This month for Adopt A Gluten-Free Blogger I wanted to adopt a blogger whose recipes would make me feel good. And finally, no one beat me to adopting Iris! I’ve been reading Iris’ blog The Daily Dietribe for over a year now, and I love her posts. Her perspective on food, life, and health is refreshingly honest and down to earth. When I read them I wish I could just meet Iris for a cup of coffee and a good long chat. But although I’ve admired her healthy recipes, I’ve never actually made any until now.
Last weekend I planned an Iris dinner. First I made Iris’ Quinoa with Walnuts, Mushrooms and Raisins. I’m a huge quinoa fan, and I knew it would compliment the raw salad that I would make next. I wasn’t able to find the dried porcini mushrooms that the recipe suggested, so I substituted fresh shiitake mushrooms.
The dish turned out wonderfully. The mushrooms and walnuts provided a deep, earthy flavor that was balanced with the sweetness of the raisins. The Husband even said that this recipe was a keeper.
Next I made a raw salad. Ever since April in the Raw, I’ve been thinking about Iris’ submission. She did a wonderful post on a Raw Italian Artichoke Salad, and I just haven’t been able to get her salad out of my mind. I absolutely love artichokes. I put them on everything — pizza, salads, sandwiches, guacamole — but believe it or not, I’d never actually opened a real artichoke. I always use canned artichokes. Since I didn’t know how to cut open an artichoke, I never made Iris’ salad. Until now.
I have to tell you that I wasn’t altogether successful.
I followed printed directions for cutting an artichoke, but I’m definitely a visual learner. I really should have watched this tutorial first, but we were getting hungry. So I dove right into the recipe, and before I knew it, I had leaves and choke fuzz all over the kitchen as well as a few pricked fingers. And nothing that I was left with resembled the artichoke hearts that came in my cans.
This guy and I aren’t friends.
But I chopped up a little of what I thought might be the heart and tossed it into the salad. It didn’t look like much, and we were really hungry by now. That delicious quinoa salad was calling to us from the table.
Thankfully, I had a can of artichoke hearts in the panty that I chopped up and added to the raw salad.
Wow, what a flavorful salad! The combination of rich sun-dried tomatoes, olives, and artichokes mixed together in a lemony, herbed red wine vinegar dressing was delicious.
And now that I’ve actually watched a video on how to cut an artichoke, I’ll be much more successful next time.
Or maybe I’ll stick with my cans. We’ll see.
We loved both recipes, and they went well together for a cold, healthy summer dinner.
Thank you, Iris!