Confetti Quinoa Salad


  • 1 1/2 cups quinoa, rinsed
  • large ears fresh sweet corn, kernels cut off the cob (about 3 cups)
  • 15 ounce can black beans, rinsed and drained
  • cup fresh cilantro, coarsely chopped
  • 1/2 cup thinly sliced green onions
  • 1/2 cup roasted, salted pumpkin seeds (pepitas)
  • tablespoons lime juice
  • tablespoons canola or vegetable oil
  • Salt
  • Ground black pepper

Make It

1.In a large pot combine 3 cups water and the quinoa. Bring to a boil. Reduce heat and simmer, covered, about 12 minutes or until the liquid is absorbed. Uncover and cook 3 to 5 minutes more, or until quinoa is nearly dry, stirring frequently. Spread quinoa on a large parchment-covered baking sheet to cool completely.

2.In a very large bowl, stir together the cooled quinoa, corn, beans, cilantro, green onions, pumpkin seeds, lime juice, and oil. Season with salt and pepper.

Make Ahead Tip

  • The salad can be refrigerated for up to 6 hours. Let stand at room temperature for 15 minutes before serving.

Recipe Cred: Parents Magazine


Lemony Escarole Salad with Peaches and Feta


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, finely grated
  • Pinch of sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces
  • 2 large peaches—halved, pitted and thinly sliced
  • 2 cups yellow cherry tomatoes, halved
  • 2 Persian cucumbers, thinly sliced crosswise
  • 1/2 small red onion, halved and thinly sliced
  • 6 ounces feta cheese, crumbled (about 1 1/2 cups)
  • Ground sumac (see Note) and/or dried oregano, for garnish (optional)

How to Make It

Step 1

In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.

Step 2

Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.


Sumac, a fruity, tart Middle Eastern spice, is available at spice shops and online from

Recipe Cred: Food and Wine

Appetizers, Family Favorites

Grilled Strawberry-Avocado Toasts with Burrata


  • 6 scallions
  • 2 cups strawberries, hulled and quartered
  • 1 Hass avocado—peeled, pitted and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • Four 1-inch-thick slices 
of rustic bread
  • Extra-virgin olive oil, 
for brushing and drizzling
  • 1 garlic clove
  • 8 ounces burrata, cut into bite-size pieces
  • Balsamic vinegar, for drizzling
  • Flaky sea salt and torn basil, for garnish

How to Make It

Step 1

Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface 
and let cool, then cut into 1-inch lengths. Leave the grill on.

Step 2

In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black 
pepper and let stand at room temperature for 15 minutes.

Step 3

Meanwhile, brush the bread with olive oil and grill over 
high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.

Recipe Cred: Food and Wine


Roasted Lamb Chops


  • 8 lamb loin chops

For the Dijon Herb Paste

  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 2 teaspoons dried Herbes de Provence
  • generous pinch salt
  • several grinds black pepper


  1. Preheat oven to 425°F.

  2. Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
  3. Season chops lightly with salt and freshly ground black pepper.

  4. Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
  5. Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.

  6. Bake until internal temperature of the lamb reads 140°F (about 15 minutes).

  7. Remove from oven and tent with foil 5 minutes. Serve.

    Recipe Cred: Pinch and Swirl

Beef, Family Favorites

Marinated Flank Steak


1 1/2 lbs flank steak (have the butcher tenderize it at the store! It matters.)

3/4 c of vegetable oil

1/4 c soy sauce

3 Tbsp honey

2 Tbsp vinegar

1 tsp powdered garlic

1/2 tsp ginger

6 green onions finely chopped


Combine all ingredients except the flank steak in a bowl and stir together. Put the marinade with the tenderized flank steak in the fridge to marinate for 2 hours or overnight. Remove the steak from the marinade. Grill the steak for 7 – 8 minutes each side depending on thickness. You can also broil the steak in the oven.

Recipe Cred: Lily Yasuda Shino


Breakfast, Family Favorites

Lonesome Woodsman Granola

*** The trick to this treat is lots of stirring


  • 8 cups of Old Fashioned Oats
  • 2 cups of brown sugar (heaping not packed)
  • 1 ½ cups of wheat germ

*Mix the above ingredients really well. Break up the brown sugar and then add the following and stir well:

  • 1 cup of coconut: wide unsweetened
  • 1 cup slivered almonds
  • 1 cup raw cashew: unsalted
  • 1/3 cup sunflower seed: shelled, unsalted

*Stir again well! Drizzle the following… ½ amounts at a time and stir after each addition:

  • ½ cup water
  • ½ cup of canola oil
  • 2 Tbsp of vanilla

*Use the microwave and warm the following to a drizzle form. Add 1/2 amounts at a time and stir well after each:

  • ½ cup of honey: measure after oil so it slides out
  • ½ cup of peanut butter: use rubber scraper: can

After another stirring, add the following:

  • 1 ½ cup of yellow raisins
  • ½ cup of craisins
  • ½ cup of currants or any other dried fruit: optional

*Any of the ingredients can be adjusted to taste. Mix well in your big bowl. Spread on 2 cookie sheets. This recipe makes 18 cups or 8-2 + cup bags.

*Bake at 200 for 2 hours

Breakfast, Family Favorites










  1. In a large mixing bowl, whisk together all dry ingredients.
  2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
  3. Beat whites until moderately stiff; set aside.
  4. Add milk and melted butter to dry ingredient mixture and blend.
  5. Fold stiff egg whites into mixture.
  6. Ladle mixture into hot waffle iron and bake.

Recipe Cred: Genius Kitchen