My daughter still loves to ride, but after competing for a few years, she has decided to take a break from the shows. They come around once a month during the year, involving early mornings and impeccable grooming – although after the first year, they weren’t quite as intimidating and overwhelming.
On show days, I tried to pack our trainer a lunch – although she often wouldn’t find time to eat during the day, transforming the food instead, into a quick and convenient dinner. She would start her days earlier than everyone, transporting horses and completing necessary chores at the farm before leaving to spend the day at the competitions.
EDAMAME QUINOA SALAD
1/2 cup quinoa, rinsed and drained
1 cup frozen shelled edamame, thawed
1 cup whole kernel corn
1/2 cup cherry tomatoes, halved
1/4 cup chopped fresh cilantro
1/4 cup lime juice
2 tablespoons olive oil
In a small saucepan, combine quinoa and 1 cup of water. Bring to boiling, reduce heat. Cover, simmer 15 minutes or until water is absorbed. Remove from heat, set aside.
Meanwhile, in a large bowl, combine edamame, corn, tomatoes, and cilantro. Add quinoa, toss to combine. Add lime juice and olive oil, toss to coat. Season to taste with salt and pepper.
Recipe adapted from Better Homes and Gardens, June 2014
PROSCIUTTO SANDWICHES WITH BROCCOLINI PESTO
1 pound of broccolini
6 garlic cloves, minced
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1/2 cup grated Pecorino
2 teaspoons honey
8 slices bread
8 ounces sliced provolone cheese
4 ounces sliced proscuitto, lightly cooked in pan
Cook broccolini in a large pot of boiling salted water until bright green, about 30 seconds, drain. Transfer to a bowl of ice water to cool. Drain. Squeeze out water, cut into 1 inch pieces.
Combine broccolini, garlic, oil, and red pepper flakes in pot. Cook over low heat, stirring often, until broccolini is very soft, 20 to 25 minutes. Let pesto cool, mix in Pecorino and honey.
Build sandwiches with bread, provolone, prosciutto and broccolini pesto. Brush a large skillet with oil, heat over medium-low heat. Working in batches and brushing skillet with oil as needed, add sandwiches to pan, cover and cook until bread is toasted and cheese melts, 4 to 5 minutes per side.
Recipe adapted from Bon Appetit, April 2013