FARM FRESH AND SUPER SEXY

HEIRLOOM TOMATO AND QUINOA STACKER

In addition to all the great things summer brings, it's always a joy to venture out and experience some of the wonderful local farmers' markets. I had the chance a few days ago to "Apron Up" and visit Utah's most prized selection of tomato growers and this is what I discovered. 

IT ALL STARTS WITH THE RIGHT INGREDIENTS

2 Each Local Heirloom Tomatoes, sliced 1/2 inch

1 Cup Quinoa, cooked (2-1 Ratio)

1 Each Avocado, sliced

1/2 Ounce Fresh Pea Vines

2 Slices of Local Goat's Cheese (I used a garlic goat's cheese)

On 2 plates, arrange the tomatoes with the avocado and quinoa as you build a stack. Season with cracked black pepper and sea salt.Top with the fresh pea vines and a small slice of goats' cheese.

In a small bowl, mix together:

3 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Fresh Chives, cut

1 Teaspoon Hemp Seeds

Divide the dressing between the 2 plates and garnish with toasted walnuts.

"STOP DIETING AND LEARN HOW TO EAT"

SPRING NEVER ENDED!!

CRISP CONFETTI VEGETABLE AND KALE SALAD

 

Yes, it's true!! This coming weekend is time to put our clocks forward, and aprons on. I love this time of year, and so do your local farmers. 

 

 

2 cups Kale, steamed (30 seconds)

1/4 cup Red Quinoa, cooked

1/4 cup White Quinoa, cooked

1 cup Green Cabbage, shredded

1/2 cup Red Onion, diced

1/2 cup Red Sweet Bell Pepper, diced

1/2 cup Carrot, shredded

1/2 cup Celery, diced

1/4 cup Pecans, toasted and chopped

2 tablespoons Parsley, chopped fine

3 tablespoons Olive Oil

1/4 cup Apple Cider Vinegar

1/4 teaspoon Stevia

and of course- a dash of Crushed Red Chili Flakes:)