Watership Down Kitchen

  Summer is nearly upon us. Both the school I attend in Boston and the school where I teach in Maine is out; I am keeping busy with simply my private studio. This year has been so massively transformative in my life, and I am grateful for every challenge. I am also thrilled to be able to enjoy the simple things, like a delicious summery salad on my back porch, sitting next to my husband and dogs.  Ingredients: 1/3 cup white quinoa 1⁄2 pound asparagus 1 plum tomato 15 ounce can chickpeas I bunch fresh dill 1/4 cup feta garlic, olive oil, vinegar, salt, pepper Method: Finely mince 1 clove of garlic . Heat 1 tablespoon of oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring until fragrant, about 1 minute. Add quinoa, 3⁄4 cup water, and 1⁄4 teaspoon salt; bring to a boil over high heat. Cover and cook over low heat until quinoa is tender and water is absorbed, about 15 minutes. Trim and discard woody ends from asparagus, then cut into thirds. Slice the tomato

 These mushroom cheese melts bring me back to a young artist program at Schroon Lake in New York. Our chef was incredible, and made the most delicious recipe with cheese and mushrooms. This is my attempt to recreate that dish in sandwich form. And who can resist green beans? Ingredients : 1/2 pound mushrooms 1/2 pound green beans Garlic clove,  minced 2 tablespoons Dijon mustard  2 ounces shredded cheddar-jack blend  2 ciabatta rolls  1 1/2 tablespoons flour 1 cup milk olive oil, salt, pepper, balsamic vinegar Method: Preheat oven to 450 degrees F. Trim stem ends from mushrooms, and thinly slice caps. Trim stem ends from green beans. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil and a pinch each of salt and pepper; push to one side. On open side of baking sheet, toss green beans with 1 teaspoon oil and a pinch each of salt and pepper. Roast veggies on upper oven rack until mushrooms are deep golden-brown, and green beans are tender and browned in spots. Meanwhile, hea

 Veggie recipes for the win! I am trying to focus on health here towards the end of the semester; nothing is better than roasted veggies and cheese. Ingredients : 1 yellow onion 4 ounces roasted red peppers 3 ounces baby spinach 2 ounces shredded fontina  2 brioche buns  vinegar, il, salt, pepper Methods : Halve onion and thinly slice. Pat roasted red peppers dry and thinly slice. In a large bowl, whisk together2 tablespoons each of vinegar and oil, 1/4 teaspoon salt, and a few grinds of pepper. Transfer 2 tablespoons of the dressing to a medium bowl. Add 1⁄4 cup of the onions to large bowl with dressing; set aside. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add remaining onions; season with salt and pepper. Cook, stirring occasionally, until tender and browned in spots. Add roasted peppers and 1 cup spinach; cook until spinach is just wilted. Transfer to medium bowl with reserved dressing. Wipe out skillet. Add cheese to bowl with sautéed veggies and toss gen