Ingredients Salad: 1 c quinoa 1 c cherry tomatoes, sliced ½ green beans, diced or al dente broccoli ½ cucumber, diced ½ c Nicolau Farms Quatro Pepe cheese 3 T chives, chopped 3 T parsley, chopped Vinaigrette: ¼ c Sparrow Lane extra virgin olive oil 2 T Sparrow Lane Golden Balsamic vinegar (or Cabernet, for aContinue reading “Summer Quinoa Quatro Pepe Salad”
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Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts
This mushroom-and-herb ragù is extremely versatile; it’s as good on rigatoni or cheese ravioli as it is on gnocchi.