A Taste of the Mediterranean at the Brookhaven Farmer's Market Today!

I had so much fun a the Brookhaven Farmer's Market today! Wish you were there! Above you can see our crew from Cooks Warehouse along with Julie from the Farmers Market, (and her small greens-muncher). Brady from Double Bee Farm had beautiful bunches of mixed greens and gorgeous squash. I combined them for the first recipe - and Sean from Dillwood farms gave me some Kale - so I used that for a Kale Pesto!

Try using the salad in a wrap - and the kale pesto would rock as a pizza on a whole wheat pita, topped with the grilled squash and sprinkled with a little more parmesan! 

Mediterranean Quinoa Salad

The Salad

2 Cups Quinoa, Prepared as the Package Directs

2 Cups Thinly Sliced Fresh Kale, Collards or Chard

2 Roasted Red Peppers, Cut in Strips

2 Summer Squashes, Sliced Thinly and Grilled with Salt and Pepper

1 Cup Green Peas, or Black-eyed Peas

Corn from 2 Ears of Cooked Corn (if you have really fresh corn – no need to cook it!)

½ Cup Capers (Rinsed if you desire)

¼ Cup Chopped Cilantro

½  Cup Chopped Green Onion Tops or Chopped Chives

1 Recipe Mediterranean Salad Dressing*

Toss the salad ingredients together and drizzle with ½ of the dressing to start, adding more as desired. Chill for at least an hour to let the ingredients and dressing meld together.

Mediterranean Salad Dressing*

1/3 Cup White Balsamic Vinegar

1 ½ TB Whole Grain Dijon Mustard

1 Tsp Smoked Paprika

2 Tsp Pomegranate Molasses**

1 Tsp Sea Salt

½ Tsp Freshly Cracked Black Pepper

½ Cup Extra Virgin Olive Oil


In a small bowl, (or jar) whisk together the vinegar, mustard, paprika, pomegranate molasses, sea salt and black pepper. Slowly add in the olive oil until the dressing emulsifies.

**You can find the pomegranate molasses at Cooks Warehouse, or make it yourself by reducing ¼ Cup Pomegranate Juice to 1 TB. OR, substitute honey for the molasses.

 Kale Pesto

½ Cup Raw Whole Almonds

1 Large Garlic Clove, Peeled

3 Cups Chopped Kale


¼ Cup Freshly Grated Parmesan Cheese


¾ - 1 Cup Extra Virgin Olive Oil


¼ Tsp Red Pepper Flacks

Sea Salt and Freshly Ground Black Pepper to taste

Step One Place on the almonds on a sheet pan and roast at 400F for 8 – 10 minutes

Step Two Pulse garlic clove in a food processor or blender until it is finely chopped, about 30 seconds. Add the kale, almonds and Parmesan  - process until very finely chopped.

Step Three With the food processor running, add the olive oil in a steady stream until you get the consistency you desire. Add the red pepper flakes and season to taste with salt and pepper.