Quinoa with Black Beans & Cilantro

• Tbsp vegetable Oil
• 2 Cups chopped white onions
• 1 Cup chopped red bell pepper
• 1 Cup Quinoa, rinsed, drained (usually in the gluten free section or at Sprouts it is by the other grains)
• 2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 1/2 Cups water
• 15 oz can black beans, rinsed, drained
• 1/2 cup chopped, fresh cilantro, divided
• feta cheese (opt)
• avacado (opt)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 17 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 6 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro, cheese and avocado.

From: Sarah

Strawberry Almond Salad

6 cups fresh baby spinach
At least 1 cup sliced strawberries (add more to taste)
1/2 to 2/3 cup sliced honey-roasted almonds
1tbsp cider vinegar
1tbsp honey
1 1/2 tsp sugar

combine the spinach, strawberries and almonds in a bowl. In a jar with a tight fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat.

From: Ryan Cox

Maine Potato Salad

8 red potatoes

Dressing:

4 T. olive oil

3 T. vinegar

2 tsp. salt

1/2 t. black pepper

Pinch of red pepper

1 tsp. dry mustard

2 T. chopped parsley

2 T. minced onion( I like to use green onion)

Cook potatoes, drain and cool enough to handle. Dice potatoes and pour dressing over them while warm. Refrigerate. Add a small amount( 1/4 c.) of mayonnaise to taste if you would like. Make a bed of lettuce on a serving platter and mound salad on top. Enjoy.

From: Heather Smith

Lion House Rolls

2 c. warm water

2/3 c. nonfat dry milk (instant or non-instant)

2 Tb yeast

¼ c. sugar

2 tsp salt

1/3 c. butter or shortening

1 egg

5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

From: Brittany Buehler