Value News Articles - Beads and Basil

The Christmas Queen

By: Shannon Smith | Category: Restaurants | Issue: December 2019

Christmas time can be used as an opportunity to decorate the whole house, throw a huge party, spread kindness and generosity, spend quality time with people and make delicious food. World traveler and professional chef, Shannon Smith, remembers her mother as the "Christmas Queen" for fully embracing the spirit of Christmas and making a difference in as many lives as she could year after year. Shannon also shares her recipe for Muesli, inspired by her family's tradition of eating oatmeal on Christmas morning. You can find the full story in this month's Beads and Basil column at ValueNews.com.

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A Table With A Story….for Friendsgiving

By: Shannon Smith | Category: Restaurants | Issue: November 2019

While some families have the privilege of sharing a Thanksgiving meal each year, some may not have the opportunity for various reasons, but Friendsgiving is the perfect solution to enjoy a meal with others, share stories and express thankfulness. World traveler and professional chef, Shannon Smith, shares her Friendsgiving memories along with her recipe for Harvest Salad in this month's Beads and Basil column. Find the full story and recipe at ValueNews.com.

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Blending Into Fall

By: Shannon Smith | Category: Restaurants | Issue: October 2019

Fall weather pairs great with a bowl of homemade soup, and if you have a blender and some fresh produce, you're all set to mix up some hearty, soul-warming "Blender Soup." World traveler and professional chef, Shannon Smith explains her approach to perfecting the flavor, texture and aroma of her creative custom soup blends, and shares her recipes for Fire Roasted Tomato Soup and Roasted Butternut Squash Soup. Find the recipes in this month's Beads and Basil column of VALUES News Magazine and at ValueNews.com.

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How To Have An Eggcellent Morning

By: Shannon Smith | Category: Restaurants | Issue: September 2019

You've heard it said that breakfast is the most important meal of the day, and eggs are a versatile, protein-packed, low-cost solution. World traveler and professional chef, Shannon Smith, shares her recipes for "Green Chile Egg and Cheese Casserole" and "Egg Soufflé Muffins" to help you have an egg-cellent morning! Both of these dishes can be prepped ahead of time and reheated for a quick and easy bite on your way out the door. Find the recipes in this month's Beads and Basil column of VALUES News Magazine and at ValueNews.com.

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If You Give Anyone a Cookie...

By: Shannon Smith | Category: Restaurants | Issue: August 2019

If you give anyone a cookie, you might just make their day. World traveler and professional chef, Shannon Smith, believes it's always a good idea to keep cookies on hand to share with teachers, delivery drivers, family members, and anyone else who deserves to feel appreciated. Find her original recipes for Triple Chocolate and Citrus Ricotta cookies in this month's Beads and Basil column in the August 2019 edition of VALUES News Magazine and at ValueNews.com.

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Summer Grilling

By: Shannon Smith | Category: Restaurants | Issue: July 2019

Summer is the best time of year to fire up the grill, and there's so much more you can make than just burgers and hot dogs. World traveler and professional chef, Shannon Smith, teaches us how to make the most of fresh, in-season produce and her personal methods of grilling up gourmet masterpieces. Find her original recipes for Grilled Cod with Salsa Verde and Yellow Pepper Pesto in this month's Beads and Basil column. Read the full article in the July 2019 edition of VALUES News Magazine and at ValueNews.com.

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A Toast to Summertime

By: Shannon Smith | Category: Restaurants | Issue: June 2019

A toast to summer - literally! World traveler and professional chef, Shannon Smith, teaches us how to transform a simple slice of toast into a gourmet snack, dessert or even a meal, and find recipes for some of her top favorite toast-toppers including a BLT with Scrambled Eggs, Lemon Chicken Salad with Almonds, Avocado & Crushed Corn Chips and a delicious Patty Melt. Read the full story in the June 2019 edition of VALUES News Magazine and at ValueNews.com.

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Memories of My Mom

By: Shannon Smith | Category: Restaurants | Issue: May 2019

With Mother's Day coming up Sunday, May 12, world-traveler and professional chef Shannon Smith reminisces about her childhood and baking apple pie with her mom. Now a mother herself, she carries on the tradition with her own daughter and shares the family recipe with us. If you've never tried fresh baked apple pie made from scratch, immersed in a bowl of cold milk, you're missing out! Read Shannon's story and find the recipe in the May 2019 edition of VALUES News Magazine and at ValueNews.com.

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Building a Chef's Garden Without a Green Thumb

By: Shannon Smith | Category: Restaurants | Issue: April 2019

World traveler and professional chef, Shannon Smith, is determined to grow a garden with plants that produce food she can cook, flowers that are edible, and herbs that will make all her dishes look and taste delicious. With spring planting season upon us, she decided to consult gardening expert Lindsey Fladie about the best methods to create a "chef's garden" in Oklahoma. Shannon also shares her original recipe for Grilled Steak Skewers with Chimichurri Sauce, based on a popular dish from Argentina. Check out the recipe and learn about growing your own food in the April 2019 edition of VALUES News Magazine at ValueNews.com.

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The Land of Milk & Honey... and Shakshuka!

By: Shannon Smith | Category: Restaurants | Issue: March 2019

World traveler and professional chef Shannon Smith shares her experience touring the historically rich nation of Israel. There she learned how the locals make pita bread and explored markets full of local spices, nuts and dried fruits. Shannon shares her original recipe for Green Shakshuka, a twist on a traditional Israeli dish but made green herbs and chard instead of tomatoes. Find all of the details about Shannon's adventure in the March 2019 edition of VALUES News Magazine at ValueNews.com.

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Meet Shannon Smith

By: Shannon Smith | Category: Education | Issue: February 2019

Shannon Smith, creator of Beads And Basil, shares travel adventures, cooking experiences, jewelry creations, life stories, world travels, recipes, cooking classes, and jewelry art. She loves teaching people how to cook, especially dishes learned while traveling around the world. Try Shannon's recipes and learn about her travel adventures in her monthly column in VALUES News Magazine!

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