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Mediterranean Quinoa with Olive Oil Fried Eggs

Mediterranean Quinoa with Olive Oil Fried Eggs

I love dishes that can be meant for breakfast, lunch, or dinner. In this fast-paced lifestyle that we live in, it really pays off to be versatile in the kitchen and be able to look like you pulled out all of the stops for each meal (especially with us instgramming everything that we eat), but being able to pull it off with ease and finesse, that’s what really counts!

Sauté some vegetables and tomatoes together to make a salty, Mediterranean sauce, then serve it atop a healthy bowl of quinoa and a crispy olive-oil fried egg (my latest obsession), then call it a day. Plus, eggs make anything acceptable to pass off as a breakfast dish, so don’t let anyone fool you into thinking otherwise!    Mediterranean Quinoa with Olive Oil Fried Eggs

Mediterranean Quinoa with Olive Oil Fried Eggs


  • 3 cups cooked quinoa
  • 4 tbsp. olive oil, separated
  • 2 zucchini, halved lengthwise, then sliced into half moons
  • 2 garlic cloves, mined
  • 1 red onion, chopped
  • 2 tbsp. curry powder
  • 3/4 tsp. salt
  • 20-oz can tomato sauce or crushed tomatoes
  • 1/2 cup seeded kalamata olives
  • 4 eggs
  • feta cheese for garnish
  • sliced green onions

Mediterranean Quinoa with Olive Oil Fried Eggs

In a large skillet or sauce pot, heat 2 tbsp. olive oil over medium high heat. Add in the zucchini, onions, and garlic. Sauté until softened, about 8-10 minutes.

Add in the curry powder and salt, and sauté for another 2-3 minutes. Then add in the tomatoes and kalamata olives, bringing to a simmer for 20 minutes.

Meanwhile, fry up the eggs. Heat the remaining 2 tbsp. olive oil in a large skillet over high heat. Lower to medium-high and crack the eggs into the hot oil. Fry up until the whites are solid and the yolk in barely set.

Dish out the cooked quinoa among 4 bowls, add in a spoonful or two of the zucchini tomato sauce and top with a fried egg. Garnish with crumbled feta and sliced green onions.

Mediterranean Quinoa with Olive Oil Fried Eggs

Homemade Mint Sherbet

mint sherbet recipe

You guys. It’s Memorial Day Weekend. Like how the heck did we get here? Wasn’t yesterday like 1997? Oh, and it’s officially hot outside. So naturally I did what any sane person would do, which is whip up some refreshing homemade mint sherbet. Did you know that it’s sherbet, without the second ‘R’?, cuz I didn’t until this week. We all just learned a little something… or maybe you knew, and I failed spelling as a kid. Either way, mint sherbet is here to stay. It’s creamy, but not too heavy, and the fresh mint just soothes the palate, and leaves you wanting more. Which there is plenty of because you now have my go-to summer dessert recipe!! 

Mint Sherbet


  • 3 cups whole milk
  • 20 fresh mint leaves
  • 2 egg yolks
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla

In a medium/large saucepan, heat the milk and the mint leaves together until tiny bubbles form around the outsides, but careful not to boil or burn the milk. Remove from the heat and let the mint leaves steep in the hot milk for 10-20 minutes.

Strain the milk through a fine mesh sieve and press primly on the mint leaves to release all of their flavor. Discard the mint leaves. Add the strained milk back into the saucepan over medium heat.

In a medium bowl, mix together the egg yolks, sugar, and vanilla. Whisk in 1/2 cup of the hot milk slowly into the egg mixture (slow is important, since you don’t want to scramble your eggs). Whisk the tempered egg mixture into the saucepan.

Bring the mixture to a simmer and whisk occasionally for 10-15 minutes until thickened slightly. Remove from the heat and strain through a fine mesh sieve into a large bowl with a lid. Cover and place into the fridge for 4 hours or overnight to chill.

Add mixture to your ice cream mixer and churn according to the directions. Freeze in an airtight container for 4 hours or overnight. Serve chilled.

Chili Lime Shrimp Guacamole Bowl Recipe

chili lime shrimp guacamole bowl recipe

I told you guys I would be back with my molcajete (thanks Heidi!). This time, I’m using it as double duty by both making the guacamole in it and then using it a festive serving dish for a DELICIOUS Chili Lime Shrimp Guacamole Bowl recipe. Nothing is worse than coming home in the summer to a hot house and then revving up the oven to bake up some dinner. Solution? Make a cool, not to mention healthy, dinner in minutes. This meal comes together in minutes (no, seriously!) and I think it’s best when served up with some crunchy tortilla chips. More time to serve up some cocktails and really take the edge off of summer. 

southwest shrimp

Chili Lime Shrimp Guacamole Bowls


  • 1 lb. wild caught shrimp, deveined and shells removed
  • 1 lime, juiced
  • 2 tsp chili powder
  • 2 tbsp. high heat oil (such as avocado or canola)


  • 2 large avocados, seeded
  • 2 tbsp. fresh cilantro, chopped
  • 1/2 jalapeno, finely chopped (seeds removed for less heat)
  • 2 tbsp. chopped red onion
  • 2 garlic cloves, minced
  • salt & pepper to taste

Mango Salsa:

  • 1 large or 2 small mangoes, peeled and seeded, then chopped
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 jalapeno, finely chopped (seeds removed for less heat)
  • 1 tbsp. chopped red onion
  • 1/2 lime, juiced

grilled shrimp with guacamole

In a medium bowl, or molcajete, mash together the avocado with the cilantro, jalapeno, onion, garlic, and add salt and pepper as needed to taste. Cover, and place in the fridge.

