Chicken with artichokes, protein and veggie salads, peach cobbler for dessert

Staff file photo by Olivia Ross / A recipe for South Carolina Country Peach Cobbler is flavored with almond extract.

It's good to see you there, across the circle for this conversation this September morn. The challenges arise first. How, asks A.E., "do I make a quinoa salad that is not gooey, not too much dressing but plenty of flavor? I think quinoa salad is such a great idea, and I would like different ways to prepare it."

She sent a recipe she has not tested that quinoa lovers might consider below. "This one looks good, but I prefer some sweet things and a little feta or other cheese in the ingredients. But I am open to suggestions from Fare Exchange readers."


Now come the recipes. Suzann Helber sent what I hope others will send: a recipe that Ms. Helber loves to make. Plain and simple. "Reading your column has resulted in my sifting through my recipes, many of which, admittedly, I haven't ever made. They sure look and sound good though, and I probably have lots of company.

(READ MORE: The best summer desserts are the classics)

"This snack cake is a family favorite and one that can be made in any season, for almost any occasion. I went onto the internet to see if it's ubiquitous. I'm pretty sure others have it, but I didn't find any. Further, it's one-bowl simple."

This one more confirmation that, as vast as the worldwide web is, there are still unique treasures to be discovered in local kitchens. One of those follows.

Snack Cake

1 store-bought chocolate cake mix

2 eggs

1/2 cup vegetable oil

1 1/4 cups water

1 box instant chocolate pudding

1 cup chocolate chips

Do not follow directions on the box for the cake mix.

In a large bowl, whisk cake mix with eggs, vegetable oil, water and instant pudding.

Mix well, and fold in chocolate chips. Pour into a greased 9- by 13-inch pan and bake at 350 degrees F for 30 minutes.

This is great for cookouts, barbecues, tailgating, just about anything.

As I typed this, I thought this may work for any flavor cake mix. Maybe a white or yellow with white chocolate chips and vanilla instant pudding. I've never experimented with anything other than chocolate, but perhaps your readers may.


(READ MORE: Chattanooga-area cooks share recipes for air-fryer okra, homemade pho, Million Dollar Chicken)

Marilyn Soehl found this recipe that fits her family's need. "When you see an ingredient that does not give you amounts, know that you can vary it according to your taste."

Ms. Soehl has read that artichokes are good for the liver, so there's a bonus.

Artichoke Chicken

3 to 4 boneless chicken breasts


Salt and pepper

Garlic powder

Onion powder


Italian seasoning

Olive oil

3 cloves garlic

1 large shallot

Cherry tomatoes

1 glass container marinated artichokes, cut up, with liquid

1/2 cup chicken broth

Juice of 1/2 lemon

Baby spinach

1 tablespoon butter

Handful of grated cheese

Fresh basil

Salt and pepper to taste

Crushed red pepper to taste

Cube the chicken breasts, and put in a Ziploc bag with flour, salt and pepper, garlic powder, onion powder, paprika and Italian seasoning. Shake to coat all pieces.

Heat olive oil in a skillet on medium or medium-high heat. Add garlic cloves and shallot. Sauté for a minute or two. Add chicken, and cook for 5 to 7 minutes.

At this point add cherry tomatoes and artichoke hearts. Make sure you use the marinated artichokes, and that you add the juice. Add chicken broth, lemon, a handful of baby spinach, butter and cheese. Sprinkle with basil, salt, pepper and crushed red pepper to taste. When mixture is done, serve over pasta or risotto.


Rose Secrest's signature recipes feature general instructions and no salt and pepper. These things are up to you and give you freedom to adapt to your diners' preferences. As you will read, a prolific garden of your own or an excellent grocery produce section will be needed to give you a blueness of potatoes, a violet of green beans and cauliflower and carrots.

Rainbow Vegetables

Red: tomatoes, radishes

Orange: carrots, bell pepper

Yellow: squash, bell pepper

Green: lettuce, broccoli, cucumber

Blue: potatoes

Violet: tomatoes, green beans, cauliflower, carrots

Clear salad dressing of your choice (optional)

If you like vegetables that fit all these colors, use them. Also, you can pick 1 vegetable from each color to make the rainbow small or a lot to fill a platter.

Arrange in an arc, nevertheless, and if you wish drizzle a clear salad dressing on top.

Beet Mango Salad

1 golden beet, peeled and grated

1/4 cup cilantro, packed and minced

Juice from 1/2 lemon

1 mango, peeled and cubed


(READ MORE: Celebrate mango season with this Asian-style salad recipe)


To the summertime cobbler commentary, H.B.J. added one that is distinguished by the addition of almond extract.

South Carolina Country Peach Cobbler

4 cups sliced peeled fresh or frozen peaches, thawed

1 cup sugar, divided

1/2 teaspoon almond extract

1/3 cup butter, melted

3/4 cup all-purpose flour

2 teaspoons baking powder

Pinch salt

3/4 cup milk

Vanilla ice cream, optional

In a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside.

Pour butter into a 2-quart baking dish.

In a small bowl, combine the flour, baking powder, salt and remaining sugar; stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture.

Bake at 350 degrees F for 50 to 55 minutes or until golden brown and bubbly. Serve with ice cream if desired.

(READ MORE: What's a Georgia summer without peaches? Not so sweet)


This is A.E.'s first submission in what she hopes will be a thorough quinoa salad collection, a recipe she saved from Better Homes & Gardens many years ago.

Edamame Quinoa Salad

Both edamame and quinoa are packed with protein, which means that this good-for-you salad has plenty of staying power. It takes 30 minutes start to finish.

1/2 cup quinoa, rinsed and drained

1 cup frozen shelled edamame, thawed

1 cup fresh or frozen whole kernel corn, thawed if frozen

1/2 cup cherry tomatoes, halved or quartered

1/4 cup chopped fresh cilantro

1/4 cup lime juice

2 tablespoons olive oil

In a small saucepan combine quinoa and 1 cup water. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until water is absorbed. Remove from heat, and set aside.

Meanwhile, in a large bowl combine edamame, corn, tomatoes and cilantro. Add quinoa; toss to combine. Add lime juice and olive oil; toss to coat. Season to taste with salt and pepper.

Makes 4 servings, each 229 calories, 10 grams fat, 7 milligrams sodium, 28 grams carbohydrate, 5 grams fiber, 9 grams protein.

It's time to stop reading and start trying the recipes you sent. So it is on Wednesday mornings in many kitchens, so let's get busy.


— Quinoa salads


Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750