Koons Family Recipes

  Ingredients    1x 2x 3x ▢  ¼   cup +1 ½ teaspoons   all-purpose flour ▢  2   tablespoons   sugar * ▢  1/4   teaspoon   baking powder ▢  dash salt ▢  2   tablespoon   butter   , melted ▢  3   tablespoon   milk ▢  1/2   teaspoon   vanilla extract ▢  1   teaspoon   sprinkles *This is too sweet for Ann Marie. Instructions   Add flour, sugar, baking powder, and salt to a mug and stir together. Stir in milk, melted butter, and vanilla extract until smooth, being sure to scrape the bottom of the mug. Stir in sprinkles. Cook in microwave for 70-90 seconds* (until cake is just set, but still barely shiny on top). Allow to rest in microwave for 1 minute before consuming.

  INGREDIENTS:   1  cup   uncooked quinoa 2   cups   water 1   15oz   Can of Chickpeas, drained 1   cup   roasted pistachios, chopped 1 1/4   cup   cucumbers, diced 1/2   cup   red onion, dicd 3/4   cup   mint, chopped 3/4   cup   parsley, chopped 3/4   cup   feta 2   lemons, juiced 1/4   cup   olive oil Salt to taste Pepper to taste INSTRUCTIONS:  Place quinoa and water into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl. Now add in rinsed and drained chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, olive oil, and salt and pepper. Enjoy!

  Roasted Vegetables and Herbs Salad Ingredients: For the Salad: -Butternut squash, peeled and cubed -Carrots, peeled and sliced -Baby potatoes, halved -Brussels sprouts, halve -Red onions, cubed -Olive oil -Salt -Freshly ground black pepper -Fresh herbs, such as thyme and sage leaves -Roasted walnut, chopped -Pomegranate seeds Instructions 1. Preheat the oven to 425°F. Divide the vegetables between 2 large rimmed baking sheets. Add the fresh herbs, drizzle with olive oil and sprinkle with salt and pepper. Toss with your hands and roast them for about 15 minutes or until tender and golden brown. 2.To make the vinaigrette, in a jar combine the olive oil, ACV, Dijon mustard, salt and pepper. 3. Remove the vegetables from the oven and place them on a platter. Sprinkle with walnuts and pomegranate seeds. Gently toss the salad with the ACV vinaigrette and enjoy! For the vinaigrette: -1/2 cup extra-virgen olive oil -1/2 cup Organic Apple Cider Vinegar Blends (I...