08 Aug TCM Event: 2018 Family Picnic and Magic Show

We had SO much fun this year at the annual picnic! Everyone loved the magic show and balloons by Ryan Hogan Magic. I’ve had a lot of requests for the recipes of the salads we brought, so we’ve included them below.

Thank you to all of the families who came out. It is so fun to watch those babies grow, and it is so nice to get to introduce families to each other. Most of all, I love having the opportunity to see the clients I’ve grown so close to over the course of their pregnancies.

Apricot Cranberry Quinoa Salad

Ingredients

• 8 ounces quinoa
• 1 Tbsp pomegranate molasses (sometimes a difficult-to-find ingredient, but a favorite of mine…I use it in everything! I get mine from Lunds & Byerly’s)
• 1lemon
• 2 Tbspparsley
• 1/4 cupextra virgin olive oil
• 1/4 tspsalt
• 1/4 tsppepper
• 1/2 cupdried apricots, chopped
• 1/2 cupdried cranberries
• 1/3 cuppumpkin seeds

Instructions

1. Cook quinoa according to package instructions. Set aside to cool.
2. In a small bowl, add pomegranate molasses, juice and zest of lemon, parsley, olive oil, salt and pepper. Whisk to combine. Set aside.
3. In a large bowl, combine cooled quinoa, apricots, cranberries, and pumpkin seeds. Drizzle with dressing, and toss to coat. Refrigerate until ready to serve, at least 15 minutes.

Pesto Pasta Salad

Ingredients

• 1 pound rotini (or another pasta of your choice)
• 1 1/2 cups Basil Pesto (recipe below)
• 1 Tbsp olive oil
• 8 ounces grape or cherry tomatoes, quartered
• 8 ounces salami, cubed
• 8 ounces mozzarella cheese, cubed
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• Fresh basil for garnish

Instructions

1. Cook pasta according to package directions. Drain the pasta, then allow to cool completely.
2. Toss the pasta with 1 and 1/2 cups to 2 cups Basil Pesto, more or less to taste. Add in olive oil and stir to combine.
3. Season with 1/2 teaspoon each of salt, black pepper and dried oregano.
4. Stir in quartered grape tomatoes, salami cubes, and mozzarella cheese.
5. Garnish with fresh basil.
6. Chill in the refrigerator for a couple of hours before serving for the best result. If the pasta looks a little dry after chilling in the fridge, add a bit more pesto and stir to combine.

Basil Pesto

Ingredients

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
• 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (can substitute chopped walnuts)
• 3 garlic cloves, minced (about 3 teaspoons)
• 1/4 tsp salt, more to taste
• 1/8 tsp black pepper, more to taste

Instructions

1. Place the basil leaves and nuts into the bowl of a food processor and pulse a several times.
2. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
4. Stir in salt and black pepper, add more to taste.