I found this recipe in Jason Roberts’ Good Food Fast while I was looking for breakfasts that could be made ahead and assembled quickly by me and our early-rising house guest. I loved the bites containing the crunchy nuts and seeds, but found the spoonfuls containing just quinoa, orange and yogurt lacking. Mango and blackberries would … View Post
Watermelon, Feta and Arugula Salad
Until we ate at Panera recently, all the pictures I’d seen of watermelon feta salad hadn’t persuaded me to try it. It just didn’t appeal to me. Now I am sorry I waited. I loved Panera’s version, with an arugula base, dotted with juicy watermelon cubes, crumbled feta, a handful of toasted almond slices and a sprinkling of ancient grains. I was … View Post
Quinoa Salad With Vegetables and Orange Dressing
Quinoa: KEEN-wah or kee-NO-ah. Either way, it’s an Inca thing. My first attempt at cooking it was a lumpy, gummy disaster. Since then, my research showed that the proper ratio is 1 cup quinoa to 2 cups liquid. Some packages and recipes go with that; my initial foray into the so-called ancient grain (it is actually the seeds … View Post
Pistachio-Raspberry Tea Cakes (with Raspberry Buttercream)
Whoa, extreme closeup! Sorry about the slightly blurry image. I got the recipe for the cupcake, which in this case is closer to a muffin in consistency, from Martha Stewart’s Cupcakes from 2009. She didn’t say anything about frosting them, just showed them plain (granted, they are very pretty with the bright raspberries and the … View Post