A Big Week for Bikes. . . and Tofu


Pixie cuts pair well with speed workouts

Last week was a little strange weather-wise, with a smattering of hot, sunny days interrupted by a few non-consecutive days of torrential rain. When the skies were grey, I worked late. When the sun was out, I tried to take advantage of the beautiful weather and I spent a lot of time outside. I received my crash replacement helmet from Bell, and last week I finally got back in the saddle.


That’s right, first time back on the bike in six months! I was not technically cleared to ride yet (I see the doctor this week), but I felt ready and the weather was perfect, so I carefully took a lap around the neighborhood just to see how it felt. . . it was magnificent! I have so missed riding a bike. I had no wrist pain during or after the ride, and no crazy crash flashbacks when I zipped downhill (braking. . . all. . . the. . . way), so I call it a success!


Later that week, I was scheduled to run with a friend, and the high temperature that day was over ninety degrees. Due to the heat, we decided to run trails instead of road, to take advantage of the shade and any breeze we could pick up by running in the woods alongside the James River. I’m not technically cleared for trail running yet either, but I was riding high from the cycling success, and I only tripped on rocks once – no falling!

My arm was super sore and swollen after the short run. That night, the pain in my wrist woke me up several times and I tossed and turned, trying to get comfortable. After a long and stressful day of typing at work in pain, I headed to my regular Friday afternoon appointment with the occupational therapist and got bad news. My therapist wasn’t very happy with the pain and swelling, so I got this weird iontophoresis patch that made my arm look like a battery.


The patch uses electric current to slowly inject an anti-inflammatory medication into my wrist over a few hours. It worked well so I’m glad that my therapist prescribed it, but after the titanium plates, the screws, the Storm Trooper splint, and now this, I do kind of wonder if OrthoVirginia is trying to turn me into a bionic woman. Am I slowly becoming a machine?

After overdoing it on physical activity in the great outdoors last week, I took it easy over the weekend and practiced being a spectator at the Virginia Capital Trail Foundation’s Cap2Cap ride. Spectating is awesome because it allows you to a) wear whatever you want (hey there Boho tank!), b) eat and drink whatever you want (Capital Trail Pale Ale, anyone?), c) support the participants you love (Kyle! Dad! Adrienne! Lindsay!), and d) take non-sweaty selfies during downtime (see my Instagram account).


I had the privilege of cheering on my dad, Nick, and my husband, Kyle, as they completed the 50-miler together. I’ve watched them both ride bikes for years, but because they live in different states, they have only ridden together just a handful of times. I had a great time with my Mom, riding from one water stop to the next, to cheer on the boys and catch up on life this Mother’s Day weekend. They played it cool, but I know they both really enjoyed the together-time too.


Although cheering from the sidelines was fun, I am so ready to get back into an exercise routine. Please send positive thoughts my way this week and maybe the doctor will clear me for more activity! I think that as long as I promise to ice my wrist after exercise and not fall, not even come close, I’ll be able to get back to hiking, biking, and running very soon.

One great piece of news is that I have gotten enough mobility back in my wrist that I am no longer cooking one-handed, and I was even able to cook Mother’s Day brunch for some of my family on Sunday morning, which felt great! My Mom has cooked for me so much over the last six months, so it was great to repay her for at least one meal by making Billy Bread strawberry French toast and cilantro scrambled eggs all by myself!

I also whipped up an awesome salad last week with cranberry balsamic vinegar that I got from my occupational therapist, who totally supports cooking. . . way more than she does trail running. The salad was composed of mixed baby greens, roasted Chioggia beets, goat cheese, roasted pumpkin seeds, olive oil, and cranberry balsamic vinegar. I topped it with the best baked tofu I have ever made. I cannot take credit for this wonderful recipe, but I can link to it so you can try it too. I highly recommend Perfect Baked Tofu from Healthy Tipping Point. You will not be disappointed!


Have a delectable week!

Ten Recipes So Easy That You Could Make Them with One Hand Tied Behind Your Back

The sun is finally out, spring is in the air, and here in Richmond, most of us are enjoying the opportunity to be outside before the thermostat goes from reading “warm” to “do-we-live-in-a-brick-oven?” We’re spending more time out reading on the patio, meeting friends for happy hour, or squeezing in a trail run or bike ride after work and before dinner. We’re not spending much time in the kitchen preparing meals. Sound familiar? If so, you may be looking for some quick and easy recipes this spring.

