Concierge Services of A+ Virtual Assistant, Inc.

As indicated in a recent newsletter, A+ Virtual Assistant, Inc. also offers concierge services of varying types.

One that most people would not think of is party planning, catering for dinner parties, etc.
Being married to a classically trained chef for 20 years, I naturally gravitate to food and the functions associated. Plus we love to have our own parties for friends, family and business associates.

Here is a great recipe, courtesy of Giada DeLaurentis of The Food Network:

ISRAELI COUSCOUS SALAD WITH APPLES, CRANBERRIES AND HERBS.

OF COURSE I TAKE A LITTLE TWIST OF MY OWN ON THE VINAIGRETTE. (SORRY NOT SHARING THAT ONE! ;-))

Ingredients
Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note

Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Directions
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes