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September is usually my favorite month, I usually love everything about it. I love the slow slide from summer into fall; the crisp cool mornings and warm afternoons; the pull to open bottles of red wine. I look forward to September all summer, but this year I was not at all sorry to rip the September page off of our calendar. I’ve hesitated to share more, but what I’ve experienced are universal experiences; experiences that many of you have been through or might go through someday. Beyond that, I don’t know how to write without being honest and transparent.

At the end of August I got two pieces of sad news: at my eight week ultrasound I learned that my pregnancy wasn’t viable, and someone very dear to me, a wonderful woman named Linda, would be passing away. The first two weeks of September passed in a strange blur of anxious anticipation, denial, and grief. I was able to get to Seattle to say goodbye to Linda, and I’m so grateful for that. I’m also incredibly grateful to have friends who don’t point out how sick and sad and tired you look, but instead literally offer you a shoulder to cry on. I had a miscarriage in the middle of the month, in my tenth week of the pregnancy. A week later Linda passed away.

We just got home from a trip to Seattle to celebrate Linda’s life, and we managed to have some much needed fun with our family and friends. I am ready for a really peaceful, cozy, quiet fall. I’m working on my own, with Kyle’s unwavering love and support, and with a counselor to let all of the stress and anxiety of the last month melt away, to experience and process the grief that comes with loss, and I’m slowly getting back on my feet physically and emotionally. I haven’t been cooking too much, mostly reverting to comfort food basics.

I recently went for an acupuncture appointment with a woman I’ve known and seen for years. She asked me, “Are you eating well? I know you know how to cook.” I know that what she meant was that I know about nutrition; I understand what’s good for me, and what’s not. But what I heard her ask was, “Are you nourishing yourself?” Feeding ourselves is about so much more than our ability to take food from our oven and put it on our table and into our bodies. Appetite is about more than our basic need for calories.

I’ve been thinking a lot about what I come here to write about, and when it comes down to it it’s less to do with the recipes than it is to do with the way our stories and lives intersect with food and nourishment. We all have our own ways of showing love, and mine, in a big way is through food; through nourishing the people I love. Food is an incredible way to transmit love. I know how to cook, to feed, to nourish others, but nourishing myself is something I am slowly learning to do more of… and something I certainly need a lot of right now.

I think it’s fitting that the first things I’ve cooked since getting back up on my feet are roasted chicken, ramen with tofu, chicken and dumplings, and chicken noodle soup. These all start with the same base: chicken stock. At first I was pulling stock from the freezer, but then I started making it again. Stock is the most basic thing, it takes very little effort and energy to make, but the end result is something that is fortifying, comforting, and nourishing. It is also the type of cooking that leads to more cooking because stock is only one ingredient in a meal. Once the stock is made you have to ask yourself, “What do I want to make with this?” Making stock is the first step in creating a nourishing meal.

I approach making stock in two different ways: sometimes I find whole chickens on sale and the price is worth making stock from the whole bird; most of the time I make stock from the bones and leftovers from a roasted chicken dinner. I also use a mix of whole vegetables and vegetable scraps. Throughout the week I keep a sealed container in the refrigerator for all of those vegetable scraps: carrot peels and ends, tops and bottoms and peels of onions, the base of the celery stalks, the woody ends of garlic cloves, the stems from a bunch of parsley, etc. When it comes time to make stock I add those to pot along with an addition chopped up carrot, celery stalk, or roughly chopped onion if needed. Sometimes I accumulate enough over the course of the week that I don’t need to add any additional vegetables. I also add in a handful of fresh herbs like parsley, rosemary, thyme, and sometimes sage or oregano, depending on what’s plentiful in the garden. A bay leaf and a palmful of peppercorns round out the stock.

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All of these vegetables are added to a pot with the whole chicken, or the chicken backbone, bones, and leftover meat. The lot is covered with cold water and simmered on the stove for hours. The result is something far beyond what you can ever buy in a can or box of store-bought stock; it’s like the difference between a Bud Light and a craft beer. Homemade broth is rich, gelatinous, and incredibly flavorful. I’m presenting you with both versions of my stock: the version made with whole, uncooked chicken, and the version made from leftovers.

