Roasted veggie and quinoa salad

Ingredients

• 1 cup quinoa, well rinsed
• 2 cups chicken stock (plus additional for steaming greens)
• Fresh basil or other herbs, finely diced

• 1 red bell pepper, cut into quarters
• 1 yellow summer squash, sliced in half (remove seeds if you prefer)
• 1 large portabello mushroom, sliced into large strips
• 1/4-1/2 (depending on size) sweet onion, cut into rings
• 1-2 Roma tomatoes, sliced in half
• 2 ears corn, cooked and cut off cobb
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil (plus extra for greens)
• pepper

• 8 cups mustard greens, rinsed and cut into large pieces
• 1/4 cup chicken stock
• 2 cloves garlic
• 1 Tablespoon olive oil

Preparation

1. Cook quinoa according to package directions, substituting chicken stock for water. Stir in basil or additional herbs after cooking.
2. In a large saucepan, saute garlic in 1 Tablespoon of olive oil until brown, but not burnt (You will have to watch closely). Add 1/4 cup of chicken stock to pot and top with greens. Cover and let steam for 25 minutes, or until greens are bright in color and tender.
3. Toss remaining ingredients in a large pan until evenly coated with oil and vinegar. Spread out vegetables in a single layer. Place under broiler until veggies start to char. Turn once to darken both sides. As vegetables finish you may need to remove some from the pan before others. Chop cooked vegetables into smaller pieces.
4. Layer dish starting with mustard greens, then quinoa, followed by vegetables. You may choose to add liquid from the vegetable pan or additional olive oil if dish is dry.

Tasty Collard Greens

It was a nice day out so Joe and I headed to the farmer's market down on campus. We found some collard greens and decided to give them a try. I altered a recipe found online and they turned out pretty good. Not bad for my first time. Joe liked them with a little hot sauce over the top.

Ingredients:
2 tablespoons olive oil
2 tablespoons minced garlic
1-2 cups chicken stock
1 bunch collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes

Directions
Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock. Add the collard greens to the cooking pot, and turn the heat up to medium-high, cover the pot. Let the greens cook down for about 45 minutes, stirring occasionally.

Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green. Drain greens, reserving liquid. Mix in red pepper flakes. Use liquid to reheat leftovers.