Abby PapariellaMini Recipe Project Part 1June 3 20151. Quinoa TaboulehIngredients:4 cups water2 cup quinoa1 small cucumber, diced (approx. 1 cup)1 carrot, grated (approx. 1 cup)½ cup quartered cherry tomatoes ½ cup fresh parsley ¼ cup chopped fresh mint2 tablespoons lemon juice3 tablespoons extra-virgin olive oil1 tablespoon minced scallion¼ teaspoon paprika¼ to ½ teaspoon sea salt1 small can sardines or anchovies (optional)Preparation:-Bring 4 cups of water to a boil in a saucepan. Add 2 cups toasted quinoa and return to boil, cover and cook over medium heat for 12 to 15 minutes or until quinoa has absorbed all of the water. Remove from heat-While the quinoa is cooking, prepare the vegetables. When the quinoa has been fully cooked, let cool and then toss with the vegetables, lemon juice, olive oil, scallion, paprika, and sea salt to taste. Drain the sardines or anchovies, chop them roughly, and toss with the tabouleh. Store in the refrigerator or serve immediately.2. Roast BeefIngredients:2 teaspoons store-bought or homemade mustard ½ teaspoon sea salt½ teaspoon dried or fresh thyme½ teaspoon paprika½ teaspoon granulated garlic2 to 3 pounds beef roast (rump or tri tip works best)Preparation:-Create a rub by mixing the mustard, sea salt, thyme, paprika, and granulated garlic into a paste. Rub all sides of the meat with the paste. Let sit at room temperature for 30 minutes, marinating the rub.-Preheat the oven to 300 degrees F. Set a wire rack on an oven or in a shallow roasting pan, and set the roast on top of the wire rack. If there’s a layer of fat on the meat, put that side on top. Insert a meat thermometer as its cooking. Roast for 1 to 1 ½ hours, until meat thermometer reads 130 degrees F to 140 degrees F for a medium-rare roast, or 145-150 degrees F for medium. Remove from heat and allow to sit for 3 to 5 minutes before slicing. 3. Sweet Potato Shepherd’s PieIngredients:1 teaspoon ghee½ red onion, cut into ¼ inch dice (approx.. ½ cup)½ teaspoon sea salt2 celery sticks, cut into ¼ inch dice (approx. ½ cup)¼ teaspoon chili powder1 teaspoon paprika2 tablespoon thyme1 pound ground grass-fed beef or ground turkey1 cup chopped green beans (into ½ inch pieces)1 (14.5 ounce) can of no-sodium diced tomatoes1 recipe of sweet potato mash:-2 pounds sweet potatoes-1 tablsepoon brown sugar-1/2 tablespoon ground cinnamon-1 tablespoon maple syrup-1/2 cup greek yogurtPreparation:Start with the sweet potato mash- Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork. Drain sweet potatoes in a colander, shaking to remove excess water. Pour the potatoes In a large bowl. Add brown sugar, maple syrup, cinnamon, and Greek yogurt. Mash to desired texture. Heat the ghee in a large skillet over medium heat. Saute onion with salt for 2 minutes, until clear. Add celery, chili powder, paprika, thyme, and mix well. Add ground beef and stir to mix. Chop the green beans and add them to the meat as it cooks. Add tomatoes and mix well. Let cook 3 to 4 more minutes, or until meat is cooked through. Spread the meat mixture in an 8x8 inch pan. Using a spatula, press down so that there are no air bubbled. Spread the Sweet potato Mash on top of the meat mixture, using a spatula to smooth out the top. Turn on the broiler to high and cook pie for 5 to 7 minutes, until top is a nice shade of brown. Remove from oven and let cook for a few minutes before slicing and serving warm.4. Salmon-potato cakes with mustard sauceIngredients:3 small unpeeled red potatoes (8 ounces), cut into halves1 cup cooked flaked salmon2 green onions, chopped 1 egg white2 tablespoons chopped fresh parsley, divided½ teaspoon Cajun seasoning1 tablespoon olive oil1 tablespoon mayonnaise1 tablsespoon plain yogurt or sour cream2 teaspoons coarse grain mustard1 tablespoon chopped dill pickle1 teaspoon lemon juicePreparation:-Place potatoes in small saucepan and cover with water. Bring to a boil; reduce heat and simmer about 15 minutes or until tender. Drain; mash with fork.-Combine potatoes, salmon, green onions, egg white, 1 tablsespoon, parsley and seasoning in medium bowl. -Heat oil in medium nonstick skillet over medium heat. Gently shape salmon mixture into 2 patties. Place in skillet; flatten slightly. Cook 7 minutes or until browned, turning once. -Meanwhile, combine mayonnaise, yogurt, mustard, pickle, lemon juice and remaining 1 tablespoon parsley in small bowl. Serves with cakes 5. Spinach Balls Ingredients:5 cups fresh spinach5 cups fresh kale1 tablespoon coconut oil2 large garlic cloves1 cup walnuts1 teaspoon chili powder1 teaspoon cuman1 cup gluten free bread crumbs1 large red onion1 cup fresh parmesan cheese1 cup fresh asiago cheese2 eggsPreparation: -Put 1 tablespoon of coconut oil in a medium saucepan over high heat. Cook down spinach and kale in the saucepan. Set aside on paper towel and allow tocool. -In a food processor, or a ninja, blend the walnuts, red onion, and spinach SEPERATELY. One at a time. Then put them all in a large bowel, add the remaining ingredients and mix thoroughly. Allow to sit in refrigerator for 30 minutes.- Roll into 1 ½ inch balls and place on cookie sheet lined with parchment paper. Bake on 350 degrees for 30