Udon?

     I already mentioned that over the weekend I spent some time searching for some new recipes.  One blog that I came across, Vegan Yum Yum, had short videos for some of the recipes that was so fun.  I only watched one but watching the cooking process, start to finish, really stuck with me.  So while Arnauld and I were walking around Whole Foods this weekend and I saw a package of Udon Pasta, I was immediately reminded of the video I watched on this blog.  I bought the Udon and the other ingredients I remembered seeing so that I could make this Broccolini, Cherry Tomato, and Bean Udon.

Broccolini, Cherry Tomato, and Bean Udon
A Recipe for One

Ingredients
1 Bundle of Udon Noodles
1 tbsp olive oil
Salt and Pepper
Crushed Red Pepper Flakes
3-6 stalks of broccolini
1/2 cup cherry tomatoes, halved
1/2 cup Great Northern Beans
Balsamic Vinegar for drizzling

Method
1. Bring a pot of water to a boil.  Cook the Udon Pasta according to the package directions.
2. Heat 1 tablespoon of olive oil in a large skillet.  Add the broccolini, a dash of salt and pepper, and 1/2 teaspoon of red pepper flakes.  Cook until the broccolini is bright green and then push to the side of the skillet.
3. Add the cherry tomatoes to the skillet and cook until they begin to soften, about 1-2 minutes.
4. Add the beans and stir all of the ingredients together.
5. Top your pasta with the vegetables and drizzle with balsamic vinegar.

Edamame Burgers

    I spent a lot of time this weekend looking for something to make for lunch this week.  It is too warm for soup and I've made different salads the last few weeks.  I finally decided on edamame burgers, a recipe I found of foodnetwork.com.  I have to admit that these don't look that appetizing.  They almost look like a St. Patrick's Day experiment gone wrong, but what they lack in visual appeal they make up in taste! 

Edamame Burgers

Ingredients
1/2 cup millet
1/2 cup cold water
2 tsp salt
1 medium carrot
2 tbsp ginger root, finely grated
1/2 clove garlic, minced
Juice from 1 Lime
2 tbsp Mirin
1/8 tsp chili paste
1 pound shelled edamame, thawed
1 1/2 cups panko
2 large egg whites, beaten
Vegetable oil, for brushing

Method
1. Heat the millet in a dry saucepan with the cover on.  Shake the pan occasionally.  The millet should begin to pop and smell like popcorn.  (I never heard the popping) but I cooked the millet for about 3 minutes.  Cool slightly.
2. Add water and 1/4 teaspoon of salt to the pan and bring to a boil over high heat.  Wrap a dishtowel around the lid of your pan.  Lower the temperature to low and simmer for 20 minutes.  Remove from heat and let sit for 10 minutes before uncovering.  Transfer to a large bowl.
3. Grate the carrot and ginger into the bowl with the millet.  Add garlic, lime juice, mirin, and chili paste and stir.
4. Bring a medium pot of water to a boil and add the edameme.  Cover and return to a boil.  Cook the edamame until they are soft, about 5 minutes.  Drain and add to the millet mixture immediately.  Stir to combine and let cool.
5. When cool, put the mixture in the food processor and puree into a paste.  Return the paste to a bowl and add the egg whites and panko.  Stir until everything is mixed well.
6. Use your hands to form 8-10 burgers that are about 3 inches in diameter.  Place on parchment paper and let them set in the refrigerator. 
7. When the burgers are set, turn the broiler on and line a baking sheet with tin foil.  Brush both sides of the burgers with oil and place on baking sheet.  Broil until the tops are lightly browned, about 3 minutes.  Use a spatula to turn the burgers and cook an additional 3 minutes, or until the second side is lightly browned. 

The Taste Test
     These burgers are packed with really healthy ingredients and they have a nice Asian taste, mostly from the ginger.  The millet added a nice crunchy texture.  The Food Network suggested serving these burgers on grilled Naan with sprouts and wasabi.  I plan to eat them on salad for a quick and easy lunch.  These burgers stayed together better than any other veggie burger I have made so far. 

