Happy Thursday! Here are this week's Thursday Tidbits:
• Analemma Wines is hosting a laid-back cookout on July 5th that will be fun for the whole family. They'll be serving up top-notch franks from Olympia Provisions and Tofurky brats, complemented by Oregon Brineworks kraut and Bran and Ash buns. 1120 State Rd, Mosier, OR 97040 • Get Hu’sum BBQ is now open for the season! Enjoy their delicious offerings served family-style. They have full racks of pork spareribs, whole chicken, pulled pork, and a variety of other yummy sides and sweets. Don't forget to place your order at least 24 hours in advance on the Toast app! 856 Highway 141, White Salmon, WA 98672 • Calling all coffee lovers! Kailea Coffee Co's coffee cart is available to attend your private events. 205 Wa-Na-Pa St, Cascade Locks, OR 97014 • And more, The Riv Cafe in The Dalles has brought back their affogatos for the summer. Treat yourself to espresso atop sweet vanilla custard from Jenny Marie’s Italian Ice + Frozen Custard. 401 E 10th St, The Dalles, OR 97058 • For a truly picturesque evening, head to Hope Ranch Lavender on Saturday, June 29th. The lavender field will be open until 9 pm, offering a perfect opportunity to enjoy the flowers and the sunset. 2585 Fir Mountain Rd, Hood River, OR 97031
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By Registered Dietitian Sarah Harper This Greek Salad-Inspired recipe features pearl couscous, chickpeas, Kalamata olives, feta cheese, cucumber, kale, red onion, and fresh parsley. This meatless meal is satisfying yet light, thanks to its abundance of veggies. The creamy yogurt dressing, along with the feta cheese, adds creaminess and tang, while the lemon juice brightens the dish. If you want something more substantial, serve this with roasted chicken or fish. You can make this recipe year-round, incorporating seasonal produce, i.e. whatever veggies are fresh at the market. For example, in early summer make this salad with fresh salad turnips and cherry tomatoes, which are abundant and bursting with flavor. Recipe 4 Servings Ingredients: Pearl Couscous 3 cups water 2 cups pearl couscous 1 tsp salt Salad 1 cup chopped cucumber 1 cup chopped bell peppers 1 cup chopped cherry tomatoes 1 cup chopped kale 1 cup chopped red onion 1 cup pitted Kalamata olives , halved 8 oz feta cheese, crumbled or sliced into chunks ½ cup chopped parsley Creamy Yogurt Dressing ½ cup whole milk Greek yogurt ¼ cup olive oil ¼ cup red wine vinegar 2 tbsp fresh squeezed lemon juice 1 tbsp dried oregano Salt and pepper to taste Directions: Cook The Couscous Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer and cover. Cook the couscous for about 15 minutes or until tender. Drain any remaining water. Prepare The Ingredients In a large bowl, combine the cooked couscous with cucumber, bell peppers, cherry tomatoes, red onion, kale, Kalamata olives, feta cheese, and chopped fresh parsley. Make The Dressing In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper. Adjust seasoning to taste. Combine and Toss Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated. Adjust To Taste Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference. Serve chilled or at room temperature, garnished with additional parsley and freshly squeezed lemon if desired. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
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