Hazelnut, Sun-dried tomato and fresh herb pate’

8 ounces toasted hazelnuts
2 ounces sun-dried tomatoes, reconstituted in 1 cup hot water
1 bunch of Italian parsley, chopped
4 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregeno
2 tablespoons chopped fresh sage
4 cloves garlic, minced
1 cup organic extra virgin olive oil
Salt and pepper to taste

Toast the hazelnuts in the oven at 250 degrees F for 20 to 30 minutes or until fragrant. Let cool. Remove loose skin from the nuts. Soak the sun-dried tomatoes in 1 cup of hot water for half an hour. Strain and chop the tomatoes. Reserve the soaking water in a food processor, combine tomatoes, herbs, garlic, olive oil and half the reserved cooking water. Pulse until blended. Add hazelnuts and pulse until nuts are roughly ground.

Yield: About 2 ½ cups
Golden Quinoa

1 cup quinoa
2 cups water
2 tablespoons high quality unrefined olive oil
1 1/2 cups sweet onion, diced
3 cloves garlic, crushed
3/4 cup golden raisins
1/2 cup raw cashews, crushed
1 1/2 teaspoons turmeric
3 tablespoons honey
1/8 teaspoon cinnamon
sea salt and crushed black pepper to taste

Combine water and quinoa in covered pot. After water comes to a boil, turn heat to low for about 15 minutes or until all of the water has been absorbed. Remove from heat and cool. Heat saucepan to medium high, than add olive oil. Saute' onion until it is translucent. Add cinnamon, sea salt and black pepper and stir. Combine quinoa, raisins, cashews, turmeric and honey (in that order) with garlic until ingredients are well coated.

Prep time: 20 minutes

Serves 4