Things that I’ve been eating that I haven’t made myself:
>Smoked salmon fish tacos from Salmon Fusion, a food cart downtown. The salmon itself was awesome, as was the spicy sauce on top, but the tortilla, cabbage slaw, and saffron rice left a little to be desired.
>Chef Rick’s Favorite Burger at Bistro Marquee, before going to a lecture by Hillary Clinton. The burger had pork belly, pimento cheese and fried onion straws. SO GOOD.
>Pad Khee Mao at My BoonKrong Thai, a food cart downtown. A different set of veggies than I’m used to in mao, some tender slices of chicken, and spice that wasn’t a joke. I love when my spice tolerance is taken seriously.
Otherwise it’s lots of Kure Juice Bar and catered food at the office. Sunday was another purposeful trip to the store to make dinner. I crave the grocery store. Is that weird? It’s been nice, and light out, so grilling is a given. I’m really liking making a nice salad with some grilled meats. This was a super comforting salad. Feta melts into that quinoa turning it creamy, but not too rich. It felt very Mediterranean with the currants, olive oil, balsamic and lemon zest. I served it along side some rosemary garlic lamb shoulders. Tender lamb is the best.
Inspiration: William Sonoma
- 1/4 cup olive oil
- 1 cup quinoa
- 2 cups + 1/2 cup chicken broth
- 1/3 cup dried currants
- 3 cloves of garlic, minced
- 2 portobello mushrooms, sliced
- 1 small red onion, sliced into half moons
- 1 tablespoon balsamic vinegar
- 1lb asparagus, woody ends trimmed and chopped into pieces
- 1/3 cup chopped flat leaf parsley
- Zest of one lemon
- 4oz feta, crumbled
Bring 2 cups of chicken broth and the quinoa to a boil in a saucepan. Add the currants and reduce the heat to a simmer before covering. Let it simmer for about 15 minutes until the water is absorbed. Leave the lid on, but remove from heat.
In a large pan, heat the 1/4 cup of olive oil on medium-high heat. Add the onions, mushrooms, and garlic. Season with a heavy sprinkling of salt and pepper. When the onions start to brown, about 5-6 minutes, add the balsamic vinegar and stir. Cook for another 2-3 minutes before adding the asparagus. Pour in the rest of the chicken broth so it cooks the asparagus until its tender, about 5 minutes. Stir in the quinoa, half of the feta, parsley, and lemon zest. Remove from the heat, and taste for seasoning. Drizzle with a little more olive oil and top with feta before serving.