Mediterranean Light by Martha Rose Shulman ISBN 0-688-17467-1

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A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.

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***Note: If you’re on a low sugar diet or watching your weight, you can also make this drink with Splenda, stevia, agave, or your favorite low glycemic sweetener. Rather than making the sugar water, add a cup of unsweetened water to the blender (2 cups of water total) and blend the drink without sugar. Add your sweetener of choice to taste, blend again, and serve.

Recipes in This Episode:
BF Turkey Burgers
Grilled Steak Fries with Citrus-Thyme Aioli
Arnold Palmer Sangria
Tassa’s Turkey Cornucopia Burger with Paprika Aioli
Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste
Summer “Sangrito”

“Now is both the season for fresh mint and cucumbers. So with a wee bit of foresight, you can enjoy them together!”

“This refreshing soup is unbelievably easy to make. To chill it quickly, place the soup bowl inside a larger bowl, then fill the larger bowl with ice and water. For best texture, be sure to strain the soup before serving.”