Asparagus and Pesto Pizza

This is the fastest, easiest recipe yet! Especially good for a weeknight, after a frazzle of a day at the office and coming home to a whiny toddler. When I feel industrious I will make the pizza dough on a weekend and freeze it, but most of the time I just buy the Presidents Choice flatbread for this recipe:(http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&catIds=cat40002&catIds=102&productId=prod550007)

This is another inspiration from Smitten Kitchen with my own flair. Smitten painstakingly uses a peeler to thinly slice the asapargus, for which us busy girl's have no time. Believe me I tried it!
Of course any pizza with a pre-baked crust is easy to make for a fast meal on a weeknight, I frequently use shaved procuitto, sundried olives, basil and boconcini as a topping. This is great as a white pizza or even with a tomato base. Pizza is loved by all, even whiny toddlers.

Enjoy.

Asparagus and Pesto Pizza

1 Bunch Asparagus (chopped in half and quartered)
1 Flat Bread or favourite crust
4 tbl spoons Pesto (or to taste)
5 small boconcini balls (cut in half)

Spread pesto on flatbread to cover, top with chopped asparagus and boconcini and bake in a 400 degree oven for 10-12 minutes. Yummy!

Summer Quinoa Salad with Moroccan Dressing

This salad idea came to me when I had a craving for Taboulleh one day and did not have any bulger wheat on hand. But I had the Parsley and Quinoa so what the hay! I added in extra veggies I had to use up in the fridge and eventually I created this surprisingly good salad. It is very filling and makes lots so it would be a good Potluck dish, or I sometimes make it on a Sunday and bring it for lunch for the next few days. It can be eaten on its own or as a side. All in all a very good summer salad.

Summer Quinoa Salad w/ Moroccan Dressing

1 cup Quinoa
1 cup Parsley (curly works best but you can use flat too)
1/2 cup red or yellow peppers (diced)
1/2 cup cabbage (chopped)
2 small tomatoes (diced)
3 green onions
1 can chick peas (optional)

Moroccan Dressing

1/2 cup Olive Oil
1/4 cup Lemon juice (about 1 1/2 lemons)
2 Tsp. Cumin
1 Tsp. Ground Coriander
1 Tsp. Salt

Cook Quinoa and let cool; add to chopped veggies and parsley and mix well. Add dressing and serve chilled. Delicious!