"The best things in life aren’t things." ~ Art Buchwald
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had our annual Breakfast Club 'Birthday' celebration last week... fun to have everyone coming together as we become more scattered. On the weekend I attended the 2014 May Hill Arbuthnot Honor Lecture featuring Andrea Davis Pinkney, who held the whole auditorium spellbound for over an hour. It was fun attending with the Given sisters... couldn't resist the photo opp at the Children's Literature Research Collection at the U of MN library.
RECIPE OF THE WEEK
When Breakfast Club gets together we always have good food, and last week was no exception. This recipe for wild rice salad came from Wild Rice for All Season's Cookbook by Beth Anderson.
WILD RICE SALAD with ARTICHOKES
- 1 garlic clove, cut
- 3 cups cooked wild rice, about 2/3 cup uncooked
- 2-3 minced scallions
- 1 cup cooked peas or broccoli flowerettes
- 10 cherry tomatoes, halved
- 1 (6 oz) bottle marinated artichoke hearts, halved, reserve liquid
- Salt and freshly gorund black pepper, to taste
- 1/2 teaspoon sugar
- 1 tablespoon sherry
Rub a large wooden salad bowl with the cut garlic, discard garlic. Toss the wild rice, scallion, peas, cherry tomato halves, artichoke heart halves and parsley with a generous sprinkling of salt and pepper. Stir the sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serves 4-6.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Wild Rice Vegetable Salad
- Wednesdays Unplugged - Corn, Tomato, Avocado Salad with Mozzarella di Bufala
"The best things in life aren’t things." ~ Art Buchwald
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had our annual Breakfast Club 'Birthday' celebration last week... fun to have everyone coming together as we become more scattered. On the weekend I attended the 2014 May Hill Arbuthnot Honor Lecture featuring Andrea Davis Pinkney, who held the whole auditorium spellbound for over an hour. It was fun attending with the Given sisters... couldn't resist the photo opp at the Children's Literature Research Collection at the U of MN library.
RECIPE OF THE WEEK
When Breakfast Club gets together we always have good food, and last week was no exception. This recipe for wild rice salad came from Wild Rice for All Season's Cookbook by Beth Anderson.
WILD RICE SALAD with ARTICHOKES
- 1 garlic clove, cut
- 3 cups cooked wild rice, about 2/3 cup uncooked
- 2-3 minced scallions
- 1 cup cooked peas or broccoli flowerettes
- 10 cherry tomatoes, halved
- 1 (6 oz) bottle marinated artichoke hearts, halved, reserve liquid
- Salt and freshly gorund black pepper, to taste
- 1/2 teaspoon sugar
- 1 tablespoon sherry
Rub a large wooden salad bowl with the cut garlic, discard garlic. Toss the wild rice, scallion, peas, cherry tomato halves, artichoke heart halves and parsley with a generous sprinkling of salt and pepper. Stir the sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serves 4-6.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Wild Rice Vegetable Salad
- Wednesdays Unplugged - Corn, Tomato, Avocado Salad with Mozzarella di Bufala
"The best things in life aren’t things." ~ Art Buchwald
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had our annual Breakfast Club 'Birthday' celebration last week... fun to have everyone coming together as we become more scattered. On the weekend I attended the 2014 May Hill Arbuthnot Honor Lecture featuring Andrea Davis Pinkney, who held the whole auditorium spellbound for over an hour. It was fun attending with the Given sisters... couldn't resist the photo opp at the Children's Literature Research Collection at the U of MN library.
RECIPE OF THE WEEK
When Breakfast Club gets together we always have good food, and last week was no exception. This recipe for wild rice salad came from Wild Rice for All Season's Cookbook by Beth Anderson.
WILD RICE SALAD with ARTICHOKES
- 1 garlic clove, cut
- 3 cups cooked wild rice, about 2/3 cup uncooked
- 2-3 minced scallions
- 1 cup cooked peas or broccoli flowerettes
- 10 cherry tomatoes, halved
- 1 (6 oz) bottle marinated artichoke hearts, halved, reserve liquid
- Salt and freshly gorund black pepper, to taste
- 1/2 teaspoon sugar
- 1 tablespoon sherry
Rub a large wooden salad bowl with the cut garlic, discard garlic. Toss the wild rice, scallion, peas, cherry tomato halves, artichoke heart halves and parsley with a generous sprinkling of salt and pepper. Stir the sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serves 4-6.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Wild Rice Vegetable Salad
- Wednesdays Unplugged - Corn, Tomato, Avocado Salad with Mozzarella di Bufala
"The best things in life aren’t things." ~ Art Buchwald
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had our annual Breakfast Club 'Birthday' celebration last week... fun to have everyone coming together as we become more scattered. On the weekend I attended the 2014 May Hill Arbuthnot Honor Lecture featuring Andrea Davis Pinkney, who held the whole auditorium spellbound for over an hour. It was fun attending with the Given sisters... couldn't resist the photo opp at the Children's Literature Research Collection at the U of MN library.
