Serving Up {Salad}: Mediterranean Quinoa Salad with White Balsamic Honey Dijon Vinaigrette

We are entering the dog days of summer...it's hot and we are down to the last few weeks before school begins again, which means we are playing HARD to try to get all the summer fun in!  This recipe is perfect for a busy day that you know you have to feed the family but it is simply too hot to heat up an oven.  I like to prepare this salad early in the morning (minus the spinach and dressing) before we head out for our day and then just stick it in the fridge.  When dinnertime comes around and everyone is hot and tired and asking, "what's for dinner" you can just whip it out, add the spinach and dressing and, "voila", dinner is served!

You're welcome!

One Year Ago: Homemade Sloppy Joes
Two Years Ago: Ravioli with Balsamic Browned Butter
                         Spinach, Pear, Prosciutto and Gorgonzola with Balsamic Vinaigrette

MEDITERRANEAN QUINOA SALAD with WHITE BALSAMIC HONEY DIJON VINAIGRETTE    
(recipe from Mylan S.)
printable version

1 cup uncooked quinoa
2 cups water
1 sweet onion, sliced and grilled w/ oil until browned and soft & carmelized
1 can Garbanzo beans, rinsed
1 jar (4 oz) artichoke hearts, chopped or sliced
1/2 jar pittted kalamata olives, chopped or sliced
12-16 ounce bag baby spinach

White Balsamic Honey Dijon Vinaigrette:
1/3  cup white balsamic vinegar
1/2 cup olive oil
2 Tbs. Dijon mustard
1 Tbs. honey
Salt & Pepper to taste

Prepare quinoa by bringing water to a boil and adding the quinoa.  Stir, cover and cook as per package directions.  Set aside and allow to cool.
Prepare vinaigrette by combining all ingredients in a blender and pulsing until combined.
To cooled quinoa add onion, garbanzo beans, artichokes and olives.  Gently toss to combine.
Add spinach and dressing and toss lightly to coat.

Serving Up {Breakfast}: Spinach Artichoke Egg Croissant

I try really hard to always site my source for recipes, whether it be a friend, another blog or the back of the chocolate chip package!  While I would like to properly site this recipe, I can't recall the exact source but I will tell you how it evolved.  I was reading a book and the character created an egg sandwich by spreading spinach artichoke dip over a toasted croissant, topped it with a poached egg and drizzled the entire thing with Hollandaise sauce.  So I guess my true source of this recipe was a character in a book, or more accurately, the author of the book, but I can't recall what book it was.  Regardless, you can bet that I jumped at the chance to recreat it and am really glad that I did.  I have served this as a quick breakfast for the hubby, as a dinner for the family and as the main dish for a holiday luncheon with twelve church ladies in attendance.  It just works!

Served beside some yummy breakfast potatoes (may I suggest these), this is a really satisfying meal.

  

Warning: make sure you have a fork and an extra napkin or two because as delicious as it is, it is equally messy.

SPINACH ARTICHOKE EGG CROISSANT     

printable version

1 large croissant

3-4 Tbs. Spinach Artichoke Dip (Costco sells a yummy version)

3-4 Tbs. Hollandaise Sauce

1-2 large eggs

salt & pepper

Cover the bottom of a small skillet with water about 1-2 inches and bring to a simmer (you don't want the water to be boiling).  Add 1 Tbs. vinegar to the water.  Crack the egg into a small dish and, from the dish, pour the egg into the simmering water.  Cover and allow to simmer for approximately 4 minutes.  Using a slotted spoon, remove the egg from the water.  If you want two eggs on your croissant, then repeat the process with another egg.

While egg is cooking, slice the croissant in half.  Place in toaster oven to toast lightly.

Heat spinach artichoke dip until the cheese is melted.  Remove croissant from the toaster and spread the dip on the bottom half.  Place poached egg on top of the artichoke dip and season with salt and pepper.

Drizzle the Hollandaise sauce over the egg and replace the top half of the croissant.

Serving Up {Pasta}: Spinach Artichoke Stuffed Shells

I posted this recipe on our family blog three years ago because every time I made it I would get the request for the recipe.  Nothing has changed.  It continues to be one of my favorite meals to make and continues to get requests for the recipe whenever it's shared.  Because it is so well received, it is one that I often go to when I need to provide a dinner for another family - not to mention it is an easy recipe to double if you need to feed a large crowd.

Don't be frightened by the spinach.  My husband is not a big fan of cooked spinach and yet I have never had him voice displeasure in it's presence in this meal (as he reaches for seconds).  If you are really adverse to it, then simply leave it out.  They will still be amazing! 

SPINACH ARTICHOKE STUFFED SHELLS      
(adapted recipe from Karen S.)
printable version

1 pkg. jumbo shells
1 can artichoke hearts (not marinated), chopped
1/2 cup frozen CHOPPED spinach (about 1/2 package), thawed and well drained
8 oz. cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
Dash each of Worcestershire sauce, garlic powder and pepper
1/4 tsp. salt
1 lb. jimmy dean sage sausage, cooked and drained

Cook pasta until almost done - they are easier to stuff when not completely cooked.  Set aside.

Combine the cream cheese, sour cream, mayonnaise and spices and blend together well.  Add the spinach, chopped artichokes and sausage and stir until all mixed.

Stuff the shells with the cream cheese mixture and place in a lightly sprayed baking dish, open side up.  Top with alfredo sauce (recipe to follow) and bake until heated through.

ALFREDO SAUCE
(recipe from Karen S.)

1/4 cup butter
1 quart HEAVY whipping cream
1 cup parmesan shreds

Melt the butter in a saucepan, being careful to ensure it does not burn.  Add the whipping cream and heat over medium-low heat until it thickens (at least 5 minutes) stirring frequently.  Add a little salt and pepper.  When the sauce is thickened, add the parmesan cheese and stir until it is melted and incorporated.  Do not add the cheese prior to the cream thickening or the cheese will sink to the bottom and burn.  Taste and add additional salt if necessary.

The Alfredo Sauce recipe makes enough that I generally only use 1/2 of the recipe to top one batch of the stuffed shells.