Barley and Lentil Soup with Swiss Chard


I found the soup below here, and although I made a few small tweaks, it’s pretty close to the original. I considered swapping out or adding to the only spice used, cumin, but I am so glad I didn’t. Cumin and Swiss chard is now one of my favorite flavor combinations! It might not sound like they go together well but you really should try it.

I love the combination here of barley and lentils as it provides substance and protein. It’s really a one pot meal. If you don’t have any of the vegetables listed below, try it with whatever you have on hand. This is a soup that can be altered in so many ways. Check out our Essential Steps to Vegetable Based Soups for inspiration!

Barley and Lentil Soup with Swiss Chard
makes about 6 servings

Recipes notes: the amount of time it takes to cook both the barley and lentils is close to the same but it really depends on the age of the lentils. Older beans take longer to cook. Start with fresh lentils for best results.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 5 small carrots, cut into quarters lengthwise and sliced 1/2″ thick
  • 12 large Swiss chard leaves, leaves and stems separated with the leaves cut into rough 1″ pieces and the stems sliced 1/2″ thick
  • Salt and freshly ground black pepper
  • 3 large garlic cloves, minced
  • 2-1/2 teaspoons ground cumin
  • 8 cups vegetable or chicken stock
  • 2/3 cup pearled barley
  • 2/3 cup French lentils or other lentils that hold their shape
  • 1 dried bay leaf
  • 1/2 to 1 cup roughly chopped drained whole canned tomatoes (substitute canned diced tomatoes)


  • Heat oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and Swiss chard stems. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Add garlic and cumin and cook, stirring frequently, for about 1 minute. Add broth, barley, lentils, bay leaf, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a boil, cover and reduce to a simmer. Cook, stirring occasionally, until the barley and lentils are tender, about 40 minutes (start checking after 30 minutes). Add the Swiss chard leaves and tomatoes and cook until the greens have wilted, about 2 minutes. Taste and adjust seasoning as needed. Serve immediately or cool and store in an air-tight container for up to 7 days.

Kohlrabi Hash Browns


I am finding it hard to accurately describe these little fried cakes. They are just shredded kohlrabi and potatoes, eggs and seasoning. Hash browns are typically nothing more than potatoes and seasoning. Roesti are potatoes with a starchy binder, such as cornstarch. Fritters are bound with an egg and dairy mixture. Maybe I should just call them pancakes? No matter the name, they are tasty and a great way to use what you have on hand!

Play around with the seasoning as desired. I love the combination of kohlrabi and Asian flavors so I added just a touch of five spice powder to the mix. It’s a great way to complement the Asian inspired sauce. There are so many other options to explore – or just leave them unseasoned and dip them in ketchup!

Kohlrabi Hash Browns
makes 10 cakes

Recipe notes: I haven’t tried it, but I see no reason why you couldn’t use all kohlrabi in place of the potatoes. The key, no matter what you use, is to make sure the vegetables are as dry as possible.

Sesame Mayo Ingredients:

  • 2 tablespoons mayo
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 large garlic clove, minced

Hash Brown Ingredients:

  • 8 ounces kohlrabi, peeled and shredded on the large holes of a box grater
  • 1 pound of potatoes, shredded on the large holes of a box grater
  • 1 small yellow onion, finely chopped
  • 2 eggs, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon five spice powder
  • 2-3 tablespoons vegetable oil


  • For the sesame mayo: mix all ingredients together in a small mixing bowl and set aside.
  • For the hash browns: place shredded kohlrabi and potatoes in a large, clean kitchen towel and squeeze out as much liquid as possible. Place in a large mixing bowl and add onion, egg, salt, pepper and five spice powder. Mix thoroughly and set aside.
  • Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Using a #30 scoop (about 2.5 tablespoons), scoop 4 cakes into the pan and flatten into 1/2″ pieces. Cook for 3-5 minutes per side or until golden brown. Transfer to a paper towel lined plate to drain and repeat with the remaining oil and hash brown mixture. Serve immediately.

Triple Sesame Noodles with Pak Choi

Hey hey!

At a loss for how to use your pak choi? Give this easy, delicious recipe a try. I made it super simple by just using pak choi but you could beef it up with other veggies or protein (steamed carrots and cubed tofu come to mind). We hope you like it!