Ever since I flew off a bike five months ago and fractured both hands, I have had limited or no use of my left hand, which had the more severe injury. After my first surgery, I had no use of either arm for several weeks, so cooking meals, no matter how quick or easy, was out of the question. After some rehabilitation, I was able to use both hands but my left wrist fatigued easily so I had to keep things simple in the kitchen. I also had to stop writing outside of my day job because typing all day at work was all I could handle. That is why things have been pretty quiet around here lately.

Three weeks ago, I had my second surgery and a second medical leave, which left me with some time for reflection. I decided that I wanted to start writing and cooking sooner this time. I committed to the struggle, knowing that a lot of utensils would be dropped and a lot of joints would get swollen in the process. In the kitchen, I focused on dishes I could make with one hand. I still had a lot of help from my husband Kyle, but I was surprised to find how much I could do myself one handed.

Of course these recipes go even quicker with both hands, but if you’re in a cast like I was, you can pull them off pretty easily with just one. If you are fortunate enough to have the use of both hands, but you’re just in a rush and want something quick and easy, you’ll love these recipes too!

Tips for One Handed Cooking

  1. Get an electric can opener, or a friend who will open several cans at once and dump contents into easy-open reusable containers for you to pull from the refrigerator throughout the week.
  2. Buy pre-chopped vegetables. These are a lifesaver.
  3. Choose meals with few ingredients and uncomplicated preparations so that you will not have to juggle too much at once.
  4. Cook in large batches so that you can have leftovers for other meals and save yourself cooking time.
  5. Replace your salt and pepper mills with plain old pre-ground sea salt and black pepper.
  6. On the stovetop, use heavy bottomed pans that will stay in place while you stir, without someone holding on to the handles.
  7. Be patient! Focus on what you CAN do and don’t dwell on what you CANNOT do (I’m still working on that one myself.)

Easy Recipe Roundup

Eating Bird Food Green Elvis Smoothie – smoothies are a great way to boost nutrition in a quick and easy way

onehand smoothie


Lazy Egg and Cheese Sandwich from Smitten Kitchen via A Cup of Jo. Confession: I have had so many egg sandwiches in the last few months. Try adding some Everything Bagel Sprinkles.

Vegology Arugula Salad with Roasted Tomatoes, Chickpeas and Feta – substitute whole grape tomatoes if you can’t/won’t slice the Roma tomatoes


NoBull Veggie Burgers – or substitute patty of your choice, serve on store-bought buns with baby carrots and hummus, or baked-from-frozen sweet potato or zucchini fries

Vegology Vegetarian Gumbo with Brown Rice – all ingredients can be purchased pre-chopped, frozen, or canned

Real Simple Stuffed Poblano Peppers – instead of stuffing, I chopped the roasted poblanos in a food processor and added them to the rice mixture

onehand peppers

AllRecipes.com Unsloppy Joes – all ingredients can be purchased pre-chopped, frozen, or canned

Budget Bytes Quick Fix Salad Bar Pizza – the salad bar is definitely your friend for finding pre-chopped ingredients. Substitute a store-bought pizza crust for tortilla if you want a thicker, breadier crust.

Sweets too! Baked doughnuts are a really easy dessert and I was pleasantly surprised to find that I could make these with just one hand.

onehand doughnut

Joy the Baker’s Double Chocolate Cake Doughnuts

Vegology Supercharged Coffee Doughnuts


Thank you to those readers who have patiently forgiven my three month hibernation and are still around for this revival of Vegology! I am thrilled to have found a way to keep writing and I am excited to rejoin the amazing blogging community after some time off. I hope you are excited too!

How to Compose a Seasonal Salad, Featuring Fresh Arugula with Roasted Tomatoes, Chickpeas and Feta


A commitment to seasonal cooking often requires a certain degree of improvisation. If you want to be the type of cook who can wander through a farmers’ market, purchase the best that the season has to offer, and then plan meals around your market haul later, it helps to have a few generic meal recipes in your back pocket that lend themselves to seasonal substitutions. I have thrown together a salad like the one pictured above dozens of times in many configurations, by substituting what I have on hand for the basic components and then pulling all the flavors together with a dressing. This version featured local arugula, spicy roasted chickpeas and tomatoes, crumbled feta cheese, and a lemon herb vinaigrette.


