I used dried currants for some texture and tang, yellow and orange peppers for color and sweetness, and toasted pine nuts for a warm, nutty element."
This recipe comes from Tami of Running with Tweezers. She was the winner of Root Source Challenge: Orzo.
Apricot, Walnut And Quinoa Salad
Apricot, Walnut And Quinoa Salad
A quinoa salad is one of our favorite ways to use up fruit that might otherwise be neglected. Any stone fruit will work, as will grapes, apples and pears (though the last two might lose some color). Ripe apricots are best, but even unripe ones can add a nice, textured tartness to the salad.
Pomegranate, Persimmon And Pecan Salad
Pomegranate, Persimmon And Pecan Salad
The bright flavors of this beautiful salad make a refreshing counterpoint to rich holiday foods.
Read more about this recipe at The Washington Post.
Sauteed Green Beans With Shallot And Lemon Zest
Sauteed Green Beans With Shallot And Lemon Zest
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
