Crispy Cheesy Quinoa Fritters + Simple Salad

One of our favorite things about summer is al fresco dining. We spend a lot of time lounging by the pool or reading books under the shady wisteria trellis. When it comes to dinnertime, the last thing we want to do is spend an hour in the hot kitchen, so we tend to make quick meals and do LOTS of grilling. This recipe uses only a few ingredients and is super quick, allowing for more time to enjoy the meal with a crisp glass of grenache blanc and friends. To make it a more complete meal, serve it with simple grilled or broiled salmon. On its own, it makes a great lunchtime meal!

xxx Ivy & Eve

Serves 4.

Ingredients:

For the fritters...

• 1/2 cup dry quinoa

• 1 tbsp butter (optional but always preferred!)

• 1 cup cooking liquid (we use 1/2 water, 1/2 chicken or veggie broth)

• 1/4 tsp salt (plus more to taste)

• Fresh cracked pepper

• 1 tsp herbs de Provence (or your favorite herb mix)

• 1/4 cup freshly grated parmesan

• 6 tbsp fresh goat cheese

For the salad...

• 6 cups arugula

• 2 tbsp olive oil

• 2 tbsp fresh lemon juice

• Flaky salt (we use Maldon)

• Fresh cracked pepper

Directions:

1. Cook the quinoa (the steps below share how Eve likes to cook hers).

   • a. In a pot, add the dry quinoa and butter and toast on medium heat until slightly golden and toasty scented.

   • b. Add the cooking liquid and salt and bring to a boil. Reduce to a simmer, cover the pot, and cook for about 15 minutes until the quinoa is tender and the liquid is absorbed.

   • c. Take the pot off the heat and fluff the quinoa with a fork and let cool a few minutes.

2. Add the cheeses, herbs, and salt and pepper. Stir until the cheeses are all melted and let sit to cool enough to form the patties with your hands.

3. Form into 8 patties, each about 2 inches in diameter.

4. In a nonstick pan, heat the olive oil over medium heat (adding more as needed) until shimmering and add the patties to the oil.

5. Pan-fry for about 4 minutes on each side (until golden brown).

6. Transfer onto a plate lined with paper towels to drain.

7. To make the salad, add the arugula to a large bowl. Dress with the olive oil, lemon juice, salt and pepper, and toss.

8. Serve the salad with the quinoa patties on top!

9. Enjoy!

Adapted from Food52 here

Zucchini Carpaccio

Beef carpaccio is one of our Dad's favorite dishes. Whenever we go out to eat, if any kind of carpaccio is on the menu, he must try it. A few summer's ago, we came across a recipe in some magazine for Zucchini Carpaccio and tested it out. We have since forgotten where the recipe came from and just use the recipe we made up. This dish is a great summer starter for any meal. We like to serve it on a giant platter where everyone can grab what they want and go back for more. You could also make it on individual plates for a more formal dinner. You can swap out the mint for any fresh herb (we sometimes make it with tarragon). This dish is super versatile! 

xxx Ivy & Eve

Serves 4 as an appetizer or side dish

Ingredients:

2 large zucchini

2 tablespoons olive oil

1 lemon

1/3 cup parmesan cheese, grated (grate your own cheese, it is always better that way)

5-7 mint leaves

salt and pepper

mandoline slicer (We got ours from OXO)

Directions:

1. Slice the zucchinis very thinly with the mandoline. 
2. Arrange on a platter, overlapping the slices slightly in one layer.
3. Stack the mint leaves on top of each other and cut into fine slivers.
4. Drizzle with olive oil.
5. Sprinkle with parmesan cheese.
6. Season with salt and pepper.
7. Squeeze the juice of 1/2 of a lemon on the top.
8. Sprinkle the mint on top.
9. Enjoy!