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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Salad Dressings, Salads, on March 16th, 2014.

crunchy_napa_cabbage_salad

Oh gosh, this salad is just SO good. I think I could eat this every other night for the rest of my life and not get tired of it. Does that tell you anything? Like – – you need to make this? It’s that good!

So what is this stuff? It’s mostly Napa cabbage cut into narrow shreds, a whole bunch of radishes, some snow peas (or sugar snap, because that’s what I had on hand), some green onions and toasted almonds. All that cloaked in a really delicious mayo-based dressing that’s sweet with a little bit of sugar, sour with a bit of white wine vinegar (I used white balsamic), and flavored with ground ginger, a bit of cayenne, a garlic clove and just a smidgen of toasted sesame oil and soy sauce. Then you add a cup of mayo. The salad part can be made ahead; so can the dressing; then you just combine them before serving, although you don’t use all the dressing. The salad is best served immediately, or within a few hours. The next day the cabbage is somewhat wilted, but the salad is still edible. Not at its peak, but still tasty. I don’t eat left over green salad cuz the green leaves just get limp – and to me they’re inedible. This cabbage salad was nowhere near that, so it IS definitely edible one day later.

The CRUNCH? It comes from the cabbage, the radishes, the peas and even the toasted almonds. All of it is crunchy. The origin of this recipe is Sunset Magazine. A month or two ago the magazine did a 25-year retrospective of their favorite recipes. This recipe – THIS ONE – was the #1 nominated recipe (from both readers and editors). More reason to make it. Again and again and again.

What makes it special? I’d say it’s the salad dressing. It has just a hint of Asian flavor (from the soy sauce and toasted sesame oil) but it’s very subtle. Truly, it is subtle. And I particularly liked the hint of sweet in it too. And the faint hint of heat from the cayenne. And it’s probably from the variety of veggies. The combo is just different. I don’t know who came up with this recipe, but I tip my hat to her/him.

What’s GOOD: absolutely everything. Love-love-love this salad. It’s going to go onto my favs list if that’s any indication of just how good it is.
What’s NOT: Nothing, other than the time required to slice and shred the veggies. But worth it, for sure.

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Crunchy Napa Cabbage Slaw

Recipe By: Sunset, January 2014
Serving Size: 8

1 pound Napa cabbage — coarsely shredded
12 ounces snow peas — strings removed, thinly sliced (or sugar snap peas)
1 1/3 cups radishes — thinly sliced
1 1/3 cups green onions — (including green tops), thinly sliced
1 1/3 cups cilantro — lightly packed, chopped
2/3 cup slivered almonds — toasted
CREAMY SOY DRESSING: (you’ll use 3/4 of this to dress the above salad)
3 tablespoons sugar
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1 clove garlic — peeled, minced
1/2 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
1 cup mayonnaise

1. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.
2. DRESSING: Whisk together sugar, white wine vinegar, soy sauce, garlic clove, ground ginger and toasted sesame oil, and cayenne. Whisk in 1 cup mayonnaise.
3. Add about three-quarters of dressing and the almonds to cabbage mixture; mix to coat. Taste and mix in more dressing if you like. Pour into a serving bowl.
Per Serving (not accurate as you don’t use all the dressing in the recipe): 342 Calories; 30g Fat (74.5% calories from fat); 6g Protein; 17g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 306mg Sodium.

Posted in Salads, Veggies/sides, on November 1st, 2013.

na_amas_fattoush

When we did our Israeli dinner a couple of weeks ago, we surely needed salad. With all the richness from the lamb and sides, I was looking forward to fattoush. I have another fattoush on my blog – it’s called Syrian Pita Bread Salad. And it’s a favorite of mine (from my friend Joanne) that I’ve been loving for over 20 years – mostly because of the greens and the lemon juice dressing. But this fattoush is altogether different because it’s about the veggies.

In some Middle Eastern cultures, a fattoush salad is mostly about the BREAD. In others it’s more about the GREENS with the bread almost as a garnish (and that’s what the Syrian Pita Bread Salad is). In this salad, it’s all about the VEGETABLES. In the cookbook, Jerusalem: A Cookbook the authors explain that throughout Israel an every meal must-have is some kind of vegetable salad – tomato, cucumber and onion. It’s what they call an affliction! What a strange word to use for a food!

In some previous post I know I mentioned that when we visited Egypt in 1997 (we were IN the Valley of the Kings a mere 2 days before the massacre there . . . wow, was God ever looking out after us on that trip!), and then for 3 weeks in Turkey, we both enjoyed (yet got tired of) the breakfasts offered to us: platters of tomato wedges, big blocks of very salty Feta cheese, bread (pita, rolls or bagels) and hard boiled eggs. And little bowls or shakers of the herb mixture za’atar. That’s when I first tried za’atar and liked the lemony taste (from the sumac in it). So, I learned how important tomatoes are, for sure. Middle Easterners [it seems to me] eat tomatoes 365 days a year – not an altogether bad thing, but I think I’d get tired of it if I ate it daily at one or more meals.

