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We’ll be in the kitchen with Chef Lou Swartz. He will be preparing his Quinoa Salad with Asparagus and Grilled Chicken. (Recipe follows)

Tune in at: http://www.ustream.tv/foodieslive

QUINOA SALAD WITH ASPARAGUS AND GRILLED CHICKEN

Ingredients:
1 shallot
1 red pepper
1 log goat cheese
Olive oil
Salt and pepper
½ t chopped thyme
1 pack sliced almonds
1 Cup Quinoa
1 ½ Cup Water

1. Preheat oven to 350F. Sweat on low heat the olive oil with finely diced shallot, red pepper and thyme. Add quinoa and stir constantly for about 2 minutes.

2. Add water and bring to a boil. Once to a boil, take off heat and cover. Place into oven and bake for 17 minutes. Fluff after coming out of oven and let cool.

3. Refrigerate and when cold, crumble your goat cheese into the quinoa and add a bit more olive oil and adjust seasoning. Add almond slivers and serve.

To cook the asparagus, make sure your water is heavily salted and boiling. Blanche in the water til tender, about 45 seconds. Toss in some olive oil when they come out of water and serve, or then grill for more flavor!

We’ll be in the kitchen with Chef Shelley Sikora, author and culinary instructor. She will be preparing Watercress Salad with Cucumber Yogurt Soup served in “The Flatbread Bowl.” (Recipe follows)

FLATBREAD BOWL
Makes 1 bowl

Ingredients
1 store-bought refrigerated pizza dough (enough to make a 12-14” pizza) or substitute one a flatbread recipe
1 quart oven-proof bowl and 1 cookie sheet pan
Non-stick oil spray
1-2 tablespoon cornmeal
1 tablespoon unsalted butter, or extra virgin olive oil (optional)

Directions
Preheat the oven to 450 degrees. Using store-bought pizza dough, roll out to about a 12-inch circle.
Turn oven-proof, soup size bowl upside down and place on a cooking sheet. Spray or brush the outside of the bowl with a non-stick cooking spray. Sprinkle the outer surface of the dough with the cornmeal. Drape the dough over the bowl, making sure the entire bowl is covered. Pinch the edges of the dough to form a rustic, ribbon-like pie edge. Be careful not to press the dough too hard, or else it may stick. Place the covered dough bowl and cookie sheet in oven, and bake for about 15 minutes, or until lightly brown. Option: Brush the finished bowl inside
and top edges with extra virgin olive oil for flavor. Set aside until cool. Place in a sealed container for up to 1 week, or until ready to serve.

Makes 4 servings

For Salad
Ingredients
2 cups Romaine lettuce, chopped
2 large bunches watercress, 4 cups
1 cup fresh per-cooked snap peas
1 cup halved, heirloom cherry tomatoes
Sea salt and fresh ground black pepper to taste
½ cup goat cheese, crumbled for topping

Dressing
1 cup plain fat-free yogurt
½ cup seedless cucumber, diced
¼ cup red onion, diced
1 teaspoon fresh lemon juice

For the Soup
1 English cucumber
1 cup plain low-fat yogurt
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon cumin
¼ teaspoon sea salt
2 tablespoons low-fat milk
1/3 cup fresh mint, chopped
Fresh mint sprigs for garnish

Directions
Mix together salad ingredients. Season with salt and pepper.
Whisk together dressing and sprinkle on top of salad. Toss to combine. Top salad with feta cheese, and serve on a chilled plate.

For soup, peel cucumber and cut in half lengthwise. Cut into ½ inch thick slices If using a regular cucumber, scoop out seeds and discard. In a blender or food processor, combine cucumber, yogurt, lime juice, honey, cumin and salt. Cover and blend until smooth. Whisk in milk. Stir in chopped mint. Cover and chill for 2 hours, or up to 24 hours. Garnish with mint sprig and serve soup in the flatbread bowl, and the salad