Summer’s here. And these past weeks, we’ve been eating our meals under the stars like it’s our job. We’ve also been consuming quinoa with relatively the same amount of healthy gusto. Light, scrummy salads, hearty quinoa bowls and the like. The little buggers never seem to let me down. They look ever so genteel, but in reality, are a powerhouse of nutrition not to be messed with. So, imagine my excitement when I unknowingly stumbled upon quinoa flour. Pulverized quinoa—now we’re talkin’! As much as I try to remain unflappable, the thrill in my newfound discovery has me howlingl like a banshee.
I’ve been meaning to talk about this blueberry-quinoa tart for over a week now. But unfortunately, (or fortunately for us), the first tart was devoured, with not a crumb left behind—not an iota, before I was able to snap even one proper photo.
Not only can you whip up this custardy-blueberry packed tart in less time than it takes to say supercalifragilisticexpialidocious, it’s the lemon whipped cream that really is the icing on the cake (or tart). I prefer to serve this baby chilled, with a big dollop of the lemony goodness on top. (Double the lemon whipped cream portion of the recipe below so you can have plenty on hand for the following day). It has quickly risen the ranks to become our ultimate summertime dessert—easy-peasy, fuss-free (no need for pie weights or dry beans), light, delicious and the perfect ending to a casual outdoor supper, underneath some rather dapper twinkly stars amid the balmy, mid-summer’s night’s sky.
MUSIC PAIRING: Ella Fitzgerald, Summertime
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Posted in cook, make, tagged cherries, healthy, lunch, quinoa, salad, summer, vinaigrette, wild arugula on June 8, 2011|
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I spy, with my little eye, something beginning with ‘C‘.
Clouds sure are pretty; Cows are mighty cute; and Cats may be cuddly, but nothing—absolutely nadda, can top the wide-eyed, childlike glee of spying Cherries. Cherries make me happy. When they dangle delicately in two’s, and those coveted three’s, I’m especially happy. Skirt-twirling, hop-scotching, happy. They’ve been our house guests for the past few weeks, and if it were up to me, I’d plea with them to apply for a Green Card to establish permanent legal residency in the comforts of the refrigerator drawer. I never, ever, want them to go.
But like all good things, their time with us will soon come to an end. So, meanwhile, I’ve been doing mental somersaults, trying to make the most of every second of their stay. Sussing out new adventures, so they never leave our side. We see them in the morning atop our granola, at the beach with our picnics, in the car on long drives through the countryside, on hikes in our backpacks, and nestled in a clafoutis, or two. But, they tend to shine most at midday. They shine most at lunch. Their sweet nature paired with handsome, peppery wild arugula and the superfood queen herself, Queen Quinoa, makes this salad a tour de force, worthy of spying today, and everyday.
MUSIC PAIRING: Fruit Bats, When You Love Somebody
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As we finished up dinner last night, I didn’t know whether to laugh or cry. Laugh as a result of the delicious delirium which ensued after such an epic cant-stop-licking-your-fingers-kind-of-meal, or cry uncontrollably from the fact that it was over. I’ll be honest, one or two welled-up tears may have puddled in my eyes, but at least, I tell myself, I can look forward to next time. Typically, I know a recipe is worthy of dog-eared status, and a next time, when I’m still pining over it the following day.
Tick tock, tick tock, tick tock.
Fast forward to 6:30 a.m. this morning, and as suspected, I opened my eyes and immediately started thinking of last night’s Rosemary Lamb Popsicles. There’s not much more to be said, really. Summer’s around the corner and she is screaming—literally SCREAMING AT THE TOP OF HER LUNGS, for these herb encrusted (by the way, I LOVE using panko breadcrumbs for this crust), minty, garlicky, flavor-wholloping popsicles. You can easily whip these little gems up on any weeknight, or turn it into a showstopper for all those upcoming summer BBQ’s and soirees. Topped with a big helping of mint gremolata and served along side some couscous or a simple green salad, and you’ve got a pretty darn good reason to laugh all summer long.
MUSIC PAIRING: Miles Davis, Tenderly
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