green shallots

Blueberry Quinoa Salsa

Serves 2-3

Salad:
½ cup (84 g) dry quinoa (red or white)
1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor)
5 ounces (142 g) mixed salad greens
½ cup (70 g) roasted unsalted hazelnuts
½ cup (80 g ) blueberries

Dressing:
1 Tbsp (15 ml) grape seed oil
2 shallots, minced (or sub ½ cup sweet yellow onion)
1/3 cup (80 ml) balsamic vinegar
1 Tbsp (15 ml) maple syrup
1-2 Tbsp (15-30 ml) olive oil
Pinch each salt and pepper
1/3 cup (53 g) blueberries

Recipe: Escargot

Description: Butter-soaked snails cooked to perfection.

Game ingredients: Snail, Garlic

This recipe restores 225 energy and 90 health. It gives a +2 Fishing bonus and can be obtained from Willy. It sells for 125g. 

Difficulty: Easy, 30 minutes. Serves 4.

You can’t get snail shells where I live (tiny lil town in northern British Columbia) so this recipe is without the use of shells.

-115g can of snails (about 40 snails)
-1 cup butter (not margarine)
-½ teaspoon salt
-½ teaspoon pepper
-1 large clove of garlic
-1 green onion (also called shallots)
-1 teaspoon lemon juice
-Dried parsley or tarragon (to taste)

Preheat the oven to 350°F.

In a bowl, combine the salt, pepper, lemon juice, and parsley/tarragon. Finely chop up the green onion and garlic and add those as well. 

Drain the water from the can of snails and rinse them. Melt the butter in a frying pan on medium heat, and add the contents of the bowl into the frying pan once it’s ready. Let the garlic-herb mixture cook for 2 minutes and then add the snails and sauté them for 3 minutes. 

Pour the snails and the butter mixture into a small casserole dish and bake in the oven for 15 minutes. 

Once they’re done, transfer the snails to a snail dish or ramekins, pouring a few spoonfuls of butter over top. 

Serve while they’re hot. Despite their appearance, they’re actually pretty good. Snails themselves don’t have a whole lot of flavour so the butter mixture really improves the taste.

-SVR