If you have been eating fresh tomatoes all season, I recommend that you try roasting them to deepen and sweeten the flavors. These roasted tomatoes were like candy, offering the sweet component of my salad.

My basic formula for a seasonal salad is this:

  • Greens – tender greens like arugula, spinach, and spring mix are my favorites, but I occasionally change it up with romaine, kale, or cabbage
  • Something sweet – dried or fresh fruit, tomatoes, and carrots are good choices
  • Something crunchy – fresh vegetables work well, as do nuts and seeds
  • Something fatty – creamy ingredients like cheese and cream-based dressings are good; so are oily ingredients like olives and marinated artichokes, and avocado is always a welcome addition
  • Something acidic – vinegar and citrus based dressings are great for cutting through the fatty ingredient
  • Protein (optional) – to make my salad a complete a meal, I add a protein component like legumes, tofu, tempeh, or quinoa
  • Something salty or spicy (optional) – salt and spice are great for balancing a sweet component and these flavors are usually covered in the protein component, fatty component, or dressing.

One component can deliver a lot of these flavors and textures. For example in this salad, the chickpeas offer the protein, crunch, and spice, while the feta offers the fat and salty flavors. As summer turns to fall, it’s fun to experiment with different ingredients and preparations to modify the final product. My guess is that the deep, hearty flavors of the spicy roasted chickpeas will start to take over, as cucumbers and fresh tomatoes become a distant memory.

Scroll below the recipe to find another one of my tricks for preparing meals with local, seasonal ingredients, even when life gets hectic.

Arugula Salad with Roasted Tomatoes, Chickpeas and Feta



  • 1 can chickpeas, drained and rinsed
  • 3 Roma tomatoes, sliced
  • 2 Tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or sub chili powder)
  • pinch cayenne pepper
  • 1/2 teaspoon salt
  • 4 cups arugula
  • 4 ounces fresh feta in water, drained and crumbled
  • Salad dressing to taste (try this Lemon Thyme Vinaigrette)


  1. Preheat oven to 400 degrees F.
  2. Toss the sliced tomatoes in 1 Tbsp olive oil, then spread out the slices in a single layer on a large baking sheet.
  3. In a medium bowl, whisk the cumin, paprika, cayenne, and salt into the remaining 1 Tbsp olive oil. Add chickpeas and toss to coat. Pour chickpeas out into a single layer on the same baking sheet as the tomatoes.
  4. Bake tomatoes and chickpeas at 400 degrees F for 30-40 minutes.
  5. In a large bowl, combine arugula, feta, and dressing. Add roasted tomatoes and chickpeas and gently toss to mix. Serve immediately.

Another one of my keys to quick seasonal food preparation is to pick up all my local ingredients in one place by using Relay Foods online grocery shopping, now available in Virginia, Maryland, and Washington, D.C. If you have never used Relay Foods before, please enjoy $30 off your $50+ order by clicking the coupon on the left side of this page. Then please let me know how you liked it!

Hello Spring! Salad


This time of year, when the air is thick with pollen and my cloudy sinuses make me feel like I’m in a permanent fog, there are just a few things that are enticing enough to get me out of the house and into nature. One of those things is the South of the James farmers’ market, which I visited last weekend. The market tables are covered in green, with bright pops of red, pink and orange, during the spring season. The stars of the show are the strawberries, asparagus, and fresh herbs, with fresh greens rounding out the strong ensemble. Last week, I also picked up turnips, radishes, sugar snap peas, goat cheese, and fresh pasta.


If you get there early enough, you can get local farm fresh eggs, which are a real treat. Lately we have enjoyed eggs and greens, fried in the same skillet, for an easy weeknight meal. I prepare them by wilting the greens in olive oil and garlic, cracking a few eggs into the pan, and then covering it and simmering for 3-4 minutes. Sea salt and fresh ground black pepper top it off, with some grated Parmesan if we’re feeling extra indulgent. So quick and easy, nutrient-packed and delicious, it’s no wonder we have had this dish once a week for the last month.

I have been staring at the Israeli (pearl) couscous on my pantry shelf since the last snow, waiting for inspiration to strike. A bunch of fresh dill and asparagus turned a craving for Israeli couscous into a full-fledged spring recipe idea, and I have made this easy salad a few times since. I look forward to trying it with some Bombolini pasta herb shells in place of the couscous later this week. Likewise, you could substitute whatever fresh herbs you have on hand for the dill; I think tarragon or parsley would be great. The lemon and asparagus complement each other, and the peas lend a sweetness to the dish that balances the tartness of the lemon. This refreshing salad is perfect for dining on the patio, if you can brave the pollen and get out of the house to enjoy some warm spring sunshine.

