Quinoa is one of my favorite grains. I can’t remember when I first tried it — I think maybe a couple of years ago? But ever since that first experience, I’m always looking for new ways to use it. I’m not quite sure what it is but I really like the texture and flavor — soft but still a bit toothsome, but with a slightly nutty flavor.
Tossed with spicy, roasted carrots, pecans, cranberries and peppery arugula, this is a great way to incorporate quinoa. There’s also a good chance that all the spices needed for the spice mix are already in your cabinet so you really don’t have an excuse to not give this a try. It may seem like a lot of work, but after you combine the spices together, you’re basically just using it as a seasoning for roasting the carrots, flavoring the dressing, and mixing in with the final salad.
After I photographed this meal, I got the lightbulb-worthy idea to crumble some feta on top of the salad — you should definitely do that.
Also, we don’t really stick to a Meatless Monday schedule, as we have a lot of . . . → Read More: Perfect for Meatless Monday: Roasted Carrot and Quinoa Salad
I am a huge fan of potato pancakes from way back, so when I came across this recipe for Parsnip and Pear Latkes, I was practically out the door to buy a pear the next second. And oh my, they are so good –crispy, a little sweet from the pear, salty and delicious.
I added bacon (oops!), onion & rosemary to the original recipe ingredients and if that works for you, I highly recommend it. If not, even without bacon, I can’t imagine these still not being amazing. Just saute the onion in a little olive oil and continue on from there.
Notes: These are a little tricky to keep together. You can either add an extra egg white or whole egg to the batter, or just be very gentle with flipping them over and be prepared to be okay with one or two pancakes maybe falling apart.
Parsnip and Pear Pancakes with Horseradish Sour Cream
Adapted from a recipe in Bon Appétit magazine; serves 2-3
1 slice bacon
1 small shallot, diced
1 tsp chopped rosemary leaves
1 medium (about 6 oz) under-ripe Bosc pear, quartered, cored
1 large (about 8 oz) parsnip, peeled, cut into . . . → Read More: Parsnip and Pear Pancakes with Horseradish Sour Cream