Parsley, Now In High Demand
Marty Martindale

Years ago parsley was served often, in fact on most dinner plates. However, it was almost AA020929 never eaten, because formerly like kale, it was for “decoration.” Some said it was the chlorophyll in it which sweetened breath. Few tested the theory. Now, we enjoy parsley as a must-have ingredient as well as a flattering garnish. 

A cooking favorite in the Middle East, South America, Europe and the U.S. The two most popular types of parsley are the curley and flat-leaved Italian frequently mistaken for cilantro. Both the parsleys are used interchangeably. The latter is credited for being more fragrant. The best way to purchase the Italian type, and not cilantro, is to taste a leaf.  Continue reading

Quinoa – and a Cool, Crisp Summer Salad Recipe
Marty Martindale

It’s pronounced “KEEN’- wah,” This rice/grain-like food is relatively new to North American dinner tables and not grown in the states until the 1980s. Native to western South America, it was known as Incan rice and a food heavily depended upon for the last 5,000 years. They called it their “mother grain.”

Quinoa is pleasingly low in sodium and high in many key minerals. Once cooked, Roland Quinoa expands to four times its original size and takes half the cooking time of regular rice.


Prepare this refreshing, nourishing salad for spring & summer. Crisp slivers of jicama and red pepper complement the nutty flavor of red quinoa, balanced with fresh lime juice and hint of cumin. Quinoa offers a simple, quick protein source to keep handy for lunch or dinner. Cooking tip: Quinoa is cooked when you see it begin to open.

1 cup Roland Red Quinoa

2 cups water  + 1/4 teaspoon salt

1/2 Jicama, medium size, cut in thin 1 inch slivers Continue reading