Pearl Couscous Salad with Roasted Asparagus, Peas, Lemon and Dill



  • 4 Tablespoons olive oil, divided
  • 1 bunch asparagus, trimmed, cut into 1-inch lengths
  • 1-1/3 cups Israeli (pearl) couscous
  • 2 cups sweet peas, blanched
  • 2 Tablespoons fresh dill, chopped
  • 6 green onions (scallions), chopped
  • 1 clove garlic, minced
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F. Toss asparagus with 1 Tbsp olive oil, and light salt and pepper.
  2. On a rimmed baking sheet, roast asparagus for 15 minutes at 400 degrees F, or until bright green and tender-crisp.
  3. Heat 1 Tbsp olive oil in medium pan over medium-high heat. Add couscous to pan, and toast 5 minutes, while stirring.
  4. Add 1-3/4 cups water to the pan, bring to a boil, then reduce heat to medium-low and cover. Simmer couscous for 10 minutes.
  5. To a large bowl, add peas, dill, and green onions.
  6. In a small bowl, combine 2 Tbsp olive oil, lemon juice, minced garlic, and lemon zest. Stir thoroughly to combine.
  7. When asparagus and couscous are done cooking, add both to the large bowl and stir to combine. Add dressing and toss to coat evenly. Add salt and pepper to taste.
  8. Serve warm, or refrigerate a few hours or overnight to let flavors develop and serve chilled.
  9. Extra credit: serve with a glass of chilled Sauvignon Blanc. Mmm.

Greek Spinach Salad with Herbed Tempeh


I recently discovered a great way to punch up the flavor of a Greek salad while adding protein to round it out to a full meal. This super nutritious Greek salad features dark leafy spinach for extra vitamins and Mediterranean-style grated tempeh and Greek yogurt for added protein.


I was thinking about ground lamb and lamb souvlaki when I prepared this tempeh. By grating a block of tempeh and sautéing it in olive oil with fresh herbs, you can achieve the perfect texture for a salad topping, while infusing a lot of fresh flavor. I am really excited about this tempeh that bursts with fresh oregano flavor. I can’t wait to expand it from salads to pastas, soups and wraps.


One serving of this salad boasts over 24 grams of protein and contains over half the recommended daily amount of vitamins A, C, and K. The recipe below is a hearty portion that kept me full for hours.

Greek Spinach Salad with Herbed Tempeh (2 entrée sized servings)



  • 8 oz. tempeh
  • 4 Tbsp olive oil
  • 2 Tbsp fresh oregano, chopped
  • 1/4 cup lemon flavor Chobani Greek yogurt (or 1/4 cup plain Greek yogurt + 1 Tbsp lemon juice)
  • 1 small clove garlic, minced
  • 4 cups spinach, roughly chopped
  • 1 small cucumber, diced
  • 1 medium tomato, diced
  • 1/4 cup kalamata olives
  • 2 oz. feta
  • Salt and pepper to taste


  1. Into a medium sized bowl, grate the tempeh with a large cheese grater.
  2. Heat 2 Tbsp oil over medium heat. When hot, add tempeh to pan and sauté for 2-3 minutes.
  3. Add oregano to tempeh and sauté for 4-5 more minutes, until tempeh is golden brown.
  4. While tempeh is cooking, make the salad dressing. With a whisk in a small bowl, or in a salad dressing shaker, mix together the yogurt, garlic, 2 Tbsp oil, and salt and pepper. Set aside.
  5. Mix together in a large bowl: spinach, cucumber, tomato, olives, feta and salad dressing.
  6. When tempeh is done cooking, season with salt and pepper and toss with other salad ingredients. Divide into two bowls and serve.

Curried Pearl Couscous Salad


Recently, a very fortunate set of circumstances resulted in the creation of my new favorite summer salad dish.

  • I wanted to make something at the beginning of the week to pack for lunches for the rest of the week.
  • I needed to make sure I had protein, veggies and some carbs in my lunches.
  • I had made my dinner plan for the week and I had an abundance of fresh vegetables leftover, with no plan for how to use them.

