Visit us for great table setting ideas to make your Easter table spectacular. This place-setting uses Sophia Conran white dinner plates by Portmeirion with C&F Linens. Jelly beans are held in Maxwell Williams White Basics Conical sauce bowls, and the flatware is Bergen by Gingko. The tablecloth is Yellow Rosehip by April Cornell.
This is a fun and healthy way to use all that zucchini or other summer squash. Use a spiral slicer or mandolin to cut vegetables like spaghetti or fettuccine. It is a simple recipe and quick to make. [Read more…]
Signature Sorrento dinnerware is currently on sale. The sale includes the discontinued white dinnerware and accessories, as well as the colored bake-ware, which we will no longer be carrying. Signature is a very durable stoneware. This stoneware is dishwasher, microwave, and oven safe, up to 500 degrees. This is a great opportunity to update your dinnerware or buy accessory serving pieces. All Signature Sorrento sale pieces are located at the front of the store in dinnerware. Come on down! We’d be happy to wrap some up for you!
Welcome in spring with this fun combination of Fiestaware dinnerware in white, sunflower, lemongrass, and flamingo.
Join us this Friday during the March Fort Collin’s Foodie Walk (5-8 p.m. Friday March 15th) for a delicious and healthy treat.
Beth Sharp will be in our kitchen cooking and sharing her own recipe, Crispy Quinoa with Caramelized Onions, Apples and Butternut Squash. Beth is a graduate of the The Nutrition Institute of Denver and chef/owner of Evolved Foods. Evolved Foods offers clients a 6-12 week culinary and nutrition boot camp to help individuals and families learn to take care of their health through the food they eat. Join us for an evening centered around healthy tasty food you can make at home, and learn more about Beth and Evolved Foods.
Here is the recipe, but we hope you can stop by to meet Beth and sample this yummy quinoa!
Crispy Quinoa with Caramelized Onions, Apples and Butternut Squash
Recipe by Chef Beth Sharp
I am forever looking for ways to use the staples I keep in my pantry as creatively, and as tastily, as I can! Crispy quinoa was born one evening when I had mustard greens, eggs and quinoa to feed a guest. Since then, I have made many variations of this recipe. I experiment using different vegetables and flavors in order to take the recipe in whatever direction I need to go. The caramelized onions, apples, and squash combination is definitely a crowd pleaser! I love this dish because it has the feeling of being rich and decadent, while being quite good for you. Enjoy!
yield: 4 servings
– 1 cup uncooked quinoa, soaked for at least an hour, cooked “quick and dirty”
“Quick and Dirty” Grain Cooking Method
* This is a great quick method of cooking a grain when you want it to retain a good chew, but be cooked through.
- 1 cup of soaked and rinsed quinoa.
- Heat 2 cups of water, with pinch of salt, in a pot with a tight fitting cover. Also have 1/2 cup of HOT water available to adjust doneness of grain with cooking times.
- When water has come to a rapid boil, add quinoa to pot. DO NOT replace lid or stir! Turn heat down to a medium simmer (the quinoa should be very actively moving, but not bubbling above the water line).
- Keep a close eye on the grain, test consistency (or “chew”) once water has been absorbed, about 10-15 minutes. If you want the quinoa to cook more, add hot water to the pot. DO NOT stir!
- Water should be mostly absorbed and quinoa should have “popped” when it is done. Take the pot off the heat, replace the lid, and let rest for 5-10 minutes before using.
– 1 large yellow onion, sliced thin into half rounds
– 2 tablespoons coconut oil (or olive oil), divided
– 1 unpeeled granny smith apple, diced into rough 1/2” cubes
– 1 1/2 cups butternut squash, diced into rough 1/2” cubes, roasted or steamed (roasting brings out the best flavor, but is more time consuming)
– 1/2 teaspoon sea salt
– 1/4 teaspoon cinnamon
– pinch each of nutmeg, and ground ginger
– 1 egg, beaten
Heat 1 tablespoon of coconut oil in a pan, on medium heat. Add onions to hot oil and toss to coat onions evenly in oil. Stir onions occasionally to allow time for all to have contact with the hot pan surface. Allow onions to cook for about 15 minutes, until they are all a rich, golden brown.
- Add diced apples and pre-cooked butternut squash to onions. Allow the apples and squash to warm up before adding spices.
- Add spices and toss to coat.
- Remove onion mixture from pan, add remaining tablespoon of coconut oil to pan, swirl to coat.
- Mix together the cooked quinoa, onion mixture and the beaten egg in a bowl. Add quinoa mixture to hot pan by the cupful. Spread the mixture into 1/2” layer and allow it to cook well on one side before mixing. Use a spatula to scrape up the quinoa and “scramble” it. Repeat until the quinoa has a pleasant, crispy texture.
- Serve hot! Add crumbled Herbes de Provence goat cheese on top, for bonus taste!