This mouth-watering salad is a virtual farmer’s market in a bowl and is perfect for your next picnic or cookout. The fresh crunchy veggies, bittersweet charred sweet corn, and chewy quinoa tossed in a bright, acidic dressing are the perfect summer flavors to accompany your favorite protein. You can make the salad in advance and store in the refrigerator, however, bring it to room temperature to serve.
Here’s one more chili recipe for the season, this time inspired by flavors of Mexico and just in time to celebrate Cinco de Mayo. After slow cooking for hours, and filling the house with an amazing aroma, this chili is infused with smoky Mexican spices and the deep, slow roasted caramel malt notes from the beer. The addition of the sweet potatoes adds a healthy dose of vitamins B and C, plus their inherent sweetness balances the heat from the poblano peppers.
The chili itself is very hearty and filling; however, if you have a noodle-head at home as I do, the addition of the pasta works great here. Either way of serving, it’s sure to be a family favorite.
Kabobs are one of those foods that are easy to make and fun to eat. As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef? What about pork?” And I realized I had never made a pork kabob before!
I’m pretty open minded when it comes to cooking with an ingredient I haven’t used before. So the first time I saw a recipe listing an ingredient called ‘quinoa,’ I was curious and looked it up.
Interestingly, I read that it was a grain crop grown primarily for its edible seeds. “Okay,” I thought, “That’s not so bad.” Reading further, I saw that quinoa is related to a species of tumbleweed. What? No way! That had to be a joke.
So the skeptic within me tried another search, asking the internet universe, “Is the grain quinoa, related to a tumbleweed?” Surprisingly, there were many results indicating that it was true. Huh. (I still think it’s a joke.)