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Greek Quinoa Salad

Greek Quinoa Salad | Gather & Dine

There was a time in my life when I didn’t like olives or feta, but now I love them both.  Ten years ago, I would have never wanted to eat a Greek salad, but now I think I could eat one everyday.  I try to keep this in mind when my kids turn their heads away from some of the meals I lovingly labor over for them.  When I think about how much my tastes have changed over the years, I have hope that theirs will too.

Along with feta and olives, this simple Greek Quinoa Salad has tomatoes, cucumbers, and red onion with a bright red wine and lemon vinaigrette dressing.  Use the ripest tomatoes possible for the best taste and texture.  If you make this salad ahead of time,  save some of the dressing and add it right before serving.

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Greek Quinoa Salad

Greek Quinoa Salad | Gather & Dine

Ingredients

  • For the Salad:
  • 1 cup quinoa
  • 2-3 ripe roma tomatoes, diced
  • 1/2 English cucumber, diced
  • 1/4 cup red onion, small diced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/3 cup feta cheese, crumbled

  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon red wine veingar
  • 1 teaspoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon pepper

Instructions

For the Salad:

  1. In a medium pot, boil 6-8 cups of water over high heat. Rinse the quinoa in a fine mesh strainer. When the water is boiling, slowly add the quinoa and boil uncovered for 11-14 minutes. After 10 minutes, start checking the quinoa for doneness. The quinoa is done when the “dot” in the middle of the quinoa starts to disappear and when some of the white filaments start to come off the seeds. Drain the quinoa over a fine mesh strainer and let cool.
  2. In a large bowl, use a wooden spoon to combine the quinoa with the rest of the ingredients. Add 3/4 of the dressing and toss thoroughly. Season to taste with extra salt and pepper. Toss in the remaining dressing right before serving.

For the Dressing:

  1. In a small bowl, use a wire whisk to blend ingredients.

Notes

adapted from Alice Water’s The Art of Simple Food

 

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Raspberry Frangipane Tart

Raspberry Frangipane Tart | Gather & Dine

My adventurous world-traveller cousin is here visiting for a few days and I made this raspberry frangipane tart to celebrate his arrival.  Frangipane is an almond filling and is somewhat similar to a pastry cream.  After it bakes, this tart has a creamy and slightly chewy middle and a buttery and flaky cookie crust.  And did I mention it is also flavored with rum?  The rum flavor is mild yet distinct and complements the almonds and raspberries perfectly.

Raspberry Frangipane Tart | Gather & Dine

I found the crust to be slightly finicky to work with as it did not roll out quite as easily as a more traditional pie crust.  Any tears were easily pressed and patched together however and the imperfections were not noticeable once it was filled.  I substituted some whole wheat pastry flour for the all-purpose flour, but you can keep it to the all-purpose flour if you prefer.  I used a 14 x 4-inch rectangular tart pan, but this will also work in a 9-inch circular pan.

Be sure to plan ahead for this dessert because it needs several hours for the frangipane to set before it is served.  After it is set, it can be served chilled or at room temperature.

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Raspberry Frangipane Tart

Raspberry Frangipane Tart | Gather & Dine
  • Yield: a 14 x 4-inch rectangular tart pan or a 9-inch round tart pan

Ingredients


  • For the Crust:
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter, chilled
  • 1 egg yolk, lightly beaten
  • 2 tablespoons ice water

  • For the Frangipane:
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 cup blanched almonds, finely ground
  • 3 tablespoons dark rum
  • 1 tablespoon all-purpose flour
  • 1 teaspoon almond extract

  • For Assembly:
  • 2 pints raspberries
  • 1-2 tablespoons powdered sugar

Instructions

For the Crust:

  1. Place the flour and sugar into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.)
  2. With the food processor running, gradually add the egg yolk and then the ice water. Process until the dough just comes together.
  3. Using hands, form a rectangular disk with the dough and tightly wrap with plastic wrap. Chill dough for at least one hour.
  4. Roll dough on a floured surface into a 16 x 6-inch rectangle. Line the tart pan with the rolled dough and fold over the edges to fit. Press the edges of the pastry into the tart pan.
  5. Place crust in the refrigerator to chill.

For the Frangipane and Assembly:

  1. Preheat oven to 425.
  2. Cream together the butter and sugar on medium high speed with an electric stand mixer. Add the egg and mix again on medium speed. Add the almonds, rum, flour, and almond extract. Beat together until smooth.
  3. Spread frangipane evenly into the chilled crust.
  4. Bake for 25-30 minutes, until the top is golden brown and filling is set. If the top is turning brown too quickly, cover with foil. (I covered mine with foil during the last 10 minutes of baking.)
  5. Cool on a rack for several hours for frangipane to set.
  6. Decoratively add the raspberries in rows on the tart and sprinkle a light dusting of powdered sugar on top. Serve chilled or at room temperature.

Notes

adapted from The Martha Stewart Cookbook

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Peanut Cilantro Sriracha Toast

Peanut Cilantro Sriracha Toast | Gather & Dine

 This sounds like a completely wacky combination, but please do not judge before you taste.  It’s one of my new favorite things to eat.  I once saw this peanut butter cilantro toast  in a past issue of Bon Appetit and thought it sounded a bit strange, but set the idea in the back of my mind as something I might try someday.  Lately though I’ve had Thai food on my mind and suddenly the combination didn’t seem so far out anymore.  I had some extra cilantro around and decided to make this on a whim the other day. It way surpassed my expectations.  In every bite you get creamy peanut butter, refreshing cilantro, crunchy peanuts, and spicy sriracha.  Oooh yeah.  It’s just as easy to make as peanut butter and jelly, but the different layers of flavor and texture make this so much more interesting.  If you do not like sriracha, peanuts, or cilantro, then of course this isn’t for you, but give this a try if you like Thai food.  With another slice of bread on top, it’s going to be a new regular in my husband’s lunch.

Peanut Cilantro Sriracha Toast | Gather & Dine

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Peanut Cilantro Sriracha Toast

Peanut Cilantro Sriracha Toast | Gather & Dine

Ingredients

  • Slice of whole grain toast
  • Peanut Butter
  • Cilantro
  • Unsalted peanuts, roughly chopped
  • Sriracha
  • Flaky sea salt, such as Maldon

Instructions

  1. Spread a generous amount of peanut butter on a slice of whole grain toast. Top with fresh cilantro leaves, crushed peanuts, and sriracha. Finish by sprinkling some sea salt on top.

Notes

slightly adapted from Bon Appetit

 

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