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Though this blog is primarily meant for fun, however there are times when posting becomes less than frequent due to a busy schedule. For the better part of my time since starting this blog, I ponder and think about food, what to make and how to photograph it each and every day.


I think about the tarts I had made a few weeks ago, the dozens of cookies now long gone, the many braises and roasts that filled the home with wonderful  aromas that still need posting. I hope to get a little time to share every little bit of it here. Letting you know, all is good!

So today from a long pause of writing and sharing, here is a wonderful salad and another crumble. The salad was simple and beautiful which can be adjusted according to taste. Adding more of a favorite ingredient or swapping out one you don’t favor for something else.

The weather over the weekend was muggy, but there I was braising and cooking away for an evening with friends. The salad was a refreshing quick meal that took the heat off while I finished up with the dinner plans. Everything that was prepared and made it to the table was colorful and flavorful.  The recipes are written and ready to be shared.

I had not anticipated serving the crumble after dinner, but everyone seemed to take interest. As we finished dessert everyone was happy to be treated to a delicately sweet fruit dessert. No ice cream this time, but some gently whipped cream flavored with vanilla seeds was the next best thing.

I am ever eager to get into the kitchen when a dinner is planned. I get that it is more work, but I enjoy it and look forward to it! To share food in the company of friends is so worth it.

I hope you enjoy these recipes and to enjoy the rest of your week!

Shrimp & Quinoa Salad [serves 2-4]

½ cup black quinoa

¾ cup cold water

¼ teaspoon sea salt

30 small white shrimp, peeled & deveined [approx. 2 cups cooked]

2 Tablespoons olive oil

Sea salt & freshly ground black pepper to taste

1 small English cucumber, quartered & cut into bite size pieces [approx. 1 ¼ cups]

1 cup shelled edamame, thawed

4-6 French breakfast radishes, thinly sliced [approx. ½ cup]

1 hand full micro greens [add more to taste]

1 Recipe Lemon Dill Vinaigrette

1. Place quinoa, water and sea salt in a small pot and bring to a boil.

2. Reduce heat and gently simmer covered until the water is absorbed, approx. 15 minutes.

3. Turn off heat and allow quinoa to rest for 10 minutes.

4. Spread cooked quinoa onto a baking sheet to cool while you prepare the rest of the ingredients.

5. Sauté shrimp in olive oil until opaque, approximately 3-5 minutes. Season with salt and pepper.

6. Place the quinoa, shrimp and vegetables in a bowl and fold in vinaigrette, adjusting to taste with salt and pepper.

Lemon Dill Vinaigrette

3 Tablespoons lemon juice

3 Tablespoons olive oil -or- sunflower oil

1 ½ teaspoons Dijon mustard

1 teaspoon cane sugar

3 Tablespoons fresh dill, finely chopped

Sea salt & freshly ground black pepper to taste

1. Whisk together all ingredients except the oil in a small bowl.

2. Slowly whisk in oil until emulsified. Adjust vinaigrette to taste with sea salt and black pepper.

*note: Though I styled and photographed this delightful salad, the inspiration for this particular styling came from no other than Aran of Cannelle et Vanille.

There is nothing more dramatic in spring than a tree in full flower.

I posted a sneak peak at some of the trees in bloom and here are some more photos I was happy to capture and share.

So here we are, just enjoying the last fleeting marvels of spring and spending time in the garden. It’s hard to believe that the peonies will be blooming soon. I get a little excited for their arrival and this year the peonies are towering giants.

Today’s recipe is for a strawberry-rhubarb crumble, one that is easily made gluten free and as always delicious to eat. I have a tender love for crumbles as they remind me of spring. Later on when summer fruits are ripe for the picking, there will be more.

The raspberries, blackberries and peaches. All are delicious in such a simple dessert.

When I first made these crumbles they were too irresistible to wait for preparing a blog post. More and more where made. It seemed that every day, another batch was made.

Perfect with ice cream, J’s favorite and gently whipped cream for me. Our dessert of choice for spring has been these crumbles!

I even snuck a few out for others to enjoy; they returned exited for more. And yes, I did get my cute bowls back. I am a little attached.

Hope you are enjoying the spring and getting a chance to see the fleeting abundance of nature!

Strawberry-Rhubarb Crumble [makes 4 servings]

6 Tablespoons cane sugar

2 Tablespoons corn starch

½ vanilla bean, scraped [discard pod or tuck into the sugar canister]

2 Tablespoons Key lime juice [lemon will work here too!]

2 ¼ cups rhubarb, cut into half inch slices

2 cups strawberries, halved

Crumble Topping Recipe

¼  cup millet rice flour

¼ cup amaranth flour

4 Tablespoons cane sugar

4 Tablespoons butter, chilled

3 Tablespoons unsweetened coconut, shredded

2 Tablespoons sliced almonds

¼ teaspoon sea salt

Preheat oven to 375°F.

preparing the crumble:

1. Combine the flours, sugar and sea salt.

2. Cut in butter until a coarse meal forms.

3. Stir in coconut and almonds.

4. Chill the crumble until ready to bake.

preparing the fruit:

1. Stir together cane sugar, corn starch and vanilla seeds.

2. Pour sugar mix over fruit and mix in.

3. Add citrus juice and fold again. Allow fruit to macerate for 5 minutes.

4. Portion fruit and juices in 4 baking dishes and top with crumble.

5. Bake for 35-40 minutes or until juices are bubbling and topping has browned.

*note: If not going gluten free, replace the flours with regular all-purpose flour.

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