TIPS FOR CREATING PIN-WORTHY CONTENT

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Pinterest can take a website from unknown to super successful with a single pin. However, up until now, finding the secret formula for content that will take off and go viral has been largely based on trial and error. Marketers have been scrambling to find a way to reach the largest market possible using Pinterest as the medium. Using the right combination of content, images and infographics seems to key. Follow the tips below to create pinnable content that meets or exceeds your expectations for the network while reaching the largest audience possible. Whether your brand creates and sells a single product or an entire line of retail goods or services, new content is a necessity. If a pin is not a success the first time, it can’t be relied upon over and over again. Instead, new content should be produced on an ongoing basis and regularly pinned to the brand’s account. Using SEO keywords and images that speak to the content that has been created are a must. Think of information that matters to your target market; what are they searching for? What questions do they ask? What news stories pertain to their interests? Use these as inspiration for content creation. Think about lists and actionable ideas that Pinterest users may be interested in. In most cases, those who use Pinterest on a regular basis are looking for projects and recipes—you can provide these easily. Many Pinterest users have entire boards of images: images that speak to them, images that are dynamic, images that are humorous and so on. Visually appealing pieces of information attract users on all social networks, Pinterest operates in the same way, maybe even more so. This is also a great way to supplement content creation. Snapping a photo takes a few seconds and can have a huge impact in driving website traffic. Marketers looking to create pinnable content should focus on blog posts, images and infographics. It only takes one sharable piece of information to make an impact.

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- jessie may -

QUINOA, ROASTED FENNEL & PARSNIP SALAD

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- quinoa, apple and roasted fennel & parsnip salad + raw honey vinaigrette -

INGREDIENTS

- for salad -

1 1/2 cups dried quinoa, rinsed, 1 medium fennel bulb, cored & cut into bite sized chunks, 1 large parsnip, peeled and cut into 1" chunks, 1/2 tablespoon olive oil, kosher salt & freshly ground pepper, 1 firm, tart apple, cut into 1/2" chunks (optional), 3 eggs, 1/2 cup sprouts like sunflower or alfaalfa, 1/4 cup tamari roasted or plain pepitas, 1 small shallot, shaved or sliced thin, 1/2 cup crumbled feta, 1/4 cup chopped flat leaf parsley

- for vinaigrette -

zest of one lemon, juice of two lemons or 1/4 cup, 2 teaspoons white wine vinegar, 3/4 cup olive oil, 1/4 cup raw honey (or to taste, sometimes i use as much as 1/3 cup), a three finger pinch of kosher salt (or to taste)

INSTRUCTIONS

1. heat the oven to 450°f (~225°c). toss the fennel and parsnip with the olive oil on a sheet tray and season with kosher salt and freshly ground pepper. set aside while until the oven comes to temp, then roast 25 minutes, stirring half way through, or until veggies are browned and tender but not mushy. you want them to hold up in the salad and still have a little bite. if they're tender but not yet brown, pop them under the broiler for a minute or two to get color on them and avoid over-cooking.
2. meanwhile, cook the quinoa. in a medium pot combine the quinoa with 3 cups of water. bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until the water is absorbed. remove from heat, let sit an additional five minutes covered, and then fluff with a fork.
3. while the quinoa is cooking, make your five minute eggs. cover eggs in cold water, bring to a boil, immediately remove from the heat, cover the pot, and allow them to sit for five minutes. while they sit, prepare an ice bath. gently remove the eggs to the ice bath after the five minutes and peel once cool. slice in half and sprinkle with a bit of course salt and set aside.
4. make the dressing. combine all ingredients except for the olive oil in a bowl and then slowly whisk in the oil to emulsify.
5. once the quinoa and vegetables are cooked, allow them to both cool to room temperature and then combine them in a bowl. toss in the apples, if using. pour the dressing over the salad and stir to combine thoroughly. taste and add additional salt or lemon juice if desired.
6. top the salad with the sprouts, pepitas, feta, shaved shallot, chopped parsley, and eggs. serve at room temperature.

- recipe from local milk -

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Keep checking back for more of my blogging favourites…

- jessie may -