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CHICKEN STOCK (TWO VERSIONS)

For both of the following recipes you can use whole vegetables, scraps of vegetables, or a combination of the two. For ease I’ve just listed the amount of whole vegetables I use, along with the fresh herbs and seasonings. In the winter I’ll use dried herbs, usually about a 1 teaspoon each of parsley, thyme, and rosemary. The broth can be used right away, refrigerated for up to a week, or frozen in a large Ziplock bag for up to three month… if you wanted to be really organized you could measure the stock out into quarts and freeze it. Most recipes call for broth measured by quarts. On a side note: I know some folks who make their stock in a slow cooker, leaving it to do it’s work while they are at work themselves. I don’t own a slow cooker and have actually never used on, so I can’t attest to this. But if staying home while your stock simmers isn’t an option, you might give it a try.

Chicken Stock (from a whole, uncooked chicken)

Ingredients.
5-6 qts cold water
1 whole 4-5lb. chicken
3 carrots, very roughly chopped
3 celery stalks, very roughly chopped
1 large onion, very roughly chopped
3 whole garlic cloves, left whole or gently smashed
1 bay leaf
large handful any combination of fresh herbs: thyme, rosemary, oregano, parsley, sage
1 tablespoon whole peppercorns
kosher salt

Directions.
Wash the chicken by scrubbing it well with kosher salt inside and out. Rinse it well and place it in the bottom of a stock pot (or a large pot with a lid). Add in all the vegetables/ vegetable scraps, herbs, bay leaf, and peppercorns. Season well with salt.

Fill the pot with cold water. Bring it to a boil and simmer vigorously for 10 minutes. Turn off the heat and let it settle. Using a large soon scrape the foam from the top of the pot and discard it. Bring the stock back to a simmer, cover, reduce the heat and simmer very low for at least four hours, adding water as needed. If I’m home I’ll let it simmer for up to eight hours.

Turn of the heat, remove the lid and allow the stock to cool. Season to taste with additional salt. Once it’s cool, pour it through a fine mesh strainer into another pot, discard the chicken and vegetables. Chill the stock completely in the refrigerator, then skim the layer of fat from the top of the stock and discard it. Put the stock in a sealed container and refrigerate, or freeze it.

Chicken Stock (from leftovers)

This first version is made from chicken leftovers. This is a great way to get quite a few meals out of one bird, and the way I make chicken stock most of the time. Most often when I roast chicken I cut out the backbone to speed up cooking time, I simply add this

to my container of vegetable scraps and use it the next day along with the neck (usually tucked into the bird cavity when it’s butchered), the chicken carcass and bones, and any leftover chicken meat that we didn’t eat. I find that this stock is just as delicious as stock made from a whole bird. Sometimes it even has more flavor since the chicken has been seasoned and roasted along with herbs and lemons. Yet another approach is to roast four bone in, skin on chicken breasts. I simply season the breasts with olive oil, salt and pepper and roast them at 375oF on a baking sheet for about 30-45 minutes depending on the size of the breast. They should register 165o-170oF. Then I let them cool, remove the skin and pull the meat from the bones. Use the meat for meals and the skin and bones for broth.

Ingredients.
5-6 qts cold water
1 whole chicken carcass, neck, backbone, etc., or the bones and skin from 4 roasted chicken breasts (see recipe notes above)
3 carrots, very roughly chopped
3 celery stalks, very roughly chopped
1 large onion, very roughly chopped
3 whole garlic cloves, left whole or gently smashed
1 bay leaf
large handful any combination of fresh herbs: thyme, rosemary, oregano, parsley, sage
1 tablespoon whole peppercorns
kosher salt

Directions.
Place all your chicken scraps in the bottom of a stock pot (or a large pot with a lid). Add in all the vegetables/vegetable scraps, herbs, bay leaf, and peppercorns. Season well with salt.