Anyway, this salad – is a predominantly vegetable salad (tomatoes, cucumbers, radishes), with an ample amount of stale flatbread, herbs (mint and sumac) and soaked with a yogurt and buttermilk dressing. The dressing contains both lemon juice and vinegar, and olive oil is drizzled all over the top before serving. It sounds complicated, but it’s not. My friend Cherrie made this, and she tossed it just before serving.

What’s GOOD: I liked the yogurt-buttermilk dressing. I liked how it soaked into the bread, but not completely, so there was still some crunch (wouldn’t have been, though, with the left overs, so make only what you know you’ll eat). I liked all the fresh veggies. I liked the mint. Would I make it again? Maybe, but I know I’d probably fix the Syrian Pita Bread Salad first. The two salads are hard to compare because this one is so vegetable-centric and the Syrian one is greens-centric. So it’s like comparing apples and oranges.

What’s NOT: there are a lot of ingredients, for sure. But once you get everything all ready, it’s easy to put it together at the last minute. It just needs 10 minutes sit. And if your tomatoes are not at their peak, this salad would be lacking in flavor.

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Na’ama’s Fattoush Salad

Recipe By: Jerusalem: A Cookbook, by Ottolenghi and Tamimi
Serving Size: 6

1 cup Greek yogurt, full-fat — (scant) 200 g
3/4 cup whole milk — plus 2 tbsp (Or use 1 2/3 cups regular buttermilk to replace both yogurt and milk above)
2 large flatbread — stale Turkish flatbread or naan (9 oz /250 g in total)
3 large tomatoes — (13 oz / 380 g in total), cut into 2/3-inch / 1.5cm dice
3 1/2 ounces radishes — 100 g radishes, thinly sliced
9 ounces Lebanese cucumbers — or mini cucumbers (9 oz / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice
2 green onions — thinly sliced
1/2 cup fresh mint — 15 g fresh mint
3/8 cup flat-leaf parsley — 25 g, coarsely chopped
1 tablespoon dried mint
2 cloves garlic — crushed
3 tablespoons fresh lemon juice
1/4 cup olive oil — 60 ml, plus extra to drizzle
2 tablespoons cider vinegar — or white wine vinegar
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 tablespoon sumac — or more to taste, to garnish

1. If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
2. Tear the bread into bite-size pieces and place in a large mixing bowl. Add the yogurt mixture, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine. Taste for seasonings.
3. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
Per Serving: 233 Calories; 15g Fat (57.8% calories from fat); 6g Protein; 19g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 665mg Sodium.

Posted in Salads, Veggies/sides, on October 7th, 2013.

carrot_salad

Folks from the Middle East, and in this case, Israel, do know their carrots. They prepare them in a multitude of ways. from raw to cooked, even to dessert. This, however, is just a side dish, a salad to serve with a full dinner. They were absolutely outstanding mixed with some arugula.

Our quarterly gourmet group gathered at our house recently for a fun evening of Israeli food. Since I was the hostess, I got to decide what we’d make, and this time I chose to have a menu from Yotam Ottolenghi’s newest book, Jerusalem: A Cookbook. I chose the recipes (based on a leg of lamb as the main course), scanned the recipes and emailed them to everyone in the group. Each couple brought 2 dishes and a bottle of wine. You’ll see all of the recipes here in the next week or so.

The first bite from our main dish plate was a carrot. I loved them. Often in a Middle Eastern restaurant you will find a small platter (a mezze) of tidbits to nibble on. Appetizers. And carrots are frequent. Here on my blog I have a fabulous carrot salad – it’s a favorite of mine called Algerian Carrots. They’re so much of a favorite that they’re on my list of Carolyn’s Favs you can click to with all my favorite recipes on my blog. Those carrots have a vinaigrette on them, but it’s mostly lemon juice and garlic that predominate. I could eat those carrots every single day.

These carrots were somewhat different – they contained different spices (cumin, caraway and harissa) and it used cider vinegar instead of lemon juice. Harissa is a red chile pepper condiment – many upscale markets carry it now. The jar I have I bought from Williams-Sonoma some years ago (keep in refrigerator). So the flavors were altogether different. But good. And this one has some arugula tossed in at the end. We decided that to serve these straight away, without the greens, would almost be too heavy. We liked the arugula which cut the oil and vinegar a little bit.  The recipe says that often in Tripoli (where this recipe originates, Ottolenghi says) it’s made with pumpkin or butternut squash – or carrots.

Nothing about this is difficult. You do have to cook the onion, combine the spices, and cook the carrots. But once combined, they can be made ahead at least a day and that part of your meal is finished. Toss with the arugula just before serving.

What’s GOOD: well, I love carrots anyway, so it was a no-brainer that I’d like them. Good carrot flavor, just enhanced with the spiciness from the harissa and the cumin and fennel. They’ll keep for several days – just toss in fresh arugula on subsequent servings, if you have any left.
What’s NOT: nothing at all. Delicious.

