Sheryl Crow’s new cookbook – If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons (Click here for cookbook)- hits stores this week and is filled with delicious, easy to follow recipes. Sheryl collaborated with personal chef Chuck White, affectionately known as “Chef Chuck.” The duo met while Sheryl was battling breast cancer, which according to her, "was a wake-up call to eat better." The book not only offers a wide array of recipes for snacks, appetizers, soups, salads, main courses and desserts (all grouped seasonally) but also beautiful photographs and personal musings. With winter technically behind us, I jumped to the “Spring and Summer” chapter and decided to try the recipe for Roasted Summer Vegetables and Quinoa. It’s bursting with flavor from the fresh herb vinaigrette which adds a bright finish to the delicate nutty tasting quinoa.
1 bunch of asparagus, tough ends removed, cut into 1” pieces
1 cup diced zucchini
1 cup diced yellow squash
1 medium red onion, diced
2 teaspoons garlic powder
1 tablespoon canola oil, preferably expeller-pressed
Kosher salt and black pepper
2 teaspoons maple syrup
2 teaspoons apple cider vinegar
½ teaspoon Dijon mustard
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon
¼ cup olive oil
4 cups cooked quinoa (Ancient Harvest’s brand)
2 cups loosely packed fresh spinach
½ cup roasted red peppers, diced (store bought or homemade)
1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray lightly with canola oil.
2. In a large bowl, toss together the asparagus, zucchini, yellow squash, and onion. Sprinkle with garlic powder and canola oil and toss to coat. Season to taste with salt and pepper.
3. Spread the vegetables evenly over baking sheet and roast until softened but still firm, 10-12 minutes. Remove from oven and set aside to cool.
4. Meanwhile, whisk together the maple syrup, vinegar, mustard, basil, dill, and tarragon. Season to taste with salt and pepper and then slowly whisk in olive oil.
5. In a large bowl, toss the roasted vegetables with the quinoa, spinach and red peppers. Drizzle the vinaigrette over the salad, tossing to mix thoroughly. Cover the bowl and refrigerate for at least 12 hours before serving. The salad will keep for 2 to 3 days.