Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes?
Dear Donna: Gayle's was happy to share both recipes with us, which we've adapted below.
Quinoa and kale salad
40 minutes, plus cooling times. Serves 4 to 6
1 1/4 cups quinoa, well rinsed under running water
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3/4 cup drained canned garbanzo beans
1 tablespoon plus ½ teaspoon ground cumin
1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons
1/2 cup chopped celery
1/4 cupcut jarred piquillo peppers, drained and cut into strips
3 tablespoons chopped green onions
2 tablespoons chopped parsley
Zest and juice of 1 lemon
1/4 teaspoon black pepper
2 tablespoons red wine vinegar