The veggies in question were half of a head of orange cauliflower from Pleitez Produce, and a bunch of green beans from Walnut Hill Farm. The lunch setting: lunchtime in the break room. The weather: outside, warm all week with a slight chance of thunderstorms; inside, temperature could range from “balmy” to “beginning of the next ice age.” The goal: build a lunch that fills me up but doesn’t make me feel like I’m reversing all the health karma points I have racked up this week in my workouts.

Based on the temperature, I knew I wanted a cold dish, but with a little kick to keep me warm just in case my office felt like a meat locker this week. I decided to combine my old favorite, Whole Foods’ cracklin’ cauliflower, with a pasta salad to give it a little more oomph. I chose pearl couscous (or Israeli couscous) because I love the texture, but you could substitute the grain or pasta of your choice. Quinoa would be my second choice for its superfood nutrition benefits. I used roasted cauliflower, blanched green beans, fresh tomatoes and roasted chickpeas for the mix-ins, then dressed it all in a curry vinaigrette. You could throw in whatever veggies you have on hand.

I have definitely found my new favorite pasta salad! I can’t get enough of this stuff. I think the dressing is what really makes this salad special. The roasted chickpeas don’t hurt. Mmmm. And (bonus!) this is vegetarian and vegan friendly. Just in time for summer barbecue season.

Scroll past the recipe for a Gardenology update!

Curried Pearl Couscous Salad (serves 4-6 as a meal, 8-10 as a side dish)



  • 1 cup of pearl couscous (uncooked)
  • 1 Tbsp oil (olive, coconut, or vegetable)
  • 1 small head of cauliflower, or half of a large one, cut into florets
  • 1 15-oz. can of chickpeas, drained and rinsed
  • 2 handfuls of green beans, snapped and cut into 1-inch pieces
  • 1 cup of grape tomatoes, sliced into halves
  • 1 Tbsp curry powder
  • 3 Tbsp red wine vinegar
  • 1 Tbsp dijon mustard
  • 1/2 cup olive oil
  • Salt and pepper


  1. Preheat the oven to 400 degrees F.
  2. Toss the cauliflower and chickpeas together with the 1 Tbsp of oil, spread in a single layer on a rimmed baking sheet, and roast at 400 degrees for 25 minutes. Let cool.
  3. Cook the couscous according to package instructions. I added my 1 cup of couscous to 2-1/4 cups of boiling water, then reduced heat, covered, and cooked for 10-12 minutes. Pour out of pan and into a large bowl. Let cool.
  4. Bring 2 cups of water to a boil in a medium saucepan. Add green beans and cook for 2 minutes. Then remove green beans from hot water and plunge them into a bowl of ice water to stop the cooking process.
  5. While everything cools, prepare the vinaigrette. Whisk together curry powder, red wine vinegar, dijon mustard, and olive oil until combined.
  6. To the large bowl of couscous, add cauliflower, chickpeas, and green beans. Toss with the dressing. Add halved tomatoes and stir until combined.
  7. Add salt and pepper to taste. Chill in the refrigerator for at least one hour.


In other news, I have some green beans in my garden! Here are some gardenology progress photos:



The first harvest was nine green beans. If I don’t get another thing out of this garden all summer, at least I can be proud of the nine green beans I grew from seeds. Never mind that that achievement probably requires the skill of a third grader. I am a remedial gardening student, okay?! It’s the little things.

For more BYOBB (bring your own brown bag) lunch ideas, type BYOBB into the search bar.

Thyme for a Giveaway: OXO Salad Dressing Shaker!

Fact: The best time to hit someone with a groan-worthy pun is when you are about to give them something. Who can complain about your corny sense of humor in the face of such generosity?

OXO recently sent me two free salad dressing shakers from the OXO Healthy Eating Tools product line: one to review and one for you! I was really excited when the package arrived in the mail. I am a big fan of OXO products and this salad dressing shaker is the perfect complement to my OXO salad spinner. I couldn’t wait to test it out.

When I make a dressing, I usually whisk it together in a bowl then transfer it to a large liquid measuring cup with a spout to pour. Then when I have leftovers I transfer the dressing again to a smaller container with a lid. That is three containers for one batch of dressing. Since I still do not own a dishwasher, this is a significant consideration. I must say, it is really convenient to have one tool for mixing, serving and storing my salad dressing.

I experimented with a brand new recipe when I put OXO’s shaker to the test.