RECIPE OF THE WEEK
When Breakfast Club gets together we always have good food, and last week was no exception. This recipe for wild rice salad came from Wild Rice for All Season's Cookbook by Beth Anderson.
WILD RICE SALAD with ARTICHOKES
- 1 garlic clove, cut
- 3 cups cooked wild rice, about 2/3 cup uncooked
- 2-3 minced scallions
- 1 cup cooked peas or broccoli flowerettes
- 10 cherry tomatoes, halved
- 1 (6 oz) bottle marinated artichoke hearts, halved, reserve liquid
- Salt and freshly gorund black pepper, to taste
- 1/2 teaspoon sugar
- 1 tablespoon sherry
Rub a large wooden salad bowl with the cut garlic, discard garlic. Toss the wild rice, scallion, peas, cherry tomato halves, artichoke heart halves and parsley with a generous sprinkling of salt and pepper. Stir the sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serves 4-6.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Wild Rice Vegetable Salad
- Wednesdays Unplugged - Corn, Tomato, Avocado Salad with Mozzarella di Bufala
"The best things in life aren’t things." ~ Art Buchwald
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had our annual Breakfast Club 'Birthday' celebration last week... fun to have everyone coming together as we become more scattered. On the weekend I attended the 2014 May Hill Arbuthnot Honor Lecture featuring Andrea Davis Pinkney, who held the whole auditorium spellbound for over an hour. It was fun attending with the Given sisters... couldn't resist the photo opp at the Children's Literature Research Collection at the U of MN library.
RECIPE OF THE WEEK
When Breakfast Club gets together we always have good food, and last week was no exception. This recipe for wild rice salad came from Wild Rice for All Season's Cookbook by Beth Anderson.
WILD RICE SALAD with ARTICHOKES
- 1 garlic clove, cut
- 3 cups cooked wild rice, about 2/3 cup uncooked
- 2-3 minced scallions
- 1 cup cooked peas or broccoli flowerettes
- 10 cherry tomatoes, halved
- 1 (6 oz) bottle marinated artichoke hearts, halved, reserve liquid
- Salt and freshly gorund black pepper, to taste
- 1/2 teaspoon sugar
- 1 tablespoon sherry
Rub a large wooden salad bowl with the cut garlic, discard garlic. Toss the wild rice, scallion, peas, cherry tomato halves, artichoke heart halves and parsley with a generous sprinkling of salt and pepper. Stir the sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serves 4-6.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Wild Rice Vegetable Salad
- Wednesdays Unplugged - Corn, Tomato, Avocado Salad with Mozzarella di Bufala
"The best things in life aren’t things." ~ Art Buchwald
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had our annual Breakfast Club 'Birthday' celebration last week... fun to have everyone coming together as we become more scattered. On the weekend I attended the 2014 May Hill Arbuthnot Honor Lecture featuring Andrea Davis Pinkney, who held the whole auditorium spellbound for over an hour. It was fun attending with the Given sisters... couldn't resist the photo opp at the Children's Literature Research Collection at the U of MN library.
RECIPE OF THE WEEK
When Breakfast Club gets together we always have good food, and last week was no exception. This recipe for wild rice salad came from Wild Rice for All Season's Cookbook by Beth Anderson.
WILD RICE SALAD with ARTICHOKES
- 1 garlic clove, cut
- 3 cups cooked wild rice, about 2/3 cup uncooked
- 2-3 minced scallions
- 1 cup cooked peas or broccoli flowerettes
- 10 cherry tomatoes, halved
- 1 (6 oz) bottle marinated artichoke hearts, halved, reserve liquid
- Salt and freshly gorund black pepper, to taste
- 1/2 teaspoon sugar
- 1 tablespoon sherry
Rub a large wooden salad bowl with the cut garlic, discard garlic. Toss the wild rice, scallion, peas, cherry tomato halves, artichoke heart halves and parsley with a generous sprinkling of salt and pepper. Stir the sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serves 4-6.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Wild Rice Vegetable Salad
- Wednesdays Unplugged - Corn, Tomato, Avocado Salad with Mozzarella di Bufala
