Quinoa and Wild Rice Salad - Courtney Homer

¾ cup brown rice, cooked and cooled

1 cup quinoa, prepared and cooled

4 green onions, chopped

1 red pepper, diced

1 pkg edamame, cooked and separated from pods (about 1 cup)

2 med avocados, cut up to add last minute

1 ½ cups white corn

1 cup pecans or slivered almonds, chopped

Dressing:

Juice of 2 lemons

1 Tbsp Dijon mustard

1-2 cloves garlic, minced

¼ tsp pepper

½ tsp sugar

1/3 cup red wine vinegar

1/3 cup oil

Toss all ingredients in a bowl. Mix dressing ingredients together and pour over salad, toss to combine

Triple Chocolate Zucchini Cookies - Courtney Homer

2/3 cup semisweet or bittersweet chocolate chips
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened to room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup shredded and drained zucchini (about 4 ounces)
1 cup semisweet, bittersweet or milk chocolate chips

Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.

Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring in between taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.

Pour in the melted chocolate and mix until well-combined.

Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.

Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.

Bake for 10-11 minutes until just set.

Source: Mel's Kitchen Cafe

Honey lime tilapia - Dani Lloyd

Juice of 2 limes

Zest of 1 lime

2 Tbsp honey

1/2 tsp cumin

1/2 tsp chili powder

Dip tilapia in marinade. Bake at 400 for about 10 minutes, until cooked through.

Summer Berry Buckle - Amanda Frost

1/2 cup butter, room temperature
1/2 cup sugar
1/4 cup light brown sugar
3 large eggs
1 Tbsp finely grated lemon zest
1 tsp vanilla
1 1/4 cup flour
1/2 tsp fine sea salt
1/2 tsp grated nutmeg
1/4 tsp baking powder
4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries, strawberries)
cinnamon for dusting (optional)
powdered sugar for dusting

Heat oven to 375, butter a 9-inch round cake pan

In the bowl of an electric mixer, add butter, granulated sugar, and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.

In a separate bowl, combine flour, salt, nutmeg, and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.

Allow cake to cool, then sprinkle with cinnamon, if using, and confectioner's sugar.

Source: New York Times