In July, I visited the National Cherry Festival in Traverse City, Michigan. In addition to the cherry preserves and pies I had anticipated seeing, I got to sample cherry barbecue sauce (which, incidentally, is a great choice to use in the recipe from my previous post), cherry honey, cherry mustard, and more. All of it was very tasty, but after a couple of days, I was feeling a bit cherried-out. ...
Side Dishes
Vegan Barbecue Quinoa Salad with Peaches, Corn, and Tomatoes
I have grown particularly fond of quinoa this summer. It seems like the perfect food for hot and humid weather, since it tastes great served at any temperature, goes well with a myriad of fresh fruits and vegetables, and doesn’t weigh you down like many summertime classics do (think hamburgers or hearty potato salads). This quinoa salad has become one of my favorites. The jalapeños and cilantro ...