Fill the pot with cold water. Bring it to a boil and simmer vigorously for 10 minutes. Turn off the heat and let it settle. Using a large soon scrape the foam from the top of the pot and discard it. If you’re making your stock from leftovers you won’t have much foam accumulate. Bring the stock back to a simmer, cover, reduce the heat and simmer very low for at least four hours, adding water as needed. If I’m home I’ll let it simmer for up to eight hours.

Turn of the heat, remove the lid and allow the stock to cool. Season to taste with additional salt. Once it’s cool, pour it through a fine mesh strainer into another pot, discard the chicken and vegetables. Chill the stock completely in the refrigerator, then skim the layer of fat from the top of the stock and discard it. Put the stock in a sealed container and refrigerate, or freeze it.

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  • Angela - My heart hurts to read this. Linda was a lucky woman to have a friend in you. Miscarriage grief is complex, filling as it empties. It is the grief of who was to come and who is no more, but without a face to grieve, the physical pain, the guilt. It all sucks so much. I am so sorry. I hope you give yourself time and space to grieve and hurt. I am so sorry you and your family have suffered this loss. Sending you lots of love and well wishes. (also, chocolate chip cookies by the handful)ReplyCancel

    • kacieblogs@gmail.com - Angela, Thank you so much for the incredibly kind and open note. Sending love back to you… and chocolate chip cookies, for sure! xReplyCancel

  • lindsay @ rosemarried - I’m so sorry to hear about your losses. Thank you for writing beautifully and honestly, and for posting such a simple and nourishing recipe. I hope you’re finding peace, wellness, and nourishment for the soul. Sending love your way.ReplyCancel

  • Meg - I’m so sorry, Kacie. I just experienced a loss myself. Wishing you healing and happiness in the months to come. <3ReplyCancel

  • Sheena - Sending my love and prayers to you Kacie. I am sorry to hear of your losses.ReplyCancel

  • Stephanie - I love you and Im so sorry for all that you have been dealt this month. Beautiful thoughts and words to reflect upon and honor this time. XoxoReplyCancel

  • Renah - Kacie, I love your laugh and ability to nourish. I’ve been thinking of you often and will be praying comfort and if you ever need a shoulder, mines here—ReplyCancel

  • lisaquadrat - I am so very sorry for your losses, but I am very happy that you are surrounded by people that help you to get through the dark times. Sending you healing vibes and much love, LisetteReplyCancel

  • anja_cieri - Feel so sad for you… I lost my first baby 1year ago in 20 weeks. And end of September my second in 8 weeks… I know how you feel. Lots of love Kacie.ReplyCancel

  • Linnea - I am so so sorry for your losses, Kacie. I hope you’re feeling buoyed with hope and the possibility for new beginnings with each day that passes. Thinking of you lots. Keep hanging in there and keep cooking.xoReplyCancel

  • Rebeka - Kacie, I’m so sorry for your losses. I know I’m really late on this comment. I hope things are getting easier by the day.ReplyCancel

  • gaby - Oh Kacie, I’m so sorry to hear this. I’ll be thinking of you xoReplyCancel

These past few weeks have been hard. So hard that I’ve hardly opened my computer for anything other than to watch reruns of Gilmore girls or plug somewhat numbly away at work deadlines. I wish I had a recipe polished up for you today, goodness knows I have a few that have been waiting to make their debut for the past month, but today I just wanted to come say hello. I am taking things one day at a time; focusing on my amazing husband and my wonderful kiddos, feeling lots of gratitude for everything we have and taking lots of deep breaths. I know I’m not alone in these hard seasons; I send my love out to any of you who might also be walking through hard times, and I hope you have as much love and support in your lives as I do.

I’ve been spending lots of time sitting out in the backyard watching the kids play in their playhouse, pluck parsley leaves to nibble on, and make mud pies. I love watching them gather their buckets and pails of water and squat down next to the sage, rosemary, and thyme plot where Gigi has, in addition to the herbs, planted bunches of fake flowers, and make a big, giant mess. It generally begins innocently enough, with a genuine attempt at making a mud pie. But soon enough it devolves into muddy chaos which leads to lots of laughter, hosed off hands and feet, stripped off clothes, and multiple baths and loads of laundry per day.

