Fresh Herb-Marinated Mushrooms

We're finally getting a break in KS from the hot hot weather.  One thing I hate about summer here is that it might be in the 90's temperature-wise, but the heat index makes it feel like over 100.  And lately, we've 100+ degree weather with a heat index of around 110-115...shiesh!  Times like these, it's nice to make food that doesn't require any cooking.  That's how this recipe developed.  Cremini mushrooms are yummy and quite nutritious!  And the champagne vinegar is tangy without overpowering the herbs.  Serve this as part of a tapas meal or as a side dish.  Enjoy!

Fresh Herb-Marinated Mushrooms
Serves 2-4

Ingredients:
1/2 pound cremini mushrooms, cleaned and stems removed
2 tablespoons olive oil
1 tablespoon champagne vinegar
2 teaspoons chopped fresh rosemary
1 teaspoon fresh thyme leaves

Directions:
Place the mushrooms in a medium bowl with a tight-fitting lid.  In a small mixing bowl, combine the olive oil, vinegar, rosemary and thyme.  Then drizzle the mixture over the mushrooms.  Put the lid on the bowl and gently toss the mushrooms to coat.  Refrigerate at least 3 hours before serving to allow mushrooms time to marinate.  Try to eat the mushrooms within a day or they'll get mushy (which could be a good thing if you like it that way!)

Fresh Herb-Marinated Mushrooms

Tangy Quinoa Salad

The new kitchen is operational! It's so nice to be done with moving, because now I'll have time to work on cooking up some new recipes. Here's one of the first creations to come out of the new kitchen:

Tangy Quinoa Salad
Serves 2-4

Ingredients:
1 cup uncooked quinoa
2 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons bragg's liquid aminos
1 tablespoon dijon mustard
1 large carrot, chopped
5 oz. frozen chopped spinach, thawed and thoroughly drained

Directions:
Rinse quinoa well and cook according to package directions.*  Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, bragg's and mustard.  When the quinoa is done, pour the dressing over the quinoa and stir until quinoa is evenly coated.  Stir in the carrot and spinach.  Serve slightly warm, room temp. or chilled.  It's delicious at any temperature!

* If you buy quinoa in bulk like me (and thus no package directions), bring 1 1/2 cups of water and 1 cup quinoa to a boil in a small saucepan. Lower heat and simmer with a lid on for about 15 minutes until the water is absorbed.

Tangy Quinoa Salad