Hummus & Veggie Wraps

Hummus & Veggie Wraps

September 6, 2016Bob CatFall Foods, Recipes, Summer FoodsNo CommentsAvocados, Beets, Carrots, Cheese, CSA, Cucumbers, Feta, Flat Bread, Goat Cheese, Greens, Hummus, Jalapeños, Olives, Onions, Peppers, Pita, Radishes, Tomatoes, Tortilla, Turnips, Wrap

These wraps are quick and easy, for those days when you don’t feel like cooking (or eating a salad) but still want a good meal. Just a few simple steps. Ready in minutes! Hummus & Veggie Wraps By Bob Cat Ingredients: Wraps (I prefer pitas without the pockets – more like a flat bread – but tortilla wraps work, as well.) Hummus (Homemade, if you have time.) Any Veggies available (Greens, Tomatoes, Cucumbers, Onions, Peppers, Radishes, Carrots, Beets, Turnips – basically, everything in your CSA box, right now.) Cheese of choice (I prefer Goat Cheese or Feta.) Olives, Avocados, or Jalapeños (Optional.) Dressing (I recommend Annie’s Goddess or Ginger Sesame.) Instructions: Lay Wrap flat. Slather on Hummus. Layer Veggies. Layer or crumble Cheese. Drizzle Dressing. Roll and enjoy! Image Courtesy of: http://www.vegkitchen.com/recipes/hummus-and-veggie-lavash-wraps/.

Fresh Cucumber Pasta Salad

July 24, 2016Holly RodricksRecipes, Summer FoodsNo CommentsBlueberries, Conchiglie, Cucumber Pasta, Cucumbers, Feta, Flour City Pasta, Honey, Jon Stadt, Mini Shells, Mint, Orange Juice, Pasta, Scallions, Vegan, Vegetarian, White Balsamic Vinegar

This recipe is a gift from Jon Stadt of Flour City Pasta, and I can’t think of a savory combination that tastes more like the summer. A combination of sweet and tangy, fresh and crisp, it is the ultimate summer side dish. The main ingredient is Jon’s cucumber conchiglie (Italian for “mini shell”) which incorporates freshly juiced cucumbers into the dough itself, yielding a delicate, pale green pasta that pushes the dish’s flavor to a whole new level! Fresh Cucumber Pasta Salad by Jon Stadt, Owner of Flour City Pasta Ingredients: 1 lb. Cucumber Pasta, cooked al dente, about 5-6 minutes (Substitute store bought conchiglie or mini shells, if you don’t have access to Jon’s pasta.) 3 Cucumbers, peeled, halved, seeded, and sliced thinly 1 pint fresh Blueberries 3 tbsp. fresh Mint 4 thinly sliced Scallions 1 cup crumbled Feta Cheese (Exclude this ingredient for a completely vegan recipe.) Salt and freshly ground Pepper to taste 3/4 cup Extra Virgin Olive Oil 1/4 cup White Balsamic Vinegar 1 tbsp. Honey 2-3 tbsp. freshly squeezed Orange Juice Instructions: Whisk last four ingredients to make Dressing, and set aside. Place colander of cooked Pasta under cold, running water to quickly cool and keep from sticking together. Mix Pasta, Cucumbers, Blueberries, Mint, Scallions, and Feta, folding gently with a rubber spatula, to keep pasta from breaking, until evenly combined. Add Dressing and Salt and Pepper to taste, and mix until all ingredients are evenly coated. Chill and serve! *JON STADT, is the owner of Flour City Pasta, a local establishment committed to making pasta traditional ‘Old World’ way with tools imported from Italy. He uses organic flour and then adds organic vegetables, fruits, herbs, and spices to make flavored pasta that brings a new level of taste and style to any pasta dish. Here’s a list of all the places you can purchase Jon’s delicious artisanal pastas! Find more recipes here, and follow him on Facebook and Instagram!

Grilled Zuke and Herby Quinoa

July 18, 2016Holly RodricksRecipes, Summer FoodsNo CommentsBasil, Chard Stems, Chef Abigail Henson, Dill, Feta, Gluten Free, Herbs, Kalamata Olives, Lemon, Lofo, Mint, Parsley, Quinoa, Rainbow Chard, Rainbow Chard Stems, Sage, Squash, Stuffed Zucchini, Vegan, Vegetarian, Zucchini

‘Tis the season when zucchini grows giant overnight. This recipe is quick and easy, perfect for a family or easily increased for a large group gathering. Grilled Zuke & Herby Quinoa by Abigail Henson, Founder of LoFo* Makes 6 servings. Ingredients: 1 large Zucchini 6 Rainbow Chard Stems 1 cup Quinoa, uncooked 1/4 cup White Vinegar 2 tbsp. Sugar 1 tbsp. Kosher Salt 1/2 cup Crumbled Feta (Omit this step for a 100% vegan recipe!) 1/2 cup Kalamata Olives, pitted and chopped 1 handful of your choice of Fresh Herbs (I like mine chock-full of Basil, Mint, Parsley, Dill, & Sage.) Salt and Pepper to taste 1 Lemon, juiced Instructions: STEP ONE: Quick-pickle your Chard stems. It is absolutely tragic when I see someone toss the stems of a rainbow chard- they are so crisp and delicious, and the splash of color they add to any dish is worth keeping them around. This is an easy way to jazz them up. They will start to take the brine in within 30 minutes, for a quick-pickle fix. Chop at the nape of the leaf of 6 Rainbow Chard leaves, trimming the ragged edges where they were connected to the main plant. Slice each stem 2-3 times length-wise, and then cut across the width by the ¼ inch to make tiny cubes. In a small bowl, mix Vinegar, Salt, and Sugar and stir. Place Chard cubes in the brine and let rest. STEP TWO: Cook your Quinoa. I like to cook a big batch of quinoa at the beginning of the week so that I can speckle it into my meals throughout the weekdays without much hassle. Place Quinoa in a large bowl and submerge it in water, gently swirling it around. Strain in a fine mesh strainer and add to a medium pot. Add 2 cups of Water and a teaspoon of Salt to the pot. Bring to a boil, cover pot, reduce heat, and let cook for 15 minutes. Remove from heat and let let rest for 5 minutes before removing the cover to fluff. STEP THREE: Grill your Zuke. While your Quinoa is cooking, slice your Zucchini into 4 sections, then cut each section in half. Each section will act as one serving. Rub Zucchini with Olive Oil. Sprinkle with salt and pepper, and put seed side down on grill. Cover grill and let cook for 10-15 minutes, until char lines have appear and pieces are fork-tender. Remove from grill and allow to cool slightly. STEP FOUR: Fill your Zuke. Taking the spoon down the center of the Zucchini gently remove the seeds and transfer them into a sauté pan. Combine cooked Quinoa and chopped Herbs. Add a drizzle of Olive Oil and Lemon Juice to the quinoa mixture. On medium heat, lightly toss all ingredients in pan. Transfer filling from pan into Zucchini boats. Top with chopped Kalamata Olives and crumbled Feta Cheese. Strain Rainbow Chard stems from the pickling liquid and sprinkle over Zucchini boats like it’s party time! Give thanks to the beautiful bounty you are about to receive, go forth, and eat local! *ABIGAIL HENSON is the Founder of LoFo, a company that specializes in conscious cuisine and provides catering, events, and education.

Tag: Feta