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Spicy Carrot Salad

Recipe By: From Jerusalem: The Cookbook, by Ottolenghi and Tamimi
Serving Size: 4

6 large carrots — peeled (about 1.5 lbs)
3 tablespoons olive oil
1 large onion — finely chopped
2 tablespoons harissa
1/2 teaspoon ground cumin
1/2 teaspoon caraway seeds — freshly ground
1/2 teaspoon sugar
3 tablespoon cider vinegar
1 1/2 cups arugula

1. Place carrots in a large saucepan, cover with water, and bring to a boil. Decrease the heat, cover, and cook for about 20 mins until the carrots are just tender. Drain and cool. Once cooled cut into 1/4″ slices.
2. While the carrots are cooking, heat half the oil in a large frying pan. Add the onion and cook until browned.
3. Put all of the ingredients (except arugula) into a bowl and toss. Set aside at room temp for 30 minutes for the flavors to meld. Serve over arugula.
Per Serving: 154 Calories; 10g Fat (58.5% calories from fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 41mg Sodium.

Posted in Salads, Veggies/sides, on July 24th, 2013.

brussels_sprouts_salad_caper_dressing

As I look at that picture above, my mouth is watering. I can’t wait to have some more of it. I won’t eat it for breakfast, but I could. This salad is very, very different – of course – you need to like Brussels sprouts since you eat them raw (finely shaved) in this salad.

Numerous times I’ve mentioned recipes I’ve acquired as a result of reading Farmgirl Fare’s blog. Susan and her husband own a farm in the middle of Missouri never-never land (meaning they live way out in the sticks). They raise sheep, hay, and donkeys, dogs and cats as well as a myriad of their own vegetables every summer. Susan shares their seasonal changes (including a gushing river during springtime), farm stories and interesting photos every single day, particularly of Susan’s beloved donkeys. One of my all-time favorite recipes is a Susan one – Garbanzo Bean, Feta and Cilantro Salad. I could eat that salad every day for the rest of my life, I think. Which reminds me that I need to make it again very soon.

But on to THIS salad. Knowing that Susan’s an expert at salads, when I read about this one I knew I’d have to try it. Admittedly, I have a number of Brussels sprout recipes on my blog already, but this one – well, it’s certainly unusual – but that’s what makes it so good! Not everyone likes Brussels sprouts, I know, and especially raw ones at that. Which is why you need to cut/slice/shave the sprouts as thinly as possible. It helps to have a mandoline or a slicer blade on your food processor (I used the latter, though I have both – I just thought doing 2 lbs. of Brussels would be faster in the food processor). I used my middle-thin slicer.

Big Brussels Sprouts?

If the Brussels sprouts you buy are big, do halve them and cut out the core.

The Brussels I bought were large – larger than I prefer – but that’s what was available. So I recommend that you halve them if they’re big, AND cut out the core. On the large sprouts, the core was well developed – just like a big honkin’ cabbage kind of core on a small scale – it was tough, so you do need to take that extra step – a nuisance, I know – but necessary.

Don’t be dismayed by the long ingredient list here – half of it’s the dressing (make double and use on green salads). The salad itself contains the Brussels sprouts, of course, Pecorino cheese, chives or green onions, lemon juice, and a number of optional additions to suit your taste (like dried cranberries, which I used), garbanzo beans (one of Susan’s favorites), raisins, almonds. I made this a few hours before a summer barbecue party recently, and I loved it, but I think I liked it even better the following day. In that time lapse, the dressing had softened the sprouts a little bit. The salad is chewy – know that going into it. It has to be healthy with all the cruciferous vegetable in it, although maybe offset by the fat grams in the dressing. But it’s altogether delicious!

What’s GOOD: the combo of flavors from the chewy Brussels sprouts, to the sweetness of the dried cranberries (or raisins), to the garlicky dressing that is just delish. The Pecorino cheese adds a kind of nuttiness to the flavorings – those dry Italian cheeses often do that. I loved it all, and even better the 2nd day.
What’s NOT: nothing really, unless you don’t like Brussels sprouts or the chewing of them when they’re raw. It’s not going to break your jaw – it’s just a chewy salad, that’s all.

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Farmgirl Susan’s Brussels Sprouts Salad with Lemon, Romano, and Caper Dressing

Recipe By: Farmgirl Fare blog
Serving Size: 8

DRESSING: (makes a little over 1 cup):
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons water
1/2 teaspoon lemon zest — finely grated
1 tablespoon capers — (no need to rinse)
1 teaspoon fresh garlic — chopped (1 to 2)
1 ounce Pecorino Romano cheese — (about 1/2 cup) finely grated
1/4 teaspoon salt
Several grinds of fresh black pepper
SALAD:
1 pound brussels sprouts — any yellow or funky outer leaves removed and core ends trimmed
1 ounce Pecorino Romano cheese — (about 1/2 cup) freshly grated
1/2 cup chopped fresh chives or finely chopped scallions (green parts only)
Salt and freshly ground pepper to taste
Lemon juice or lemon wedges for serving
Chopped fresh chives (or scallions) for garnish
Optional additions: 2/3 cup dried cranberries, raisins or roasted/salted almonds, or a cup of rinsed & drained garbanzo beans, or a combination of any of those.

