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Apple Sausage Farro

Quick and tasty lunch! You can use chicken or pork sausage, as well as another type of apple.

1 tablespoon olive oil
1/2 cup farro, fully cooked
1/4 yellow or white onion, diced
1 clove garlic, crushed
1/2 large granny smith apple, diced
2 sausages, fully cooked and sliced

In a medium sized pan, saute onion in olive oil until the onion is soft. Add the garlic, apple and sausage and saute for 2-3 minutes. Stir in the farro and cook until all ingredients are heated throughout.

Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

Glazed Dijon Salmon

This recipe is a staple for us, and it is healthy and delicious!

1 lb salmon
1 tablespoon dijon mustard
1 teaspoon horseradish
1 teaspoon honey

Stir the mustard, horseradish and honey in a small bowl. Place the salmon on a foil lined cookie sheet. Cover the salmon with the mustard mixture. Bake at 425 for 13-15 minutes. A knife easily cutting through the cooked salmon indicates doneness. Serve immediately.

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