Triple Sesame Noodles with Pak Choi
makes 6-8 servings


  • 1 pound spaghetti
  • 2 tablespoons toasted sesame seed oil
  • 1 large head of pak choi
  • 1 tablespoon vegetable oil
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1 medium garlic clove, minced
  • Toasted sesame seeds for garnish


  • Cook spaghetti according to package instructions. Drain, rinse with cold water, and drain again. Transfer to a large container, toss with sesame seed oil and set aside.
  • Slice off the root end of the pak choi and separate the leaves from the stalks. Slice both the leaves and the stalks about 1/2″ thick and clean thoroughly. Heat the vegetable oil over medium-high in a 12″ non-stick skillet until just smoking. Add the stalks and cook until the first side has started to brown, about 1-2 minutes. Stir and allow the other side to cook through and start to brown, another minute or two. Add the leaves and cook until wilted, about 30 seconds. Transfer to a colander if there appears to be some liquid in the pan. Then transfer to the bowl with the spaghetti.
  • Whisk the tahini, soy sauce, water, honey and garlic in a small mixing bowl until completely combined. Taste and adjust seasoning as needed. Pour over the noodles and pak choi and toss to combine. Transfer to individual serving bowls and top with the toasted sesame seeds.


The Essential Elements to a Satisfying Salad


Have you ever stopped to consider what makes a great salad? I am talking about salads you would eat as a meal and feel satisfied afterwards. I have been thinking of this lately as the “Fall into Greens” CSA is starting this week and we will soon have a lot more greens in our life (yay!). Let’s evaluate the Mango & Curried Chickpea Salad you see in the picture above in hopes you can make your own delicious salads without a recipe.

This salad is from one of my all time favorite cookbooks – Plenty More by Yotam Ottolenghi. It contains curry spiced chickpeas, blanched cauliflower, sauteed onion, fresh mangoes, hot green chile, cilantro, lime juice, and fresh baby spinach. Here is what I think makes this salad sound so amazing:

  • Both raw (spinach, mango) and cooked (cauliflower) textures
  • Hits on most of the 5 basic flavors – bitter (curry spices), sweet (mango), sour (lime juice), salty, umami
  • Ample amount of protein (chickpeas)
  • Cohesive dressing (here he just uses lime juice as there was enough oil used to prepare the other ingredients)

You can take this example and apply it to almost any salad you wish to prepare. Below I have listed different items you can use to achieve these fundamental elements.

