Blackberry Quinoa Salad
makes 4 servings
For the Salad:
1 cup quinoa uncooked
2 cups water
1/4 teaspoon of salt
1/2 tablespoon vegetable oil
1 pound chicken Italian sausage, cooked and sliced
1/2 cup parsley
1/2 cup shaved Parmesan cheese
1/4 cup green onions, sliced
1/2 cup red pepper, sliced thinly lengthwise
1 cup fresh or defrosted frozen blackberries
Bring water to boil in a medium saucepan. Stir in quinoa, oil and salt. Reduce to low and cover. Simmer 10-15 minutes or until water is absorbed and quinoa is fluffy.
Transfer to large size bowl. Cool 10 minutes.
For the Dressing:
1/4 cup white wine vinegar
1/4 cup Extra Virgin Olive Oil
2 tablespoons chopped flat leaf parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Whisk dressing ingredients in a small bowl. Set aside.
Toss quinoa with dressing. Stir in green onions, red pepper slices, sliced sausage and parsley. Mix well.Gently stir in blackberries to combine with salad.
Top with shaved Parmesan. Serve immediately.
Pork Tenderloin Medallions with Raspberry Sauce
makes 4 servings
1 pork tenderloin (about 1 pound) cut into 8 crosswise pieces
Cayenne to taste
2 teaspoons butter
2 kiwi fruit, peeled and thinly sliced
5 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon horseradish
1/2 teaspoon soy sauce
1 clove garlic, minced
1/2 pint raspberries
With heel of hand, gently press each medallion to 1-inch thickness; lightly sprinkle both sides with cayenne.
Heat butter in nonstick skillet over medium-high heat. Add pork medallions and cook 3-4 minutes on each side. Meanwhile, in small saucepan stir together preserves, vinegar, ketchup, horseradish, soy sauce and garlic. Simmer over low heat for 2 minutes, stirring occasionally. Keep warm.
Place medallions on serving plate and spoon sauce over top each medallion with some sliced kiwi. Garnish serving plate with remaining kiwi slices and fresh raspberries.
White Chocolate Raspberry Truffle Bars
makes 24 squares
1/2 cup butter
8 ounces white chocolate
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 cups white flour
1 1/2 cups fresh or frozen raspberries
1/2 cup hazelnuts, chopped
1 cup chocolate chips
Melt together butter and white chocolate in top of a double boiler.
Mix sugar, eggs and vanilla in mixer bowl. Add white chocolate/butter mixture to sugar mixture. Mix well. Slowly beat in flour until incorporated.
Pour half of mixture into an 8x13x2-inch pan. Sprinkle top with raspberries. If using frozen berries, toss unthawed with 2 tablespoons flour.
Pour other half of mixture over berries. Top with nuts and chocolate.
Bake at 375 degrees F for 35 minutes or until a toothpick comes out clean.
Cool on a wire rack. Cut into squares.