My Mom's Potato Salad...Kind Of

     Today is Memorial Day and the unofficial start of summer.  The weather is certainly beginning to feel more like summer and my garden is beginning to blossom!  We are heading to Arnauld's mom's house for a barbecue later and what's a barbecue without potato salad?  My mom's potato salad is my favorite and although I have tried to replicate it on several occasions, it just never tastes the same.  Here is the recipe I used for my latest attempt.

Mom's Potato Salad

Ingredients
5 lbs potatoes, peeled and cut into 1 inch cubes
2 cups mayonnaise
2 tbsp sugar
4 tbsp white vinegar
1 large onion, finely chopped
2 cups celery, finely chopped
6 eggs, diced
salt and pepper

Method
1. Bring the potatoes to a boil in a large pot.  Cook until the potatoes are soft.  Let the potatoes cool.
2. Mix remaining ingredients with the potatoes in a large bowl.

The Taste Test
   Creamy and delicious...but not quite like mom's!

Arugula

Parsley

My Gram came and planted some tomato plants all over my yard.

Quinoa and Kale Salad

    My friend Elena recently came back from dinner at Fat Cat excited about a salad she had there.  She said she wanted to figure out how replicate the salad.  Fast forward a few weeks and my friend Kelly posted this link to Facebook: Kale & Quinoa Salad, inspired by Fat Cat Pie.   After hearing all about this salad during lunch today, I picked up the things I thought I would need so I could find out what all the hype was about.  Turns out this salad is simple to make in a short amount of time and tastes delicious.  It's also packed with protein from the quinoa and nuts.  

Quinoa and Kale Salad

Ingredients
1/2 cup dry quinoa
6-8 cups kale, finely chopped
2 tbsp olive oil
1/4 cup walnuts, chopped
1/4 cup dried cranberries
1/8 cup sunflower seeds
1/4 cup Parmesan cheese

Method
1. Prepare quinoa according to the package.
2. While the quinoa is cooking, chop the kale.  Add to the pot with the quinoa and cover so the kale wilts.
3. Once the kale has wilted, add the olive oil, nuts and berries, and parmesan cheese.  
4. Mix together and season with salt.


The Taste Test
    This was a very filling salad with a lot of taste and texture.  Kelly said she used a salad mix that had nuts and berries, so while I was at the store I bought a cranberry nut trail mix that I used in place of the suggested mix in the recipe.  I think you could probably add anything you like to add a little crunch to this dish.

Baked Scallops

     I found myself with no plan for dinner, standing in front of the fish counter at Whole Foods...again.  Since my seafood repertoire is not that deep, I have a hard time thinking of something to just throw together.  I know Arnauld likes scallops and it has been a while since my first sad attempt, so that's what I settled for.  I remembered reading about a scallop recipe on another blog that I follow, that a friend of a friend writes, A Healthy Jalapeno.  When I got home, I went straight to her blog and dinner was on!
    I cut the original recipe in half since I only bought a half pound of scallops.  I also left out the breadcrumbs, since Arnauld won't eat them during the week (he is pretty strict about his diet).

Baked Scallops

Ingredients
2 tbsp Smart Balance, melted
1/2 lb scallops
1/2 tsp garlic pepper
1/4 tsp paprika
1/4 tsp dried parsley
2 garlic cloves, minced
1/8 cup Parmesan cheese, shredded

Method
Preheat oven to 400 degrees.
1. Melt the Smart Balance in the microwave. 
2. Pour the Smart Balance into a small baking dish.  Add the scallops.
3. Mix the garlic pepper, paprika, parsley, garlic, and Parmesan cheese together.  Sprinkle over the scallops.
4. Bake for about 20 minutes. 

The Taste Test
    Arnauld says "amazing."  I tried one and it wasn't bad although it still tasted like a scallop.

