The graduation party for my massage school was a potluck, and I snuck a big container of my favorite potluck dish in between the homemade salsa and some sort of baked pasta conglomeration. It was nearly all gone when we snuck back inside for seconds.

This is a real fridge raid recipe. I usually like to include roasted beets; beets and feta make an incredible combination. But the farm beets aren’t ready yet, and we’re trying to eat primarily off the farm this summer. Time to get creative.

The only things I always include in the quinoa salad are the garlic, red onion, feta cheese (it helps cut the sharpness of the onion), and the black beans (they add protein to make this a complete meal). Everything else is inspired by rattling through my refrigerator.

The recipe below makes what I would consider a double batch; put half in a container to bring to a potluck, and keep the other half at home for lunches during the week.

Quinoa is a whole grain, usually found in the natural food section of your grocery store. It has a light, nutty flavor, and it’s very good for you. Eat up.

Quinoa Salad

2 c. dry quinoa
1 red onion
16 oz. crumbled feta cheese
2 cans black beans
4-5 cloves garlic
2 medium heads pac choi (or bok choy, however your farmer decides to spell it)
3 medium zucchini
Extra-virgin olive oil

Simmer the quinoa, covered, over low heat in 3 1/2 cups of water. After 20 minutes, remove the lid, remove from heat, and fluff to let the steam escape. (I use my rice cooker.)

Meanwhile, dice the onion, mince the garlic, and add to a very large bowl. Drizzle extra-virgin olive oil over the onion and garlic, enough to coat well, and stir.

Drain and rinse black beans; add to bowl. Add feta to bowl as well.

Slice the pac choi finely, including the stems, and put in a steamer basket set over high heat. Steam until tender, then add to bowl.

Slice zucchini in half lengthwise, then into lengthwise quarters. Slice into 1/2″ wedges. Steam until tender, then add to bowl.

When quinoa is ready, add to bowl. Stir well, until everything is mixed. Serve at room temperature or chilled. Store in the refrigerator for up to one week.

This is a great fridge-cleaning recipe, and a good way to re-use leftovers. And the addition of some leftover cooked chicken makes it great as a main dish. You could easily substitute tofu or tempeh, or just leave out the protein altogether.

Out of curiosity, does anyone know why you might roast squash with the cut side down instead of the cut side up? I usually roast cut side up, since I like the way the top caramelizes and the butter pools in the middle. I tried roasting cut-side down this time, and it seemed to work just fine. Maybe it has to do with the structural integrity of the skin?

Stuffed Spaghetti Squash
A variation on Straight from the Farm

1 large spaghetti squash
1 T. regular olive oil
1 T. butter
1 medium yellow onion
1 clove garlic
2 T. fresh dill
1 c. cooked broccoli
1 c. cooked chicken
3/4 c. cranberries
1/2 c. veggie broth
Asiago cheese, shredded

Preheat oven to 400 F. Line baking sheet with foil and a quick spray of oil. Cut spaghetti squash in half lengthwise and lay cut-side down on baking sheet. Bake for 30 minutes. Remove from oven and allow to cool enough to easily handle.

In a large skillet over medium-high heat, add butter and oil and sauté garlic, onions, and dill for 4 to 5 minutes until onions are translucent. Add broccoli and chicken, and heat until warmed. Add cranberries and broth to skillet and cover. Lower heat and simmer about 4-5 minutes, until most of the liquid is gone.

Scoop out the spaghetti squash innards with a spoon, separating strands. Scrape out the shells. Add squash strands to skillet and toss everything together. Return mixture to squash shells. Sprinkle with Asiago cheese, and place under a preheated broiler for 2-3 minutes, until cheese melts and gets toasty.

Serve immediately.

I think of that whenever I make a particularly beautiful vegetable dish. Look how beautiful!

(A side note: did you know that as of fall 2006, Martin Yan still had a television show? Oh, the nostalgia!)

Skillet Hash
This is like the Western cowboy cousin to stir-fry. And it’s a great way to showcase potatoes.

Small potatoes, about two handfuls, cubed
2 carrots, cut into 1″ matchsticks
Broccoli, 1-2 heads
Spicy chicken sausage
Half an onion, chopped
1-2 cloves of garlic, minced
Olive oil
Thyme
Soy sauce
Rice vinegar

Use any vegetables you have on hand, but definitely include the potatoes. Other good things in particular, if you have them, are black beans and sweet potatoes.

Heat up some olive oil in a pan over medium-low, and add the onions and garlic. (Be careful not to burn the garlic.) Add the potatoes, stir around a bit, and sprinkle with a little kosher salt. Cover, and let the potatoes steam for about five minutes.

Add the remaining vegetables and sausage, stirring occasionally, until everything is cooked through. Sprinkle with a generous amount of fresh or dried thyme, a small amount of soy sauce, and a small amount of rice vinegar.

Serve it up, and sprinkle with a little Asiago cheese, if you like.