About the Dish

1 1/2 ounces Green Onion
3/4 cups Tri-Color Quinoa
1 Edward & Sons Low Sodium Veggie Bouillon Cube
1 tablespoon Pomegranate Juice
1 packet Honey
10 ounces Peach
2 ounces Spicy Greens
5 ounces Edamame
1/3 cup Red Currants
1 ounce Sprouts
1/3 cup Pepitas
Per Serving
Calories 660
Total Fat 23 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 440 mg
Total Carbohydrates 91 g
Dietary Fiber 16 g
Sugar 37 g
Protein 26 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Estate-Grown Cider

Estate-produced cider is a whole lot more common than estate-produced beer. Why is that? Apples produce more fermentable material in a smaller land footprint than grain. It takes a lot of land to grow barley, wheat, and rye, which don’t have the sugar content of apples. Not to mention, hops won’t grow everywhere, while apples have a wider range of temperature zones in which they can flourish. For this no gluten added dish, we suggest a dry estate-grown apple cider that will cleanse the taste buds so that the flavors of the dish will pop.

Suggestion: Foggy Ridge Serious Cider, Dugspur, Virginia

Grenache Blanc – Catalonia, Spain

Grenache blanc is simply the white mutation of the red grape Grenache. What makes it an amazing food wine is that it has texture and weight like a red while staying crisp and refreshing like a white. Look for underripe stone fruits like white peach and citrusy Meyer lemon to battle for attention with petrol notes and wet stone mineral. The spicy greens in particular will add a great dynamic to this wine and food pairing.

Pairing – Herencia Altes, Garnacha Blanca – Terra Alta, Spain

METHOD

1
MISE EN PLACE • Thinly slice green onion, keeping white and green parts separate. • Halves peaches. Discard pits, and dice flesh. • Discard any tough greens stems.
2
• Place a saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion becomes fragrant, about 1 minute. • Add quinoa. Cook, stirring, until quinoa begins to smell nutty, 1-2 minutes. • Stir in bouillon cube and 1 1/2 cups water. Increase heat to high. • When mixture boils, reduce heat. Cover pan, and simmer until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
3
While quinoa cooks: • In a large bowl, whisk together pomegranate juice, honey, 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Toss in peaches and greens.
4
• Transfer quinoa to a large bowl, and stir to release steam. • Fold in edamame, currants, pepitas and onion greens.
5
• Divide quinoa between 2 bowls. Top with microgreens. • Serve with salad, and enjoy!

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