Pumpkin Seed Pesto

    This recipe comes from Whole Foods.  I am going to use this pesto tomorrow to put on top of some grilled salmon.  I've never heard of such a pesto, but I had all of the ingredients so I figured, why not?

Pumpkin Seed Pesto

Ingredients
1 cup pumpkin seeds, green
3 tbsp olive oil, divided
1/4 tsp salt
1/8 cup water
1 tbsp fresh lemon juice
2 garlic cloves, mashed
1/2 cup cilantro, coarsely chopped


Method
Preheat oven to 375 degrees.
1. Toss pumpkin seeds in 1 tablespoon of olive oil.  Spread in a single layer on a baking sheet and roast for 10-15 minutes.  Allow to cool.
2. Combine seeds with water, lemon juice, garlic, cilantro, and remaining olive oil in the food processor.
3. Pulse the mixture until it forms a coarse paste.
4. Season with salt and pepper.

The Taste Test
    I really didn't know what to expect from this recipe but I was pleasantly surprised. I was worried that the cilantro would be really overpowering but the roasted pumpkin seeds give this mixture a really nutty flavor. 

Veggie, Veggie, Veggie

     My friend Deb, from work, gave me a bunch of great veggie recipes this week.  I was so excited to try them all that I invited our families over for dinner tonight and made three new dishes.  They were each a big hit.  Thanks for the suggestions Deb!

Edamame, Corn, and Tomato Salad

Ingredients
3/4 cup corn, either fresh off the cob or frozen
1 1/2 cup frozen edamame, shelled
1/2 pint grape tomatoes, halved
1 avocado, peeled and cubed
Juice from 1 lime
Salt and Pepper
1 tbsp vegetable oil
Fresh Cilantro, chopped

Method
1. Bring a saucepan of water to a boil.  Add the corn and edamame and cook for 3 minutes.  Prepare a bowl of ice water.  Remove the corn and edamame using a slotted spoon.  Place in ice water.  Drain the water and combine in a large bowl with the tomatoes and avocado.
2. In a small bowl, whisk together the lime juice, salt, and pepper.  Gradually whisk in the oil.  Pour the dressing over the salad and toss to combine.
3. Garnish with cilantro.

Quinoa Salad

Ingredients
3/4 cup red or white quinoa
1 2/3 cup vegetable broth
1 tsp salt
3/4 cup shredded carrots
1/3 cup cilantro. chopped
2 scallions, sliced
Juice from 1 lime
1 tbsp olive oil
1 tsp Dijon mustard
1/4 tsp pepper


Method
1. Rince quinoa.  Add to a saucepan with broth.  Bring to a boil and then reduce heat to low.  Cover and let simmer for 15 minutes or until broth is fully absorbed.
2. Transfer quinoa to a large bowl and mix in the remaining ingredients.

Stuffed Eggplant

Ingredients
1/3 cup bulgar wheat
1 cup vegetable broth or water
4 small eggplants
3 tbsp olive oil
1 cup onion, diced
1 1/2 tsp salt
1 medium zucchini, diced
1 pint grape tomatoes, halved
2/3 cup walnuts, chopped
1/4 tsp pepper
3/4 cup fresh mozzarella

Method
1. Bring a large pot of water to a boil. 
2. Combine burgar and broth in a microwavable bowl.  Cook in the microwave for 6-8 minutes on high.  Most of the broth should be dissolved.  Drain the bulgar and set aside.
3. While all of that is going on, halve the eggplants lengthwise.  Use a knife to cut and scoop out the inside of the eggplant, leaving about half and inch of the shell.
4. Drop the shells of the eggplant into the boiling water.  Reduce to a simmer and cook for about 4 minutes.  Meanwhile, turn the broiler on.
5. Cut the scooped out insides of the eggplant into 1/2 inch chunks.  Set aside.
6. Remove the eggplant shells from the water.  Wipe them off with a towel. 
7. Spray the broiler rack with cooking spray.  Place the eggplant shells on the rack, cut side up.  Spray the eggplant with cooking spray.  Broil for 5 minutes and then remove from oven.  Heat oven to 425 degrees.
8. Heat the oil in a large skillet over medium-high heat.  Saute the onions and eggplant chunks for about 6 minutes.  Add the zucchini, tomatoes, and walnuts.  Stir in salt and pepper.  Saute for about 4 minutes.
9. Add the vegetable mixture to the bulgur.  Let cool slightly and then stir in cheese.
10. Spoon the bulgur mixture into the eggplant shells.  Top with remaining mozzarella. 
11. Bake for 20 minutes.

