Another great recipe from thekitchn.com!

Quinoa is the perfect vehicle for summer vegetables: it's more substantial than couscous or rice and it kind of binds ingredients together. This simple version involves minimal cooking: just toss hot quinoa with black beans, chunks of ripe heirloom tomatoes, and crunchy scallions, and cover with a refreshing lemon dressing.

Cooking quinoa was once a bit of a mystery -- I had read a rather complicated recipe that called for steaming it in a towel towards the end of the cooking process. I find that it's fine to just pour off most of the cooking liquid and allow it to steam, covered, and it fluffs right up.

One of the most challenging parts of cooking quinoa, for me, is properly rinsing the quinoa. The holes in my sieve are just a little too big and I end up just barely holding on to the stuff. But the effort is well worth it; once cooked, the texture is unlike anything else.

This recipe lends it self to showcase practically any fresh vegetable, cut into small pieces and tossed into the mix. I've used fresh corn, bell peppers, and avocado as well as limes in place of lemons.

Black Bean and Heirloom Tomato Quinoa with Lemon Dressing
serves 4 to 6

1 cup quinoa, rinsed several times and drained
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon olive oil
1 teaspoon sugar
1 (14-ounce) can black beans, rinsed and drained
2 medium heirloom tomatoes, diced
4 scallions, chopped
1/4 cup chopped cilantro

Fill a heavy bottomed pot 3/4 full with water, add a tablespoon of salt and heat until boiling. Add quinoa and cook until almost tender, 10-15 minutes.

Wisk lemon zest, juice, butter, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.

Drain quinoa and return to pot. Reduce heat to low and cook quinoa, covered, until fluffy, about 5 minutes. Remove from heat. Fluff quinoa with a fork and toss with dressing. Add remaining ingredients and toss. Serve hot or room temperature.

Recipe: Summer Squash with Baked Eggs

This recipe is great for the whole family.  Both of my girls (5 and 7) love this even though they think they don't like squash.  :)

"It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs – for breakfast, brunch, or dinner.

Grated, drained, and cooked in olive oil, the squash turns a little caramelized, a little crispy, and deliciously buttery tasting (somewhat reminiscent of this Zucchini Butter). Add some eggs, toss it in the oven, and serve with crusty bread and a salad, and you have a complete late-summer meal."

Summer Squash with Baked Eggs
Adapted from Food Network. Serves 4

2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon Kosher salt, plus more for sprinkling
2 tablespoons + 2 teaspoons olive oil, divided
2 shallots, sliced
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 ounces soft goat cheese (chèvre)
1/4 cup loosely packed chiffonade of basil, plus more for garnish
4 eggs
Freshly ground black pepper

Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes.

Preheat oven to 375°F.

In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes.

Remove skillet from heat and stir in goat cheese and basil.

Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.

Bake until egg whites are set and yolks are still soft, about 10 minutes.

Garnish with basil and serve with crusty bread.