Place the water in a medium sauce pan over high heat.
When the water boils add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done.
Place it in a large mixing bowl and refrigerate until cool.
When the quinoa is cool add the shallot to the bowl with the red pepper, tomato, olive oil, vinegar, paprika, salt and pepper.
Toss well and chill.
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator.
Cut the potatoes into 1/2 to 1 inch pieces. Place in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper.
Fold together gently and chill well before serving.
Place the water in a small sauce pan over high heat.
When the water boils add the quinoa.
Reduce the heat to a high simmer.
Cover the pan partially and cook until the water is almost evaporated.
When the quinoa is done turn off the heat, cover and let stand for 5 minutes.
Place the quinoa in the refrigerator and chill thoroughly.
While the quinoa is chilling stir together the lemon zest, lemon juice, honey, sesame oil, onion, mint, parsley and tomato.
Place in the refrigerator to chill.
When the tomato parsley mixture is chilled, add the quinoa and fold together until well mixed.
Chill well before serving.
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot spray the pan lightly with oil. Add the potatoes and place the pan in the oven. Roast for about 20 – 25 minutes until the potatoes are just tender.
Remove and let cool.
Slice the potatoes about 1/2 inch thick. If using larger potatoes cut in half lengthwise first and then cut into half moon slices.
Place the sliced potatoes in a bowl with the salt, pepper, olive oil, balsamic vinegar, dill and diced celery.
Fold together and chill.
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and drain into a colander and rinse with cold water.
Cut the potatoes into 1/2 to 1 inch pieces. Place in a large mixing bowl and add the shallots, vinegar, olive oil and salt. Gently fold the salad until well blended.
Add fresh ground pepper to taste while folding.
Chill well before serving.
When ready to serve, place the sliced onions over the top of the salad and sprinkle with dill.
Place the water in a large sauce pan over high heat. Add the potatoes.
When the water comes to a boil, reduce the heat to a simmer and cook for about 20 minutes until a paring knife slips into the potato with slight resistance.
Remove the potatoes to cool.
Place the sour cream, turmeric, lime juice, lime zest, honey, salt, and pepper in a large mixing bowl and whisk until smooth.
Cut the cooled potatoes into 1/2 inch chunks and add to the bowl with the green onions, red onion, green olives, black olives, and eggs.
Fold gently until the salad dressing coats the other ingredients.
Chill well before serving – overnight is best.
Preheat the oven to 325°F.
Peel the husks back from the corn and remove the silks.
Rinse well and then fold the husks back around the corn.
Wrap with aluminum foil.
Place the corn in the oven and roast for 25 minutes.
Remove and let cool.
Shuck the corn from the cob.
Place the corn in a bowl with the olives, peppers, shallow, tomato, salt, pepper, basil and olive oil.
Fold together and chill.
Preheat the oven to broil.
Place the green pepper in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag.
Allow it to cool for 10 minutes.
After the pepper is cool, peel and seed it and then finely dice the roasted pepper.
While the pepper is cooling, place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally.
The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done.
Place the cooked quinoa in a large mixing bowl and refrigerate until cool.
While the quinoa is cooking, slice the green onions in half lengthwise and then thinly cut them crosswise into half moons.
When the quinoa is cool, add the green onions to the bowl with the green pepper, parsley, olive oil, capers, pine nuts, vinegar, salt, and pepper.
Toss well and chill.
Place a large skillet in the oven and preheat the oven to 325°F.
When the oven is hot, place 1 teaspoon of oil in the pan and swirl to coat.
Add the potatoes and return the pan to the oven. Roast for about 15 minutes until lightly crisped on the outside. Toss the pan about every 3 minutes to have the potatoes cook evenly.
While the potatoes are cooking, place the water over high heat.
When the water boils, add the green beans and reduce the heat to medium low.
Blanch the green beans for about 5 minutes until tender.
While the beans are cooking, fill a large mixing bowl with water and ice.
When the beans are done, place them immediately into the ice water. Chill, drain, and place in the refrigerator.
Remove the potatoes from the oven, place on a plate, let cool for about 5 minutes, then place in the refrigerator until chilled.
Place the remaining 4 teaspoons olive oil, vinegar, honey, mustard, salt, pepper and parmesan in a large bowl and whisk until smooth. Chill.
When the potatoes are chilled, add them to the bowl with the dressing.
Cut the green beans into 1 inch pieces and add to the bowl with the potatoes.
Toss well and serve.
Place the beans to a mixing bowl with the diced cucumber, pepper, shallot, capers, caper liquid, feta cheese, oregano, marjoram, lemon zest, olive oil, salt and pepper.
Fold together until well mixed.
Chill before serving.
