Montessori International Congress 2013

At the end of July we headed up to Portland.  I attended the Montessori Congress and we found a place to live.  Here are some of the highlights...

Tri-colored Pasta Salad

The days are getting longer.

And Hotter.

Another summer in Chico makes me shutter, but that is the way things are shaping up.

So baking or anything that requires turning on the oven makes me cringe. 

Especially in my tiny house that get very hot in the afternoons. 

For dinner tonight we are having pasta salad.  

Tri-Colored Pasta Salad

Adapted from 

Diners, Drive-Ins and Dives 

Joe's Famouse Tri-Colored Pasta with grilled Chicken 

Ingredients:

• 12 ounces tri-colored Rotini
• 1 Red bell pepper, finely diced 
• 1 yellow bell pepper, finely diced 
• 1 orange bell pepper, finely diced 
• 4 medium tomatoes, chopped 
• 2 carrots, chopped
• 1 small can finely diced black olives 
• 2/3 cup extra-virgin olive oil
• 2/3 cup red wine vinegar 
• 1/4 cup sugar 
• Kosher salt and black pepper to taste 

Directions:

• Bring a large pot of salted water to boil over high heat 
• Add pasta and cook, until al dente 
• Drain and cool
• Stir bell peppers, tomatoes, carrots, and olives together in a large bowl
• In a separate bowl whisk together oil, vinegar, and sugar.
• Season with salt and pepper
• Pour dressing over vegetables 
• Add pasta 
• Toss to combine 
• Serve 

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What we think:

 Dianna: "I love it. Light and tasty perfect for a hot summer evening."
 Alex: "This should be a side and not dinner"

Zesty Cilantro Quinoa Salad

While at work on Friday I picked up the newest Vegetarian times, June 2011. On page 55 there is a 28-day eat green challenge. This peaked my interest, while I'm not entirely sure I'm ready to go a full 28 days without meat, I do want to explore more vegetarian and vegan dishes. So, for dinner tonight...

Zesty Cilantro Quinoa Salad adapted from recipe found on Raleys.com

Ingredients:

• 1 (5.6-oz.) package Cuzco (seeds of Change)


• 1 (15-oz.) can Eden Organic Kidney Beans, drained and rinsed


• 1 cup Eden Organic Whole Kernel Corn (from an 15.25-oz. can)


• 1/2 cup coarsely chopped cilantro


• 1/4 cup Annie's Naturals Roasted Red Pepper Vinaigrette


• 1 large grape tomatoes


• 1 small serrano pepper, stem and seeds removed, finely chopped

Directions:

• Prepare quinoa according to package directions on box


• Fluff with a fork, then let cool slightly.


• Stir in remaining ingredients


• Toss lightly to coat all ingredients with dressing.


• Cover and refrigerate for at least 1 hour.

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