- 2 cups salted water
- 1 cup quinoa
- 1 bunch lacinato kale, washed and chopped into 1" lengths
- 1 meyer lemon, zested and juiced
- 2 scallions, minced
- 1 tablespoon toasted walnut oil
- 3 tablespoons toasted pine nuts
- 1/4 cup crumbled goat cheese
- salt and pepper
RESOURCES
Thursday, November 3, 2011
Last Chance To Win a Copy of The Food52 Cookbook!
Thursday, November 3, 2011
Thursday, November 3, 2011
Last Chance To Win a Copy of The Food52 Cookbook!
- 2 cups salted water
- 1 cup quinoa
- 1 bunch lacinato kale, washed and chopped into 1" lengths
- 1 meyer lemon, zested and juiced
- 2 scallions, minced
- 1 tablespoon toasted walnut oil
- 3 tablespoons toasted pine nuts
- 1/4 cup crumbled goat cheese
- salt and pepper
4 comments:
- AnonymousNovember 4, 2011 at 6:08 PM
Hi Eve! It's so cool you get to give a copy of this book away - it looks great! I would say that my signature dish is the Brazilian Fish Stew that I make using a slight adaptation of this recipe I found on the Simply Recipes site: http://simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/
ReplyDelete
The first time I made it David claimed that it was The Best thing I had ever made and he is in the best position to judge, really. :) So I've made it many times since and it never fails to be absolutely delicious! Hey!
ReplyDelete
My signature dish is a one-pot moroccan-ish chicken dish. What's great is that I never do it the same way twice. It starts with cooking chicken thighs skin down for a little so the fat renders out of the skin. I add harissa, molasses, lemons, smoked paprika, olives and a little chicken stock and cook it until the chicken is done. You serve over rice or couscous. It's fun because you could switch out ingredients...honey instead of molasses, orange instead of lemon...
It's super good and tastes like it cooked a lot longer.
Izzi.izzi@gmail.com, my name is izzi.
ps. love your blog.
Hello Eve & Garden of Eating! This book looks tasty indeed. I'm not sure if it's my signature dish, but it's definitely spread like wildfire: oven-baked crispy kale with goat cheese and pine nuts. Yum.
ReplyDeletexo/J.
Hi Eve! It's so cool you get to give a copy of this book away - it looks great! I would say that my signature dish is the Brazilian Fish Stew that I make using a slight adaptation of this recipe I found on the Simply Recipes site: http://simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/
ReplyDeleteThe first time I made it David claimed that it was The Best thing I had ever made and he is in the best position to judge, really. :) So I've made it many times since and it never fails to be absolutely delicious!
My signature savory dish is sweet potato stew with peanuts, served over couscous.
ReplyDeleteMy signature baked good is chocolate chip scones!
Hey!
ReplyDeleteMy signature dish is a one-pot moroccan-ish chicken dish. What's great is that I never do it the same way twice. It starts with cooking chicken thighs skin down for a little so the fat renders out of the skin. I add harissa, molasses, lemons, smoked paprika, olives and a little chicken stock and cook it until the chicken is done. You serve over rice or couscous. It's fun because you could switch out ingredients...honey instead of molasses, orange instead of lemon...
It's super good and tastes like it cooked a lot longer.
Izzi.izzi@gmail.com, my name is izzi.
ps. love your blog.