For the Pot Stickers just cook quinoa according to package directions. While quinoa cooks, saute diced mushrooms and scallions in olive oil, add 1 star of Anise and 1 clove of garlic minced, pinch of red pepper flakes and 1 tbsp of low sodium soy sauce, toss in 2 handfuls of arugula. Use water to seal the wonton skins.
For the trifle:
Preheat oven to 350. Prep a loaf pan with cooking spray and line with parchment. Beat 2 sticks of butter, 1 cup of sugar, 1 tbsp of zest until creamy, add 2 eggs 1 at a time until well mixed, light yellow and fluffy. Scrape down bowl with a spatula. Meanwhile sift together 1 cup of flour, 1 tsp of baking powder 1/4 tsp salt, 3 times.
Mix together 1/2 cup milk, 1 tbsp of sour cream, 1 tbsp of meyer lemon juice, set aside. Add the dry ingredients and the milk mixture to butter, starting with dry and ending with dry i.e, dry, milk, dry, milk, dry. Gently fold in 1 cup blueberries.
Scrape into prepared pan and level with a spatula. Knock pan on counter to release air bubbles. Bake for 1 hour 30 min or until toothpick comes out clean. Awesome hint from one of my favorite cook book authors, Sherry Yard, blend your zest and sugar in a food processor and soak your pound cake with flavored simple syrup