It’s hard to believe that Tricoter’s Knitted Throws & More for the Simply Beautiful Home was published 10 years ago! For those of you who were not involved with our store at that time, this book was an elegant collection of easy–to–knit throw projects for the home. In addition, each pattern was accompanied by a recipe for “simple, easy, very fresh food” (Wild Greens with Roasted Asparagus, New Potatoes, & Chicken Salad recipe is included below!) The book was photographed in homes around the Seattle area and some of the throws are still on display in our store as they are timeless designs and continue to be popular projects.
Single patterns for the throws will be available on-line soon and although some of the yarns used in the book have been discontinued, we can always come up with substitutions as well as different color combinations to fit your palette. The finishing you see on most of the projects was done by Dinny Brones, who has been with Tricoter for 20+ years. Dinny – a master at making stunning tassels, intricate twisted cording and other embellishments – can turn your finished piece into a one-of-a-kind work of art that you will treasure for years to come. Below are just a few examples from the book.
Enjoy, have a great weekend and Happy Knitting!
Wild Greens With Roasted Asparagus, New Potatoes, And Chicken
“This is a favorite “one-dish” meal. We’ve listed the ingredients we most frequently use, but the truth is that we very often go through the refrigerator and add whatever we find that needs to be eaten!”
6-8 cups mixed baby salad greens, preferably organic
2 cups warm, shredded, roasted chicken (purchased at our local deli)
3 to 4 paper thin slices of red onion, separated
1/4 yellow or orange bell pepper, seeded and chopped
1 tomato, seeded and chopped
1/4 cup fresh cilantro, chopped (or substitute parsley)
1/3 cup Parmesan Reggiano, freshly grated
1 tablespoon Balsamic vinegar
2 teaspoons white wine or tarragon vinegar
4 tablespoons roasted garlic-flavored oil
1 to 2 tablespoons fresh lemon juice
Salt & Pepper to taste
2 to 3 cloves garlic, peeled and thinly sliced
10 – 12 small new red potatoes (approx. 1 1/2” in diameter), halved
1 bunch asparagus, cleaned and cut into 1 1/2” pieces
1/3 cup pine nuts, roasted
- Preheat oven to 450 degrees
- Wash & dry greens thoroughly, place in a large linen towel, and put in refrigerator.
- Bone and shred roasted chicken, cover to keep warm, and set aside.
- In the bottom of a large salad bowl, combine onion, bell pepper, tomato, cilantro and half of the Parmesan Reggiano.
- Add vinegars and 2 tablespoons of olive oil and toss to mix well. Add lemon juice and salt & pepper to taste. Set aside, tossing occasionally and keeping at room temperature.
- Place remaining olive oil and sliced garlic in the bottom of a shallow roasting pan and heat through until oil begins to sizzle.
- Add potatoes to roasting pan and return to hot oven. Roast for about 20 minutes stirring occasionally to prevent sticking.
- Add asparagus and return to hot oven for another 10 to 12 minute, tossing frequently. Remove when potatoes are tender and asparagus is beginning to brown.
- Add chicken, pine nuts, and wild greens to salad bowl and toss to coat.
- Add roasted vegetables (including the crispy brown bits of garlic) and toss again. Top with the rest of the Parmesan Reggiano and serve with a great crusty bread.
Serves 4 as a main course.
Note: We like our salads lightly dressed and enjoy the flavor of the oil from the roasted vegetables as well. If you like your salads more heavily dressed, you may want to increase the amounts of the oil and vinegar.