Notes: The basic version of this salad is wonderful, but usually Susan gussies it up with a boost of either raisins and roasted almonds or dried cranberries and garbanzo beans (chickpeas). The dressing tastes even better when made ahead of time, and the salad benefits from being tossed together a few hours in advance. The next day it still tastes great but it isn’t quite as pretty. A squeeze of lemon just before serving adds a perfect zip, or offer lemon wedges on the side. Fresh chives are a luxurious, easy to grow treat, but finely chopped scallions are a fine substitute. Makes about 5½ cups without any optional additions—Recipe may be doubled.
1. DRESSING: Place all the ingredients in the jar of a counter top blender and blend until thoroughly combined. This dressing will keep in the refrigerator for several days. If not using immediately, whisk with a fork before pouring over the salad.
2. Shred the brussels sprouts in a food processor using the slicing blade (not the one with the holes). Or you can thinly slice them with a sharp knife or mandoline slicer. If the sprouts are really large, halve and remove the core.
3. In a large bowl, toss together the brussels sprouts, Pecorino Romano, and chives. Add about 3/4 cup of the dressing and mix well. Salt and pepper to taste, adding a little more dressing and/or any of the optional additions listed if desired. Garnish with chopped fresh chives and a squirt of lemon juice.
Per Serving: 176 Calories; 16g Fat (77.5% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 221mg Sodium.

Posted in Salads, Veggies/sides, on July 12th, 2013.

roasted_sw_pot_black_bean_salad

Revisiting this salad was a not a tough decision. In between making new things to post about on my blog, I also crave some of my old favorites. This one? I got a craving for it the other day – the day our weather turned from pleasant to hot and I wanted salad for dinner.

So this time I decided to ramp up the flavor just a bit – I added a poblano chile to the roasted veggies – and I added a few shallots to the mix as well. Other than that, the recipe is identical to the one I posted 4-5 years ago. But since I know many who have come to my blog somewhat recently haven’t ever gone back to look at old recipes, it’s a good time to revisit this one. It’s been on my Favs list all this time, and I always make it at least once every summer. It just begs for a nice piece of grilled chicken or pork. Even a juicy steak. Or ribs for that matter. If you want to read about my original post, you sure can.

Here’s a quick review of the recipe: you combine raw, peeled sweet potato, red onion, shallots and a poblano chile, toss them with a little bit of olive oil and roast them just until they’re tender. Meanwhile, you rinse and drain a can of black beans and make a spicy jalapeno dressing in your blender. I didn’t make any additional dressing – it seemed to be enough for the added ingredients. You can make this several hours ahead, and it keeps for a couple of days. Just return it to room temp before serving – that way the olive-oil based dressing will be loose enough to toss a bit better. I think I also added some green onions to the finished salad.

What’s GOOD: there’s something special about the sweetness of the potato countered by the heat of the dressing and the lovely color from the black beans. The onions are sweet too. Even though the dressing is made with jalapeno chiles, you’d hardly know it – it must be the sweet potatoes temper the heat somehow. But then, sometimes jalapenos are hotter than other times. Perhaps this one was particularly mild. I also love that it can be made ahead – in the morning when your kitchen is cool. And it really does keep for at least a day or two.
What’s NOT: nothing that I can think of. If it’s been on my Favs list for years, you know it must be a keeper!

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Roasted Sweet Potato Salad with Black Beans, Poblano and Chili Dressing

Recipe By: Adapted from a Mark Bittman recipe
Serving Size: 6

1 1/2 pounds sweet potatoes — peeled and cut into 1-inch chunks
1 large red onion — peeled, chopped
1 whole poblano pepper — cut in large, flat pieces
2 medium shallots — peeled, quartered
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cups cooked black beans — drained (canned are fine)
1 red bell pepper — or yellow, seeded and finely diced (or mix with both)
1 cup chopped fresh cilantro
DRESSING:
6 tablespoons olive oil
1 tablespoon jalapeno chile pepper
1 clove garlic — peeled
2 tablespoons fresh lime juice — (from 2 limes)

1. Heat oven to 400°. Place sweet potatoes, onions, poblano chile and shallots on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with ample salt and pepper. Roast, turning at least once, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Do NOT overcook the mixture as the potatoes will dry out. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chile in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Place warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Per Serving: 346 Calories; 19g Fat (47.4% calories from fat); 7g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 15mg Sodium.

Posted in Miscellaneous, Salads, on July 8th, 2013.

cherry_tomato_vinaigrette

This recipe title is misleading. It isn’t really a salad dressing, which is what you’d think from the word VINAIGRETTE. According to wikipedia, the word can also mean a sauce or marinade. In this case it’s more like a sauce, but it’s a “fresh” sauce, not a truly cooked one, although it is cooked a bit. I know, very confusing . . . read on for a better description.

I have to laugh – within one week, at different times, once reading a newspaper, and another time reading Bon Appetit, I clipped out two recipes for cherry tomato vinaigrette. Having never heard of it before, it took me a few days before I realized that on one side of my kitchen island I’d put one, and on the other side I’d put the other. Only after I started making the one did I notice the other clipping. I compared the two. Hmmm. Almost the same (tomatoes, vinegar, S & P, olive oil and herbs). So I combined them both. One had you cook all the tomatoes. The other one had you cook half and add raw, whole ones at the end. I cut all of them in half and cooked half and added the other half at the end. One called for basil; the other one chives. I used both. One recipe did suggest this for a green salad, so I kind of made up what I wanted to do with it along the green salad line. I wanted these tomatoes to be the “star of the show” on a green salad with rather sturdy greens.