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Since I don’t have a recipe for you, I thought Gigi might be willing to share her recipe for making the perfect mud pie. She was… “I use mud and water and put it in a bucket and let it dry. I get the water from the big hose and I get it by myself. I put it in a bucket. I carry the water over in the bucket but sometimes in the watering can but not all the time to the dirt and you dump it out, and scoop it up and put the dirt in the bucket and I mix it with a shovel or a spoon from the playhouse. I leave it in the bucket for, like, 20 hours and keep it forever.”

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  • Allison - Sorry things have been rough. Hopefully better times ahead! If you are looking for ideas for a blog post…..I would love to see your garden! I see bits of it here and there but would love to see all the beds and different containers and what you have planted. My garden was pretty sad this year, but hoping next year we can get a better start and spend more time on it.ReplyCancel

    • kacieblogs@gmail.com - Thank you, Allison. Oooh that’s a great idea. It’s coming together for fall. It always feels like it’s “unfinished”, but I have a feeling it’s always going to be like that. I should have Kyle do a raised bed tutorial too.ReplyCancel

      • Allison - Yes, I’d love to see the raised bed tutorial! We need to build some. Your garden looks great to me-but I know what you mean, it seems like there is always something that needs to be done!ReplyCancel

  • MamaTito - This is so cute! I want some mud pie!ReplyCancel

  • MamaTito - I’m sorry it is a tough time – seasonal transitions always get me. I hope those sweet mud pies warm the soul. I am a mama with younger ones, trying to get this whole “new food” thing to be exciting. If no new recipes come to mind, feel free to try mine with your kiddos (keep in mind, the video is a bit “young,” but the recipes really are easy, fun and delish!) Sending you love!

    Here’s my little “making food exciting for toddlers” project: https://www.youtube.com/channel/UCDSkBFZkOMnpO6RMKC3EdjwReplyCancel

I’ve been wanting to start using essential oils for a long time. So when my friend Kaylan sent me a text asking if I’d be interested in trying out some oil to make a recipe, I happily agreed. We chatted about options for different oils but settled on tangerine oil, which immediately got me dreaming about shortbread cookies. To be honest, I’m always dreaming about shortbread cookies. They are my favorite cookies: flaky, buttery, slightly sweet. Besides, any dessert that can be eaten alongside a cup of hot coffee first thing in the morning goes straight to the top of the list.

When the tangerine oil arrived I was surprised by it’s rich, sweet, vibrant aroma. Cracking open the seal on the bottle let the smell of a hundred tangerines into the air. It was reminiscent of standing over the sink in early fall sunlight peeling an orange; watching and smelling as the spray of oil is released from the peel as it rips away from the dense, dripping flesh of the fruit. I stood in the kitchen, inhaling the tangerine oil scent and thought that perhaps the tangerine shortbread cookies would benefit from the addition of candied orange peel.

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These cookies are everything wonderful about shortbread, but more. The amazing smell of butter and sugar whipping together in the stand mixer smells so wonderful, then the addition of a few drops of tangerine oil sends it into another realm of indulgence. The addition of the oil made the dough taste just like those orange and vanilla sherbet cups I used to devour as a kid, one wooden scoopful at at time. Once baked the creaminess mellowed into a warm, buttery flavor that nestled in happily alongside the tangerine flavor. Smack in the middle of each cookie, a gently pressed candied orange peel lies waiting. It breaks up the flaky texture of the cookie with a gummy, sugary treat. This recipe leaves you with about 30 cookies which is plenty to share with neighbors or friends; if you can manage to get any out the door. You could use the zest of an orange or tangerine in place of the tangerine oil too, but the oil is definitely something special.

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Kaylan is giving away one bottle of tangerine oil over on Instagram!

