Posts tagged Entree

Quinoa Fruit Salad with Honey Lime Dressing

Quinoa Fruit Salad with Honey Lime Dressing


If you are looking for a new fruit salad to make this summer, give this easy and healthy Quinoa Fruit Salad with Honey Lime Dressing a try! It goes well with any summer meal and is a great way to enjoy all of the fine fruits summer has to offer.

1 cup quinoa
2 cups water
Pinch of salt


For the Honey Lime Dressing
Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint


For the fruit
1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional



  • Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  • To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
  • In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Use your favorite fruit in this salad.
Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!


Lamb Burger

Lamb Burger

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  • 5 lbs. Leg of Lamb
  • 2 cups garlic cloves whole
  • Zest of 4 lemons
  • 3 cups Feta Cheese crumbled
  • 1/2 cup dry oregano
  • 1 TBL Pepper
  • 1 Egg

Cut lamb into chunks and chill for 1 hour in freezer.

Put all ingredients through the meat grinder except the egg.

Add the egg ground ingredients and mix by hand until combined… do not over-mix!

Form into 5 oz. patties














These Sriracha wings would be the perfect kind of finger foods for your next football gathering, although you could have them all year long!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings


2 pounds chicken wings

2 tablespoons unsalted butter, melted

1 tablespoon vegetable oil

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh cilantro leaves

Sesame seeds, for garnish


5 tablespoons unsalted butter

1 tablespoon all-purpose flour

1/4 cup honey

1/4 cup Sriracha*

1 tablespoon soy sauce

Juice of 1 lime


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the glaze, melt butter in a small saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.

In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.

Place wings onto the prepared baking sheet and bake for 25-30 minutes, using metal tongs to turn at halftime. Brush wings with Sriracha glaze and broil for 3-4 minutes, or until crisp and crusted.

Serve immediately, garnished with cilantro and sesame seeds, if desired.

Adapted from Comfort of Cooking

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.


Fresno State Corn and St André stuffed Crêpes with Tarragon and Lavender Garlic Cream Sauce

Fresno State Corn and St André stuffed Crêpes with Tarragon and Lavender Garlic Cream Sauce


Ingredients: (serves 4)

  • 1 Fresno state corn ear (yellow or white)
  • triple cream St. André
  • 6 garlic cloves
  • ½ cup heavy cream
  • Salt and pepper for seasoning
  • Fresh Tarragon
  • Dry lavender flowers
  • Fresh lavender for garnish
  • Fresh chives
  • ½ cup of white wine
  • 1 tablespoon of butter

For the crêpes

  • 2 large eggs
  • 1 cup of unbleached flour
  • 1 ¼ cups of whole milk
  • Pinch of salt and sugar



  1. Whisk eggs, sugar and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Heat an 8-inch diameter nonstick pan over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crêpe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
  2. Remove husks and silk from the fresh ear of corn. Blanch the corn in boiling water for 5 minutes and drain it. Holding the stem end, cut downwards through two or three rows of kernels with a sturdy, sharp knife. Repeat until all kernels are removed. In a sauté pan add the corn kernels, chopped garlic, salt and pepper and deglaze with white wine and boil until liquid evaporates, about 1 minute.
  3. Melt butter in large saucepan over medium heat. Add some finely chopped garlic and stirred until lightly brown. Incorporate the chopped tarragon and a pinch of the dried lavender flower. Add the heavy cream and season with salt and pepper.
  4. Cut the St. André in 4 equal slices and remove the outside skin of the cheese. Fill each crêpe with the corn mixture and 1 slice of the St. André. Wrap the crêpe and tie the top with the chive. When finished bake the stuffed crêpe in the oven at medium heat for 5 minutes to let the cheese melt.
  5. Add the tarragon lavender cream sauce in the bottom of the plate, place the stuffed crepe above the sauce and garnish with fresh lavender and tarragon leaves.