World Chocolate Day today

Happy World Chocolate Day. Yes. This picture is cocoa beans.
Celebrate by making a recipe from Tastes & Treasures II. How about Eddie Basha's Chocolate Cake page 179 or Terrie's All-American Brownies page 170?
Book available at Zak's Chocolates in Scottsdale or HistoricalLeague.org/SHOP or Amazon.com

Cathy Shumard and Jana Bommersbach

Cathy Shumard talked with Jana Bommersbach at the Women's Hall of Fame Induction Ceremony. Needless to say, Jana bought a book! It was exciting to hear that Jana is telling the story of Eddie Basha and his chocolate cake in her next book, due out in December. The recipe for this delicious cake is in Tastes & Treasures II.

Tasting Party Desserts

When we talk about Tasting Parties, the desserts are often left out of the conversation. Not so at Cathy Shumard's home June 30. This was a feast for the eyes, mouthwatering for the taste buds and yummy in the tummy. Enough of those silly sayings - the desserts were outstanding.  All these recipes have been assembled for Tastes & Treasures cookbook Volume II. Historymaker Eddie Basha's widow, Nadine, sent us his favorite Chocolate Cake. Bonnie Newhoff baked it to perfection! Historymaker Mark Wilmer's daughters sent us a decadent Raspberry Torte. Cathy Shumard did a fabulous job re-creating it. The buttery rich shortbread is from The Spicery in Our 1895 Home. A big Thank You to Jan Murray for baking it.

Leslie Christiansen and Cathy Shumard serve up desserts

Navajo artwork made for Justice Sandra Day O'Connor

Walking into the AZ Heritage Center at Papago Park, you never know what wonderful history will be displayed in the lobby.
Created for Supreme Court Justice Sandra Day O'Connor when she was a judge in Arizona, this skirt is decorated with Navajo Yei figures. Eddie Basha's aunt made it. Eddie was named a Historymaker in 2001. He was well known for the Basha Supermarkets through Arizona, his devotion to education and his collection of modern Native American art.

News of the death of Eddie Basha saddens Arizona.

EDDIE BASHA (1937-2013)
Honored as Historymaker 2001

Humanitarian and Grocer Extraordinaire, Eddie Basha was head of Arizona’s only family owned supermarket chain. A multifaceted man, he also avidly collected contemporary Western American and Native American art and shared his collections via his private museum. He can trace his Arizona roots back to Territorial Arizona and his grandparents who were immigrants from Lebanon.

Acknowledging his father as his mentor, Basha has given broadly to his home state in the name of education and children. His service includes the Chandler School Board, the State Board of Education and the Arizona State Board of Regents. A dedicated passion for history had not lessened since he earned a degree in this subject from Stanford University. Because of Basha’s diverse interests and skills, he was often recruited by civic groups and organizations for board membership, or to enter the world of Arizona politics where he made a near-miss run for Governor. He has fed the hungry and involved himself in building stronger economic and social bonds between Native American and other minority communities in Arizona. Basha, a strong family man, has almost done it all.

Quinoa, Corn and Avocado Salad

A delightful refreshing salad to serve anytime.

Historymaker Eddie Basha gave the Historical League his family recipe for Tabouli Salad using cracked wheat and mint. Tabouli Salad is on page 132 of Tastes & Treasures cookbook. Try both recipes.


Quinoa, Corn and Avocado Salad


Ingredients:
1½ cups cooked quinoa

1½ cups frozen corn, thawed

2 medium avocados, diced

1 cup cherry tomatoes, halved

½ medium red onion, diced small

¼ cup chopped fresh cilantro

Zest of 1 lime
2 tablespoons fresh lime juice

Sea salt to taste

Directions:
Combine everything in a large bowl and mix well.

Serves 6

Kale and Quinoa Salad

Tastes & Treasures cookbook has some unique salads.  Historymaker Eddie Basha gave us Tabouli Salad found on page 130.  

Kale is the popular new vegetable so try something new like this Quinoa and Shredded Kale Salad recipe.

Quinoa and Shredded Kale Salad

Ingredients:

2 cups cooked quinoa, cooled (prepared according to package directions)
1 cup red or green grapes cut in half
1 1/2 cup shredded kale
3/4 cup crumbled feta
1/2 cup sliced almonds
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt
Fresh ground pepper
Shaved Parmesan cheese

Directions:

In a large bowl, combine quinoa, grapes, kale, feta, and almonds. Mix until well combined.
Add olive oil and lemon juice and toss to fully coat.
Season with salt and fresh ground pepper to taste, top with fresh shaved Parmesan cheese and enjoy!