Tuxedo Quinoa Salad with Pistachios and Yogurt-Tamarind Dressing

Although Quinoa (keen-wa) may seem intimidating, it is really one of the easiest to cook and most nutritious seeds out there. Its fibre content is exceptional, and unlike wheat or rice, quinoa is privy to a balanced set of essential amino acids, making it one of the most complete sources of protein in the plant world.

This superfood is great on its own, but even better mixed with some crunchy pistachios and silky smooth grapes in a refreshing summer salad that combines three varieties of quinoa: red, black and white. Nutritionally, the varieties are very similar - but in terms of flavour, red quinoa adds a unique and sepcial nuttiness.

Serves 2 -4

for the quinoa

• 1 cup mixed quinoa (red, black, and white varieties)
• 2 cups water
• 1 tsp sea salt

for the yogurt-tamarind dressing

• 1/4 cup tamarind sauce
• 1/4 cup yogurt
• Zest and juice of 1 lemon
• Salt and pepper to taste

to finish the salad

• 1/4 cup pistachio kernels, roughly chopped
• one small bunch of grapes, cut into halves
• 2 tbsp fresh mint, julienned

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender witha bit of pop to each bite. Drain any extra water and set aside.

While the quinoa is cooling, make the dressing. Simply mix the prepared tamarind sauce, yogurt, lemon zest and juice together and season with salt and pepper to taste. Keep in mind that prepared tamarind has salt added as well. Mix together with cooled quinoa and chopped pistachios, halved grapes, and mint. Serve immediately or chilled.

Bacon, Lettuce, and Tomato Salad

Playing on the traditional BLT sandwich, this salad is quick and easy for a summer day.

• 5 oz bacon (about six slices)

• 1 large head romaine lettuce, torn

• 8 oz cherry or grape tomatoes, halved

• 1 garlic clove, pressed

• 3 tsbp mayonnaise

• 1 1/2 tbsp white wine vinegar

Cook bacon in skillet over medium heat until crisp; drain on paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoons drippings from skillet.

Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat, add garlic, then mayonnaise and vinegar, and whisk until blended, about 30 - 40 seconds. Season with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle with bacon.

Peach Floats with crème de cassis

Wonderful on a hot summer night.

• 6 medium-size peaches, halved, pitted, and each half cut into 4 wedges
• 2 pints vanilla ice cream
• 3/4 cup crème de cassis (black-currant liquer), plus additional for drizzling
• 2 cups chilled dry Champagne or sparkling wine

Using six tall glasses, place 3 peach wedges in the bottom of each. Top with one scoop of ice cream, then another 3 peach wedges. Add a second scoop of ice cream and top with 2 more peach wedges. Drizzle each with two tablespoons of crème de cassis. Pour 1/3 cup Champagne into each glass. Top with one scoop ice cream, drizzle with additional crème de cassis, and serve.

Blueberry Pecan French Toast

What a way to start off the day!

• 24 inch baguette
• 6 large eggs
• 3 cups whole milk
• 1/2 tsp freshly grated nutmet
• 1 tsp vanilla
• 1 cup packed brown sugar
• 1 cup pecans
• 1/4 cup plus 1 tsp unsalted butter
• 1/4 tsp salt
• 2 cups blueberries

for the syrup

• 1 cup blueberries
• 1/2 cup pure maple syrup
• 1 tbsp fresh lemon juice

Butter a 13 x 9 inch baking dish. Cut twenty 1 inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmet, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to 1 day.

Preheat oven to 350°F.

Toast pecans until fragrant, about 8 minutes, then toss wth 1 tsp butter and salt.

Sprinkle pecans and blueberries evenly over bread mixture. Melt one half of the butter with the remaining 1/4 cup brown sugar, stirring. Drizzle over the bread and bake for 20 minutes, or until liquid from blueberries is bubbling.

Make syrup while French toast is baking:

In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

Serve French toast with syrup.