I was going through my food photos and came across a few that I thought would be fun to share. These are ones that somehow got lost in posts I meant to write or got caught up in the dilemma of having nothing to say except that this tastes really good or got thrown to the wolves as just too basic to share. But, let’s take a short trip through some of my archives and see what we can come up with.
So this is simple syrup infused with dried roses. I’ve made simple syrup here before, and while the mint version is fabulous, the rose variety is lovely to look at but that’s where the loveliness ends.
This here is rainbow challah — my standard recipe filled with sprinkles and formed into a round challah for Rosh Hashana. This tradition was passed on to me by part of my extended Atlanta family.
These are some vegetables that I tossed with a balsamic reduction vinaigrette. The star here was clearly the vinaigrette. Unfortunately, I can’t remember where I found the recipe that I used as my starting point. I remember reducing the balsamic by about a third, mixing with olive oil, salt, pepper, and mustard. And tossing it over sliced peppers and blanched asparagus.
Inspired by 101 Cookbooks’ Lemon-scented Quinoa Salad.
– 1 C quinoa (I used a mix of white and red quinoa)
– 2 C water or amount called for by your quinoa package
– kosher salt to taste
– 1 garlic clove, chopped
– 1/4 C tahina
– 1/4 C lemon juice
– 2 T olive oil
– 2 T boiling water
– 1 can garbanzo beans
Make quinoa. Prepare quinoa as directed on package, or bring water to a boil, add salt and quinoa and return to a boil, then reduce heat to a simmer and cover for ~15 minutes. Remove from heat when the water has been absorbed and allow to cool, covered for 3-5 minutes.
Make dressing. Whisk the garlic, tahina, lemon juice, and olive oil. Add in boiling water to thin and salt to taste.
Assemble salad. Toss quinoa and garbanzo beans with dressing. Cut chives over top of salad before serving.