No pictures for you!

Okay, I promise I'm almost at the point of being ready to take on food photos again, but why deny my faithful readers, all 3 of them, the joy of hearing about some great springtime meals? Oh! And a new use for leftovers - as in the leftover liquid in those jars of marinated artichoke hearts? I saved up the liquid from 2 jars for about a month ... thinking maybe it could be used in salad dressing until in a stroke of genius, I realized it's perfect for cooking quinoa in! Gives it such an amazing flavor. I highly recommend this strategic use of marinade liquid.

Spring Tulips

(1) Favorite springtime breakfast: Bircher Muesli and Yogurt, topped with a bit of raspberry puree or maple syrup. This recipe is based on Deborah Madison's muesli recipe with some extra bits thrown in:

Muesli
2 c. rolled oats
1/3 c. wheat bran
1/4 c. ground flax
1/2 c.- 3/4 c. mixed seeds and nuts (at least 1/4- 1/3 c. sunflower seeds, can throw in sesame seeds, pumpkin seeds, pecans, walnuts almonds)
1/4-1/3 c. shredded, unsweetened coconut
1/2- 1 c. dried fruit (currants, raisins, cranberries, or chopped dates/apricots)

1. Stir everything together except the dried fruit and spread on a baking tray. Bake at 375 degrees for 10 minutes. Let cool and transfer to a container, stirring in dried fruit! Voila! I have now started to double the recipe so I can make it less frequently, but it's so easy I don't mind making up a batch in the morning before heading off to work.

(2) I have had some great success with a couple of easy vegetarian dinner mains which I shall herein relate: asparagus and chickpea studded bulgur with tahini dressing, and steamed carrot/broccoli/kale/tofu quinoa with peanut sauce. Both incredibly good as cold leftovers for lunch the next day!

Asparagus and Chickpea Bulgur (Adapted from CityPalate magazine)

1- 19 oz can chickpeas, drained well (or 1 1/2 - 2 c. cooked chickpeas which is what I used)
2 garlic cloves, crushed
1 onion chopped
1/2 - 1 bunch asparagus (thin is better), cut into 1 inch pieces
2 - 3 c. cooked bulgur (I cooked mine with 1 veggie boullion cube)
1/2 c. slived or slivered almonds, toasted
optional: 1 large or 2 medium carrots, finely chopped, parsley

Tahini Dressing (this part is not as accurate... make it to taste!)
1/4 c. tahini
juice of 1 lemon or 1 orange
zest of 1 lemon or 1 orange
2-3 Tbs. extra-virgin olive oil (lemon or orange infused even better)
1/4- 1/3 c. hot water
1 garlic clove, finely crushed
2-3 Tbs. apple cider vinegar

1. Saute the chickpeas in a bit of oil until they start turning golden. Add the garlic and a pinch of salt and cook until the chickpeas start to get a bit crispy around the edges. Transfer to a bowl.
2. Saute the onions until soft. Add the asparagus and carrots to the pan and cook 1-2 min, until the asparagus has brightened and softened just a bit. Dump the asparagus into the chickpea bowl.
3. With a bit of oil, warm the bulgur, and toss the asparagus, chickpeas, carrots, and almonds together until just warmed through.
4. Serve with tahini dressing and sprinkle with parsley if desired.

Veggie Quinoa Dragon Bowls
1 crown broccoli, chopped into 1" pieces (smaller for stems)
2-3 carrots, peeled, chopped into 1" pieces
1 bunch of kale, de-stemmed
1 block of tofu, cubed
2 c. cooked quinoa (or more)  (cooked in some veggie broth, or leftover chickpea cooking broth, or leftover liquid from marinated artichoke hearts)
Ground flax seed

1. Steam the carrots just until tender and set aside. Ditto for the broccoli.
2. Saute the kale until tender and set aside. In the same skillet heat a bit of oil (sesame or canola) and saute the tofu until golden brown on all sides.
3. Top quinoa with veggies, tofu, and a sprinkling of ground flax seed. Add peanut sauce.

Peanut Sauce
Peanut butter (or almond butter)
Sweet chili sauce
Minced ginger
Lime juice
Hot water
Optional: a bit of soy sauce or tamari, or flax seed oil.

I don't have proportions here. but the nut butter should be the largest component, the hot water lets you whip it into a sauce consistency, lime juice for acid, sweet chili sauce for sweetness/spice, and minced ginger for yummy flavor. You can also add a bit of hot garlic chili sauce if you want more spice without sweetness.

The soon to be gone snow...