The Taste Test
 Both of these salads were very easy to make and were so tasty.  I think they will both be go to recipes for the summer.  The eggplant took a little more prep time, but it was totally worth it.  The skin of the eggplant was a bit tough, but the stuffing was so good. 

Shrimp with Yellow Squash and Tomatoes

   This is my 100th blog post!  I have really found a lot of joy in blogging and in cooking.  It's fun to learn new things and I only hope that I can keep this up and continue to find happiness in this journey.  The best part is the conversations I have with people about my posts and the things I make.  Nothing makes my day more than someone coming up to me saying, "I tried your recipe from last night," or "I can't wait to make _____." 
     I wish my 100th post was something a little more exciting, but I am exhausted!  This recipe took about 5 minutes to prep and less than 10 to cook up. 


Shrimp with Yellow Squash and Tomatoes

Ingredients
1 medium yellow squash or zucchini
3 tsp olive oil
1 lb shrimp
1 pint of grape tomatoes, halved
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp oregano, fresh or dried

Method
1. Heat a large skillet over medium heat.  Add 2 teaspoon of olive oil.  Increase the heat to medium-high and add the squash in a single layer.  Cook for about 2 minutes or until golden then flip the squash and cook the other side until golden.  Remove the squash from the skillet using a slotted spoon. 
2. Add the last teaspoon of olive oil to the skillet and add the shrimp.  Cook for about 2 minutes.
3. Add the tomatoes, salt, pepper, and oregano to the skillet.  Cook until the shrimp is thoroughly cooked and the tomatoes begin to soften.
4. Stir in garlic and add the squash back to the skillet.  Cook for about 2 minutes.

The Taste Test
     This was so simple and so tasty.  There was a lot of flavor and I just love the way that cooked tomatoes pop in your mouth.  I can't wait for my grandma's garden to start producing some squash and other fresh veggies.

Baked Flounder with Broccoli and Squash

     I downloaded the Whole Foods app on my phone and was recently browsing through there hoping to be inspired.  This recipe was not necessarily inspiring but it did call for two ingredients that I already had on hand-broccoli and squash.  I think you can use any white fish for this recipe.  Flounder was an impulse buy for me today.  The may at the fish market was waiting for me to decide and I felt rushed.

Fish Packets with Broccoli and Squash

Ingredients
1/2 lb flounder fillets
2 cups broccoli, cut into small pieces
1 cup green squash, sliced
olive oil
lemon juice
salt
pepper
1 small shallot
Parchment Paper

Method
Preheat oven to 400 degrees.
1. Cut two 12 inch pieces of parchment paper and fold in half.
2. Divide the squash between the two parchment paper pieces, just to the right of the fold.
3. Arrange broccoli over the squash and drizzle with olive oil.  Season with salt and pepper.
4. Place fish over the vegetables.  Season with salt and pepper and drizzle with lemon juice.  Place shallots over the fish.
5. Seal parchment packets by folding in the edges.  Place on a baking sheet and bake for 20 minutes or until the fish is thoroughly cooked.
6. Allow the fish to sit for 3-4 minutes before serving.

The Taste Test
    Maybe impulse shopping is not the best choice at the fish counter!  I was not a big fan of the flounder.  The veggies on the other hand were good.  Not a keeper in my book.

