Hey Jude… Make me a salad…
We saw The Fab Four at the Starlight Bowl yesterday with our friends, John and Ann. For anyone not familiar with The Fab Four, they are a Beatles tribute band, who, I think, did a really great job. Pardon the blurry photo. It was taken from my phone from waaaaaay up on the grass (best seats in the house, in my opinion).
Growing up , my dad and brother were fans of the Beatles. They had a few records (actual vinyl) that they’d play in our living room. Last year when my brother got married, my mom re-wrote the lyrics to a Beatles medley and our whole family sang it for him and his wife (cousins, aunts, uncles, parents, sibling, Husband). So the Beatles’ music has a special place in my heart. OH! And, I can’t forget the dances I used to make up with my cousins, Sarah and Kim, to Twist and Shout. Fun memories that came flooding back last night.
We sat on the grass, had a picnic, talked, sang, photographed. It was a great event. Made me think about what it may have been like all those years ago when the Beatles were around. What an experience that must have been!
I was in charge of the food for our picnic. Our menu included:
Farmer’s Reserve Aged English Cheddar
Brie with Homemade Blackberry Jam
Summer Veggie Quinoa Salad
Bread with Honey Butter
(That quarter of the pan that’s missing: Husband’s helping. He ate it all. Then had seconds.)
It was delightful! A great ending to a wonderful weekend. (Which included not cooking at all on Saturday! What a wonderful Husband I have! He had to work all weekend, from home, but still was working, and yet he cooked for me. Heart.)
Chicago-Style Hot Dogs with Grilled Corn on the Cob
(To go with the baseball game we were watching.)
Mac and Cheese
(Dog was “helping” a.k.a. hoping something would fall on the floor, preferably a hot dog.)
I hope you go on a picnic soon!
|Summer Veggie Quinoa Salad|
- 1 chicken breast
- 1 C water
- 1 C beans (I used black and pinto)
- 1 summer squash, chopped (about 2 C total)
- 1 zucchini, chopped (about 2 C total)
- 4 ears of corn, kernels cut off the cob
- 1/2 tomato, chopped
- 8 pear tomatoes, halved
- 2 carrots, grated
- 3 cloves garlic, diced
- 4 C water
- 2 C uncooked quinoa, rinsed
- 1/4 fresh herbs, chopped (I used: chives, parsley, basil, and oregano)
- 1/2 C kale, chopped
- 2-3 T olive oil, divided
- 1 C parmesan cheese
- dressing: 1/2 C olive oil
- 1/2 C balsamic vinegar
- 1/4 C apple cider vinegar
- 1 T maple syrup
- 1 T dijon mustard
- Heat a medium saucepan. Add 1 1/2 T olive oil. Add garlic and quinoa and cook, stirring often, over medium-high heat, 3-5 minutes. Add water, cover, bring to a boil. Uncover, let cook about 15-20 minutes, or until water is absorbed and quinoa is cooked.
- Meanwhile, add 1 1/2 T olive oil to a hot skillet. Add chicken breast and 1 C water. Sprinkle with salt and pepper. Cook covered, flipping once, until internal temperature reaches 170F (about 10 minutes per side, or so, if it’s thick). Remove from pan and cool in refrigerator. Chop in small pieces.
- Combine all dressing ingredients except oil. Slowly whisk in oil.
- Combine quinoa with half of the dressing. Cool completely in refrigerator.
- Combine quinoa with veggies, cheese, chicken, and dressing. Taste and adjust seasoning if necessary.
- Serve with bread and honey butter, or corn muffins!
Keep salad cool while at the picnic with ice packs!
Could make vegetarian by omitting chicken, and adding tempeh.
This is a main dish, but would be great as a side to grilled steak, pork chops, or chicken. As a side to meat, omitting the meat in the salad would be fine.