Tomatoes are just beginning to show up in ripe fashion at our supermarkets and at Trader Joe’s. I nearly bought a dozen gorgeous heirloom varieties the other day ($4.99/pound) but wasn’t sure what I’d do with them, so I held off. But I did buy a big box of mixed-color and mixed-variety cherry tomatoes at Trader Joe’s. They are SO sweet and delicious. The box contained 2-3 cups of them – just the right amount for this recipe.

First I fixed the tomatoes, which didn’t take long. If you’ve never used the quick and easy method of slicing cherry tomatoes, go to this youtube video and watch these 2 guys. I learned this at a Phillis Carey cooking class several years ago, but some people have never seen it or done it. It’s SO simple – it took me about 2 minutes to cut all of the cherry tomatoes in half using a serrated knife.  Then I sautéed the shallot in olive oil, added half the tomatoes and cooked them just a bit, then added the red wine vinegar. Once cooled, I added the other raw tomatoes (I wanted the texture of some raw and fresh tomatoes, not all mushy ones). cherry_tomatoes_defined

Do use it within an hour or so, otherwise refrigerate it (without the herbs). According to the recipes, you can serve this in a variety of ways – on top of a steak as a kind of salsa thing – in an omelette with Ricotta cheese – on top of pasta (I think I’d add a bit more oil) – or on top of a skirt steak or flank steak – or you can use it in a green salad as I did, below.

GREEN SALAD: I combined a variety of sturdy stuff – Romaine, some celery, green onions, sugar snap peas, a tiny bit of multi-colored mixed greens just for color, AND some goat cheese. First I piled the tomato mixture on top of the salad and tossed it. I tasted it that way, but felt there wasn’t enough dressing, so I added the last of my new favorite Molasses Honey Vinaigrette to the salad. Not very much, as it didn’t need much. Then I sprinkled the top liberally with chopped basil and chives.cherry_tomato_vinaigrette_green_salad

The dinner also included a nice big chunk of pork that my hubby grilled. If you haven’t prepared this yet, do try it – Grilled Rack of Pork with Rosemary, Garlic and Sage (except I didn’t use garlic or sage this time, just rosemary and chives). I guess each Costco store is different, but at one of ours we can buy a long, long rack (about 14-18 inches long) of pork chops on the bone. I cut it up into manageable portions, vacuum seal it and freeze. We had a guest for dinner, so I pulled out a 3-bone roast, which took about half an hour on the grill. I also made a raw apple-sauce in my new Vitamix blender. It was delicious, although it turned an awful shade of brown. And I made one of my old favorites – a sweet potato and black bean salad. I’m going to write up a re-do of that recipe in the next day or two. It’s so darned good it’s worth re-visiting.

What’s GOOD: If you have an abundance of cherry tomatoes, this is a great way to showcase them. We all loved, loved the salad. It’s nice to be able to make the tomatoes ahead of time. The salad ahead of time too. Then you just have to toss it all at the last minute. Do have some dressing on hand in case it needs a bit more than what’s in the tomatoes.
What’s NOT: nothing at all.

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Cherry Tomato Vinaigrette

Recipe By: Combined from 2 recipes (Bon Appetit and Orange County Register food section), 2013
Serving Size: 4

1 pint cherry tomatoes — both yellow and red if available
4 tablespoons olive oil — divided use
1 large shallot — finely chopped
1 tablespoon red wine vinegar — or more
Kosher salt and freshly ground pepper
3 tablespoons fresh basil — slivered
2 tablespoons chopped fresh chives

Note: Serve on or in an omelet, on top of a grilled steak or pork chop, or make a hearty green salad (using sturdy greens) and make the tomatoes the star of the salad along with some goat cheese. It could also be a topping for hot pasta – add grated Parmesan or goat cheese. Add more olive oil if needed.
1. Cut all the cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
2. Add HALF of the tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon or a potato smasher.
3. Add 1 tablespoon vinegar and remaining oil; season with salt and pepper. Taste for seasoning and add more vinegar, if needed. Allow to cool, then add the remaining raw tomatoes. Serve warm or at room temperature; add chopped basil and chives just before serving.
4. DO AHEAD: Vinaigrette can be made (without the fresh herbs) 2 days ahead. Cover and chill. Bring to room temperature and stir in herbs.
Per Serving: 139 Calories; 14g Fat (86.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

Posted in Salads, on July 2nd, 2013.

greens_goatcheese_figs

If you can find fresh figs in your market, do buy some, make this salad with some of the firmer lettuces and a bit of cabbage, goat cheese and the Molasses Honey Vinaigrette.

