when you spell restaurant right on the first try
Last night I had an array of vegetables to use up in my fridge, so I immediately thought of making a colorful vegetable stir-fry. To shake things up, I swapped my go-to grain (brown rice) for another whole-grain, quinoa. So here it is folks, my first side-dish post: Quinoa Stir-Fry.
I simply love beets. Aside from their nutritional advantage (high in folic acid, phytonutrients, potassium, & are “cardiovascular health” friendly root vegetables), I relish them for their earthy sweetness. Though I can eat them by themselves, I enjoy them especially when roasted and paired with goat cheese.
In addition to the red variety, I try to keep an eye out for the golden heirloom beets. The vibrancy of color interplay especially on a salad is quite striking.
Here are few of my personal favorite beet recipes, ranging from salad, main course, to brunch. Details at my blog.
Even though I haven’t had the pleasure of traveling to New Orleans yet. Cajun/Creole food was on my mind a tad to much, couldn’t wave it off as a fleeting thought. Decided to bring some LA food in my kitchen. Details at my blog.