Quinoa salad

Salad:
5-6 cups cooked quinoa
3 cups corn
1/2 cup chopped fine red onion
1/2 chopped red pepper
1 cucumber chopped
1 little round of queso fresco (optional.  or maybe use home-made ricotta)
cherry tomatoes if you want
Avocados are yummy in it if you want

Dressing:
1/4 cup white wine vinegar (regular white works too)
1/4 cup lime juice
4 cloves garlic
1/2 t. salt
1/3 c. sugar
1/3 c.  canola oil
1 bunch of chopped cilantro

Mix salad ingredients together.  If you don't add the avocados in the salad, but instead on top, the salad lasts very well in the fridge for a week.

Blend all the dressing ingredients well before adding the finely chopped cilantro.  Sometimes I just throw that in the blender too.

Mix all together and enjoy.  I have changed the original recipe to my liking.  It is a forgiving recipe.  Add whatever veggies you like.  The original recipe called for 1 cup of oil.  I think 1/3 or even less is just fine.  It is very good with the cheese mixed in, but if you are planning on eating it all week (it makes lots)  the cheese and avocado are good just sprinkled on.

Tuscan Tomato Soup and Focaccia (Aunt M)

Tuscan Tomato Soup

The Chef’s Table Restaurant

3 T. Olive Oil

2 Onions finely diced

5 cups Canned Tomatoes (3 - 14 oz. cans or home canned)

2 cups Chicken Broth

1 cup Heavy Cream

½ - 3/4 cup Pesto

Salt & Pepper to taste

Cook onions in oil until translucent. Add tomatoes and allow to warm and simmer. Add broth and simmer about 15 minutes. Add whipping cream and pesto. Blend to desired consistency. Salt and pepper.

Focaccia

2 Tbs. yeast

¼ cup olive oil

5 - 6 cups flour

1 Tbs. salt

2 cups warm water

Mix above ingredients into a soft dough.  Let rise one hour.  Roll the dough flat to 1/3” thickness and you can shape it into 2 pizza round pans or 1 large flat baking sheet.  Let rise again, about 20 minutes.  Press with fingertips to dimple the surface and then drizzle with ¼ cup olive oil.

Sprinkle on top of bread:

Coarsely ground salt

2 Tbs. chopped or crushed garlic

2-3 Tbs. fresh minced Rosemary

Bake at 375 for 17-20 minutes or until done.

Michelle's note: I just made this Tuscan Tomato Soup and Focaccia for dinner Sunday.  I have made the soup before and it is Keith's favorite!  It was my first time making the focaccia and it was so easy and yummy.  I cut it into squares and made it into chicken paninis with roasted red peppers.  Yummmmmm!  Maybe you will want to put it on the family blog, or at least give the recipes a try!

Anna's note: I made this combo on 4/24. It is awesome. Miles said it was his favorite soup in the world and Mia wasn't getting it fast enough with a spoon so she drank most of hers. The focaccia was a hit, too. Matt took a couple of pictures. I only added five cups of flour, instead of six, because my dough was so stiff after five--maybe because I used white whole-wheat. I accidentally doubled the pesto, and we still loved it. Can you tell I had two little helpers? Thanks, M, for the delicious recipe.