1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 cup quinoa
2 tablespoons oil
1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate 1/4 cup snipped fresh chives 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 ripe but firm pears, diced
1/2 cup coarsely chopped walnuts or pecans, toasted
Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.
Original recipe: http://www.eatingwell.com/recipes/pear_quinoa_salad.html
Broccoli, Parmesan and Lemon
3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 lemon, juiced
Preheat the oven to 400 degrees F.
Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.
Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
Original recipe: http://www.foodnetwork.com/recipes/tyler-florence/broccoli-parmesan-and-lemon-recipe/index.html?oc=linkback
Honey Roasted Yams
2 pounds yams
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until yams are tender.
Original recipet: http://www.foodnetwork.com/recipes/ellie-krieger/honey-roasted-sweet-potatoes-recipe/index.html?oc=linkback