Watermelon Salad

Place bite-sized pieces of watermelon on a large plate.

Pour small amount of olive oil over watermelon

Grate goat cheese around the sides of the plate (the more the better!)

Put arugula on top.

Sprinkle salt over everything!

From Leah Bentley

Quinoa Patties

2 1/2 c cooked quinoa, room temperature

4 large eggs, lightly beaten

3/4 tsp salt

1/4 tsp pepper

1/4 c chopped flat leaf parsley

1/2 c freshly grated Parmesan cheese

2 cloves garlic, finely minced

1 c finely crushed Ritz crackers (about one sleeve) (can also use Saltines or panko crumbs)

1 Tbs olive oil

Combine the quinoa, eggs, salt and pepper in a medium bowl.  Stir in the parsley, cheese, and garlic.  Add the cracker crumbs and stir until combined.  If the mixture seems overly wet, add a Tbs or two more of cracker crumbs.  If too dry, add a Tbs or two of water or broth.  Let it stand for about five minutes so the liquid can be somewhat absorbed.  Take small handfuls of the mixture and form into little patties, about 1 inch thick, yielding about 11 or 12 patties.

In a large, nonstick skillet, heat the tbs of oil above medium heat until it is hot.  Add a single layer of the patties (probably about half of them) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting heat as necessary to prevent burning.  Flip the patties and cook about 5 more minutes.  Remove from skillet and repeat with remaining patties (adding more olive oil as needed).  Serve warm or at room temperature.

(Serve with roasted vegetables to make this a real meal!)

(If you can form patties, just throw it all in the skillet and stir fry it like fried rice-- it will still be delicious!)

From Mel's Kitchen Cafe