Let’s go to Greece or Morocco…or both…

Hmmm, what to do with (among other items) spaghetti squash, 1 lb of sugar snap peas, cucumber, cherry tomatoes….trying to use up odds and ends in the refrigerator and pantry, this is what came of it…

Moroccan Spiced Spaghetti Squash

Quinoa Greek Salad

Minty Sugar Snap Pea Salad

Moroccan Spiced Spaghetti Squash

Adapted from Epicurious.com

http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Moroccan-Spices-106168

Ingredients

1 Spaghetti Squash

2 Tablespoons Butter

2 Tablespoons Olive Oil

2 Garlic Cloves, Minced

1 Teaspoon Ground Cumin

¾ Teaspoon Ground Coriander

¼ - ½ Teaspoon Cayenne Pepper (to taste)

Couple dashes Ground Cinnamon

2 Tablespoons Cilantro, Minced

Directions

Cook the spaghetti squash in the microwave, approximately 15 minutes – depending on size. Make sure to pierce all over with a fork or knife – this helps avoid exploding squash – always a good thing (to avoid).

Let squash cool enough to handle. Cut in half, remove seeds and take out flesh with a fork.

In a skillet over medium high heat, add butter and olive oil. Once butter is melted and olive oil is heated, add minced garlic. Lightly brown garlic (be sure not to burn), then add spices (cumin thru cinnamon). Toast till fragrant. Add spaghetti squash and toss. Place in serving dish, sprinkle with cilantro. Serve.

Quinoa Greek Salad

Adapted from Quinoa 365: The Everyday Superfood

 http://www.amazon.com/Quinoa-365-Superfood-Patricia-Green/dp/1552859940/ref=sr_1_8?ie=UTF8&qid=1308634800&sr=8-8

The original recipe was for a Quinoa Tabbouleh salad – with a few added ingredients it morphed into a Greek Salad.

Ingredients

1 cup quinoa

2 cups water

1 English Cucumber, chopped

1 cup Cherry Tomatoes, ½ed or ¼ed

¼ cup parsley, minced

¼ cup mint, minced

¼ cup cilantro, minced

¾ cup crumbled feta

¼ - ½ cup Pepperoncini, chopped

1 cup Kalamata Olives, sliced

¼ cup Scallions, chopped

1 clove Garlic, minced

1 Lemon, juiced

2-3 tablespoons Rice Wine Vinegar

2 teaspoons Dijon Mustard

1-2 teaspoons Honey

Salt and Pepper

6 tablespoons Olive Oil

Directions

Bring water and quinoa to a boil, lower heat, cover and simmer for 10 minutes. Turn off heat, let sit covered for 5-6 minutes (till water is gone). Fluff with fork.

In a large bowl add cooled quinoa and the remaining salad ingredients (cucumber thru scallions).

In a mason jar, add all dressing ingredients (garlic thru olive oil). Make sure jar is tightly closed, shake well. Pour over salad. Toss.

Minty Sugar Snap Pea Salad

Cook’s Country Magazine

Ingredients

1 lb. (ish) sugar snap peas, trimmed

¼ cup Mint, minced

¼ cup Cilantro, minced

1 Lemon, zested and juiced

1 small Shallot, minced

3 Tablespoons Olive Oil

1 teaspoon Dijon Mustard

1-2 teaspoons Honey (to taste)

Salt and Pepper

2 oz. crumbled Goat Cheese

Directions

Blanch sugar snap peas in salted boiling water for 2 minutes. Shock in ice bath. Let cool.

In a large bowl whisk together dressing ingredients (mint thru salt and pepper) till thoroughly combined. Add snap peas and goat cheese. Toss.

The Verdict

Spaghetti Squash – actually turned out better than expected. Good spice with a hint of heat. Spaghetti squash was a little watery when it hit the pan – maybe set in a colander for a while beforehand next time? Was hoping for a little bit more crunchy parts….but still I would make again.

Greek Salad – what is there to say about greek salad? – except I LOVE it…kalamata olives, feta, pepperoncini, cucumbers, tomatoes, lemony dressing….need I go on?

The Peas – very good, nicely mint flavored without being too ‘minty’.