smiller wrote:As a side dish, we like a tomato and cucumber salad.
8 romas
2 cucumbers
1/2 sweet onion
basil
dill
Your favorite Italian dressing or something homemade
I take the tomatos and cut them in bite size piece. Then remove the seeds.
Cut the cucumbers in half length wise and remove the seeds then cut them thin.
Chop the onion into small pieces
Chop the basil and dill
Add it all to a bowl with a half a bottle of Italian dressing
It is better the second day after it has set in the refrigerator all night.
Oh that sounds really yummy and simple recipes like that, that taste so good are always a win/win
Erin
"Wishing I was knee deep in the water somewhere
Only worry in the world is the tide gonna reach my chair"
VanillaGrl wrote:I really like this one, and it's pretty refreshing. I've found that not everyone is crazy about the combination of ingredients, though. I like 'em all!
Hydrating Grape Cucumber Salad
1-2 Large Cucumbers
5 Large Stalks of Celery
Large Bunch of Grapes
Half of One Lemon
Optional: Cilantro
Optional: Mango
Optional: 1/3 of One Avocado
Chop all ingredients as small as you can. you want to try to chop the celery as thin as you can. Dice the cucumber and slice the grapes in half. Squeeze on the half of a lemon. Mix them in a bowl until the juices mix with one another! The sweetness is wonderful!
from the lemons on down it sounds really good, but the first three ingredients are throwing me a little. but i bet it is really good there are so many odd combinations of food that turn out to be sooo good, that i really love trying these kinds of recipes. and i will, thank you
Erin
"Wishing I was knee deep in the water somewhere
Only worry in the world is the tide gonna reach my chair"
Ingredients
2 cups quinoa
2 1/2 cups chicken broth, homemade or canned low-sodium broth
4 scallions, light and white green part only, thinly sliced
1/2 cup chopped golden raisins
2 tablespoons rice vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup chopped flat-leaf parsley
Salt
Freshly ground black pepper
Directions
Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Cate
"When you realize how perfect everything is you will tilt your head back and laugh at the sky." ~ Buddha
Ingredients
2 cups quinoa
2 1/2 cups chicken broth, homemade or canned low-sodium broth
4 scallions, light and white green part only, thinly sliced
1/2 cup chopped golden raisins
2 tablespoons rice vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup chopped flat-leaf parsley
Salt
Freshly ground black pepper
Directions
Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Ingredients
2 cups quinoa
2 1/2 cups chicken broth, homemade or canned low-sodium broth
4 scallions, light and white green part only, thinly sliced
1/2 cup chopped golden raisins
2 tablespoons rice vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup chopped flat-leaf parsley
Salt
Freshly ground black pepper
Directions
Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
I love quinoa! I'm gonna try this one.
I think you'll LOVE it! I sometimes add some diced tomatoes, olives or carrot or all three!
Cate
"When you realize how perfect everything is you will tilt your head back and laugh at the sky." ~ Buddha
and simple recipes like that, that taste so good are always a win/win 