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SHORTBREAD COOKIES WITH CANDIED ORANGE AND TANGERINE OIL

Cookie Ingredients.
3 sticks unsalted butter, softened
1/2 cup granulated sugar (plus more for topping)
 1 cup confectioner’s sugar
1/2 teaspoon fine salt
3 1/4 cups all-purpose flour, sifted
2 teaspoons pure vanilla extract
1 egg yolk
5 drops tangerine oil

Candied Orange Peel Ingredients.
3 medium navel oranges, preferably with smooth peels
2 1/2 cups granulated sugar, 1 cup set aside
1 1/2 cups water
3 drops tangerine oil

Directions.

In a stand mixer, whip the butter for a few minutes until it’s glossy and light. Add in the granulated sugar and mix on medium-high for 3-4 minutes, until it has creamed into a frosting like consistency. Add in the cup of confectioner’s sugar and mix until combined. Add in the tangerine oil, vanilla, and egg yolk and mix until combined. In a separate bowl, whisk together the flour and salt, then add it, one cup at a time, to the wet ingredients, mixing until blended.

Transfer the dough to a large piece of plastic wrap, shape it into a log and seal it up. Chill the dough in the refrigerator for at least 30 minutes… the cooler the dough, the easier it is to work with.

While the dough chills, make your candied orange peels! Cut the tops and bottom ends off of the oranges. Score vertically through the peel to the flesh on all four sides of the orange, and peel the four large pieces from the fruit. Slice each peel section into thin strips. Place the strips in a small pot of cold water, bring to a simmer for one minute and drain. Repeat this blanching process two more times.

In a large pan add the 1 1/2 cups of sugar and water. Turn the heat up to medium and allow it to slowly come to a simmer while you stir, dissolving the sugar. Once the sugar is dissolved, add in the orange peels and keep on a very low simmer, stirring gently very occasionally, for about 45 minutes, or until the syrup has reduced to a thick, bubbly, fragrant syrup and the pith part of the peel is translucent.

While the peels simmer, pour the remaining cup of sugar into a large casserole dish. Add 3 drops of tangerine oil and toss it all together with a fork.

Once the peels are finished simmering, drain them in a fine mesh strainer. Let the excess syrup drip off, then quickly dump the peels into the tangerine oil-sugar mixture. Toss quickly, coating the peels in sugar. Remove the peels and lay them out in a single layer on a cooling rack. Allow them to cool.

Preheat your oven to 350 ̊F. Flour your work surface and working with half of the dough at a time, use a rolling pin to spread the dough out into a sheet that’s about 1/4 inch thick. Using a sharp knife, cut the dough into 3.5” x 2.5” rectangles. Continue until all the dough has been cut out. I found it easiest bake one batch (two sheets) while I kept cutting out cookies for the next round. I laid the cut out cookies on parchment paper and then transferred them to the baking sheet.

Lay the cut cookies 1 inch apart on a parchment paper covered cookie sheet. Gently press one of the candied orange peels into the top of each cookie. Sprinkle each cookie with a pinch of granulated sugar.

Bake two sheets of cookies at a time on the upper and lower middle racks of the oven for 20 minutes, or just until the cookies begin to very slightly brown on the sides. Rotate them halfway through baking. It’s important to note that if you have a little dough leftover and only have one rack in the oven, the cookies will bake a bit faster, so keep an eye on them!

Move the cookies immediately to a cooling rack, keeping them on the parchment paper.

The cookies will store well for a few days in an airtight container.
 !

Yield: 30 cookies


PRINTABLE RECIPE.
SHORTBREAD COOKIES WITH CANDIED ORANGE AND TANGERINE OIL

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Summer has finally settled into a steady-breeze, 80 degree, sit in the backyard and watch the kids splash in the pool kind of season. I’m not sure what was going on in June and July this year with their soaring, searing temperatures and locked down, air conditioned days, but I’m feeling much more willing to let summer carry on for another 6-8 weeks now that the forecast actually seems to be representing Oregon and not Arizona.

