Thayer in the Kitchen

I found this recipe for using broccoli on the Blue Moon Community Farm website.  Kristen, who is the farmer, has a lot of good recipes for using produce.  This dish is so healthy I feel better just thinking about it.  It also tastes good! In case you are not familiar with quinoa.  Quinoa has been called a  superfood.   Protein content is very high for a cereal/grain product. Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet. Nutritional evaluations of quinoa indicate that it is a source of complete protein . Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron . Quinoa is also a source of calcium , and thus is useful for vegans and those who are lactose intolerant . Quinoa is gluten -free and considered easy to digest. A nice plus is that is also very mild in flavor and mixes with other ingredients well. 3 cups cooked quinoa* 5 cups raw brocc...

At this time of the year in Wisconsin, we see a lot of zucchini and summer squash.   I never mind getting the squash in my CSA box or from my friends, because it is so versatile.  This recipe is adapted from Simply Recipes, a great food blog with tons of excellent recipes + pictures (unlike mine).  According to Elise Bauer, " The shredded zucchini added to the mix makes these turkey burgers incredibly moist. Both turkey and zucchini can be a little dull flavor-wise, but you when boost them with herbs and spices like mint, cilantro, garlic, cumin, and cayenne, they are anything but dull." 1 pound ground turkey meat Just under 2 cups, lightly packed, coarsely grated zucchini 3 green onions, thinly sliced, onion greens included 2 Tbsp chopped fresh mint 2 Tbsp chopped fresh cilantro (tender stems included) 1 clove garlic, minced 1 teaspoon ground cumin 1 teaspoon coarse salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne   ...

This is a very good and rather unusual summer salad.  The ingredients for it are plentiful now in the summer months. 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (1/2 moon shape) (about 4 cups) 1 pint (2 cups) fresh blueberries Salt & pepper to taste 1/2 cup any vinaigrette dressing you like, a balsamic is a good choice 3-4 tablespoons thinly sliced mint leaves 1 cup or less (about 1/4#) crumbled feta cheese.  I used goat feta cheese from DreamFarm. Combine cucumbers and blueberries.  Season with salt & pepper. Add dressing, mint, and feta.  Toss gently to combine You could serve this over a bed of salad greens if you like. Adapted from a Wegman's recipe.