Breakfast Quinoa

Eat this Breakfast Quinoa for… breakfast, and you’ll have all the energy you need to punch any early morning right in the face.

Breakfast Quinoa Like earthen red confetti, tender quinoa is tossed with jewel-toned beets and tangerine.  Honey is added for sweetness, and toasted almond for crunch.  This bowl full of superfoods is finished with a rich cloud of whole milk ricotta, and a final flurry of grated tangerine zest.  Healthy?  Check.  Hearty?  Check.  Delicious?  Double check.

In addition to becoming the newest recipe in my healthy breakfast repertoire, this Breakfast Qunioa is also my contribution to the Melissa’s Produce Challenge currently going on between a number of San Diego Food Bloggers.  We were challenged to come up with a tasty recipe using a mixture of items provided by Melissa’s Produce, and items in our own pantry.  Continue reading for the recipe plus a collection of links from the Melissa’s Produce Challenge.

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Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

For the past five days, I’ve been in Palm Springs and Indio for the 2012 Coachella Music Festival, a three day marathon packed with concerts, artwork, and overall craziness.  This is my first year going to Coachella and I was completely blown away.  Normally, I go to one concert every three years, so to see so many of my favorite bands and DJs in such a short period of time was a real treat.  To best describe this experience, I’ve shared a small collection of Instagram photos and concert videos below.

I wish I had a good connection between Coachella and this Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs; however, I don’t.  All I can really say is that this appetizer is super tasty.  Sitting atop a layer of earthy walnut ricotta is small handful of arugula leaves simply dressed in lemon juice, and a rich, soft-boiled egg.  Each bite is well-balanced with a satisfying contrast in textures.  The toasted bread and arugula provide crunch while the ricotta and eggs lend a creamy smoothness.  Be sure to serve these bites up with a fork and knife as they can be a bit messy to eat with just your hands.  I’ve got the recipe for you after the Coachella recap.

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Mini Cannelloni

Mini Cannelloni Last week, I featured these Mini Cannelloni on the San Diego Living show.  Made with wonton wrappers, these tasty morsels come together in matter of moments and are easily adaptable.  Stuffed with a mixture of ricotta, chopped parsley, Parmesan, salt and pepper, these Mini Cannelloni are cooked in the oven until just crispy and golden.  I love the contrast of the tender, creamy center and the crunchy, bubbled edges.  Don’t have parsley on hand for the filling?  Try fresh basil, tarragon or sage.  Feeling ambitious?  Try mixing in some sauteed asparagus, blanched peas or caramelized fennel.  Roasted pumpkin or butternut squash would be great options in the fall.  You can easily adapt the filling based on what produce is in season.  Also, try switching up the sauce component.  Brown butter, alfredo and pesto sauces would all be great substitutions for the classic tomato sauce shown above.  Continue reading for the recipe.  Plus I’ve announced the winners of the Marshmallow Madness giveaway below.

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Bittersweet Blood Orange Salad

Bittersweet Blood Orange Salad

Comprised of various contrasting flavors and textures, this Bittersweet Blood Orange Salad will have you smiling with each harmonious bite.  The bitter crunch of radicchio is offset by sweet segments of blood orange and creamy, fresh ricotta cheese.  Tiny toasted pine nuts provide satisfying pops of sweet nuttiness while colorful pomegranate seeds offer a tart juiciness.  The entire salad is finished with just a kiss of syrup made of blood orange juice, maple syrup and fragrant orange-flower water.  This salad is truly an experience.

To make this salad more Valentine’s Day appropriate, I featured produce in various shades of red.  Please use whatever color produce is available to you at your local grocery store or farmer’s market.  Any bitter greens will work here and you could even substitute regular oranges for the blood variety.  Continue reading for the recipe.

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