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

Nectarine and Burrata Salad

We are lucky that our hometown has fantastic farmers markets year-round. We try to shop them as often as possible, buying the seasons freshest produce and supporting the small local farmers. In the summer, we love to pick up nectarines and other summer stone fruits to use in recipes and to eat by themselves. Nectarine and burrata salad is one of our favorite summer dishes. You can use white or yellow nectarines, or some of each, which we like to do! It is perfect for serving as an appetizer or alongside something light like grilled chicken. To make this dish more substantial, you can serve it on a bed of arugula with fresh baguette on the side.

xxx Ivy & Eve

Serves 4 as a side dish, 2 as a main.

Ingredients

• 3 large nectarines halved (4 if small), pitted, and sliced into 1/2 inch slices

• One burrata cheese ball (we got ours at Whole Foods)

• Olive oil for drizzling

• 1 tablespoon of tarragon leaves, stems removed and roughly chopped

• Flaky sea salt

• Pepper

• Arugula (optional)

• Freshly sliced baguette (optional)

Directions

1. If using arugula, arrange it on a large platter.

2. Add the nectarine slices neatly - slightly overlapping the slices in the middle of the platter (or on the arugula)

3. Slice the burrata in half and then tear the cheese into smaller pieces (it will be messy and gooey) onto the slices of nectarines. YUM!

4. Sprinkle the tarragon leaves on the top.

5. Season with salt and pepper.

6. Drizzle with olive oil.

7. Serve with sliced baguette. (optional)

8. Enjoy!