Red quinoa salad deliciousness

I spent last week pedaling through Natchez Trace National Park on a VBT bike tour. Not only was it a wonderful vacation, but the food was fantastic. Ann Rush, one of our leaders, made a red quinoa salad for one of our picnic lunches. It was both tasty and beautiful.

Here's what you'll need:

• 2 cups red organic quinoa. Cook like rice in 4 cups water

• 1 large jar kalamata olives drained and sliced in half

• 2 cups good feta cheese

• kosher salt and pepper to your taste

• 1 lemon juiced

• 1 Tablespoon good olive oil (I'll be using Cecchetti olive oil www.cecchettioliveoil.com)

• 1 basket organic cherry tomatoes washed and sliced in half

• 1 organic cucumber washed, seeded, sliced and quartered

Place in a large bowl and toss. Here's Ann being silly with her yummy salad 

Bon appetite - and visit Mississippi! It's amazing.

Creamy tomato salad dressing

Looking for a way to use an overripe tomato and add some dazzle to your salad? From the following basic recipe you can add dried tarragon, a garlic clove        or some roasted peppers to change it up - but the basic recipe is also delicious as is.

Here's what you'll need:

• an overripe washed, organic tomato or a handful of cherry tomatoes

• 1 Tablespoon good Mayonaise

• 1-2 pinches of kosher salt 

• 1Tablespoon white balsamic vinegar

Cream using a blender, food processor or hand tool you want to purée/cream these ingredients. The consistency should be more fluid than Thousand Island dressing but not as liquid as oil and vinegar dressing. You can add a touch more mayo or vinegar to get right balance.

I've also been using this dressing with leftover roasted chicken on a bed of lettuce with scallions. Mix of colors are beautiful.

Bon appetite.