Sprout & Pea

Until a few days ago, hazel­nuts were rather for­eign to me. It’s a nut that for one rea­son or another, I have never exper­i­mented with in the kitchen. That all changed when I was prepar­ing a rather bland salad at work and was kindly offered some of the pro­tein packed nuts to help liven up my greens. I was amazed at how much they enhanced my bor­ing lunch in fla­vor and tex­ture and how sat­is­fied I felt from a light meal. So on my way home that night, I picked some up and started toss­ing around ideas of how I might incor­po­rate them into my dinner.

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Quinoa has become one of my favorite meals over the past year, so I am con­stantly try­ing to think up new ways to pre­pare this won­der­ful super­food. I had pur­chased a large pack­age of com­pari toma­toes about a week ago that I never got around to using so I thought I would make use of them before they went bad and roast them with some gar­lic and olive oil (deli­cious on their own).

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