A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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22 Comments
char&feather
March 19, 2012
I toasted the quinoa and almonds on a Sunday night and made the mix last all week with my greek yogurt. I absolutely loved it. Perfect way to jazz up your greek yogurt.
Ellen M.
March 19, 2012
I don't have any rose salt, but I've been enjoying this recipe with some diced Granny Smith apples and a sprinkling of cinnamon for a very satisfying breakfast. The possibilities are endless, and toasting extra quinoa, nuts and seeds ahead of time reduces the morning prep time.
goddardmom
March 13, 2012
Can't wait to try this! I have nut allergies in my beautiful family... any ideas for substitutions? Thinking pumpkin seeds and...?
judyschwab
March 13, 2012
A bit off topic, but I also reread the wonderful mother-in-law dinner article and was intrigued by the description of the Red Lion cocktail. Sounds delicious. Can you share the recipe?
Nourish C.
March 12, 2012
I didn't realize until now that Amanda wrote "Cooking with Mr. Latte" one of my favorite books! No wonder I love this site so much. I'll be sharing it on my own blog//website in the coming weeks and wanted to thank you and let you know.
Scribbles
March 12, 2012
I, too, had this for breakfast this morning...really, really good! I'm thinking this may be in my list of favorites. Thanks for the great recipe.
PFossil
March 12, 2012
I just had this for breakfast. Sensational, even without rose salt. The salty olive oil lemony finish really makes the dish.
Thank you for this one. It's a keeper.
Thank you for this one. It's a keeper.
Maedl
March 11, 2012
I stopped by the health food store and bought some edible dried rose petals, which I pounded with the mortar and pestle and mixed with sea salt. I will let that season at least over night and then try this recipe for breakfast. It sounds intriguing!
Maedl
March 12, 2012
Purity in following recipes isn't my usual trademark, but I love the idea of cooking with flowers and I suspected that rose salt might be easily made. I made the dish for breakfast and loved it--then immediately started thinking of riffs. My next version may be with lavender salt (another trip to the organic food shop for lavender blossoms) and figs--everything else the same. Or perhaps pomegranate seeds in season with hibiscus blossom salt. One of my favorite flavors now is elderflower blossoms, so now I will try to come up with a combination of flavors that would complement that delicate, flowery taste.
ctgal
March 11, 2012
I just found out two years ago that quinoa was kosher for Passover. Thanks for reminding me, Twinsx2mom! (I'm afraid to think what your site name means!) Amanda, this looks great and easy. I love all the ingredients. By the way, I followed your adventures avidly when you wrote about your Mr. Latte events in the Sunday NYT Magazine. For your amusement, I actually recently made your now mother-in-law's easy and elegant dinner menu that you were so impressed with. I saved the whole column, one of many! Those columns seem like a long time ago. I don't want to think about that either!! :-) Thanks for all your cooking creativity!
Twinsx2mom
March 11, 2012
This recipe sounds perfect for Passover (in addition to year round). I am so tired of relying on Matza as the basis for my meals during Passover. Thanks!
Joyce P.
March 11, 2012
Thank you for this beautiful recipe. As one of the other comments mentions, this ticks all the boxes for me with foods that are on my top ten list. I can't wait to try this out. I'm sure it will taste as good as it looks.
mjoverwater
March 11, 2012
This looks wonderful! Thank you! One of my favorite memories of breakfasts in Gumbet, Turkey were the dates, almonds, olives, and salty bread served with homemade yogurt. I love quinoa and this recipe ticks all the boxes. As an RD, it's an excellent, healthy alternative to oatmeal. I will probably use low-fat or 0% yogurt -- there are so many great ones available now!
h.mountainwall
March 10, 2012
Just a question about the quinoa: since it looks like it's toasted dry, I assume no rinsing of it beforehand is necessary? I thought quinoa had a natural saponin protection that needed to be washed off prior to use. Looking forward to eating this yummy delight...
Amanda H.
March 10, 2012
We didn't rinse it -- according to sources I've read, most quinoa sold commercially has the saponin removed. Our quinoa did not taste bitter.
Ruhht
March 10, 2012
This sounds incredible! Can just imagine the rose bringing a 'Turkish delight' flavour to the dish to add to the sweetness of the dates and saltiness of the pistachios. Do you think adding rosewater would work too or does well enough without that flavour?
Snacktuary
March 9, 2012
I've never heard of 'rose salt' before. Is it similar to this: http://www.therosesalt.com/ ? or a rose-infused salt?
healthierkitchen
March 9, 2012
sounds totally delicious! I love dates in my yogurt, but I've never tried this in a savory fashion rather than with honey.
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