The first time I had quinoa (KEEN-wah), it was at a relaxing lunch with Mark at Rhubarb, in Asheville, North Carolina. It was served over wilted spinach and I was immediately hooked. My version is subtly dressed, allowing it to top various greens or to serve as a simple side.
I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.
My mom used to make this every Thanksgiving for my dad. As a child, I peeled the crusts from store-bought bread, buttered each slice, sprinkled seasonings over top, and then helped tear up the pieces. When Dane and Jessi were little I had them do the same. Continue reading “TURKEY DRESSING”
ROASTED CARROT STICKS WITH ONION
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable. Continue reading “ROASTED CARROT STICKS WITH ONION”
HARICOTS VERTS WITH PIGNOLI
This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.
Continue reading “HARICOTS VERTS WITH PIGNOLI”
INSALATA CAPRESE WITH BALSAMIC GLAZE
Insalata caprese (ka-PREE-zee) is Italian for “Salad of Capri”. Continue reading “INSALATA CAPRESE WITH BALSAMIC GLAZE”