quinoa and cilantro salad

by summer

1 cup quinoa
water for soaking

1 cup water

½ cup cilantro

2 large carrots

dressing

3 T. olive oil

a few squeezes of lemon

2 large cloves garlic

1 to 2 T. minced red onion

½ tsp. salt, or more to taste

**rinse quinoa with warm water, place in a bowl and cover with water. let soak 12-24 hours.
next day: bring 1 cup of salted water to a boil and add drained quinoa. reduce heat, cover, and let simmer 15-20 minutes, or until all the water is absorbed. while quinoa is cooling, chop cilantro and carrot, combine dressing ingredients in a small jar and whisk or shake to combine. i would recommend adding the veggies and all of the dressing to half of the batch of quinoa to start, taste and see if it's too strong, and add more quinoa to balance it out if needed. reserve leftover quinoa to make more salad later! enjoy at room temp or chilled.

strawberry rhubarb raspberry jam

Summer Harms

adapted from the camp shetek golden anniversary cookbook

4 cups chopped rhubarb 

1 cup strawberries 

2 cups sugar

1 (3 oz.) box of raspberry jello (i've always preferred raspberry, but you can go with any kind of berry)

1. bring rhubarb, strawberries, and sugar to a boil.

2. boil for 5 minutes, skimming off the foam as it forms.

3. reduce heat and let simmer for 15 minutes more, stirring often.

4. remove from heat. add jello and stir until completely dissolved.

5. let cool, stirring occasionally. when completely cool, pour into jars and store in fridge or freezer.

note. if possible, when you get to the jello step, use a utensil that is already stained and you don't care if it gets a deeper splotch of red.