My garden isn’t just for greens. A few years ago, when I was trying to figure out how it could yield more flavors, I started rummaging through my kitchen shelves and two boxes stood out: quinoa and amaranth. So I decided to grow them alongside my usual garden vegetables to make more-interesting salads.
Continue Reading 52 Weeks Fresh: Quinoa and Amaranth (Hard to Pronounce, Fun to Grow)
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
You’ve completed another successful holiday eating marathon. Beginning last Thursday and ending on Sunday, it was mashed potatoes, stuffing and apple pie all day, everyday. You never thought the day would come, but you’re finally tired of leftovers (which is good because it’s time to consider tossing them anyways). With Christmas and more festive feasting soon to come, take a break from the rich and heavy foods with something light and healthy like Pomegranate Quinoa Pilaf.
Packed with protein and fiber, quinoa is a great food to ward off hunger. Filled with bright flavors like lemon, pomegranate and scallion, Kelsey’s recipe tastes healthy, but in a good way. A generous serving will energize you rather than make you full and sleepy so you’ll be ready to tackle another holiday season (and enjoy more Christmas cookies).
Continue Reading Meatless Monday: Pomegranate Quinoa Pilaf
Time was not on my side this last week. I know you know the feeling — work meetings, cat feedings, domestic chores and professional bores (c’mon, that was pretty good, right?). Point is, when it came to making dinner, it was the last thing I had time to commit to.
While tearing through the aisles of my local supermarket, I noticed one amazing improvement: They had completely remodeled the salad bar! I’m not talking a new variation on ranch dressing or shredded carrots. I’m talking a complete overhaul (much like the ones I see in other bigger cities when I’m traveling with production crews). They had added new, lighter dressings (like the lemon one I used here), more vegetable variety and — best of all — precooked grains. While the pick of this week was wheat berries, they told me they’re also cycling in quinoa, farro, bulgur and barley. What a hearty and delicious timesaver!
Pairing a quick-cooking piece of protein like a pork tenderloin with the helping hand of fresh, natural and already prepared ingredients from the salad bar is definitely an ace in the hole I won’t soon forget. Just goes to show you that it pays off to explore your local store a bit — they’re always adding in something new.
Glazed Pork Loin With “Salad Bar” Salad
Continue Reading Dinner Rush! Glazed Pork Loin With “Salad Bar” Salad
Bobby Deen's Butternut Squash and Quinoa
There’s a strategy to my weeknight cooking. I like my weeknight meals to be easy-to-make, fairly healthy and with leftovers enough to either take to lunch the next day, or versatile enough to transform into another dish later in the week (think pasta sauce becoming Eggs in Purgatory). Bobby Deen’s Butternut Squash With Quinoa, Spinach and Walnuts meets all of these qualifications — it’s super healthy (quinoa is a superfood you should be eating more of), ready in under an hour, plus it’s great hot or cold so if there’s a line at the microwave at work, I don’t really have to wait. Bonus: it’s made in one pot so there are fewer dirty dishes.
Continue Reading Meatless Monday: Butternut Squash With Quinoa, Spinach and Walnuts