Value News Articles - Beads and Basil

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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