For everyone that came out last night to our first Daniel dinner, here are the recipes for everything we ate! Now you can go home and try these out yourself- feel free to comment with your favorite recipes as well!
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- 1/4 cup olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
- 1 garlic clove, minced
- Fresh cracked pepper, to taste
- 1/4 cup lemon juice
- 3 tomatoes, diced (I like cherry tomatoes..just use more)
- 1 cucumber, diced
- 1/2 white onion (if onion is too potent, you can use 3 scallions, chopped)
- 1 cup fresh parsley or cilantro or both, chopped
- 1 Can Organic Garbanzo Beans, drained & rinsed, or (healthier) Soaked, Cooked Garbanzos
- 1 Tsp. Lime
- 1/2 Tsp. Cumin
- 1/2 Tsp. Dried Oregano
- 1 Garlic Clove
- Sea Salt & Pepper (to taste)
- 2 Tbsp. Olive Oil
- sundried tomatoes
- pine nuts
- cilantro
- currants
- basil
- 2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)
- 2 tablespoons flaxseed meal (optional)
- 1 teaspoon dried crushed rosemary
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Instructions:
- Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30-60 minutes.
- Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife.
- Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
- 1 cup olive oil (can reduce to 3/4 cup)
- 1 whole large lemon, juice of (about 3-4 tablespoons, make certain that the lemon is at room temperature before squeezing)
- 2 -4 teaspoons dried oregano (start with 2 teaspoons)
- 3 teaspoons fresh minced garlic (about 2 medium cloves)
- 1 teaspoon dried basil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon fresh ground black pepper (or to taste)
- 1 large romaine lettuce, chopped (or use 2 small)
- 2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
- 1 English cucumber (peeled, seeded and chopped)
- 1 red onion, cut in slices
- 1 green bell pepper (seeded and cut into rings or sliced) (optional)
- 1 cup kalamata olive