So it is that time of year where the days are getting longer, the temperatures are rising, and all you want to do is sit out on the patio with a cold drink, a hot grill and good company. It was one of the first weekends where we were having friends over and could really be outside and have a proper cookout. I was making whole grilled chickens that were brined and then covered with a smoky spicy rub, recipe to come, and wanted to come up with a lite but flavor filled side dish that would complement the spicy meat. My first thought was potato salad, an all-time favorite, but the marathon is over and that means no more 20+ mile runs on the weekends, and swim suit season, well is here, so I thought why not stay away from the heavy mayonnaise and create something a bit more healthy. I feel like quinoa continues to gain awareness and popularity, and why not since it is packed full of proteins and vitamins, but I wanted to jazz it up a bit. Fresh corn and zucchini, two of my favorite summer vegetables, are starting to pop up in stores and local farmer’s markets, and I just had to use them. I threw these on the grill, along with red pepper and onion, to add a depth and flavor that just scream summer. I chopped up the grilled vegetables, added them to the cooked quinoa with a bunch of chopped fresh cilantro, fresh squeezed lime juice, zest, and olive oil, creating the perfect summer salad!

 

Salad

4 Ears Corn on the Cob Peeled

2 Zuchinni, peeled and each cut into 4 thick slices

1 Red onion sliced thick

Red Pepper

1 bunch Cilantro coarsely chopped

Cooking Spray

Garlic Powder

Salt

Quinoa

1 Cup Quinoa

3 Cups Chicken Stock

Dressing

4 Freshly Squeezed Limes

2 Tablespoon Extra Virgin Olive Oil

1 Garlic Clove Chopped

Salt & Pepper to taste

Combine ingredients and add salt and pepper to taste

Follow the directions on the Quinoa box, but substitute chicken stock for water. In the meantime, cut vegetables, spray, and add garlic powder and salt. Grill until there are nice marks on them, but ensure to keep firm.

Dice vegetables and cut corn off the cobb and add to the cooked Quinoa. Add Cilantro and dressing and chill for at least one hour.

Spinach and Artichoke Balls

 

Most of the balls I have made so far are filled with some sort of spicy meat, salami, pepperoni, chorizo, etc. which is all well and good, but it never hurts to change it up a bit. I wanted to create something that may appeal to those who don’t like the delicious pork and beef (I know hard to believe that is possible) that usually fill the balls. Spinach and artichoke dip is a staple, and I thought what better way to eat it than wrapped in buttery crescent roll and cooked to perfection, creating a creamy cheesy  bite of goodness that one won’t want to resist. I hope you enjoy this as much as we did!

 Filling

12oz Softened Cream Cheese

4oz Shredded Asiago Cheese

¼ Cup Mayonnaise

1 can Artichoke Hearts, drained and roughly chopped

1 8oz box frozen Spinach drained and squeezed dry

1 clove garlic chopped

Salt & Pepper to Taste

1 Package Crescent Rolls or Sheet

Combine Cream Cheese, Asiago Cheese, and Mayonnaise in a bowl. Sautee Garlic in a pan with cooking spray for about a minute. Add Spinach and cook for 3 minutes until warmed through, salt and pepper to taste. Add Spinach and Artichokes to the cheese mixture and mix until thoroughly combined. Refrigerate for at least 1 hour.

 

Cut Crescent sheet into 16 squares and place about 1 Tablespoon of filling in the center of each one, pinch edges and form in to a ball. 

Bake in a 350 degree oven for about 20 minutes, or until golden brown.