First, add liquid ingredients. The measuring lines make proportions easy.

Next, add non-liquid ingredients and screw the lid on top of the shaker.

This is a picture of my chest. Also, a salad dressing shaker.

Shake it.

Is it hot in here?

Finally, the dressing is ready to use! Simply open the toggle top and pour to serve. The airtight, watertight, leakproof seal makes it easy to close up and store in the refrigerator with no mess.

This dressing was fantastic. While the tool was awesome, I don’t think it had much to do with the initial taste. I think the great flavor was a classic case of the right dressing, in the right place, and the right time. I created this fresh lemon and thyme vinaigrette to complement all my favorite spring flavors. I think you could pair this dressing with just about any fresh vegetable (or fruit) you find at the farmers’ market this weekend and it would be delicious. Even strawberries! Especially asparagus! If you’re lucky enough to find them, the last of the winter greens! How could you go wrong with these ingredients to start?

Garlic, lemon zest, dijon, salt, pepper, thyme. Olive oil, white wine vinegar, and perfectly tart fresh lemon juice. This dressing was composed with asparagus and eggs in mind. It was inspired by hollandaise and kept in check by bikini season, which will be here before you know it. I served the vinaigrette over a spinach salad with roasted asparagus and leeks, fresh radishes, and hard boiled eggs.

The recipe follows, but because I know the anticipation is killing you, let’s do the giveaway first. One lucky reader will receive his or her own OXO salad dressing shaker. This contest is open to U.S. residents only. There are three ways to get entries, so you could have up to three entries into the giveaway, as long as you leave a separate comment for each one.

  1. Write a comment on this post telling me your favorite type of salad or salad dressing.
  2. Follow @vegology on Twitter, write a comment on this post telling me you did, and include your Twitter handle.
  3. Tweet at @OXO that you entered a giveaway on vegology to win a salad dressing shaker and write a comment on this post with a link to your tweet. (Sample tweet: “I entered to win an @OXO salad dressing shaker at @vegology because it’s thyme to shake it!”)

All entries must be received by 11:59 PM EST on Monday, May 7th in order to qualify. I will announce the winner next week!

So, how about that recipe?

Lemon Thyme Vinaigrette


  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup white wine vinegar
  • 1 tsp minced fresh garlic
  • 1/2 tsp fresh grated lemon zest
  • 1 tsp dijon mustard
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp sugar, honey or sugar substitute
  • salt and pepper to taste


  1. Combine ingredients in OXO salad dressing shaker. Close lid tightly.
  2. Shake until thoroughly mixed then serve dressing over your favorite salad.
  3. Store in refrigerator (up to 3 days) in the salad dressing shaker.

May the odds be ever in your favor!

Harvest Quinoa Salad

Here in Central Virginia, we have been blessed with a funny in-between season this year that feels a lot like fall. Sure, it’s been a little rainy at times, and the temperatures have been all over the place as the mercury jumps up and down again every few days. Usually we have about three days of fall per year, but this year it feels like we have had fall for two or three day stretches every week or so for the last month and a half. Fall is my favorite season and I feel a little cheated every year in this climate. So this year, I have savored these spells when they come, and then I have tried to appreciate the warm sun or cool rain in between, knowing that fall will be right around the corner soon. . . once again.

There is something about fall that fills me with excitement. Maybe it’s the weather that keeps me on the edge of my seat. Or maybe it’s the great range of sensations that we get to experience during the transition to winter. The crackly crunch of leaves beneath my tennis shoes, then the slippery splash of my yellow rain boots in an unexpected downpour. Wrapping big soft scarves around my neck and buttoning up a cropped trench on a cool morning, then shedding my layers for a warm stroll on a sunny afternoon. The crisp crunch of a fresh apple, and the spicy smoothness of warm pumpkin pie.

This Harvest Quinoa Salad can be served warm or chilled and it offers both the sweetness and the spice that we love about this time of year. I hope it finds a place on your table while the apples are still perfectly ripe this autumn.

