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This simple herby grain salad is brought to us from Dr. Kaycie Rosen Grigel: Quinoa is one of my favorite grains. It is very high in protein, cooks quickly, and is quite versatile. This recipe is quite basic if you are serving it with something with complex flavors, but the addition of seeds, grapes, and herbs can turn it into something fancy. This is also great for dinner as a main or a side dish!
Simple reminder that Spring has arrived with a bright burst of lemon. Use olive oil to roast them, but if you are feeling extravagant add a few dabs of butter to the final dish.
If you have a Cedar-Plank this is an excellent place to use it. If not, no worries, the salmon comes together quickly and with little mess. Add a few slices of lemon, pinch of dill and your protein is complete.
This delightful vegan dish highlights the playfulness of summer squash paired with walnuts, lemon and basil. If you have lemon basil, even better. If you are a cheese lover, crumble or shred on your favorite such as nutty parmesan or creamy goat cheese. The recipe calls for pattypan, but any summer squash cut in chunks will do.
Roasted with zests of lemon & ginger, this flavor-packed cauliflower will delight as a side dish next to seafood, a big salad or anything Asian. A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.
