Apple Cinnamon Cranberry Quinoa

Ingredients: (serves 4)

•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste

To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.

Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.

Pour the orange juice and water in, and stir to combine.

Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.

Remove the cinnamon stick, and add the dried cranberries and pepitas.

Add salt to taste.

From The Front Burner (http://www.thefrontburnerblog.com/2010/11/apple-cinnamon-cranberry-quinoa.html)

Vibrant Tasty Green Bean Recipe

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt

In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately.

From 101 Cookbooks (http://101cookbooks.com/)

Carrot Fries

Frites de Carottes aux Epices

- 1 kg (2 lbl.) carrots
- olive oil
- balsamic vinegar
- 1 tsp honey
- cumin, ginger
- salt, pepper

Preheat the oven to 200°C (400°F).

Wash, srub and peel the carrots. Trim the top and bottom of each carrot, and cut in fries. Put the carrots in a baking dish, spoon in the honey, and pour a dash of olive oil and balsamic vinegar. Toss with a wooden spoon to coat. Add more oil and vinegar if necessary. Sprinkle cumin, ginger, salt and pepper generously, and toss again.

Put the dish in the oven to bake for roughly an hour, checking on the progress regularly after the first half hour, tossing the carrots from time to time for an even browning. The carrot fries are ready when they are thoroughly cooked, and start to get a little crisp at the edges.

From Chocolate & Zucchinis (http://chocolateandzucchini.com/)