Fennel orange salad is awesome

What a fantastic dinner, y'all. T did not even mention that it was vegetarian. Perhaps this is because he had a taco al carbon at 3pm but I'm going to take it as a compliment nonetheless. Two things: 1) this new quinoa invention is fantastic, and 2) the caramelized fennel orange salad is fantastic too. MAN! As I'd just used all the leeks in the quinoa, I subbed a stalk of celery. Honestly, it was delicious too. Bene, bene, Em-i-lis!

Greened quinoa with whipped feta-yogurt dressing

The veggie situation in my fridge was getting out of hand again -so much so that I skipped the farmers market this morning!- so I was determined to use up a hefty dose of it all tonight. And thus, this dish was born. My inspirations were the kale and quinoa with goat cheese dish from a food52 chef as well as the zucchini fritters I made last week.  In the dish for tonight are dilled leeks and baby kales tossed with quinoa and dressed with a whipped, herbed Greek yogurt-feta sauce. I'm actually quite pleased with the final result and will share the recipe with you! Doesn't it look healthful and pretty? I'm also going to make the Em-i-lis fennel with coriander sugar and orange, and we'll enjoy what's left of the savory cheese bread we made last night. Yummy, yummy!

Ricotta and rice pudding

My ardor for this freshly made ricotta never ebbs. Ol and I made a new batch this morning and then used some of the whey to make a glorious cinnamon rice pudding. Mamma mia! If y'all haven't tried either or both of these recipes, you should (both are posted). Because the rice pudding is not a stiff one and contains just two tablespoons of unrefined sugar in the whole amount made, you can feel free to enjoy it for breakfast. It's a nice change of pace, and the combination of starch and fat will leave you feeling sated and stay with you until lunch!