A few weeks ago I saw a new mix of quinoa in the bulk section of the grocery store. It was called rainbow quinoa and had three different quinoa varieties mixed together. It looked really cool and I figured it would work well in a salad with lots of fresh, crunchy veggies.
I also experimented with a new spice I got at the Sabra factory courtesy of the Spice Station: Sumac. It’s a really interesting spice and if you can get your hands on some, it goes great in this quinoa salad.
It turns out there are a ton of delicious brunch places in the Denver area. I would argue there are probably more here than in the DC area. One popular one that I’ve yet to make it to is called Snooze. This place frequently has lines around the corner and I have a hard time justifying the wait when I can normally make something pretty close at home.
Especially if I can get my hands on their pancake recipe courtesy of Bon Appetit!
Since I haven’t actually had their version of these pancakes, I can’t say that I made them as good or better, but I can say that when I made them they were damn good and actually pretty straightforward.
The two tricks to the recipe are: 1) Streusel topping. Why not put it on pancakes? 2) Don’t mix the blueberries into the batter. Put them on each pancake.
Betsy and I are headed off to Eugene, Oregon this weekend for the wedding of two close friends. I’ve never been to Eugene so I’m excited to check out what the scene is like there.
Based on photos I’ve seen, I think it’ll be right up my alley. At a minimum I think the weather will be nice and I’m sure we will eat and drink well. The two friends getting married are the same friends we went to Peru with last year so we are excited to share the big day with them!
No poll this week because I’m traveling over the weekend!
All About Eggs- The egg is sometimes the blessing or the curse of my kitchen, depending on the day. This is part one in what I think will be a great, and super-helpful, series. (@ Former Chef)
Radish Panzanella – This is one of my favorite ways to use leftover bread, especially this time of year when veggies are fresh and readily available. I usually keep it simple, but I’ve never used radishes in it before. Looks great! (@ Food Loves Writing)
Buckeye State Ice Cream – This is a wonderful, heartfelt article and also one good ice cream recipe. It looks like the kind of ice cream you would find in a fancy ice cream parlor, but now you can make it at home! (@ Turntable Kitchen)
Orzo is one of my favorite pastas so I’m glad you guys voted for it in the poll last week. A lot of people actually think it is a grain of some sort because of its size and shape, but it’s actually a pasta.
It’s size makes it perfect for salads like this because it’s easy to mix in with other ingredients. I will frequently cook orzo and just stir it in with whatever leftover veggies I happen to have in the fridge. For this day though, I mixed it with some classic Mediterranean flavors like artichokes, sun-dried tomatoes, and fresh spinach for a delicious dish that can be on the table in about 30 minutes.
So, it turns out when you are a Sabra tastemaker they send you what could only be described as a butt load of hummus. Betsy and I have hummus coming out of our ears. I find myself looking at everything I cook and asking, “Hey… could I squeeze some hummus in there?” The answer is frequently yes which speaks to the versatility of hummus.
I made this sandwich almost on a whim. I had some leftover ground beef, an onion, some cheese, and some leftover bread and so this became lunch. I made one but I wrote the recipe for if you were feeding a crowd and needed four sandwiches. It’s easy to divide or multiple depending on how many sandwiches you need.
The crazy thing is that the warm hummus almost becomes some sort of weird mayo/mustard hybrid. It’s a perfect condiment for a hot sandwich.
One of my favorite breakfasts during summer is a soft scrambled egg with some fresh summer veggies mixed in. I like it because it takes just a few minutes and it’s filling enough to get me through lunch without being too heavy.
On this particular day I was feeling a bit fancy so I folded in some smoked salmon and goat cheese along with the veggie of the day (asparagus). The whole thing was freakin’ delicious slathered on toast. It’s almost like an omelet but less work.
The only key to the dish is to control your heat so the eggs don’t overcook. It’s not hard, but it is important.
Allow me to rant for a second. Betsy and I moved out of our Grand Junction house about two months ago and we just received our security deposit back from our old property management company. They only returned about 60% of our deposit and cited all of this small stuff and billed us a huge amount to repair the things.
The most frustrating part about it is that we were responsible enough to do a walkthrough with our account manager and we were informed that the issues would all be attributed to normal wear and tear because we lived there for three years and it was all small stuff.
Oh, and we also agreed to leave $600 worth of window treatments that we paid for because they said we would get our full deposit back. Then they kept the window treatments and charged us for all kinds of stupid stuff (including utilities for a time period that we weren’t even living there).
I think there is a very strong chance we will end up in small claims court. It’s not that it’s a ton of money or anything, but it’s absolutely infuriating to get taken advantage of by a property management company after you try to do the right thing. Luckily, I’m married to a really good lawyer.
Everyday Iced Coffee – I do this a few times a week actually. Betsy and I always make a big French press of coffee on the weekdays and I’ll stick the leftovers in the fridge/freezer if I need an afternoon pick me up. (@ Endless Simmer)