Forecast for hot weather and two busy days ahead… calls for something easy, light and fulfilling too.
- 3/4 c quinoa
- 2 cups edamame
- 1/2 c nonfat ricotta cheese
- 1 large clove garlic, minced
- 1 small red onion, chopped
- 2 stalks celery, chopped
- 1 yellow pepper, chopped
- 2-3 T fresh mint, chopped finely
- 1/2 cup hazelnuts, chopped
Rinse quinoa well, then cover with 1 1/2 cups fresh water and a pinch of salt, bring to boil then reduce heat to low and simmer covered for 20 minutes. Drain any residual water. Meanwhile, cover edamame with water in a small pan, bring to boil then reduce heat to low and simmer covered for 5 minutes or just until tender, then drain. Stir ricotta cheese into cooked edamame and mix well. Chop all veggies. Combine everything except the hazelnuts and mix together well, store in airtight container in refrigerator. Serve cold or warm, topped with hazelnuts.
I was standing looking over the beautiful produce and thinking about the weather forecast for the hot summer days ahead. What to make? “I want pasta”, the man next to me said to his companion. “Again?”, she asked. I’m not a big pasta fan- I don’t really ever do noodles. But the classic cheeses, olives, Italian spices…yum. And the ambiance created by those simple little red checkered table clothes, the good wine, yes. So there I stood, thinking of simple, red, and ricotta, and the desire for a hot summer salad. Here’s what I came up with– not Italian, but we enjoyed it! Next time I think I’ll serve it on baby spinach (to make it prettier, not so overly red).
- 2 red and 2 yellow beets
- 1/2 medium red onion, chopped
- 2 medium carrots, coarsely grated
- fresh ginger root, finely minced
- 3/4c low fat ricotta cheese
- 1 small head radicchio
- walnut pieces as garnish
Cut off beet roots and tops (setting aside greens), then cut into 4ths. Place in pot with lid and just enough water to cover, bring to boil then turn down heat to simmer covered for about 15 minutes- until beets pass the fork test. When beets pass the fork test, remove from heat, drain, and rinse in cold water to arrest cooking. Use a sharp knife to peel away the beet skins, then chop into medium bite sized pieces. Return chopped beets to pan, then mix in ricotta while beets are still warm. Stir to mix well. Add chopped red onion, coarsely grated carrots, and finely minced fresh ginger root. I like the heat of the ginger, so I used 2 1/2 generous T of minced ginger (about 5 slim slices of peeled fresh ginger root.) Mix all together well, then transfer to glass serving dish with air tight lid (or cover tightly with plastic wrap). This gets even better after sitting and chilling for an hour, or next day; keeps in airtight container in refrigerator for 3 days. Serve cold- or warm- over radicchio with walnut garnish.