It’s hard to believe that in just a couple of months all that will be left of this hot, balmy summer is the Chaco tan lines that zig-zag across the tops of my feet; the new shells added to the vase that sits on the sill above the kitchen sink; and bags and bags full of summer fruit that we picked at the height of its’ season. I toss blueberries into our morning smoothies every day so I don’t imagine that our stash will last long into fall.

We recently took a few cups of our freshly harvested berries and whipped them up in the blender with a can of coconut milk, a couple tablespoons of honey, and a banana, we then poured the mixture into our NoPro Ice Pop Maker. This resulted in sweet, tart, rich, intensely blueberry-y popsicles that we can’t get enough of. Just this morning I made a second batch of them, adding in half a cup of vanilla bean ice cream because, let’s be honest, there are few things that don’t benefit from a couple silky, creamy scoops of ice cream.

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I sat on the couch this afternoon, read a few chapters of The House at Tyneford, and ate one of the ice cream-spike creamsicles. I love that way that they melt slowly at first, forcing you to nibble on the top corners until they suddenly become soft enough to devour. These pops are flecked with blueberry seeds which add a delicious texture to the melty, creamy treats. I guess if it means more mid-afternoon creamsicles, summer can stick around for a little while longer.

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 BLUEBERRY COCONUT CREAMSICLES

Ingredients.
1 banana, peeled
2 1/2 cups fresh blueberries
1 13.5oz can coconut milk (whole, not lite)
2 tablespoons honey
1/2 cup packed vanilla bean ice cream (optional)

Directions.
Add all of these ingredients to a powerful blender and blend until completely smooth. Pour the mix into your popsicle mold (add sticks, etc. according to the manufactures directions), and place in the freezer for at least 4-6 hours or until completely frozen solid.

PRINTABLE RECIPE.
BLUEBERRY COCONUT CREAMSICLES

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We spent last weekend running around Seattle, and I am very much enjoying a quiet weekend at home. It has been painfully hot here and this morning it’s finally cool enough for me to sit outside with my second cup of coffee, and my laptop and write this recipe up while I listen to the buzz of AC units, and enjoy the breeze that carries with it the hope of a cooler afternoon.

The strangest thing has been happening lately, as I sit down to write, full of things to say, my thoughts get all muddled on the way to the page and I can’t seem to put into words what I’m trying to say. Come to think of it, it’s not just in writing. The other night Kyle and I went on a date to Essex, in Seattle, and as I was trying to explain an idea I had to him, I couldn’t. I just couldn’t get the concept across. The more questions he asked, the more frustrated I became; not with him, but with myself for not being able to articulate what had been so clear inside my head moments before.

Ideas, words, recipes, and general thoughts just don’t seem all that interested in landing how and where I intend them to lately. I can only suppose that this has to do with the work I’ve been doing lately on myself. I’m learning how to live wholeheartedly and how to let go of anxiety, and what this means in a sense is that I’m learning how to use my brain in a different way. In fact, it means I’m learning to quiet certain, loud, parts of my mind and open up others. It’s a fantastically interesting and confusing thing to encourage the part of your brain that’s been driving the ship for years and years to let go of the wheel; especially when the part that’s meant to take over doesn’t know quite what it’s doing. All that to say that I had an idea for this post, but I forgot it.

When I get overwhelmed or when the anxiety wins, which it very often does, I am learning to wake up all my senses by breathing deeply, or engaging in a tactile, creative activity. Lucky for me cooking provides a pretty sweet outlet from the mess of my mind. I’m taking more time mid-day to make and eat lunch which gives me a mid-day break from the above mentioned journey, and nourishes me with much-needed calories to get through the day until that sweet little window after the kids are tucked into bed.

