1 fresh, ripe avocado (pit and peel removed, chopped)
1 can black beans (strained and rinsed)
1 lime (zest and juice)
2 Tbs. extra virgin olive oil
1 tsp. +/- sea salt
2 Tbs. chopped fresh cilantro
4 cups baby greens
Method: Rinse and drain quinoa. Combine quinoa with water in sauce pan and bring to a boil. Reduce heat to a simmer, lid pan and let simmer for 12 minutes then turn off heat and allow to sit, covered for 10 more minutes. Fluff with a fork and lay out on a plate or baking sheet and allow to completely cool.
Combine quinoa in a bowl with all ingredients except the greens. Mix ingredients completely but gently so as to not mash the avocado, cover bowl with plastic wrap and refrigerate for one half hour before serving.
1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme
Kosher Salt to taste
Fresh ground black pepper to taste
1. Place chopped thyme, lemon juice and zest and garlic in a glass bowl. Microwave on high heat for 30 seconds then let the herbs seep in the warm olive oil while you prepare the artichokes.
2. Prepare a large pot with an inch of water at the bottom and a steamer rack. Prepare the artichokes. Have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.
3 Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover. Steam for 20 minutes or until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.
4 Prepare your grill for direct, high heat. Toss the artichokes in the garlic, lemon and thyme infused oil coating liberally. Sprinkle artichokes with salt and pepper. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.
July went fast... Sales in the summer are slim here due to the HEAT. I did mange to find a few nice things:
Danish Modern Jorgen Gammelgaard EJ25 Rocking Chair: I have the chair in my master bedroom for now as pictured until I decided to sell it. I've never seen one in such good condition. Currently looking for a better area rug!
Catherineholm Bowl (Catherine Holm)
Jumbo Sized Bakelite Dice with Leather Shaker Cup
Larger Sized Vintage Pottery Owl
Old Metal Patio Chair
Vintage Vidrio Products Corp Gear Shift Lever Picture Knob
I was in Seattle last week & went to one estate sale. I'll post the few items I found next week. Thanks for stopping by~~
Last week was one of my better outings as of late in regard to estate sales. I took a different approach choosing to attend the less exciting as advertised before the sales which promised "packed full", "antiques galore", " too much to list".... on & on... As it turned out things went pretty well. I still hit the big sales after the crowds died down.
Here's a few of my favorites:
Virginia Metalcrafters Bronze Seahorse Bookends
Lisa Larson Hippo
Mid Century Wooden Monkeys
Vintage Hollywood Regency Brass & Glass Nesting Tables