Sweet Potato Barley Risotto

     This rainy dreary day made me feel like hiding away inside and breaking out the crock pot.  Since the weather has gotten nicer, I have forgotten about the crock pot.  Yesterday I was reading a book, lent to me by a friend, called The Essential Green You by Deidre Imus.  It had many suggestions and rationals for living a greener life, including eating organically and from local farmer's markets, using more natural personal care products, as well as cleaning products.  It was a quick and interesting read.  The book recommended a website, called localharvest.org, that lists local farmer's markets.  I plan to check some of them out this summer when my schedule opens up a bit. 
     The book also reminded me of some ingredients I haven't used in a while, including barley.  The book talked about all of the fiber that barley contains and how it can be used in place of Arborio rice in risottos. This morning I searched for some recipes because I thought I had a bag of barley in the pantry-which I didn't.  But my quest did turn up this recipe, which incorporated the crock pot, barley in a risotto, and sweet potatoes.  Score!

Sweet Potato Barley Risotto

Ingredients
1 tbsp olive oil
2 onions, chopped
2 garlic cloves, minced
1 tsp rosemary
2 sweet potatoes, cut into 1/4 inch cubes
1 1/2 cups pearled barley, rinsed
4 cups vegetable broth
1/2 cup Parmesan cheese, shredded

Method
1. Heat oil in a medium skillet.  Add the onions and cook until they begin to soften.
2. Add rosemary and garlic.  Stir and cook for 1 minute.
3. Add barley and vegetable broth.  Bring the mixture to a boil.
4. Place the cubed sweet potatoes in the crock pot.  Cover the potatoes with the barley mixture.
5. Cook on low for 8 hours or high for 4 hours.
6. Before serving, stir in 1/2 cup of shredded Parmesan cheese.

The Taste Test
     Super simple!  The rosemary made the house smell delicious and a quick bite of the risotto was enough to let me know that this dish will be a hit.  The barley really plumped up as it absorbed the vegetable broth and all of it's flavor. 

Tilapia with Roasted Grape Tomato Salsa

    Who knew there was a Food Network Canada?  I have never really given it any thought, but was pleasantly surprised to find a quick and simple recipe on their site that matched the ingredients I had in the fridge-grape tomatoes about to be too ripe!

Tilapia with Roasted Grape Tomato Salsa

Ingredients
1/4-1/2 pound tilapia
1 pint grape tomatoes, cut in half
1/2 red onion, chopped
Zest of 1 lime
Juice from 1 lime
thyme
4 tsp olive oil
salt and pepper

Method
Preheat oven to 375 degrees
1. Toss tomatoes and onions with 2 teaspoons of olive oil, 1/2 of the lime zest, lime juice, a teaspoon of fresh or dried thyme, and a bit of salt and pepper.  Place in a small roasting dish and place in the oven for 7-10 minutes-just until the tomatoes begin to soften.
2. Season the fish with salt, pepper, thyme, and the remaining lime zest.
3. Heat a medium skillet over medium-high heat.  Coat pan with 2 teaspoons of olive oil.  Add the tilapia and cook each side for 1-2 minutes.
4. Transfer the tilapia to the roasting pan with the tomato salsa.  Roast for an additional 7-9 minutes, or until the fish is flaky.

Serve the tomato salsa over the fish.  Drizzle with some of the remaining juices from the pan.

The Taste Test
     The tomato salsa really helped to bring flavor to this dish.  The tilapia on it's own was a bit bland, but I probably could have seasoned it a bit more.  In the end, it only took minutes to prepare and it was a healthy weeknight meal.

Shrimp and Avocado Salad with Crispy Tortillas

    We had some avocados left over from Arnauld's Mexican adventures in cooking this weekend, so when I saw this recipe in my June issue of Real Simple, I knew it was fate.  We even had left over cabbage.  This was an easy week night dish to toss together.

