One of the best things about the Whole Living offices is our gorgeous view of the Hudson River. Unfortunately, our proximity to the water also resulted in our office getting severely flooded during Hurricane Sandy. It's been a crazy few weeks for our staff (and many people in the region), but we're finally back in the office, complete with heat and electricity. This was definitely an occasion to give thanks for each other and a tasty lunch together.
Squash and Quinoa Salad
1 butternut squash, cut into 1/2" cubes and roasted
2 cups quinoa (dry)
3/4 cup golden raisins
1/2 cup pine nuts
1/4 cup goat cheese, cut into pea-sized chunks
Juice of 1 lemon
Cook quinoa according to directions. Mix quinoa with squash, raisins, and pine nuts. Squeeze lemon juice over top and toss. Let cool, then add goat cheese.
(from this recipe)
6 tablespoons balsamic vinegar
6 teaspoons minced shallot
2 teaspoons sugar
8 tablespoons olive oil
2 large clamshells of baby spinach leaves
12 oz. dried cherries
8 oz. pine nuts, toasted and coarsely chopped
About 1/2 lb. shaved Pecorino Romano cheese
Whisk vinegar, shallot, sugar, and olive oil. Add salt and pepper to taste. Toss spinach, dried cherries, toasted pine nuts, and cheese with vinaigrette in large bowl.
Melt butter in a small saucepan. Pour in 9-by-12 dish and cover with graham cracker crumbs. Add sweetened condensed milk and remaining ingredients.
Bake at 350 degrees for approximately 30 minutes, or until coconut starts to brown.