There wasn’t a recipe, as such, for this salad combo – I just made it up. I’d purchased the figs, and made the Roasted Figs a few days ago. Then I’d made the Molasses Honey Vinaigrette too, which was just SO good, then I decided to make a combination salad and add in some soft goat cheese. If there hadn’t been a nut allergy in the family I’d also have added some Peppered Pecans. The salad was a big hit at the Father’s Day dinner we went to. It was so good that I made it a few nights later (the photo above) with the left overs (roasted figs, peppered pecans and the goat cheese). I still had some of the salad dressing left over too, and it just makes this dish.

Since this recipe is a combination of 3 recipes, I’ve re-written it (the links below) with all the ingredients included except the Peppered Pecans. If you want those, click on the link above and make those separately – and don’t add pecans into the salad dressing – the salad dressing recipe calls for toasted pecans, so that’s what is in the recipe below.

What’s GOOD: everything about it – the firmer lettuces, the goat cheese, the caramelized figs that have so much flavor, and the really tasty dressing with the molasses, honey and sherry vinegar. And I like the crunch from the pecans too. I’ll be making this salad again.

What’s NOT: Well, it will take a bit of time to put together – baking the figs, making the dressing, and the peppered pecans, if you decide to do those. Once you have everything done, though, it’s a cinch to put it all together. Don’t toss it until you’re ready to serve.

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Rustic Green Salad with Roasted Figs, Goat Cheese and Pecans

Recipe By: Figs from David Libovitz, dressing from Michelle Anna Jordan, salad was my combination.
Serving Size: 8

ROASTED FIGS:
1 pound fresh figs
4 sprigs fresh thyme
2 tablespoons Grand Marnier — or Cointreau
1 tablespoon light brown sugar
2 tablespoons honey three 1-inch strips of fresh lemon zest
MOLASSES HONEY VINAIGRETTE:
1 tablespoon molasses
1 tablespoon honey — warmed
3 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/2 small shallot — minced
1 1/2 tablespoons chopped pecans — toasted
1 teaspoon freshly ground white pepper
1/2 cup extra virgin olive oil
SALAD:
1/2 head Romaine lettuce — chopped
1/2 cup Savoy cabbage — chopped
1 cup arugula — or other greens
3 cups head lettuce — chopped
1/2 cup goat cheese — soft type, cut into 1/2 inch chunks

1. FIGS: Preheat the oven to 400ºF (200ºC).
2. Slice the tough stem end off the figs and slice each in half lengthwise.
3. Toss the figs in a large baking dish with the thyme, red wine or liquor, brown sugar, honey, and lemon zest. Turn the figs so that they are all cut side down in the baking dish, in a single layer.
4. For figs that are softer and juicier, cover the baking dish snugly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through. For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through. If desired, and the figs are not quite golden brown, turn on broiler and just cook long enough for them to get a golden sheen.
5. When done, remove the baking dish from oven, lift off the foil, and let the figs cool completely. Variation: For more savory figs, replace the liquor with one or two tablespoons balsamic or sherry vinegar. Storage: Roasted figs can be stored in the refrigerator for up to one week. You won’t use the fig baking juices in the salad – save it and drizzle it over vanilla ice cream, or use any left over goat cheese with this juice drizzled over it (with crackers).
6. SALAD DRESSING: Place molasses and honey in a large screw-type jar (to hold 2 cups or more), then add vinegar and salt. Close jar tightly and shake vigorously until mixture is smooth.
7. Add shallot, pecans (if using), white pepper and olive oil. Close jar and shake again.
8. Taste and correct for sweetness, acid, salt and/or oil as needed. Use immediately, or store covered, at room temperature for up to 3 days. Shake dressing vigorously just before serving.
9. SALAD: Combine lettuces (you can use your own choice, but make some of them the more sturdy types) in a large salad bowl. Toss with dressing (taste it and don’t add too much) and garnish with the goat cheese and roasted figs on top. Serve to raves – I guarantee it.
Per Serving: 266 Calories; 17g Fat (57.4% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 152mg Sodium.

Posted in Miscellaneous, Salads, on June 28th, 2013.

oven_roasted_figs

Oh, yum. I hate to use that word, but there’s really no other one to describe how scrumptious these are. Just slightly caramelized and enhanced with some Grand Marnier, honey, fresh lemon strips and fresh thyme sprigs. If you happen to have fresh figs, please do try these.

The other day I saw fresh figs at the market. I’ve probably mentioned it here before, but I’m no fan of Fig Newtons, which was mostly my introduction to figs from my childhood. If you’re of a certain age, then Fig Newtons were just about the only kind of fig anything there was. Growing up, we had a fig tree in our back yard, and my mother never did anything with figs except put them in a fruit bowl for my mom or dad to eat them out of hand. Fig Newtons? My dad loved them. He could eat them day in and day out. Not me. I didn’t mind the occasional fresh fig, though.

