NEW CASTLE —
It was my first bowl of red raspberries for the season. And I was jubilant.
Plump, juicy and delicious to the last bite, those little nuggets of sweetness satisfied.
After this stretched-out, dismal winter, I was ready for a little taste of spring.
Fruit at lunch has mainly consisted of winter pears and apples and it was getting a little tiring. So the berries pulled me out of the winter fruit blahs.
Raspberries are among my favorite but blueberries and strawberries rate high, too.
In stores, you now can find fresh raspberries and strawberries, which are shipped from California.
We know that several servings of fruit per day is part of a healthy diet. And no, the figs in Fig Newtons don’t count as a fruit serving.
The raspberries we bought were Driscoll’s and they have a Website with a variety of recipes.
One of those pairs quinoa with raspberries and it sounds refreshing. We have been eating quinoa at least once a week. The grain is packed with protein and has a slight nuttiness flavor to it. I’m hooked. We usually combine it with vegetables but I look forward to switching it up a bit with berries. Also, on that page, I discovered a cookie that would be perfect for special occasions.
Our dessert selection today includes raspberry cream pie and a crumble that combines both strawberries and raspberries.
Enjoy these first offerings of spring.
While you’re at it, tell us what you’ve been cooking. Culinary Conversation is the place to share.
Quinoa Pilaf With Raspberries
- 1 1/2 cups reduced sodium chicken or vegetable broth
- 3/4 cups quinoa
- 1/8 teaspoon ground black pepper
- 1/2 cups finely chopped parsley
- 1/2 cups finely chopped toasted walnuts
- 1/2 cups dried currants
- 1 package (6 ounces of 1/3 cup) Driscoll’s raspberries
In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed. Remove the lid during the last minute or two of cooking if quinoa hasn’t absorbed all the water.
Fold parsley, walnuts, currants and raspberries into hot quinoa. Let stand covered 5 minutes.
Serve warm or at room temperature
*Note: Couscous may be substituted for quinoa. Adjust broth amount and cook time according to couscous package directions.
Raspberry Strawberry Lemonade Bars