  1. Raw Texture
    • Salad greens
      • Don’t limit salad greens to spinach/spring mix – add other raw greens such as kale, mustard, Swiss chard, arugula, radicchio
      • Toss fresh herbs in your green mix for another layer of flavor
    • Vegetables
      • I believe the vegetables listed below are great when added raw to a salad given they are thinly sliced or chopped into bite-sized pieces.
        •  Carrots
        • Radishes
        • Cabbage
        • Bell peppers
        • Cucumbers
        • Tomatoes
        • Fennel
        • Scallions
    •  Fruit
      • Same goes with fruit – just make sure they are cut into bite sized pieces.
        • Apples
        • Pears
        • Citrus – oranges, grapefruit
        • Melon – cantaloupe, watermelon
        • Stone fruit – peaches, plums, cherries, apricots
        • Mango
        • Pineapple
        • Figs
        • Grapes
        • Berries – strawberries, blackberries, blueberries
  2. Cooked Texture
    1. Vegetables – think of different ways to incorporate flavor into cooked vegetables – roasting, grilling, broiling, etc.
      • Potatoes
      • Sweet potatoes
      • Summer squash
      • Winter squash
      • Eggplant
      • Roasted red peppers
      • Broccoli
      • Cauliflower
      • Brussels sprouts
      • Beets
      • Asparagus
      • Artichokes
      • Green beans
      • Celery root
      • Corn
    2. Grains – cooked grains are a great way to add texture and extra nutrition – just make sure to use techniques that yield separate grains. Don’t forgot the taste and texture you can add with croutons and chips.
      • Quinoa
      • Barley
      • Rice
      • Hominy
      • Amaranth
      • Buckwheat
      • Teff
      • Wheat berries
      • Bread – croutons
      • Corn products – tortilla chips
    3. Protein (see section below)
  3. Savory Flavor (NOTE: I am combining umami, bitter and sour flavors in this section as there is a lot of crossover)
    • Vegetables
    • Meat / meat substitute
    • Mushrooms
    • Cheese
    • Olives
    • Capers
    • Sun-dried tomatoes
    • Miso
    • Tamarind
    • Wine
    • Citrus
  4. Sweet Flavor
    • Fruit – fresh, dried
    • Shredded coconut
    • Glazed nuts
    • Sweeteners added to your vinaigrette
      • Sugar – granulated, brown, coconut
      • Honey
      • Maple syrup
      • Sorghum
      • Jams and jelly
      • Sweet spices – cinnamon, nutmeg, cloves, allspice
  5. Protein
    • I don’t know about you but I need protein in a salad to make it a meal. Of course you can use different types of meat or fish but there are plenty of vegetarian options too:
      • Beans – chickpeas, black beans, pinto
      • Lentils – French lentils hold their shape really well and are a great source of protein
      • Quinoa
      • Tofu – I am partial to fried tofu when used in a salad
      • Tempeh
      • Seitan
      • Edamame
      • Nuts – peanuts, walnuts, almonds, cashews, pistachios
      • Seeds – sesame, sunflower, poppy, hemp
      • Cheese – goat, cheddar, feta
      • Eggs – hardboiled
  6. Cohesive Dressing
    •  Think of the dressing last as you can usually integrate flavors you may be missing elsewhere. For example, if you don’t have anything sweet in your salad, use a sweetened dressing. If you have a lot of cooked flavors, brighten up the salad with a more acidic dressing.
    • The ratio of 3 PARTS OIL to 1 PART ACID will give you a wonderful homemade dressing
      • Types of oil: olive oil, vegetable oil, hazelnut oil, walnut oil, sesame oil
      • Types of acid: white wine vinegar, red wine vinegar, balsamic vinegar, sherry vinegar, rice vinegar, lemon juice, lime juice, orange juice
      • Add mustard, yogurt, pureed avocado, fruit juice, jelly, honey, herbs, etc to add body / interest
    • Here are some of my favorite dressings:
      • Mustard-balsamic vinaigrette
        • Add mustard, minced shallot and thyme to a basic oil/vinegar mixture
        • Can add a savory element when needed
      • Herb vinaigrette
        • Add minced fresh herbs of choice to a basic oil/vinegar mixture
        • Can add freshness when needed
      • Citrus vinaigrette
        • Add citrus juice and/or grated zest in place of vinegar
        • Can add freshness and/or acidity when needed
      • Blue cheese dressing
        • Add creme fraiche and blue cheese crumbles
        • Can add richness to an otherwise lean salad

How do you make your salads satisfying? We would love to hear from you!

The Essential Steps to Vegetable Based Soup


It’s September already! That means the “Fall into Greens” CSA session is just around the corner! If you haven’t signed up yet and still have questions, stop by and talk to Mark and Gina tomorrow at market. They will have eggs for sale along with Lemon Balm & Mint infused water to help beat the heat!


The upcoming CSA will provide lots of veggies that are perfect for soup. I love soup for many reasons: it’s easy to prepare, easy to make in big batches, it freezes well and can be a catch all for items that need to be used up before going bad. As much as I don’t think anyone needs a recipe for soup, I also recognize that it is hard to build flavor and substance in a vegetable based soup.

Below is an overview without any specific recipes included. I would encourage you to use this as a starting point and to experiment yourself. I plan to include recipes on the blog and will frequently refer back to the this post. Have fun and eat well!

Essential Steps:

