Tag Archives: dill

Recipe: Quinoa & Greens Pie

15 Jul

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Due to popular demand, below is the recipe for the Quinoa & Greens Pie from Vegetarian Times we made for an backyard meal with friends a few months ago, served here with mashed turnips and Mark Bittman’s beet chips (at least the ones that didn’t burn).

Greens and Quinoa Pie

  • 1/2 cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 1/4 lb), cut into bite-sized pieces (bottom 1 1/2″ of hard stems removed) OR a big bunch of Random Greens (beet tops, turnip greens, cabbage, etc.)
  • 1 head romaine lettuce, shredded
  • 3 Tbsp. olive oil, divided
  • 2 medium onions thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
  • 1/4 cup grated aged goat cheese or Swiss cheese (1 oz.)
  • 3 eggs, lightly beaten

Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Ad 1 cup water, and season with salt, f desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir into quinoa.
Preheat oven to 350*. heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.
Pour 1 Tbs. oil into 9″ pie pan, and place in oven. hat 5 minutes, or until oil is hot. swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

Serves 6

Recipe: Dill Roasted Beet Goat Cheese Crostini with Arugula Salad

9 Apr

Yay for beets!  The better the goat cheese, the better this dish is, so splash out for the good stuff.  I’ve never been a big fan of dill – not sure why (dill pickles?) but they added a nice touch to the beets without a lot of overpowering flavor.  This dish was super satisfying paired with a simple arugula salad in a balsamic vinaigrette .

Ingredients for the beets

  • 4 beets (2 red and 2 yellow)
  • 2 T butter
  • 1/4 cup dill, chopped
  • juice of 1/2 lemon

Preheat oven to 400.  Trim and wash the beets.  Wrap each beet individually in foil and bake in a dish for 40 minutes to an hour, or until a sharp knife easily pierces the beet (if the beets are different sizes, some will cook faster than others).  Cool enough to handle.  Wearing rubber gloves (to keep your skin from turning pink), peel off the skin and trim any problem areas with a knife.  Keep the red beets separate from the yellow ones.  Chop into 1/2 inch pieces and set aside.  Meanwhile, melt the butter in a large pan, toss in the dill and squeeze the lemon into the mixture.  Toss the beets in the butter (yellow ones first, then red) and set aside.

Ingredients for the Crostini

  • 4 thick slices seeded whole grain bread, toasted
  • 4 oz good goat cheese
  • Beets, prepared as above

To assemble, lavish the cheese on the toast and gently place the beets on top.  Serve with an arugula salad.  Enjoy!