Mediterranean Quinoa Bowl

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INGREDIENTS

For the chicken

  • ¼ cup olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon za’atar

  • 2 pounds boneless chicken breast

For the bowls

  • 1 14-oz can of chickpeas, drained and rinsed

  • 2 tablespoons olive oil, divided

  • ½ teaspoon cumin

  • 1 teaspoon za'atar

  • 1 cup cucumber, diced

  • 1 cup cherry tomatoes, cut in quarters

  • ½ cup diced sweet onion

  • 1 tablespoon red wine vinegar

  • 1 ½ cups cooked quinoa

  • ⅓ cup Mariani Slivered Almonds

  • Salt and pepper, to taste

For the sauce

  • 1 cup whole milk plain Greek yogurt

  • ½ cup grated cucumber

  • 1 clove garlic, minced or grated

  • Juice of ½ a lemon

  • 2 tablespoons chopped dill

  • Salt, to taste

INSTRUCTIONS

  1. Marinate the chicken.  In a medium bowl, mix the olive oil, garlic, and za’atar.  Pound the chicken breasts to ¼ inch thickness.  Place them in the bowl with the marinade, cover with plastic wrap, and place in the fridge for at least 4 hours.

  2. Prepare the chickpeas.  Add the chickpeas, 1 tablespoon of olive oil, cumin, and za’atar to a medium bowl.  Mix, cover with plastic wrap, and place in the fridge until you are ready to assemble the bowls.

  3. Prepare the vegetables.  Add the cucumber, tomato, and onion to a bowl with the red wine vinegar, 1 tablespoon of olive oil, salt, and pepper.  Toss to combine, cover, and place in the fridge until you are ready to assemble your bowls.

  4. Prepare the tzatziki sauce.  Add the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt to a bowl and mix to combine.  Cover and place in the fridge until you are ready to assemble your bowls.

  5. Grill the chicken.  Bring your grill to medium high heat.  Remove the chicken from the marinade and place it on the grill. Cook on one side for 3 minutes, then flip and cook on the other side for 3 minutes. Transfer the chicken to a plate, let it rest for 5 minutes, then slice it into strips.

  6. Assemble the bowls.  Divide the quinoa among 3 bowls.  Place the chickpeas, vegetables, and chicken on top.  Add a dollop of tzatziki sauce, then finish off by sprinkling 2 tablespoons of Mariani slivered almonds onto each bowl.

Walnut Pumpkin Coffee Cake

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INGREDIENTS

The cake

  • 1 stick butter

  • 3/4 cup white sugar

  • 2 eggs

  • 1/2 cup milk

  • 1 cup pumpkin puree

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup chopped walnuts

  • 1/2 Tablespoon cinnamon

  • 1 teaspoon ginger

  • 1/4 teaspoon cloves

  • 1/4 teaspoon allspice

The topping

  • 3/4 cup brown sugar

  • 1/2 cup flour

  • 1 Tablespoon molasses

  • 1 stick cold butter

  • 1 Tablespoon cinnamon

  • 1/2 cup walnuts

For the glaze

  • 1 cup powdered sugar

  • 2 Tablespoons milk

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees and grease a square baking pan.

  2. In a medium size bowl, add softened butter and sugar. Whisk to cream together.

  3. Add the eggs, milk, and pumpkin puree and mix to combine.

  4. Pour the dry ingredients into the bowl - flour, salt, spices, and baking powder. Mix to combine the wet and dry ingredients.

  5. Fold in the walnuts.

  6. Pour the cake batter into the baking pan.

  7. In a separate small bowl, whisk together the brown sugar, flour, and cinnamon. Pour the molasses into the bowl and stir to combine.

  8. Cut the cold butter into cubes and add it to the bowl.

  9. Use a biscuit cutter to cut the butter into the sugar and flour until it creates a crumble.

  10. Fold in the walnuts.

  11. Sprinkle the crumble over the cake batter.

  12. Place the pan in the oven and bake for 35-40 minutes at 350 or until a toothpick comes out clean from the center of the coffee cake.

  13. In a small bowl, stir together the powdered sugar and milk to create a glaze.

  14. Allow the cake to cool completely before pouring the glaze over it.