  • Fat: heating fat in a large stockpot is the first step to making a soup. Fat carries flavor so don’t skimp on this step. You can use butter, clarified butter (which has a higher smoke point), vegetable oil or animal fat (if you aren’t a vegetarian).
  • Aromatics: once your fat of choice is shimmering, add one or more aromatics. These ingredients can be cooked for a short period of time over low heat for a more delicate flavor or they can be sauteed for a long time over higher heat for a deep, rich flavor. Different cuisines use different mixtures of aromatics:
    • French – mirepoix (onion, carrot, celery)
    • Cajun – holy trinity (onion, celery, green bell pepper)
    • Latin and Spanish – sofrito (onion, garlic, tomato)
    • Chinese – green onion, garlic and ginger
    • Thai – basil, lemongrass and ginger
    • Indian – onion, garlic and hot chiles
  • Spices: if you are using any spices in your soup, be sure to bloom them in the fat with the aromatics (the flavor in most spices is fat soluble, meaning you won’t taste them as well if they are added to water). The options are endless – let us know what spice combinations you love in soup!
  • Vegetables: vegetables need to be added at different times depending on how long they take to cook.
    • Add root / dense vegetables with aromatics – carrots, squash, beets, turnips, kohlrabi, cauliflower, broccoli, potatoes, asparagus, fennel, parsnips, peppers. Also, I like to saute some vegetables, such as Brussels sprouts or eggplant, first to get more flavor from them.
    • Add hearty greens and a few others mid way through the cooking process – kale, collards, mustard, chard, turnip greens, green beans, cabbage, fresh peas, fresh corn, tomatoes
    • Add delicate items off heat – spinach, frozen peas, herbs
  • Grains: most grains can be cooked directly in the soup. You need to consider 1) how long the grains will take to cook and 2) the volume change from the dried to cooked grains – for example, 1 cup of rice yields 3 cups of cooked rice. If you need a good reference for grain yields, check out this site. Here is a list of my favorite grains to add to soups:
    • Rice, quinoa, amaranth, teff, millet, barley, buckwheat, farro.
  • Beans/Lentils: beans and lentils are a great way to add protein and body to a soup.
    • Dried beans should be cooked separately as they take much longer to cook than most vegetables. You can incorporate the bean cooking water into the soup and then add the cooked beans off heat after the soup is done.
    • Most lentils can be cooked directly in soup and only take 20-30 minutes. French lentils will hold their shape after cooking whereas red and yellow lentils will become mushy. Both are great in different types of soup.
  • Stock: next add enough liquid to create what you think looks like a soup (knowing you can always add more later). You can use water to make a soup but I think it is really worth the extra time and effort to make a vegetarian stock. There are many types to choose from and many can be made in advance and frozen if needed.
    • Vegetable stock:
      • Very basic vegetable stocks usually include some combination of onion, carrot, celery, bay leaves, garlic, parsley stems and/or whole spices.
      • To oomph up the flavor, brown the vegetables in oil before adding water and the other ingredients.
    • Mushroom stock:
      • You can take take the basic vegetable stock recipe above and add dried mushroom or fresh sauteed mushrooms.
    • Kombu stock:
      • Dashi is the traditional Japanese stock made from kombu and bonito (tuna) flakes and makes a great base for many types of soup. If you want an entirely vegetarian version, you will need to remove the bonito flakes and add another type of seaweed, such as wakame, along with some mirin, soy sauce and sugar.
    • Red stock:
      • Red stocks include tomato paste in addition to other ingredients, usually similar to those in a vegetable stock. The tomato paste can be browned in fat to deepen the color and flavor.
  • Cook: bring the liquid to a boil, then reduce to a gentle simmer. Check vegetables and/or grains frequently for doneness as to not overcook.
  • Cool Slightly, then Taste: this step is perhaps the most important of all. You can elevate a decent soup to a wonderful soup if you season it correctly. This takes practice – add a little, taste, and adjust again if needed. Here are the basic flavor components you need to consider and adjust if necessary:
    • Salt: salt, soy sauce, fish sauce
    • Acid: citrus juice or zest, vinegar, wine/liquor
    • Fat: butter, oil, yogurt, sour cream, creme fraiche
    • Sweetness: granulated sugar, honey, maple syrup, sorghum
  • Garnish:
    • Delicate fresh herbs: really great to add to dense, rich soups that need a boost of freshness. Basil, parsley, cilantro are all great additions.
    • Cooked pasta: unless you are certain that all of the soup will be eaten immediately, I would recommend cooking pasta separately and adding it at the end. Otherwise, it will get mushy.
    • Croutons or bread
    • Cheese
    • Toasted nuts or seeds

What else would you add to this list? We would love to hear from you!

Fresh Okra Cakes


We are in a lull right now as the summer produce is dwindling and we are preparing for the “Fall into Greens” CSA session. To prepare for the CSA, we will release a series of blog posts featuring produce we expect to include. We are planning to have okra at the beginning of the session so I thought I would share my all time favorite way to use it. These little cakes are quick to put together and oh so delicious. You may think the okra would be raw tasting but it gives the cakes such a great texture.

Contact us here to sign up for the CSA so you can enjoy these cakes soon!

Fresh Okra Cakes (adapted slightly from Cooking with Les Dames d’Escoffier)
25 appetizer cakes or 10 side dish cakes

Recipe notes: 1) I have successfully substituted the all-purpose flour with garbanzo bean flour for a gluten-free version.


