Apple, Walnut & Quinoa Salad

Apple, Walnut & Quinoa Salad

By Food & Wine

INGREDIENTS

• 1 cup quinoa
• 1 Granny Smith apple, cored and thinly sliced
• 1 Red Delicious apple, cored and thinly sliced
• 4 scallions, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup walnuts, toasted

INSTRUCTIONS

1. Whisk the quinoa into a saucepan of boiling salted water and boil until the grains are tender, about 15 minutes. Drain the quinoa and let it cool.
2. In a medium bowl, toss together the apples, scallions, vinegar, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in the quinoa and season with salt and pepper to taste. Crumble walnuts over salad and serve.

http://www.foodandwine.com/recipes/apple-walnut-and-quinoa-salad

Pioneer Woman's Grilled Peaches & Pecans

Prep: 5 Minutes	Level: Easy
Cook: 5 Minutes	Serves: 1

Ingredients

•  Fresh Peaches, Halved And Pitted
•  Maple Syrup, For Brushing
•  Butter (for Grilling)
•  Pecans, Chopped

Preparation

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn. 

Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Serve them:

Over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.

Over Greek yogurt: Spoon Greek yogurt into a small dish. Press slices of grilled peaches over the top. Sprinkle with pecans and drizzle on maple syrup.

Over salad: Toss mixed greens with your favorite salad dressing and crumbled blue cheese. Pile high on a platter and place grilled peach halves all over. Sprinkle with pecans.

Other ideas: Serve grilled peaches and pecans over pancakes, French toast, crostini, etc.

Webpage: http://thepioneerwoman.com

Game Day Mini Potato Skins with Simple Guacamole by What's Gaby Cooking?

Ingredients

12 Dutch Yellow Baby Potatoes

PAM Olive oil spray

Salt and Pepper

2 strips Pancetta, roughly chopped (bacon also works)

1 cup of Guacamole (recipe below)

1/2 cup shredded cheddar cheese

2 tbsp red onion, finely chopped

Instructions

1. Preheat oven to 400 degrees. Spray the whole potatoes with PAM olive oil spray and place on a baking sheet. Bake for 35 minutes or until the potatoes are tender. Remove from oven and let cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out a little of the flesh, leaving about 1/4 inch remaining.
2. Place the cut potatoes back onto the baking sheet, flesh side up. Lightly spray the tops of the potatoes with the PAM olive oil spray.

     3. In a small skillet over medium high heat, crisp up the pancetta. Once crisp, remove from pan            and set on a paper towel to drain some of the excess oil.

4. Place some of the pancetta into the potato, cover with a bit of cheese, and place back into the oven for 5­7 minutes until the cheese has melted.
5. Top with the guacamole, sprinkle with a few chopped red onions and serve! http://whatsgabycooking.com/potato­skins/

Simple Guacamole

INGREDIENTS

• 3 avocados
• 1 lemon, juiced
• 1/8 cup chives, finely chopped
• salt and pepper to taste

INSTRUCTIONS

1. Cut the flesh from the avocado and place into a bowl. Add the rest of the ingredients and mash together with a fork until chunky. Set aside.
   Whatsgabycooking.com/guacamole/