So, on the rare occasion when I see figs – now’s the season – I don’t usually know what to do with them. But then I got the idea to roast them – seems like nearly every living plant life is enhanced by oven roasting. I did a search online for “roasted figs” and up popped a recipe from my favorite Paris blogger, David Libovitz. He did something wonderful – fabulous – with fresh figs. My plan was to use them in a green salad. We’d been invited to dinner at our extended family and my task was to bring a green salad. I wanted something different. Something kind of special. So I made a salad (I’ll tell you about that in a day or two) with these figs beautifying the top.

roasted_figs_before_bakingThe figs . . . cut off the stems, halve them, then pour in the glaze stuff (Grand Marnier, warmed honey, fresh thyme, brown sugar). Toss them around gently, place them cut side down and roast for 15 minutes (if they’re really ripe and sweet) or longer, like 30 minutes (if they’re younger unripe figs) until they’re caramelized. I baked mineroasted_figs_after_baking cut side up (I misread the directions) and ended up turning on the broiler at the end just to give them that golden crispiness. I let them cool to room temp (I did them a couple of hours ahead of time) and covered them with plastic wrap. I just placed them on the salad – on the top – so they’d look beautiful. But oh gosh, were they delish. I think they’d be wonderful with vanilla ice cream, especially with some of the saucy stuff drizzled over the top. Or served on the side as a garnish or condiment along side a pork roast or chicken, or lamb.

What’s GOOD: everything about them. Who knew roasted figs could taste so darned good, I ask? Succulent, seedy (of course, that’s what figs are all about but in a good way) and these are perfectly caramelized. I thought they were terrific on a green salad.

What’s NOT: nothing whatsoever.

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Roasted Figs

Recipe By: David Libovitz’s blog, 2010
Serving Size: 8

1 pound fresh figs — (450g)
4 sprigs fresh thyme — (4 to 6)
2 tablespoons Grand Marnier — or Chartreuse, Pernod, or Cointreau
1 tablespoon light brown sugar
2 tablespoons honey
three 1-inch strips of fresh lemon zest

1. Preheat the oven to 400ºF (200ºC).
2. Slice the tough stem end off the figs and slice each in half lengthwise.
3. Toss the figs in a large baking dish with the thyme, red wine or liquor, brown sugar, honey, and lemon zest. Turn the figs so that they are all cut side down in the baking dish, in a single layer.
4. For figs that are softer and juicier, cover the baking dish snugly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through. For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through. If desired, and the figs are not quite golden brown, turn on broiler and just cook long enough for them to get a golden sheen.
5. When done, remove the baking dish from oven, lift off the foil, and let the figs cool completely. Variation: For more savory figs, replace the liquor with one or two tablespoons balsamic or sherry vinegar. Storage: Roasted figs can be stored in the refrigerator for up to one week.
Per Serving: 76 Calories; trace Fat (2.1% calories from fat); trace Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Posted in easy, Salads, on June 10th, 2013.

cabb_cranb_apple_slaw

A quick and easy salad that would be perfect for a spring or summer barbecue, or any time of year, really. Ideally it needs to cozy-up in the dressing for a couple of hours, but if time doesn’t allow for that, you’ll still enjoy it.

What I was fixing for dinner was Nuremburg sausages (easy meal) and I had a part of a head of red and white cabbage that surely needed using.  And I did have a recipe from 2003 in my to-try file. The recipe from Cooking Light was quite simple, but I made a few changes: (1) I added julienned sugar snap peas; (2) also added parsley to the mixture; (3) I used seasoned rice wine vinegar, and therefore, (4) had to change the dressing some too, including adding just a bit more olive oil. It was very easy to make.

First I toasted the pecans in my toaster oven – that took about 5 minutes at most. Those were chopped up some and set aside. Meanwhile I thinly sliced the cabbage. If you use red cabbage as I did, put the dried cranberries in the bottom of the bowl (the one you’ll serve in), then add the red cabbage with white cabbage on top of that and drizzle the dressing on top. The recipe indicates to toss the cabbage – if you’ve used a mixture of cabbage you don’t want to toss it, as the red cabbage will bleed. Just drizzle the dressing on top and refrigerate for an hour or two. Then cut up the sugar snap peas, parsley and apples. THEN toss everything and garnish with the toasted pecans. That’s it. Serve!

What’s GOOD: all of it was good – the crunchy, the sweet (from the dried cranberries and sugar or Splenda), and just the overall fresh flavors of it all. Leftovers keep for a day or so, but the cabbage will be a little bit soggy. The pecans keep quite well. Any red cabbage will have bled into the mixture, but it sure tasted fine.
What’s NOT: not a thing!

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Cabbage, Cranberry and Apple Slaw with Sugar Snaps and Pecans

Recipe By: adapted from a Cooking Light recipe, 2003
Serving Size: 8

5 cups cabbage — thinly sliced, part white and part red
1/2 cup dried cranberries
1/3 cup seasoned rice vinegar
3 tablespoons sugar — or Splenda
2 tablespoons white wine vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups red apple — thinly sliced or julienned
1/2 cup sugar snap peas — trimmed and sliced lengthwise into 3 pieces each
1/4 cup Italian parsley — finely chopped
1/2 cup chopped pecans — toasted

1. Combine cabbage and cranberries in a large bowl. If using both red and white cabbage, place cranberries on the bottom, red cabbage next, then the white cabbage.
2. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. If using both white and red cabbage do not stir the cabbage (the red will bleed into the white). Cover and chill 2 hours.
3. Add apple, parsley and sugar snap peas and toss well to combine. Sprinkle with pecans.
Per Serving: 136 Calories; 9g Fat (53.3% calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 212mg Sodium.