  • 1/2 pound fresh okra, tips and stems removed, cut into 1/4-inch slices (about 2 cups)
  • 1 cup minced onion (about 1/2 of a large onion)
  • 2 large cloves of garlic, minced
  • 1 jalapeno, minced
  • 1/2 cup cooked medium-grain rice or 1/2 cup fresh corn kernels
  • 3 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Tabasco
  • Salt and pepper to taste
  • 6 tablespoons vegetable oil


  • Combine the okra, onion, garlic, jalapeno, rice, flour, eggs and Tabasco in a large mixing bowl.
  • Just before serving, preheat the oven to 200 degrees and heat a 12-inch nonstick skillet over medium-high heat. Add the oil, and when it shimmers and sizzles when a bit of batter hits it, drop spoonfuls of the mixture into the pan. Do not crowd the pan. You can make the cakes any size, from 1 tablespoon to 1/2 cup, depending on how you plan to serve them. Saute for 2 minutes or until the cake is nicely browned. Turn and cook the other side for 2 minutes. Remove the cakes as they are done to absorbent paper towels and keep them warm in the preheated oven until all are cooked. The cakes are best served piping hot – consume them within 30 minutes of frying.

Cherry Tomato Gazpacho


I think it is required to eat gazpacho at least once during the summer. It is so fast and refreshing, perfect for dinner on a steamy evening. We hope you enjoy our version!

Cherry Tomato Gazpacho
makes 2 generous servings

Recipe notes: 1) I used Niedlov’s sourdough bread but any white sandwich loaf will do; 2) I didn’t peel the cucumber because the skins on our Diva cucumbers are thin. If you have cucumbers with thick, bitter skin, I would suggest peeling beforehand.


  • 1 large slice (1-1/4 ounces) white bread
  • 1-1/4 pound cherry tomatoes, stems removed
  • 1 medium (6-1/2 ounces) cucumber, ends trimmed and roughly chopped
  • 1 medium (1-1/2 ounces) peeled and trimmed shallot
  • 1 large garlic clove, peeled
  • 2-3 teaspoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Fresh black pepper to taste
  • Extra-virgin olive oil and thinly sliced basil for serving


  • If you don’t have slightly stale, day-old bread, toast the bread to dry it out a bit. You want it to be just a little golden. Tear into large pieces and add to a blender.
  • Set aside 2-3 ounces (a small handful) of tomatoes for garnish and place the remaining in the blender with the bread.
  • Add the remaining ingredients, starting with 2 teaspoons vinegar, to the blender. Process on high until very smooth, 1-2 minutes. Taste and adjust seasoning as needed. Transfer to a bowl and top with remaining tomatoes, halved, olive oil and basil. Serve.

Black Bean & Carmen Pepper Burgers


It’s summer and that means it’s time for burgers. I love traditional beef patties on occasion but I don’t eat meat often so I have been searching for an alternative. I have made plenty of veggie burgers in my day but not one version has been great. They usually have a long list of ingredients and/or the end result is nothing more than mush. I didn’t have high hopes but I was pleasantly surprised that the recipe below was fairly easy to put together, flavorful and had a great texture (it is adopted from The Complete Vegetarian Cookbook).

Don’t worry if you don’t have Carmen peppers – try roasted red peppers, cooked and chopped greens or shredded and sauteed summer squash or eggplant. Serve these with or without a bun, avocado and fresh tomatoes and enjoy!

Black Bean & Carmen Pepper Burgers
makes 6 burgers


  • 8 Carmen peppers, stem removed, sliced in half lengthwise, seeds removed
  • 2 (15-ounce) cans black beans, rinsed
  • 2 large eggs
  • 5 tablespoons vegetable oil
  • 1 teaspoon groun cumin
  • 1-1/2 teaspoons kosher salt
  • 1/8 teaspoon cayenne (optional)
  • 1 cup panko bread crumbs
  • 1 tablespoon minced papalo
  • 1 shallot minced


  • Adjust oven rack to highest position and heat broiler to high. Line rimmed baking sheet with aluminum foil and place sliced peppers cut side down. Broil until skins have blackened, 6-8 minutes, rotating sheet half-way through. Remove from oven and allow to cool. Once cool enough to handle, remove most of the skin, leaving some behind for a little extra flavor. Transfer peeled peppers to a cutting board and finely chop (you should have 1/2 cup).
  • Place 2 1/2 cups beans in a large bowl and mash with potato masher until mostly smooth. In a separate bowl, whisk together eggs, 1 tablespoon oil, cumin, salt and cayenne, if using. Stir egg mixture, remaining beans, panko, peppers, papalo and shallot into mashed beans until just combined. Divide mixture into 6 equal portions and lightly pack into 1-inch-thick patties.
  • Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in skillet and cook until well browned on both sides, 4-5 minutes per side.
  • Transfer burgers to plate and tent loosely with aluminum foil. Repeat with remaining 2 tablespoons oil and remaining patties. Serve.

