cooked al dente (with a pleasant bite to it, like pasta). It should be a fairly thick soup but you can add more water to your liking. Check for seasoning.
Serve the soup with freshly ground black pepper and extra virgin olive oil drizzled over the top.
1 can salmon (14.75 oz)
half a small onion, chopped fine
2 t dried dill (or 2 T minced fresh dillweed)
1/2 t smoked paprika
1/4 c cooked quinoa
Preheat oven to 350.
Place salmon in a mixing bowl. Remove bones if desired, or else break them up well. Flake the fish.
Add all other ingredients, stirring well.
Form 6 patties. Place on a greased baking sheet.
Bake at 350 for half an hour.
Let rest for five minutes, then serve.
1 cup quinoa (uncooked, rinsed)
2 cups vegetable broth
4 cloves garlic (minced)
2 tsps sesame oil
16 ozs mushrooms (sliced, shiitake, portabella, or cremini)
6 green onions (sliced)
2 tbsps olive oil
toasted sesame seeds
For the dressing:
2 tbsps olive oil
2 tbsps sesame oil
1 tbsp soy sauce
Heat a saucepan over medium heat, and add 2 tsp. sesame oil. Add 3 cloves minced garlic and quinoa. Cook for 4-5 minutes, stirring often to prevent burning, until quinoa is lightly toasted.
Add broth and increase heat to high. Bring to a boil, reduce heat, and simmer covered for 15 minutes until quinoa the broth is absorbed and the quinoa is cooked.
In a separate large pan over medium heat, add a bit of olive oil and shiitakes. Cook a few minutes until softened. Remove from pan. Repeat this step for the portabellas, then the creminis.
Add all softened mushrooms together in the pan with 1 clove minced garlic. Add cooked quinoa and green onions.
Whisk dressing in a small bowl, and pour over the quinoa. Stir well to combine.
Serve sprinkled with sesame seeds.
1 cup quinoa
3 tbsps extra-virgin olive oil
2 tbsps fresh lemon juice
1 tbsp red wine vinegar
1/2 tsp dried oregano
2 cups grape tomatoes halved
1 cup cucumber
1/4 cup fresh parsley (chopped)
1/4 cup diced red onions
1/2 cup black olives (pitted Kalamata)
1/2 cup feta cheese (diced, about 4 ounces)
freshly ground pepper
Cook the quinoa according to the package directions; set aside to cool.
In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar and dried oregano.
Add in the cooled quinoa, tomatoes, cucumber, fresh parsley, red onion, Kalamata olives and feta cheese and toss to combine.
Season with salt and pepper to taste. Serve or refrigerate.