Quinoa Radish Salad

Until they showed up in our produce box for the first time, I really thought radishes were one of those gross things that Mom and Dad grew in the garden (because they will grow in Idaho clay) but no one actually ever intended to eat.

Then I found this salad recipe. This is seriously one of my favorite salads that I have eaten ever. It has an incredible mix of flavors and is healthy and filling. I don't really know where the recipe came from anymore, but trust me - it's worth eating!

½ cup uncooked quinoa
1 cup water
3 tablespoons butter (but that's a lot of butter, so I usually only add 2 tablespoons)
1 ½ cups spinach chiffonade (I usually do this in about 1/2 inch strips)
½ cup thinly sliced French breakfast radishes
2 tablespoons fresh basil chiffonade
1 tsp lemon zest
1 tsp lemon juice
¼ tsp flaky sea salt, (Not table salt)

Rinse quinoa thoroughly with cold water and drain.

Place quinoa in small saucepan with water and butter. Bring to a boil, cover, and simmer on low heat for about 15 minutes, until liquid is absorbed.

Remove from heat and let stand for 5 minutes. Fluff with fork and let cool completely.

Toss all ingredients together. Taste and add more salt if desired.

Serve by itself or on a bed of lettuce. (At least that's what the recipe says - if you want more greens, I recommend just adding more spinach and upping the lemon juice and salt a little bit.)

Crock Pot Mashed Potatoes

Adapted from Pillsbury.com

These are the delicious potatoes we ate at our Christmas Barbecue!

5 lb baking potatoes, peeled, cut into 1-inch chunks
1 ½ cups chicken broth
¼ cup butter or margarine, cut into chunks
1 cup onion dip
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1/2 cup or more milk, warmed, added until you reach desired consistency - I have never needed it.

1. In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
2. Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
3. Add remaining ingredients except milk. Mash potatoes with a potato smasher in crock pot (although they usually mash with just stirring). Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

*You can make more traditional mashed potatoes (to go with gravy) by using sour cream instead of onion dip (and maybe leaving out the garlic powder and onion powder, depending on the flavor you want.)