Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

1 cup quinoa
2 cups water
1/8 tsp. salt
3 tbsp. olive oil
1 tbsp. rice or red wine vinegar
salt and pepper to taste
2 cups cherry tomatoes, halved
3 tbsp. red onion, diced
1/4 cup basil, chiffonade
Measure 2 cups of water and a pinch of salt into a saucepan, add quinoa.  Bring to a boil, cover, reduce heat, and simmer for 15-18 minutes, or until the water has been absorbed.  Prepare vinaigrette by whisking together olive oil, vinegar, salt, and peper.  Pour over quinoa.  Fold in tomatoes, onion, and basil.
1 cup quinoa
2 cups water
1/8 tsp. salt
3 tbsp. olive oil
1 tbsp. rice or red wine vinegar
salt and pepper to taste
2 cups cherry tomatoes, halved
3 tbsp. red onion, diced
1/4 cup basil, chiffonade
1 cup garbanzo flour
1 cup water
1/4 tsp. salt
4 tbsp. olive oil, divided
Mix flour, water, salt, and 2 tbsp. olive oil, and allow to sit for at least 30 minutes.  Meanwhile, heat the oven
to 400 degrees and place an oven-safe skillet with 2 tbsp. olive oil inside to get piping hot.  Pour the batter
in just til it starts to reach edge of skillet.  Place back in the oven for 8-10 minutes, flip, and bake another 5-8
minutes until set.  Can be used as pita wrap, pizza dough, buns, etc.
1 cup garbanzo flour
1 cup water
1/4 tsp. salt
4 tbsp. olive oil, divided
1/4 cup olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 cup raw rice
2 cups chicken broth
1 bay leaf
1 tsp. salt
1/2 tsp. tumeric
2 oz. pimentos, diced
1/2 cup frozen peas, thawed
Heat the oil in a large saucepan.  Saute onion, pepper, and garlic over medium heat for 5 minutes.  Add rice and saute 3 more minutes.  Add broth, bay leaf, salt, and tumeric.  Bring to a boil, reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-30 minutes depending upon rice variety.  Remove from heat, stir in pimentos and peas, and serve.
1/4 cup olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 cup raw rice
2 cups chicken broth
1 bay leaf
1 tsp. salt
1/2 tsp. tumeric
2 oz. pimentos, diced
1/2 cup frozen peas, thawed
4 slices bacon, chopped
3 tbsp. lemon juice
2 cloves garlic, minced
1 bunch swiss chard, stems removed, leaves cut into 1" pieces
salt and pepper to taste
2 tbsp. olive oil
1 shallot, chopped
2 green onions, chopped
1 can garbanzo beans, drained
salt and pepper to taste
1 bunch swiss chard, rinsed and chopped
1 tomato, chopped
1/2 lemon, juiced
1/4 medium red onion, sliced
1 can (15 oz.) chickpeas, drained and rinsed
1 bell pepper, chopped
1/4 cup fresh tomatoes, chopped
1 cup fresh parsley, chopped
1/4 cup parmesean cheese (optional)
1 clove garlic, minced
1/4 tsp. salt
2 tbsp. white wine vinegar
1/3 cup olive oil
1 onion, chopped
2 tbsp. olive oil
1 tsp. brown sugar
1 bunch swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tbsp. capers (optional)
1/2 tsp. sea salt
black pepper to taste
1/2 lemon, juice
In a heavy skillet, cook onions in olive oil over medium-high heat until they begin to brown.  Stir in brown sugar, and continue cooking for a few minutes.  When onions are brown and tender, stir in chard and olives.  Cook until chard is slightly wilted.  Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes.  Season with pepper and squeeze lemon over the top.
1 onion, chopped
2 tbsp. olive oil
1 tsp. brown sugar
1 bunch swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tbsp. capers (optional)
1/2 tsp. sea salt
black pepper to taste
1/2 lemon, juice
1 cup millet
2 cups chicken broth
1/4 tsp. salt
2 tsp. olive oil
1 cup red onion, finely chopped
2 cloves garlic, minced
1/2 cup yellow bell pepper, finely chopped
1/2 cup frozen peas
1/2 cup zucchini, finely chopped
1-2 tbsp. lemon juice
1/4 cup fresh basil, thinly sliced
In a heavy saute pan, toast the millet on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.  Meanwhile, bring broth to boiling, then carefully pour broth into the millet.  Add salt; cover, and reduce heat to low and cook 15 minutes.  Meanwhile, heat oil in a medium saucepan over medium high heat.  Add onions, garlic, bell pepper, peas, and zucchini; cover and cook for 5-8 minutes.  Fluff millet with a fork, and season with salt and pepper to taste.  Stir vegetable mixture into millet.  Add lemon juice and basil and serve.
1 cup millet
2 cups chicken broth
1/4 tsp. salt
2 tsp. olive oil
1 cup red onion, finely chopped
2 cloves garlic, minced
1/2 cup yellow bell pepper, finely chopped
1/2 cup frozen peas
1/2 cup zucchini, finely chopped
1-2 tbsp. lemon juice
1/4 cup fresh basil, thinly sliced
1 tbsp. olive oil
1 bunch rainbow chard, leaves and stems separated and chopped
1/3 cup yellow onion, chopped
1/2" thick slice fresh ginger root, peeled and julienned
salt and pepper to taste
1 tbsp. maple syrup
Heat the oil in a large skillet over medium heat.  Cook the chopped chard stems, onion, and ginger in the hot oil until the begin to soften.  Season with salt and pepper.  Add the chopped chard leaves to the skillet; reduce heat to low.  Continue cooking until the leaves have wilted, about 2 minutes more.  Drizzle the maple syrup over the mixture; stir to coat evenly.  Remove from heat and serve.
1 tbsp. olive oil
1 bunch rainbow chard, leaves and stems separated and chopped
1/3 cup yellow onion, chopped
1/2" thick slice fresh ginger root, peeled and julienned
salt and pepper to taste
1 tbsp. maple syrup
12 medium red potatoes
3 tbsp. olive oil
salt to taste
pepper to taste
rosemary, chives, thyme, or other herbs to taste
Bring a pot of salted water to a boil.  Add in as many potatoes as you wish to make and cook until fork tender.  On a cookie sheet, generously drizzle olive oil.  Place tender potatoes on the cookie sheet, leaving room between each potato.  With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.  Brush the tops of each crushed potato generously with more olive oil.  Sprinkle potatoes with salt, pepper, and fresh herbs.  Bake at 450 for 20-25 minutes until golden brown.
12 medium red potatoes
3 tbsp. olive oil
salt to taste
pepper to taste
rosemary, chives, thyme, or other herbs to taste
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