Millet Tabbouleh


Tabbouleh is an incredibly fresh Lebanese salad traditionally consisting of bulgur wheat, tomatoes, cucumber and lots of parsley and mint. It sometimes seems like an herb salad with some bulgur thrown in. My version, however, swaps the bulgur for millet, making it compatible with gluten-free diets. I kept the tomatoes, cucumber and herbs (although not quite as much as some recipes call for) but tossed in some chickpeas and feta to make it a full meal.

If you aren’t familiar with millet, read more about it here. Millet can be prepared for salads, per my instructions below, or as a porridge, similar to polenta. However, it is very easy to cross the line from individual grains to a mass of millet. To make sure you don’t end up with porridge, keep these tips in mind: 1) it does not cook evenly – you will be left with some cooked grains while others will be a little toothsome; 2) you need to spread out the cooked millet to cool otherwise the starch from the popped grains will make it impossible to use in a salad.


Millet Tabbouleh
makes 4-6 servings


  • 1-1/2 cups millet
  • 3 cups water
  • 1 teaspoon kosher salt
  • 1/4 cup + 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1 medium cucumber (about 10 ounces), peeled if thick skinned, and cut into 1/2″ pieces
  • 1 pint cherry tomatoes, cut in half if larger than 1/2″
  • 1 cup thinly sliced scallions (from about 3 large scallions)
  • 1/2 cup + 2 tablespoons minced parsley
  • 2 tablespoons minced mint
  • Salt and freshly ground black pepper to taste
  • 1-15 oz can chickpeas, rinsed and drained, and crumbled feta (optional)


  • To cook the millet: first, toast the millet by adding it to a medium saucepan over medium heat. Stir constantly until it smells toasty and the grains are starting to brown, about 4-6 minutes. Add the water and salt, bring to a boil, then cover and reduce heat to medium-low. Cook, stirring occasionally, until the water is absorbed and around two-thirds of the grains are cooked through, about 15-18 minutes. Remove from heat and immediately transfer to a rimmed baking sheet. Spread evenly and allow to cool. Transfer to a large mixing bowl, breaking up any clumps of millet.
  • Whisk the lemon juice and olive oil together in a small bowl and set aside. Add the remaining ingredients and the lemon juice/olive oil mixture to the millet and toss to combine. Taste and adjust seasoning as needed.

Quinoa & Kale Bites


This is just a quick post to share a recipe I made this week. It is inspired by this recipe from the 101 Cookbooks blog. I changed a few things but the base is the same – quinoa, kale and edamame baked in muffin tins. It is nutritious, fast to prepare and will provide a number of quick meals you can eat on the run. We hope you enjoy it!

Quinoa & Kale Bites
makes 12 muffin bites


  • 3 cups cooked quinoa (from about 1 cup raw quinoa)
  • 1/2 packed cup of cooked finely chopped kale or other tender greens
  • 4 large eggs, lightly beaten
  • 1/2 cup shelled edamame, roughly chopped
  • 1/3 cup shredded Manchego or cheese of choice
  • 1 tablespoon minced cilantro
  • 1 teaspoon minced garlic (from about 3 medium cloves)
  • 1/4 teaspoon lemon zest (from about 1/4 of a large lemon)
  • Salt to taste (will depend on saltiness of cheese; I used 3/4 teaspoon table salt)


  • Adjust oven rack to middle position and heat to 350 degrees.
  • Spray a standard 12 cup muffin tin with non-stick cooking spray and set aside.
  • Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Fill each muffin tin almost to the top with the mixture and pat down lightly to even out the top. Bake for 25 minutes or until the muffins are set and they are golden brown around the sides. Remove from oven and allow to cool in the tin for 5-10 minutes. Transfer to a cooling rack and cool completely before storing in the refrigerator.