Harvest Quinoa Salad


  • 2 ½ cups vegetable broth
  • 1 cup quinoa, rinsed
  • 1 tablespoon curry powder
  • 1 small apple, diced
  • ½ cup raisins
  • 1-15 oz. can chickpeas, drained and rinsed
  • Salt and pepper to taste

Optional Dressing:

  • 1 teaspoon honey
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil


  1. Bring vegetable broth to a boil in a saucepan over medium-high heat.
  2.  Add quinoa, curry powder, apple, and raisins to vegetable broth. Stir to combine. Cover and reduce heat. Simmer for 10 minutes.
  3. Stir in chickpeas, cover and cook for 5 more minutes.
  4. Add salt and pepper to taste.
  5. Serve hot. For a chilled version, combine honey, lemon juice and olive oil and toss salad in dressing to coat. Refrigerate for at least 4 hours before serving.

 BONUS Beer Pairing

Serve with Sixpoint Sweet Action for a hoppy-malty-bitter-sweet experience you won’t soon forget. You’ll have the best of both worlds. . . all around!


It might not technically be summer for a few more weeks, but lately it has felt like summer in Richmond. The festivities of Memorial Day weekend combined with the sweltering temperatures has made everything feel just a little more relaxed. Time seems to move more slowly as the mercury rises, and I plan my days around simultaneously soaking up the sun and keeping cool.

Yes, this sure does feel like summer.

I have been making nearly perfect pasta salads lately thanks to this fantastic article: Five Steps to Perfect Pasta Salad. I highly recommend that you read this before your next cookout or potluck meal.

Mediterranean Pasta and Veggie Salad


  • 1/2 lb pasta (I used Bombolini Pasta’s dill shells)
  • 1/2 lb broccoli, cut into florets
  • 1 cup grape tomatoes (I used miniature heirloom tomatoes)
  • 1 cup garbanzo beans
  • 1/2 large or 1 small cucumber, peeled and diced
  • 3 green onions, chopped
  • 4 Tbsp chopped black olives
  • 2 oz. crumbled feta
  • 2 tsp fresh basil, chopped
  • dressing of choice, to taste (I used TJ’s Greek feta dressing)


  1. Cook the pasta according to package directions, drain, and pour out onto a cookie sheet to cool.
  2. Steam the broccoli florets, drain, rinse with cold water, drain again and let sit to cool.
  3. Combine tomatoes, garbanzo beans, cucumber, onions, and olive in a large mixing bowl.
  4. When they are cooled, add the pasta and broccoli to the bowl and stir to combine.
  5. Add the olives, basil and feta only when the other ingredients are completely cooled, and stir to combine.
  6. Slowly add the dressing to the bowl, while tossing to coat the other ingredients. Serve at room temperature or refrigerate for a few hours and serve cold.

I served this with TJ’s falafel (so easy) and locally made tzatziki sauce. It was perfect for a warm evening on the porch.

We Got the Beet

Among my finds at the farmers’ market last week were some beautiful beets. I have shied away from the beets at the market in the past, because I wasn’t sure what to do with them. Don’t get me wrong, I love beets in salads and on sandwiches. I’ve even had them sliced paper-thin in a playful vegetarian appetizer called “beet carpaccio” and I loved them. However, when it comes to preparing them at home, I simply have not played in that arena before.

I started out by washing and scrubbing the beets, and then I did a little research as they dried. Before hitting the books, all I knew about The Beets involved a fictitious musical group that performed songs like “Killer Tofu” that provided a soundtrack to my childhood.

It turns out that the kind of beet you get at the market is even better food for young minds and bodies. They are high in folate, manganese, potassium and fiber. In addition, beets provide a decent amount of vitamin C. They have also been found to have antioxidant, anti-inflammatory and immune health-boosting properties. In order to maintain the nutrients responsible for all of these health benefits, beets should be cooked lightly. The healthiest way to prepare them is to steam them for 15 minutes, while the most common method is to roast them.

I got right to work.

Caught red-handed!

I chose to roast the beets in their skins in a covered baking dish with a few tablespoons of water. I popped them in a 425 degree F oven for 45 minutes. When they were done cooling, the skins slid right off – no vegetable peeler required! I sliced a few for a salad, but you could dice them, grate them, or cut them into matchsticks.

The first thing I made with these beets was a fresh salad, which I served with barbecue tempeh tacos. This was a great meal for the hot weather we’ve been having lately.


Arugula and Beet Salad


  • sliced beets
  • arugula
  • crumbled goat cheese
  • black walnut pieces
  • fresh mint, chiffonade
  • your favorite vinaigrette (I used raspberry)


Toss everything together in a large bowl and add freshly ground black pepper to taste. Split between plates and serve immediately at room temperature.