Mediterranean Quinoa Salad +Video

Bright Mediterranean flavors are packed into this fresh and healthy quinoa salad – spinach, tomato, cucumber, feta, red onion all tossed with fresh herbs and a sweet and tangy homemade dressing. It is a perfect summer salad!

Years ago we had a blogger lunch with all of the Utah food bloggers. There were only a few of us back then and it was simple to gather around a table to discuss life and business. There was a quinoa salad at one lunch that was fairly decent but lacked a little flavor.

This was my first introduction to quinoa so I blamed it on the grain. However, it felt fresh and nourishing so I’ve been playing with my own version ever since.

A friend of mine blew my mind by introducing me to Prosecco vinegar and it’s become not only the best quinoa salad but one of my favorite summer side salads period.

How to Make Quinoa Salad Video

What is Quinoa?

Quinoa is technically the seed of a plant, but it is classified as a whole grain. It is a great source of plant protein and fiber.

Ingredients for Mediterranean Quinoa Salad

Here is a brief overview of the ingredients you will need to make this tasty summer salad and the homemade salad dressing to go with it…

• Tri Color Quinoa: You can use any quinoa that you want. I just love the way this looks in the dish.
• Spinach: Grab some fresh spinach and chop it up! It adds great color, flavor and nutrients!
• Cucumber: We prefer English cucumbers so you don’t have to peel them and they are less seedy.
• Mung Beans: This is totally optional but I love the texture of beans in a salad and they are a great source of plant protein. We like Bob’s Red Mill brand.
• Grape Tomatoes: Slice them in half to make them easier

Fabulous Ranch Green Beans Recipe [+Video]

This is a green beans recipe like you’ve never tasted before and it is FABULOUS! The green beans are creamy and full of that comforting ranch flavor that everyone loves all topped with a crunchy Panko topping. Boom! You’re going to love this vegetable side dish!

I’ve been spending some quality time with more and more teenagers lately, and I’ve never felt more old and out of touch. Haha! I find myself asking them to explain all the slang words they are using. I learned a new one the other day and I’m totally incorporating it into my everyday lingo because it’s used to describe really, really good food — now that is something I can relate to! The word is “bussin'”. I can confidently say that these green beans are totally bussin’! 

After I accidentally created our melt-in-your-mouth baked ranch chicken, I had the thought that swapping the chicken for green beans would be stellar! And then I thought, nobody ever cares about green bean recipes. My next thought was…I don’t care! I’m going to do it anyway! And I was 100% correct, creamy ranch green bean casserole is out of this world…aka bussin’! And you need to try it!

Ingredients for Ranch Green Bean Casserole

You only need a few ingredients to make this tasty side dish, and most of the items will already be things you have on hand. Here is what you will need:

• Green Beans – fresh, washed, trimmed and then blanched
• Shallot – part of the onion and garlic family but more subtle in flavor
• Salt and Pepper – adds flavor
• Butter – used in the base for the sauce and as a binder for the crunchy Panko topping  
• Flour – thickens the sauce
• Ranch Salad Dressing – Trust me on this, make it from the packet, following the directions. It will taste way better then if you just buy a bottle of ranch.
• Milk – combines with the ranch to create the sauce
• Panko Breadcrumbs – Japanese-style breadcrumbs that adds crunch to the top of this casserole

The measurements for each ingredient can be found in the recipe card at the end of the post. You can also save and/or print the recipe from there.

How to Blanch Green Beans

Blanching green beans takes just a few quick and easy steps. Fill a large pot of water and bring it to a boil over high heat. Add kosher salt to the water (about 1 tablespoon for every quart of water). When the water starts boiling, add the beans and let them cook for 2-3 minutes. 

Fill a large bowl with cold water and ice while the beans are cooking. When the beans have finished cooking, transfer the beans to the ice bath. Let them sit for a few minutes in the cold water. This helps the green beans maint

Lemon Roasted Carrots and Parsnips

Lemon roasted carrots and parsnips are salty and sweet and get all caramelized and delicious as they roast.

We top them with a honey lemon dressing to make a side dish easy enough for a weeknight meal but  also fancy enough to be a side for your Easter (or Thanksgiving or Christmas) feast!

Filled in More Ways than Just with Food

I’ve been really craving the simple classic recipes of the past lately. It’s almost like a feeling of homesickness and nostalgia for childhood has started to grow inside of me. I don’t quite know what has triggered it or even what to do with it, but I’ve found myself looking back on life with a tenderness and fondness I haven’t ever had.