QUINOA SALAD WITH CORN, FETA, BEETS AND PARSLEYPIN

This quick Quinoa Salad has been a staple around here all summer, it’s been on camping trips with us, on day hikes too, and it’s something I love to make for lunch while the kids nap. I often eat it for lunch on it’s own, and serve it with soft boiled eggs or chicken sausages for dinner the same evening. The quinoa doesn’t take long to cook, and it cools quickly once the springy spirals have been spread out on a baking sheet. The rest of the recipe is just about adding in texture and flavor; bright parsley, raw crunchy beet, salty feta, and sweet corn are just some of the things you could toss in. Toasted, chopped walnuts would add buttery richness; halved, tart cherry tomatoes would add acidity; goat cheese would add creaminess; dried cranberries would add a bit of sweetness; basil would add a peppery bite; diced shallots would add a little spice. You could go a dozen directions with this simple salad. Whatever you toss in will be complimented by my go-to vinaigrette. The champagne vinegar base can be pretty aggressive so feel free to add more olive oil than I do to mellow it a bit. This dressing comes together easily whisked up in a small bowl, but when a certain someone skips their nap, it can also be easily shaken up in a small jar by small hands.

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QUINOA SALAD WITH CORN, FETA, BEETS AND PARSLEY

Ingredients.
3 cups cooked quinoa
1 large red beet, trimmed, peeled and cut into matchsticks by hand or with a mandoline
 kernels cut from two corn cobs
1/2 cup flat leave Italian parsley, roughly chopped
6oz. crumbled feta
1/4 cup champagne vinegar
1/2 tablespoon dijon mustard
1/2 cup extra virgin olive oil
kosher salt
freshly ground black pepper
flake salt

Directions.
To cook the quinoa, I follow the recipe for Perfectly Cooked Quinoa from It’s All Good.

1 cup quinoa
1 3/4 cup water
coarse salt

Rinse the quinoa thoroughly. Place it in a pot on a high heat with the water and a big pinch of salt. Bring the quinoa to a boil, lower the heat, cover the pot and cook until the liquid is absorbed and the quinoa’s germs look like lots of tiny little spirals. This should be between 12 to 15 minutes. Turn the heat off, place a try paper towel between the pot and the lid and let the quinoa sit for 5 minutes before fluffing it with a fork.

A quick personal note: when you “lower the heat” to cook the quinoa, keep it at a nice low simmer. For my stove that means keeping the burner at about medium-low.

Once the quinoa is finished, I pour it out onto a baking sheet and allow it to cool either on the kitchen counter, or in the fridge if I’m in a hurry.

In a small bowl, whisk together the dijon and vinegar, pour in the olive oil while whisking continuously. Season to taste with kosher salt and pepper.

Place the cooked quinoa to a large bowl, add in the beets, corn, parsley, and feta. Toss gently together. Drizzle the salad with the dressing and toss together again. Top the salad with a bit of fresh pepper and flake salt.

If you want to serve the salad with soft boiled eggs, I prefer 6 minute eggs. To make them I cover eggs with cold water in a saucepan. Then bring the water to a quick simmer, turn the heat off, cover the pot and let the eggs cook for 6 minutes before transferring them to a bowl of ice water. Once cool, carefully peel, slice in half and set on top of the served salad.

This salad is great day of, as leftovers, and also travels well! It’s a great picnic food.

PRINTABLE RECIPE.
QUINOA SALAD WITH CORN, FETA, BEETS AND PARSLEY

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  • Brianna - Am I correct in thinking you use raw beets in this? Looks fantastic and I am making this for dinner tonight with grilled shrimp! Thanks!ReplyCancel

    • kacieblogs@gmail.com - Briana,
      YES! They’re raw. Oooooh, grilled shrimp sounds fantastic with this. Let me know how it turns out. xxReplyCancel

      • Brianna - The grilled shrimp was a terrific addition! I used Cook’s Illustrated recipe for grilled shrimp with lemon, garlic, and oregano paste and it went beautifully with the salad. Thanks for the recipe!ReplyCancel

  • anja-cieri - Your photos make me want to make and eat this salad!ReplyCancel

  • stephanie - Lovely and delicious. Can’t wait to make this. Thanks for the inspiration luv!
    XOXOReplyCancel

  • Heather (Delicious Not Gorgeous) - this sounds so tasty! will have to use frozen corn instead of fresh though if i want to make this anytime soon. and i personally love an aggressive dressing (who wants an oil slick on their food?), so this sounds perfect!ReplyCancel