In another bowl, toss together the mango, peppers, jalapeno, onion, and lime juice. Cover and keep in the fridge until ready to serve.

In a bowl or large ziplock bag, toss the shrimp with the lime juice and chili powder. Heat up the oil in a large skillet over medium-high heat and cook the shrimp, 1-2 minute son each side, until curled up and bright pink in color.

In a serving bowl, layer the guacamole, then the mango salsa, then top with the cooked shrimp. Serve with tortillas or chips.

quick guacamole lunch

Squash Blossom Pesto Pizza Recipe

squash blossom pesto pizza recipe

Something about squash blossoms are addicting. Every time I see them at the farmer’s market I HAVE to have them. I don’t even look at the price tag (not because I am rolling in dough, trust me that’s not it). But because I know I am going to buy them regardless. Even if I have zero plans for my weekly menu for them, they’re still coming home with me. What is that I love about them so much? Well first off, you get to eat flowers. Like, come on, how can you say no to that? And they are gorgeous to look at!

squash blossoms

Seriously, the bright colors, the large petals. They just get me. But they also are kind of peppery and have a great bite when added to your dinner plate. Or in this case, lunch. We recently picked these up on our weekly Saturday morning farmer’s market run and then placed them atop a white pizza for lunch for a delicious squash blossom pesto pizza recipe. Squash blossoms paired with homemade pesto, some shredded cheese and bursting cherry tomatoes, I’d say we have a winner here, folks!

   squash blossom pesto pizza recipe

Squash Blossom Pesto Pizza


  • 1 ball pizza dough, room temperature
  • 1-2 tbsp. olive oil
  • 1 cup shredded white cheddar cheese
  • 10 mini mozzarella balls, cut in half
  • 1/3 cup basil pesto
  • 4 zucchini squash blossoms
  • 1/2 cup grape or cherry tomatoes, cut in half
  • cornmeal for sprinkling

squash blossom pesto pizza recipe

Heat grill or oven to high, and prepare a pizza stone by sprinkling with cornmeal to prevent the dough from sticking. Stretch out the dough to create a large rectangle, big enough to stretch across the pizza stone. Drizzle with the olive oil and add to the grill, or oven, and cook for 5 minutes until the dough begins to bubble slightly.

Open the grill and spread the pesto over the prepared crust, then sprinkle the cheddar and the mozzarella over the top. Carefully place the squash blossoms and the tomatoes over the cheese. Close the lid and cook for another 10-15 minutes, or until the crust is deep golden brown and the cheese is melted and the tomatoes are bursting.

Remove from heat and allow to cool for a couple of minutes. Slice and serve.

squash blossom pesto pizza recipe

Creating a Cinco de Mayo Tablescape

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Having a Cinco de Mayo celebration this weekend? But feeling a little under-inspired with what to do for a Cinco De Mayo tablescape? I’m here to help with that! While I’d usually be inclined to just throw a bowl of chips on the table and dump a jar of salsa into a bowl and call it a day, how much more fun is it when you go full-fledged theme party and blow everyone away. With just a few simple additions to your food table, you too can re-create a fun Cinco de Mayo party look with minimal effort, aka, more time for margaritas!


I simply laid a colorful strip of fabric down the center of my serving area (think long dining room table or kitchen island), and then used things I already had in the house as fun focal points for the rest of the table.


Empty tomato cans, green chile cans, salsa jars, and empty beer bottles make adorable flower vases.


Fresh produce like limes, corn, jalapenos, tomatoes, and avocados can be strewn about to add color, texture, and then turn into a guacamole station once the party gets going!

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Tikka Masala Meatballs

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I would assume that when most of us think meatballs, we think of the classic plate of spaghetti topped with beef and red tomato sauce. But what if I told you showed you a new way that veered far away from the Italian classic that we are used to? Turkey meatballs are one of my favorite ways to feel like I am eating a comfort food, without the guilt. Plus, when you stuff them full of fresh veggies and herbs, you get the most insane flavor combination! I have been getting more and more involved with Indian spices, like curry pastes and such. By topping the meatballs with a mildly spicy Tikka Masala sauce, you get to experience something fun, healthy, and on a different flavor level than most of us create or indulge in our day to day regimens. I buy my sauce at my local farmer’s market, but feel free to make your own, or use your favorite Indian simmer sauce and use these Thai meatballs as your base.

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Tikka Masala Meatballs


  • 1 lb. ground turkey
  • 1/2 cup shredded carrot
  • 2 tbsp. cilantro, chopped
  • 2 tbsp. fresh ginger, grated
  • 2 tbsp. coconut aminos (or soy sauce)
  • 1/4 cup chopped red onion
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 tsp. sea salt
  • pinch of crushed red pepper
  • 1 egg
  • 1 cup tikka masala sauce (I prefer this one)
  • 1 cup cooked jasmine rice

Preheat oven to 400 degrees, then line a muffin tin with squares of tin foil (makes for easy clean up).

In a bowl, mix together all of the ingredients, except for the masala sauce and the rice. Then roll the mixture into 2-inch sized meatballs, and place into the prepared baking sheet.

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Bake for 20-25 minutes until cooked through. During the last 5 minutes of baking, heat up the masala sauce in a small saute pan. Serve the meatballs over a scoop of jasmine rice, and top with masala sauce.

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