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ancient grains

New version of my quinoa patty recipe: living life to the fullest, vegetarian-style!

Who’s here for a delicious quinoa dish? I hope some of you are 🙂 I have been dying to update a few of the recipes on my blog, but life has got in the way, as usual. My nights caring for our newborn baby have been tough, with very little sleep, and finding the time to think and to write has been a struggle. And yet, I’m back now, and happy to report I have a new version of one of our all-time-favorite foods: quinoa patties. This new recipe features grilled corn, fennel and Aloha peppers and is light, wholesome, and packed full of quinoa goodness. To make the patties I used a special organic quinoa blend made by Better Body Foods, whose reps contacted me recently and sent me some to try. Perfect timing! 😉 Keep Reading

2017 National Restaurant Association Show review: charcuterie, pickles, truffle zest, amarena cherries – and so much more!

Exciting, thorough, overwhelming – these are just some of the words I would use to describe the National Restaurant Association (NRA) Show, which takes place in Chicago every May. Starting on a Saturday and ending the following Tuesday, the event draws in tens of thousands of restaurant professionals from around the world, who come to the Windy City to learn to build a successful business from the best restaurateurs, to network their way through the Show and to strike lucrative deals. As a former journalist and current food blogger, I think it is very important that I stay on top of trends and products and that I report them accurately to my readers – and this is why for me the NRA Show is a goldmine. Knowledge is power, right? 🙂

So, what does the salami in the pic above have to do with this Show – and what do we ultimately need to take from it? According to a NRA survey of almost 1,300 professional chefs, house-made charcuterie items are going to feature prominently on restaurant menus this year. Keep Reading