Quinoa with Roasted Broccoli and Arugula Salad
Ingredients:
- 1
cup of quinoa
- 2
cups of water
- 1
bouillon cube
- 1
head of broccoli – chopped – should equal roughly 4 cups
- 4
scallions
- 2
cloves of garlic
- 2
cups of arugula
- 10
olives
- ½
cup of Feta
- 1
large handful of walnuts
- 4
tbs of olive oil
- ½
lemon
- Pepper
to taste
Fig and Pear Salad with Pistachio Crusted Labne and Honey and Lavender Dressing
Ingredients
- ⅔
cup Greek yoghurt
- sea
salt
- ⅓
cup shelled unsalted pistachios
- 6
figs, quartered
- 2
pears, firm but ripe, quartered
- 1-
2 tsp olive oil or butter
- 3
cups salad leaves
- HONEY
& LAVENDER DRESSING:
- 3
tbs extra-virgin olive oil
- 1
tbs white wine vinegar
- 2
tsp honey
- 1
tsp dijon mustard
- pinch
of lavender
- salt
to taste
Blueberry Coconut Bundt Cake
Ingredients
Cake
- 3 cups flour
- 1 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup oil
- 3/4 cup buttermilk
- 2 eggs
- 2 tsp coconut extract
- 1 1/2 cups blueberries (about 1 pint)
Glaze
- 1 1/2 cups powdered sugar (plus more if needed for
thickness)
- 3 tbsp milk
- 1/2 tsp coconut extract
- toasted coconut, for on top if desired
Greek Tzatziki Dip
Ingredients:
- 2
cups full-fat plain Greek yogurt
- 4
garlic cloves, peeled and minced
- 1
large cucumber, seeded and grated or finely diced (about 1 cup)
- 1
tablespoon chopped fresh dill (not dried dill)
- 1-2
tablespoons fresh lemon juice, to taste
- 1
tablespoon olive oil
- 1/2
teaspoon sea salt
- 1/4
teaspoon freshly-ground black pepper
Classic Scottish Shortbread
Ingredients
- 1½
cups all-purpose flour
- ¼
cup + 1 tablespoon granulated sugar, divided
- ¼
cup powdered sugar
- ¼
teaspoon salt
- ¾
cup (1½ sticks) unsalted butter, sliced and softened
