Adele Verkamp

8 Added | 2 Magazines | 1 Follower | @addiev | Keep up with Adele Verkamp on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Adele Verkamp”

Minted Cucumber Salad

5 stars based on 20 votes<p>I made this refreshing cucumber salad over the weekend for my husband’s Father/Son Fantasy Football Draft party. It was the …

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

Ingredients<p>For the Salad<p>1 cup quinoa, rinsed (or pre-washed)<br>• 1/2 teaspoon salt<br>• 1 red bell pepper, cut into bite-sized strips<br>• 1 carrot, peeled and …

Green Apple and Macadamia Quinoa

This dish tastes like health and summer. It can be eaten as a side dish or on its own.<p>1 cup uncooked quinoa<br>• 1/2 cup macadamia nuts<br>• 1 small garlic …

Quinoa

Pasta with Grilled Vegetables and Feta

6 Servings<p>Print<p>Ingredients<p>1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices<p>3 bell peppers (1 yellow, 1 orange and 1 red) seeded, cut into 3/4-inch-thick strips<p>1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact<p>1 12-ounce package …

Feta Cheese

Sriracha-Grilled Tofu

Servings<p>Print<p>Ingredients<p>1 14-16 ounce container extra-firm tofu<p>3/4 cup Sriracha<p>1 tablespoon roasted sesame seeds plus more<p>1 tablespoon soy sauce<p>1 tablespoon white miso paste<p>3 chopped scallions plus more<p>2 garlic cloves<p>Recipe Preparation<p>Cut tofu into 1" blocks. Drain well on paper towels.<p>Put …

Zucchini "Noodles" with Pesto & Pine Nuts

Ingredients<p>3 (about 2-1/2 lbs) large zucchini (larger zucchini make for nicer, wider noodles)<br>• 2 tablespoons homemade or store bought pesto, best …

Guest Post: Cold Cucumber Soba Noodles by Jeanine from Love & Lemons

<i>The first time I laid eyes on Jeanine’s site, Love & Lemons, I was in love. Not only do I admire Jeanine’s creative recipes, but I am in awe of her</i> …

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