UniverSoul Circus Brings Music, Spectacle Back to Atlanta: Forget everything you know about the circus. 24 years ago, UniverSoul Circus flipped the script on traditional entertainment, and this year’s production continues to push the boundaries of audience expectation.
UniverSoul Circus returns to Turner Field’s Gold Parking Lot February 8th through March 12th. The circus collects talent from around the world and puts them all under one big top, creating an event that’s part-circus, part-concert. Acts this year include the Comedy Dogs from Chile, Airborne Motorcycles from California, Pagoda Bowl Acrobats from China, and Ethiopian Contortionists. Along with those performance acts, of course, is the music, with genres ranging from hip-hop, jazz, pop, and gospel represented.
Good Day Atlanta’s Paul Milliken spent the morning under the big top, getting a preview of this year’s spectacular show.
Lunch bowl recipe with cookbook author Lisa Washington. For more on her red quinoa, and roasted veggies lunch bowl recipe see below. For more on Lisa Washington's cookbook visit lulu.com and Amazon.com .
1 whole carrot, peeled and quartered, small pieces
1/2 cup yellow squash, quartered
4 red chard leaves, roughly chopped
1/2 cup cherry tomatoes, halved
1 1/2 Tbsp olive oil
Sea salt, non salt garlic herbs seasoning and cracked black pepper, to taste
1 cup red quinoa, well rinsed and drained
2 cups water
Pinch sea salt
Add water to a medium pot. Bring to a boil. Add Quinoa and cook for 15 minutes or until tender or follow instructions on package.
On medium heat, heat the olive oil in medium saucepan.
Add the carrots, squash and chard, seaaon to taste and sauté until the chard is withered. You want the carrots and squash to have a nice crunch.
Add Quiona to a bowl and add the veggies and raw tomatoes on top and enjoy.
1 medium yellow squash, diced
3-6 cocktail tomatoes vines on
4 marinated artichoke halves, drained
6 -7 Kalamata olives, drained
Sea salt to taste
No salt garlic herbs seasoning
Freshly ground pepper, to taste
One 6-ounce skinless halibut fillet
Preheat the oven to 400.
On a cookie sheet with parchment paper add the tomatoes and zucchini , place them on the side of the lined cookie sheet. Pat dry the halibut with paper towels. Place in the middle of the lined cookie sheet. Add olive oil and seasonings to the halibut and vegetables. Bake for 17-20 minutes until fish is no longer trandparent. Serve immediately.
Garnish with fresh herbs.