Posted in Salads, on May 7th, 2013.

roasted_beet_salad_feta_hazelnuts

There isn’t a single thing in this salad that I didn’t just l-o-v-e. Freshly roasted beets, mildly salted Feta cheese, quinoa, arugula (or fresh greens), roasted hazelnuts and a just a little bit sweet pear vinegar dressing. Oh yum!

If you want to try a different kind of salad – this one with quinoa (a high protein grain) and fresh roasted beets – is worth making. Oh gosh, it was really nice.

Toasted Hazelnuts:

Sometimes you can buy them already skinned and toasted. If not, toast in a 350° oven for 10-15 minutes, stirring once or twice until golden brown. Remove, cool a minute or two then wrap them in a tea towel, wind it up firmly and rub on a countertop or in your hands (just make sure the edge doesn’t come loose) and most of the skins will come off.

The Bulgarian Feta is less salty than some, so you can eat slightly bigger chunks of it in a salad. Seek it out, if you have sources for something other than the usual high sodium Feta. You do need to toast the hazelnuts (they’re so much better if you toast them), and if they still have the skins on them, rub vigorously with a terrycloth towel after you toast them and most of the skins will come off. I can never get all the skin off, but enough so the nuts don’t have an overall bitter taste.

beets_in_foilIn all the years of cooking beets, I’ve never done them this way, the way Tarla Fallgatter made them at the cooking class. She bought beets all of about the same size (making for more even baking) and cut off all but about 2” of the stems on each one – leaving the tail on them too – if you cut the tail, the beet will bleed a lot more of its juices – same with cutting off the tops. Anyway, each beet is wrapped separately in foil, sealed up fairly well and placed in a RIMMED baking sheet or casserole dish. Something that’s just a little bit bigger than the beets are.  It may be hard to see – but those are about 5 separate foil packets, standing upright. Tarla strongly believes that beets roasted this way have a much more intense flavor – sweeter – and with a better texture. She’s a graduate of the Cordon Bleu School in Paris, so she ought to know!

Once baked, you need to open them up so they’ll cool a bit, then remove the skin, root end and stems. Allow to cool a bit more if they’re still hot. Wear a pair of plastic gloves if you’d prefer not to get your hands and fingernails purple for the rest of the day.

While the beets roast, work on the quinoa. This was a new way of preparing quinoa too – Tarla toasted the dry quinoa in a skillet for 2-3 minutes until the tiny grains were lightly toasted. They actually began to pop a little in the pan (like spices do); then you add the chicken stock and simmer covered for 15 minutes or so, or until they’re just tender.

The dressing is very simple – pear vinegar and sherry vinegar, honey mustard, olive oil and seasonings. The greens or arugula are tossed with some of the dressing, the beets (quartered) are tossed with a bit of the dressing (in a separate bowl), the cheese is cut up in cubes and when you add the quinoa, the quinoa sticks to the cheese – I thought it made a really beautiful looking salad. It’s easier to add the beets on top – that way each person will get an equal amount of beets.

What’s GOOD: every single thing about it – tasty, pretty, healthy. Worth making.
What’s NOT: just that it does take a bit of time to make everything (about an hour for the beets, 15 minutes or so for the quinoa, 10-15 for the hazelnuts. But I think you’ll hear raves.

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Roasted Beet and Quinoa Salad

Recipe By: From Tarla Fallgatter, cooking instructor, 2013
Serving Size: 6

4 medium beets — tops cut, but 2″ of stems remaining
1/2 cup red quinoa
1 cup chicken stock
3 cups salad greens — or arugula
1/2 cup hazelnuts — roasted, skin rubbed off, coarsely chopped
4 ounces Feta cheese — Bulgarian preferred, or other lower-salt type
VINAIGRETTE:
3 tablespoons pear vinegar
1 tablespoon sherry vinegar
2 teaspoons honey mustard
6 tablespoons olive oil
Salt and pepper to taste

1. Preheat oven to 350°. Wrap each beet individually in foil, stems up. Place on a rimmed cookie sheet or baking dish and bake until tender, about 50 minutes. Test with sharp point of a knife to make sure beets are tender. Unwrap beets and allow to cool for 10-15 minutes, then rub the skin off the beets. Cut into wedges.
2. Saute quinoa for 2-3 minutes in a dry skillet, until they’re lightly toasted. They will begin to pop and jump around in the pan. Add chicken stock and bring mixture to a simmer. Cover and cook over very low heat for 15 minutes, or until quinoa is tender. Drain off any excess liquid.
3. In a small bowl or jar combine the dressing ingredients and shake to combine.
4. Toss the greens with some of the vinaigrette until coated. Add the quinoa and toss again. Add hazelnuts and cubed Feta, tossing very lightly. The quinoa will stick to the Feta.
5. Drizzle more of the dressing on the wedged beets. Spoon salad mixture onto individual plates and add beets on top.
Per Serving: 331 Calories; 26g Fat (68.4% calories from fat); 8g Protein; 19g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 640mg Sodium.

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