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We Got the Beet; plus, Summer in One Meal

August 1, 2013

The CSA is seriously the gift that keeps on giving.  The other night, dinner was:  cucumbers, new potatoes, and beet-carrot pancakes, all from our CSA box.  Jamie’s meal was monochromatic (‘cumbers and potatoes with a little butter), but the girls loved the “red fritters.”

Our new friends who are due with triplets in November came Saturday to observe the bedtime routine, and we had dinner after the kids were in bed.  They are great, and will be awesome parents to two girls and a boy (welcome to the Triplet Club, Mel and Jeff!).

We made what for me is summer on a plate:  one of our favorite grill recipes, a new quinoa salad, and simple salad of CSA lettuce and carrots topped with the easiest vinaigrette imaginable (oil, red wine vinegar, salt, garlic).

Good food, good company, good conversation.

Grilled Lime Shrimp

slightly adapted from


  • 1/4-1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 -3 tablespoons fresh squeezed lime juice
  • 3 cloves garlic, minced
  • 1 lb shelled deveined uncooked shrimp


  1. Combine all ingredients except shrimp in medium bowl.  Add shrimp and toss to coat.  Marinate at room temperature for 10 minutes.
  2. Thread on skewers and grill for 3-6 minutes per side over medium grill heat, until shrimp is opaque and pink.

Lemon Quinoa Salad with Veggies

adapted from


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 bunch greens (kale or collards or chard or spinach), torn into bite-sized pieces
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped sweet or red or green onion
  • 1 avocado, diced
  • feta cheese to top
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 1.5 Tbsp. dijon mustard
  • 3/4 tsp. sea salt
  • 1/4 tsp. black pepper


  1. Combine quinoa and water in pot.  Bring to a boil, lower heat, and cover; simmer for 15-20 minutes or until water is absorbed.
  2. For greens:  spinach you can use raw if you want.  Or you can blanch the spinach as you would the kale or chard:  30 seconds in boiling water.  For collards, boil a large pot of water, and drop the chopped collards into it.  Boil covered as high as you can without boiling over for 8-10 minutes.  Drain.
  3. Put olive oil through black pepper into a screw-top jar, and shake (preferably to groovy music).
  4. Combine quinoa, greens, other veggies, and dressing in a large bowl.  Stir, stir, stir.  Top with feta.
2 Comments leave one →
  1. August 6, 2013 10:10 pm

    “the Triplet Club”…. If all members are as stellar folks as you and Alan, a special club indeed. For the neighborhood night out block party tonight, I used a slightly modified version of your Quinoa Salad. Delicious! Thanks Michelle, and hope to connect soon 🙂 Blessings, Andrea

  2. August 2, 2013 10:28 am

    Wow! They are growing so fast!

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