I was a living-with-one-foot-in-tomorrow-girl for most of my junior high and high school years. I think it was in part because I had two older sisters that were far enough apart from me in age that they were already off to college and I felt left behind. I know now that living that way isn’t the best idea, but I have to be mindful now of not looking back with the same feelings. 

Being present, breathing in happiness right now instead of waiting for it or missing it from yesterday has become really important to me. Part of merging all of my worlds into one has been a bringing together of recipes we used to love but have gotten distracted with new, modern ideas. Roasted carrots and parsnips might seem old-school, but I bet you’ll be filled in more ways than just with food by making them. 

Ingredients for Roasted Carrots and Parsnips

The ingredients are simple and few. Here is what you will need:

• Carrots: You can peel them if you want but it is not necessary.
• Parsnips: If the parsnips are really thick, cut them in half so they closely match the size of the carrots.
• Garlic: Keep the cloves whole and in the peel so they can roast with the veggies.
• Olive Oil: Helps the veggies caramelize to golden perfection.
• Kosher Salt: Enhances the flavors of the vegetables.

Dressing

• White Wine Vinegar: If you don’t have it, red wine vinegar makes the best substitute or rice wine vinegar (not seasoned) will also work great.
• Lemon Zest: Adds a bright and fresh punch of flavor that pairs so well with root vegetables.
• Honey: Adds natural sweetness and thickens the dressing.
• Parsley: Fresh is preferred but if you have to use dried, use 1 teaspoon.

Do Parsnips Need to Be Parboiled Before Roasting?

Normally I would say no, but we like to parboil both the carrots and parsnips for this recipe. Then dry them thoroughly and let the oven do all the work roasting and caramelizing them. Parboiling cuts down on the roasting time and lets the caramelization happen perfectly.

Should I Peel Parsnips Before Roasting Them?

Cowboy Caviar Recipe

This cowboy caviar recipe is a delicious dip packed with beans, avocados, corn and loads of more southwestern flavors! A perfect side or appetizer. It comes from my Dad’s side of the family, but I think each family has their own version. I happen to love ours. 

I love that you get that creamy coolness from the avocados with some crunch from the peppers. I love the sweet and the little hint of spicy… mmmmm so yummy. And, it’s easy which is great for when you want something really tasty but you don’t have a lot of time to put something super fancy together. It’s just simple and delicious. Just how it should be.

This recipe is perfect for a potluck or family gathering. I wish I would have thought to bring on our last Deer Valley adventure. As you already know, we are a die hard Deer Valley family. We absolutely love visiting and we are begging our readers to go too, which is paying off because so many of you have emailed (keep them coming!!) about your trip to Deer Valley. 

Deer Valley

We went up a few weekends ago and oh my goodness it was fun! I know it’s ch

Mouth Watering Sauteed Mushrooms

Mushrooms…you either love them or you absolutely do not, but these easy mouth watering sauteed mushrooms will make lovers out of everyone! They are earthy and meaty with the most sublime rich flavor.

My whole life I’ve heard my mom salivating over mushrooms. Now if you’re a picky eater can you guess what’s one of the easiest things to hate? You got it, mushrooms. But she’s been in love, stuffed mushrooms, sauteed mushrooms, caramelized mushrooms… the list probably goes on but as a mother of a teenager I’m too exhausted to think. 

I am older now, maybe wiser, and mushrooms are entering my life. These juicy sauteed mushrooms are a fantastic side dish, served over steak, or even better, slap them on a burger with caramelized onions and melty cheese!!

Keys to the Best Sauteed Mushrooms

The best sauteed mushrooms have a few special ingredients that bring out the savory umami flavor:

• white wine – I know it’s a sin to many, but we use cooking wine. See our tip below…
• worcestershire – this big time enhances that earthy, rich flavor
• butter – the ultimate caramelization maker, the fat hitting the heat will make for mouthwatering mushrooms

What Ingredients are Needed for Sauteed Mushrooms?

The ingredients list isn’t long, and having fresh ingredients will give you the best flavor. Here is your grocery shopping list:

• Baby Bella Mushrooms – these are our favorite mushrooms for sauteing but you could use whichever ones you like best
• Olive Oil and Butter –  combination of both fats gives the best flavor and is the sauteing dream team
• Thyme – aromatics
• Oregano – fresh is best
• White Wine – depth of flavor
• Soy Sauce – flavor, helps caramelize
• Worcestershire Sauce – enhances umami flavor
• Lemon Juice – bright fresh pop of flavor
• Kosher Salt – because you always need salt
• Fresh Ground Pepper –