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Sprouting
Now, what to do with them? Does anyone have a favorite use for sprouts?
I like to make a sandwich from mashed avocado, sprouts, red onion, and swiss cheese on a good wheat bread with brown mustard.
As I’m currently fresh out of red onion, avocado, and swiss, I suppose I’ll have to come up with something different.
insalata caprese, skull island style
it turns out that there’s a variety of tomato in our garden that produces HUGE tomatoes, on average weighing more than one pound each, sort of the size of tomatoes you’d expect to find on skull island, where king kong lived. amazingly enough, the tomatoes aren’t mushy like those big ones that are found at grocery stores!
a picture of the ingredients: the tomato from skull island, fresh basil from the herb garden, and fresh mozzarella from the store.
that’s the huge 1.5lb tomato that i called my dinner.
you can see the insides of the tomato, which weren’t mushy. i did make sure to use a bread knife, it cuts with more ease than regular knives.
a bed of fresh basil ontop of the tomato slices.
although it doesn’t show it, i included balsamic vinegar and extra virgin olive oil on.
i thought it would be a good thing to put in the fridge to eat tomorrow, but i have a feeling that it wouldn’t have lasted. either i would have eaten it or the tomato would have gone to waste instead. i was originally intending to eat it as an appetizer, it turned out to be the main meal of the night… well worth it.
very yummy, even if i do get heartburn later!
Fruit Salad as Art
I made this with one of the last of the “good” watermelons available this season.
Interestingly, there’s not much different between carving a watermelon then there is carving linoleum or wood. I’ve been working on ways to make more “attractive” displays, and this was one of my first attempts.
The salad is made up of watermelon pieces, strawberry slices, blackberries, Maine blueberries, chiffonade of lemon peel, a small bit of orange juice, and fresh mint leaves. The mint left a great flavor and I was pretty pleased with the outcome.
The BEST tuna salad EVER!
Well, you know. . .in my humble opinion. . .
Here’s the recipe:
1) Boil up some pasta al dente (macaroni, small shell, bowtie, twists, whatever would hold together in a salad and suits your fancy), toss it in a little olive oil to keep it from sticking, and chill it in the fridge.
2) Dice up the following:
-a stalk of celery
-about a quarter to a third of a red onion, depending on the size of the red onion and your desire for “oniony” flavor
-one tart apple. I prefer winesap. Granny Smith would work here, too.
-sharp cheddar cheese (or whatever sharp-tasting cheese you want to toss in here that will hold together in a mayo-based salad)
-chop up a couple of handfuls of pecans or walnuts or almonds. Whatever you like best. I used pecans.
3) Drain the water off a can of albacore tuna.
4) Toss the tuna together with the diced/chopped items, toss in a handful or two of Craisins (or regular raisins or chopped dates if you like), and stir in the juice of one lemon.
5) Fold in enough mayo to bind the items together. Don’t let the mixture get too goopy.
6) Season with fresh-ground black pepper, kosher salt, parsley (freshly chopped is best, but dried will do in a pinch), thyme leaves, and tarragon. Fold in seasonings.
7) Finally, remove pasta from refrigerator and toss together with tuna mixture. Replace salad in fridge and allow to chill for a hour or two before serving.
8) Serve on a lettuce leaf. Garnish ideas: lemon wedges, apple slices, extra Craisins, sprigs of parsley, pecan halves
Would be super-refreshing if served with the beverage mentioned in my next posting!
Yummy Salad
So as my introductory entry, it has been “hinted” that I should post favorite recipes :) This is the recipe, as given to me from my cousin…Lex and MJ have tasted and can vouch for if it’s good :D I personally LOVE it and it started my openness to salads with fruit and nuts in them…add a little meat and cheese and I love the salad…but this isn’t one of those meat and cheese salads….errr, I digress.
SPINACH CASHEW RAISIN SALAD
Ingredients:
Salad Greens (the recipe originally called for spinach, but we like the Spring Mix better)
Cashews (Buy cashew halves. Use half can or more)
2 Granny Smith Apples (peeled)
Golden Raisins (I think I usually buy the “big” box and use half – 3/4 of it)
Lemon Juice
Dressing (Goes a long way):
1/2 cup Canola Oil
4 Tablespoon Apple Cider Vinegar
4 Tablespoon Sugar
1 teaspoon Salt
1 drop Tabasco
Fresh Pepper
I usually buy three to four “salad bags” – a mixture of various greens vice just spinach. Use what you like!
Soak the golden raisins in warm water for 5-10 minutes, then drain.
Cube the apples. Toss in lemon juice so they won’t turn brown, drain.
Also, for “effect” I usually layer everything ~ lettuce, apples, raisins, cashews. Have the dressing in a water bottle or something like that and pour on right before tossing at the party. It does not keep well overnight once mixed with dressing.
As for “how many people” it serves, usually it is one of a few to many sides. But when I make it I usually use a huge bowl ~ I usually figure on 12-15 folks.
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