Eclectic Shades Magazine July 2019 - Page 46

Welcome to my kitchen. I am a bellwether table-gatherer who loves fresh cut flowers and reading. Always reading!

I invite women to join me around the table creating a beautiful space in which to have heart conversations. When I’m not around the table you will find me with my 11th month old in tow as I dream up a new recipe while listening to a podcast or dancing in the kitchen with my 5 and 8 year old.

A few evenings a week I turn in my mom cape for a white coat as a Nurse supervisor at a hospital in Dayton. Adventuring with the love of my life is one my greatest pleasures - following Jesus is my #1 pleasure. I was born in Honduras, raised in Texas, Austin stole my heart, but Dayton, Ohio is home. I love to travel, spending time in nature, and dream of more dancing opportunities.

This year one of my goals is to use my writing and story to encourage others that their story has a purpose in life

Spring Couscous Salad With Greek Vinaigrette

Spring breathes in new energy into the kitchen, it makes us want to throw open all the windows and eat “al fresco!” Every month I invite women to join me around the table for intimate conversation over amazing food. This month we are setting the table outside and serving a salad bar.

My contribution to the salad bar will be this colorful, tangy and crunchy couscous salads. This salads reminds me of laughter and cool breezes while dining al fresco in Greece. My family and I traveled there during my college years and the texture and unbelievable flavor of the food has never left me. Another thing I remember is how the table was central to everyday life; people gathered, they shared good food, and lingered over heart connections.

I invite you to gather around the table this spring, set the table, and enjoy life together. This salad will help you do it easily and with out much fuss. You can grill some chicken and use this salad as a side dish and Listo! you have a healthy meal to share!

The total time for this recipe from prep to table is 30 minutes.

Each serving is about 1/3 of a cup, this recipe makes about 8 servings.

“ "En La Cocina” with

Daisy F. Dronen