Quinoa Artichoke Heart Garlic Salad

- 1 cup quinoa (makes 3 cups cooked)

- a can of artichoke hearts (quartered)

- sun dried tomatoes (diced)

- three heard of garlic (minced)

- lime juice (to taste)

- olive oil

- sea salt (to taste)

- cayenne pepper (to taste)

Cook quinoa and set aside. Sauté sun dried tomato and garlic in olive oil, add artichokes in toward end of sauté to get them coated in the oil and warmed. Add all contents of sauté pan including oil to quinoa. Add lime juice, sea salt and cayenne pepper to taste. Toss quinoa well. Serve hot or cold. Tastes best after refrigerated for several hours. Allows flavors to combine.

Bruschetta 2 ways

Bruschetta Tomato

-French bread or sour dough (thinly sliced)

-roasted garlic

-tomato (finely chopped)

-basil (finely chopped)

-olive oil

-coarse sea salt (to taste)

-balsamic vinegar (to taste)

-feta (optional)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine tomatoe, kalamada olives, sea salt, basil and balsamic vinegar. Place atop toasted garlic bread. Garnish with sprinkling of feta. 

Bruschetta Fresh Tomato Alternative

-French bread or sour dough (thinly sliced)

-roasted garlic

-cucumber (finely chopped)

-sun dried tomato (finely chopped)

-kalamada olives (finely chopped)

-course sea salt (to taste)

-olive oil

-balsamic vinegar (to taste)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine cucumber, balsamic vinegar, sea salt, kalamada olives, sun dried tomatoes. Place atop toasted garlic bread.