Ever since I studied abroad in Italy, I have loved Italian food even more! I’m not great at steering away from store bought jars of pasta sauce, but I do enjoy learning how to make dishes that are not just the typical pasta that you think of when you think of Italian food.
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.
Ingredients
- 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
- 3/4 cup Pinot Noir
- 1 1/2 tbsp runny honey
- 1/4 cup olive oil
- salt and pepper
Instructions
- Cook quinoa according to package instructions
- Scrub beets, wrap in tinfoil and roast at 375 degrees until easily pierced with a fork for about 45 minutes.
- Once beets are cooked, remove from oven and let cool. Peel off skins and chop into 1? pieces.
- 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!
- In a bowl whisk wine and honey. Slowly whisk in olive oil. Add salt and pepper to taste
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?
Ingredients
- 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
Instructions
- 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.
- Pre-heat oven to the directions of the phyllo or pizza dough states.
- Roll out the pizza dough and spread on goat cheese and sprinkle on the garlic cloves and salt and pepper.
- Weave the zucchini and squash ribbons on top of cheese and garlic.
- Bake in the oven as long as the dough direction advises, or until the dough has reached a golden brown.
I made this recipe for my Farm-to-Table Potluck with many other farm fresh recipes.
Goat Cheese & Pesto Stuffed Chicken
Happy Tuesday, friends! It’s Madison again from Wetherills Say I Do.
Do you ever try something at a restaurant and know that you have to make it at home sometime? Well that’s how this dish got started in our house. We went to a local restaurant called J.Peppers where I had the most divine meal ever. As you probably guessed, it was a chicken breast stuffed with goat cheese and pesto. Within a week probably, I redid the meal at home. Now it’s become one of our favorites!

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