Mushroom and Arugula Quinoa Bowls

Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
Mushroom and Arugula Quinoa Bowls
Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
    Mushroom and Arugula Quinoa Bowls
    Print Recipe
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
      2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
      3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
      4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
      5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
      Recipe Notes

      I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

      Tarragon Chicken Salad

      Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
      Tarragon Chicken Salad
      Print Recipe
        Servings Prep Time
        2 1/3 cups 15-20 minutes
        Passive Time
        15 -120 minutes
        Servings Prep Time
        2 1/3 cups 15-20 minutes
        Passive Time
        15 -120 minutes
        Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
        Tarragon Chicken Salad
        Print Recipe
          Servings Prep Time
          2 1/3 cups 15-20 minutes
          Passive Time
          15 -120 minutes
          Servings Prep Time
          2 1/3 cups 15-20 minutes
          Passive Time
          15 -120 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
          2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
          Recipe Notes

          -The tarragon flavour will become more pronounced the longer the chicken salad sits.

          -A precooked roaster chicken that has been chilled works wonderfully.

          Creamy Mustard Dill Sauce

          Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
          Creamy Mustard Dill Sauce
          Print Recipe
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
            Creamy Mustard Dill Sauce
            Print Recipe
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

              Grilled Prosciutto and Asparagus Flatbread

              Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
              Grilled Prosciutto and Asparagus Flatbread
              Print Recipe
                Servings Prep Time
                2 12x8 flatbreads 50 minutes
                Cook Time Passive Time
                10 minutes 70-80 minutes
                Servings Prep Time
                2 12x8 flatbreads 50 minutes
                Cook Time Passive Time
                10 minutes 70-80 minutes
                Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
                Grilled Prosciutto and Asparagus Flatbread
                Print Recipe
                  Servings Prep Time
                  2 12x8 flatbreads 50 minutes
                  Cook Time Passive Time
                  10 minutes 70-80 minutes
                  Servings Prep Time
                  2 12x8 flatbreads 50 minutes
                  Cook Time Passive Time
                  10 minutes 70-80 minutes
                  Ingredients
                  Dough
                  Flatbread
                  Servings: 12x8 flatbreads
                  Instructions
                  Dough
                  1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
                  2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
                  3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                  Flatbread
                  1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
                  2. Preheat grill to medium.
                  3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
                  4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
                  5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
                  6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
                  7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
                  8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
                  Recipe Notes

                  -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

                   

                  Earl Grey Punch

                  Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
                  Earl Grey Punch
                  Print Recipe
                    Servings
                    4 - 6 ounce cocktails
                    Servings
                    4 - 6 ounce cocktails
                    Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
                    Earl Grey Punch
                    Print Recipe
                      Servings
                      4 - 6 ounce cocktails
                      Servings
                      4 - 6 ounce cocktails
                      Ingredients
                      Servings: 6 ounce cocktails
                      Instructions
                      1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
                      2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
                      3. Pour over ice and garnish with fresh mint leaves if desired.