Shrimp and Avocado Salad with Crispy Tortillas

Ingredients
2-3 Corn Tortillas, cut into strips
3-4 tbsp olive oil
Salt and Pepper
1 lb shrimp, peeled and deveined
1/2 tsp cumin
2 tbsp orange juice
2 tbsp fresh lime juice
1 romaine heart, thinly sliced
1/4 small cabbage, thinly sliced
1 avocado, sliced
1/4 cup raw pumpkin seeds

Method
Preheat oven to 400 degrees.
1. Toss the tortilla strips with a drizzle of oil and a dash of salt.  Spread on a baking sheet.  Toss the pumpkin seeds in the same bowl and spread on the baking sheet.  Bake for 7-10 minutes or until the strips are golden and crispy.
2. In a bowl, toss the shrimp with the cumin and 1/4 tsp each of salt and pepper.  Heat 1 teaspoon of oil in a large skillet over medium-high heat.  Cook the shrimp until they are cooked all of the way through, about 2-3 minutes per side.
3. In a large salad bowl, combine the orange juice, lime juice, and 1 tablespoon of oil.  Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  Add the romaine, cabbage, avocado, and shrimp.  Toss to coat the salad evenly.  Serve the salad topped with the tortilla strips and pumpkin seeds.

The Taste Test
Lovely and light!

Happy Mother's Day!

     To celebrate Mother's Day today, we had my Mom, Grandma, and Arnauld's Mom over for brunch.  We wanted to do something to bring everyone together for some low key quality time together and honor our mom's for always being there for us.  I was finally able to make crepes, something I've had in mind since we celebrated my Mom's birthday with breakfast for dinner back in March.    Arnauld requested biscuits since he planned to make some eggs.  It was a pretty simple spread, that grew because of course my Grandma brought over her own additions including stuffed artichokes, cantaloupe, and her now famous zucchini and eggs. 

Crepes
This recipe came from allrecipes.com.

I doubled this recipe and made about 14 crepes.

Ingredients
2 eggs
1 cup almond milk
2/3 cup flour
1 pinch of salt
1 1/2 tsp vegetable oil
1 tsp vanilla extract

Method
1. In the food processor, combine all of the ingredients and blend until smooth.
2. Let the mixture sit, in a covered container, in the fridge for at least an hour.
3. When ready to make crepes, heat a medium skillet over medium heat.  Spray with cooking spray and pour 1/4 cup of the mixture into the skillet.  Roll the mixture around until it is covering the entire bottom of the skillet.  Cook 2-5 minutes, until golden, flipping once.  Repeat with the remaining mixture.

You can fill your crepes with anything.  We had bananas, strawberries, Nutella, walnuts, and whipped cream.  Our guests were able to build their own crepes.

Biscuits
Recipe adapted from allrecipes.com

I also doubled this recipe and made about 18 biscuits

Ingredients
2 cups flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup light butter
1 egg
2/3 cup almond milk

Method
Preheat oven to 450
1. Combine dry ingredients.  Chop in cold butter until the mixture is crumbly.
2. Beat together the eggs and milk.  Combine with the dry ingredients.
3. Move the mixture to a well floured surface and knead about 20 times.
4. Use a floured rolling pin to roll out the dough, until it is about 3/4 of an inch think.  Use a biscuit cutter, or an empty tin can to cut the dough into biscuits.
5.  Place the biscuits onto a greased baking sheet.  Bake for 10-12 minutes or until golden brown.
Serve warm

The Taste Test
     I have three skillets and ended up using the medium size for the crepes because the biggest one was just too big and the batter didn't cover the whole thing.  I was nervous about flipping these because they seemed so thin, but it was surprisingly easy.  You can even see my Grandma about to flip the crepe in the air in the picture below.  I made my crepe with Nutella and bananas and it was delicious.  It was fun to look around the table and see everyone experimenting with different combinations of ingredients, all looking equally tasty.  These might be fun to try as a savory dish, adding cheese and veggies.
    I was also nervous about the biscuits.  The dough was pretty sticky so I had to add a lot of flour to my rolling surface.  I was also skeptical of my makeshift biscuit cutter.  Luckily, it all seemed to work out and the biscuits were a big hit!  The original recipe called for shortening but I read some reviews that suggested butter, so that's what I tried.  I think this would be another recipe that could be doctored up a bit, maybe by adding some spices or other ingredients.

