Quinoa Patties Over Spinach

Quinoa Patties

3/4 Cup cooked quinoa

1/2 medium red bell pepper, finely chopped

4 tsp. Flaxseed

Sea salt and ground black pepper (to taste)

1 large egg white

Nonstick cooking spray

3 cups fresh baby spinach

Combine quinoa, red bell pepper, flaxseed, salt, pepper and the egg white in a medium mixing bowl. Mix well. Form the mixture into two equal balls. Then press the balls into patties.


Spray a medium pan with the cooking spray and place over medium heat.


Heat both patties for 2 minutes per side or until golden brown. Then remove from heat but keep warm.

Add the spinach to the pan and cook for approximately 2 minutes or until wilted.


Place the spinach on a plate and the patties on top and then enjoy.

courtesy of Ray Shonk

Potato Leek Soup

Potato Leek Soup

POTATO LEEK SOUP

2 large leeks
1 large carrot
1 bunch of celery
1 onion
1.5 to 2 lbs of potatoes
1 sm bunch of green onion
1 carton of chicken broth
1/2 cup of garlic/basil pesto
2 cups of whole or 2% milk
2 T of chicken bouillon
Option: 1.5 lbs Turkey sausage or bacon crumbles
2 T of butter or veg oil

Season with: salt, pepper, garlic, poultry seasoning, and/or any blend of your favorite savory herbs and spices to taste.

Chop and toss all ingredients in a crockpot, low heat, for 5.5 hours(ish).
OR:
Chop potatoes and carrot and begin simmering in broth.
Chop and Sauté leeks, onion, celery, and optional sausage in butter or oil.
Add the sautéed veggies, pesto, and seasoning.
Continue simmering until potatoes and carrots are very soft.
Add bouillon and an optional cup or two of water for more broth.
Continue simmering, add milk, and season to taste.
Remove from heat, stir in chopped green onion and optional bacon crumbles.
Let stand for 15-30 mins.
Stir and serve.

Courtesy of Dani Banks.

Have questions? Contact us.