Quinoa Arugula Salad with Beets, Peaches & Walnuts Tossed in a Pinot Noir Vinaigrette


I just tried quinoa for the first time last year. I don’t know why I was scared of it. So I just avoided it. But last year, I had the opportunity to try it at a luncheon. I loved it! It has such a nice nutty flavor. The flavor was completely unexpected, but I really liked it a lot. I also like that fact that it is a healthy grain and yet gluten-free.

I chose to make a beet salad with quinoa to make it hearty and beets are in season right now. Once you roast them, they are some tasty treats. I thought that a red wine vinaigrette was the perfect accompaniment to the beets.

I made this delicious salad for my Farm-to-Table Potluck. You can see all the recipes from that event here. 

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Quinoa Arugula Salad with Beets Peaches & Walnuts Tossed in a Pinot Noir Vinaigrette


  • 3 cups cooked quinoa
  • 2 cups washed arugula
  • 2 medium beets (I used 1 red and 1 yellow)
  • 2 peaches
  • 1/4 cup chopped walnuts
  • Pinot Noir Vinaigrette
  • 3/4 cup Pinot Noir
  • 1 1/2 tbsp runny honey
  • 1/4 cup olive oil
  • salt and pepper


  1. Cook quinoa according to package instructions
  2. Scrub beets, wrap in tinfoil and roast at 375 degrees until easily pierced with a fork for about 45 minutes.
  3. Once beets are cooked, remove from oven and let cool. Peel off skins and chop into 1? pieces.
  4. In a bowl add the quinoa, arugula, peaches, beets and walnuts. Add beets at the last minute or after you have tossed in vinaigrette or you will have a pink salad, unless that is what you are going for!
  5. Vinaigrette
  6. In a bowl whisk wine and honey. Slowly whisk in olive oil. Add salt and pepper to taste



Deconstructed Pasta Salad with Lemon Chardonnay Vinaigrette

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 I love this salad because:

1. I think it looks beautiful and

2. It is so yummy and full of farmer’s market fresh ingredients.

This is the type of salad that is to surely please your guests. A deconstructed pasta salad is great because you can use any ingredients, but I chose these specific ingredients because they are all in season for spring, the bright colors, and they all came from the farm (besides the pasta of course.)

I loved the color of the egg yolks, and I was able to include these farm fresh eggs in this salad because it is deconstructed. If I mixed this salad all together, the eggs would fall apart. Honestly, the eggs with this vinaigrette could be a snack all on its own it is so tasty. So I couldn’t leave them out.

I wanted it to be easy for my guests to take a scoop of the salad ingredients and not worry about the dressing. So I tossed the pasta and mozzarella balls before I placed them in their line up. However, if guests wanted more, they could always add more vinaigrette.

This salad was perfect for my Farm-to-Table potluck that I threw. With all the fresh ingredients, it was the perfect accompaniment.


Deconstructed Pasta Salad with a Lemon Chardonnay Vinaigrette


  • 2 cups mini bowtie pasta
  • 1 english cucumber
  • 1 cup heirloom mini tomatoes cut in half
  • 6 - 7 basil leaves chopped
  • 1 1/2 cup french green beans
  • 3 - 4 hard boiled eggs cut in quarters
  • 1 cup mini mozzarella balls
  • Lemon Chardonnay Vinaigrette
  • 1/3 cup chardonnay
  • 1/4 cup fresh squeezed lemon juice
  • 1 tsp. honey
  • salt & pepper
  • 3/4 cup olive oil


  1. On a large platter, line each ingredient next to each other in rows except for the pasta and mozzarella. Cook pasta per instructions. Rinse. Toss pasta in vinaigrette and line in row. Toss mozzarella in vinaigrette and line on platter.
  2. Vinaigrette
  3. Whisk lemon, chardonnay, honey, salt and pepper in a bowl. Slowly whisk in olive oil. Chill for an hour. Will last for 1 week covered and refrigerated.




You can see all the Farm-to-Table recipes for my potluck here. 

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Zucchini & Squash Goat Cheese Pizza


Pizza is a staple in my house. It is one of our favorite meals. Bread and cheese and toppings. It may be the most perfect food. I recently threw a Farm-to-Table potluck and I wanted to use some beautiful squash and zucchini that I recently found at a farmers market.

This recipe is crazy easy and ridiculously good. With just a few ingredients, you will be surprised at the flavor that this pizza will bring. I decided to use goat cheese because, well, I love goat cheese. I wanted to use a cheese that would compliment the vegetables and not overpower them, but could hold its own with the crust.

You can peel the veggies any way you like. I just used a vegetable peeler and made long ribbons. This recipe is also a fave because of the delicious golden brown garlic that is in each bite. You absolutely can’t go wrong with this recipe. Your family will love you, and you may even convince them that this is a better option than delivery pizza. You can make this garden fresh pizza faster than calling out for pizza, and who doesn’t love that?



Zucchini & Squash Goat Cheese Pizza


  • 1 large farm fresh zucchini (if you need more ribbons, you may need 2)
  • 1 large farm fresh yellow squash
  • packaged pizza dough or phyllo dough
  • 1/2 cup (4 oz.) goat cheese
  • 8-12 garlic cloves
  • 1 tbsp butter or olive oil
  • salt and pepper


  1. Saute the garlic cloves on medium heat in the olive oil or butter until golden brown. Add salt and pepper if desired. Remove from pan and set aside.
  2. Pre-heat oven to the directions of the phyllo or pizza dough states.
  3. Roll out the pizza dough and spread on goat cheese and sprinkle on the garlic cloves and salt and pepper.
  4. Weave the zucchini and squash ribbons on top of cheese and garlic.
  5. Bake in the oven as long as the dough direction advises, or until the dough has reached a golden brown.

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I made this recipe for my Farm-to-Table Potluck with many other farm fresh recipes.


Green Chile Broccoli Mac & Cheese


Some might say it’s a little sad… but I really do love mac & cheese. I used to be all about the boxed stuff, but within the last few years, I’ve really taken to finding some delicious and creative recipes that take mac & cheese to a whole ‘nother level.

Just to give you an idea of how good this mac and cheese is, I made this pan full on Monday night, it was gone by Wednesday at lunch. And there were only two of us eating it. It’s still mac and cheese so I won’t go promising that it’s completely healthy, but you can at least feel good about knowing exactly what you’re eating, which is something you can’t say about the boxed stuff.


Alright, you might be thinking, broccoli and cheese, I get that. But green chile? Let me back up. I’m from New Mexico, where we put green chile on everything. I’m not talking about chili you see at a cook off or chili peppers from the produce section, I’m talking about THE New Mexico state vegetable. It’s a type of pepper only grown in New Mexico because of the extreme dessert climate. It can be used similarly to jalapeños or more like a salsa that goes on top of different food. New Mexicans eat it on everything, from breakfast eggs to chicken enchiladas at dinner. I’ve had green chile mac and cheese many a time at a local restaurant.

The broccoli, green chile, and bread crumb topping add so much complexity to a relatively simple dish! Each bite has a totally different consistency, based on whichever combination of ingredients you get. Green chiles are known to be spicy, although I didn’t find the canned green chiles to be spicy at all. If you aren’t crazy about spice, you might skip the green chiles. But if you love it, I might recommend two cans of the chiles, so there is enough for the whole dish.