photo credit: Cody Howard

If you’re like me, sometimes you look at your smart phone in complete awe. We walk around with a computer in our pockets. No longer do we need a watch, a camera, an encyclopedia, a dictionary, any array of how-to books, a landline, and the list goes on.

And no longer do I tear out pages from magazines in doctors’ offices. Yes, I’m sorry to admit that I was one of those people. Now, I just whip out my phone and snap a photo of that recipe or article I must have.

photo credit: Debby Gooding

The following recipe is inspired from one such photo I took during a recent visit to a doctor’s office. I don’t recall the magazine, probably a celebrity weekly or women’s monthly, since those are the magazines I usually gravitate towards in that situation.

I’m in Quebec Canada with Kim Howard and her dear friend, Debby Gooding, at Deer Lake, which is the Howard Family’s gorgeous Canadian retreat. Click HERE to read more about it in this posts from my last visit in July, 2013. One of my favorite things about this magical place is all the vintage vibes.

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I have brought this salad as a pot-luck dish to many parties over the years and everyone always asks for the recipe. I brought it again last weekend and promised the recipe would be here this week. Promise kept!

I use already toasted and peeled hazelnuts from Trader Joe’s for this recipe.

If you have raw hazelnuts, go to this LINK to learn how to toast and skin them.

I almost never go to all that trouble anymore. Just another reason I am always so grateful for Trader Joe’s! I also used TJ’s quinoa, a mix of red and white.

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Here are a few select images of decorations from our 4th of July Pot-Luck Pool Party.

I say “a few select” because I had more than six dozen to choose from.

Believe it or not, I’m exercising a lot of constraint here.

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The table before dinner…

… and during dinner.

We started with Rosé champagne and a toast to the birthday girl.

Peggy’s brother, Mark, made the first toast – and her brother, Vince, said grace.

As we enjoyed our first-course salad – many of the guests toasted sweet Peggy. When Peggy got up to speak… well, there wasn’t a dry eye at the table.

Peggy and her gorgeous kids; clockwise – Peggy, Stevo, Samme, and Natalie.

Quinoa Salad with Baby Greens, Summer Fruit, and Herbs

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My dear friend, Kim Howard, brought me a wonderful gift a few nights ago when she came over for a little party I had. From one cook to another, a gift of a pretty squash is just the most perfect gift. Kim found the red Kuri squash at Whole Foods. She correctly knew that I would love to try something new and then share it here, with you. Thank you, Kim, love you!

Red Kuri squash has a delicate chestnut flavor and is smooth and creamy. Like pumpkin, Kuri is perfect for both savory and sweet dishes. It is thick-skinned, brightly colored a red-orange, and has the appearance of an oblong pumpkin without the ridges. It is available year-round and can be baked, braised, pureed, or steamed. Served as a side dish, soup, or even dessert. Red Kuri is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin, and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene.

When you see the name of the recipe, you may ask yourself, “What is a mélange?”  Mélange is a synonym for stew, you see, both Marissa and I have a nasty image in our heads when we hear the name “stew”, so I went a bit French on you and change the name. It sounds so much more gourmet, doesn’t it?! [Read more →]

Believe it or not, I’m still trying to use up the “sweet” wine in our house. In my August 13th post, I used a bottle for a party beverage/punch. Today, I am “disposing” of more…

Sweet Chicken Breast and Fruits on Quinoa

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Quinoa plants

Quinoa (pronounced: kinwa), is considered to be a “Super Food” and for good reason, it is high in protein coming in at 13 to 20 percent, making it an excellent choice for vegetarians and vegans. Quinoa is most commonly considered a grain but is actually a seed that is a relative of leafy green vegetables like spinach and Swiss chard. It has a light fluffy texture and nutty taste.  Quinoa is a recently rediscovered ancient “grain” once considered “the gold of the Incas.”  While relatively new to the United States, quinoa has been cultivated in the Andean mountain regions of Peru, Chile, and Bolivia for over 5,000 years, and it has long been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as the “mother seed.”

Unlike wheat or rice, which are low in lysine, quinoa contains a balanced set of essential amino acids, making it a complete protein source.  It is a good source of fiber and phosphorus and is high in magnesium and iron.  It is wheat and gluten-free and easy to digest.  On top of all the great news, quinoa is easy to cook.  So simmer up a few cups, store it in the fridge and add it to soups, salads, or just serve as a quick side dish, as you would rice.
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