Happy Mother's Day to all you moms, especially my mom and sister!  

Love you Both!

Full Brain and Full Belly-Fish Tacos (What He Cooked)

     I just spent the last 3 days in Turners Falls, Massachusetts learning how to present Responsive Classroom techniques and approaches to adults.  It was my first "business trip" and also my first time staying in a hotel on my own.  I knew no one else attending, but am happy to report that I survived and made a lot of new friends.  I get to go back for a week in July to learn more and have a lot of presentations to plan and practice in the meantime...yikes!
    Needless to say, I returned home this evening with my brain whirling and a bit tired.  Pulling up to our house, I was immediately struck by our freshly mowed, GREEN lawn.  Anyone who has been to our house knows that we don't have the best grass.  Actually, landscapers have knocked on our door two years in a row to offer their services for our sad lawn.  Arnauld has made it his mission to bring it back to life and it looks great!  Hopefully it survives the summer.
     Upon entering the house, everything was glistening and neat.  I love when Arnauld cleans because he is pretty meticulous while I just like to get the job done, which sometimes involves rushing.  The laundry was also done and folded, the windows open filling the house with fresh air.
     Arnauld was busy chopping away in the kitchen, preparing fish tacos!  We have talked about fish tacos since our trip to California in August.  Supposedly fish tacos are quite popular on the West Coast, but we didn't get to try them on our trip.-probably because we were usually too full after all of our amazing breakfasts.  I am so grateful to return home and not have to do anything around the house.  Thank you, thank you, thank you!!!

Here are the recipes Arnauld used to prepare our delicious dinner.  Judging from how busy he was in the kitchen, I think it is safe to say that these are not quick recipes because there was a lot of prep involved.  However, they were definitely worth all of the effort.

Guacamole
http://allrecipes.com/Recipe/Guacamole/Detail.aspx

Fish Tacos
http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx

Baja Black Beans, Corn and Rice
http://www.food.com/recipe/baja-black-beans-corn-and-rice-55768

The Taste Test
    Fabulous!  The bean and corn salad over rice was my favorite part of this meal.  The batter on the cod was great and the spicy sauce was nicely contrasted by the cabbage, making the heat bearable.  Thanks Arnauld! Maybe I should go away more often... xox

Rainbow Wheat Berry Salad

    This past week was a crazy busy week so one night Arnauld stopped at Whole Foods to pick up something for dinner.  He brought me home two different salads, one with eggplant and the other with wheat berries.  The wheat berry salad reminded me that I had a container of wheat berries in the pantry that I never used.  That was my inspiration for making lunch for this coming week.  A quick look on the internet helped me to find yet another blog, Macheesmo!  The salad seemed pretty easy and also had a new ingredient for me, chard.

Rainbow Wheat Berry Salad

Ingredients
1 cup wheat berries
3-4 stalks celery
1/2 red onion
1 avocado
1/2 cup crumbled feta cheese
1 bunch chard
1 lemon
1 can chick peas, rinsed and drained
salt and pepper

Method
1. Cook 1 cup of wheat berries according to package directions.
2. Dice the celery, onion, and avocado.  Place in a bowl with chick peas.
3. Zest a lemon and add zest and the juice from the lemon to the bowl.
4. Add feta cheese to bowl.
5. Chop char, removing the thick stems.  Blanch in simmering water for 30 seconds and then move to ice cold water.  Dry the chard using paper towels and then mince and add to salad.
6. Mix everything together and season with salt and pepper.

The Taste Test
This is such a colorful salad.  I love it!  I really like the texture of the wheat berries and all of the different ingredients make this a very flavorful and filling meal.  The original recipe also called for a red pepper, but since I am not a fan, I left that out.  If you try this salad, you might add that into the mix.