Monday, April 23, 2007
day 2, something new (and mint pesto)
day 2 of the vegetarian experiment, salad course. the julliened beets, jicama and carrots on top of the salad with limed avocado and gouda cheese went about as could be expected: the girls didn't like it as much as the adults.
dinner salads have, traditionally around the casa, been large affairs that i nromally call "intermezzo salads" in honor of the cafe intermezzo in berkeley where i first encountered the beast. lettuces, carrots, croutons and celery are tossed with a choice of dressing and then topped with about seven pounds of meats, cheese, hard boiled egg, mixed beans and sprouts.
yeah, i didn't make that tonight.
i used a crisper green leaf lettuce than the usual romaine, went with the usual amount of cheese, topped with the veggies and whatnot, and tossed some pine nuts on top. it was good, light, a bit tart (the dressing was a lime-orange juice vinegrette without the vinegar) and not to intimidating. except the girls had to sort of be put through their paces to finish a reasonable amount.
i'm guessing they wake up starving.
the mint pesto was something that was used last week to top some scallops and i used a little leftover today on top of a bagel. yeah, i'll eat things just to see what they taste like. didn't you read about the cheddar beer chips below?
mint pesto!
a dollop on a scallop is a wonderous thing. it would probably work wonders on a pasta primavera salad, with the addition of a little cheese on top. and it wasn't so bad a spread on a bagel, but i think it would have been better as the dressing for a sandwich with maybe provolone and marinated roasted peppers. i'm sure roast lamb would also work, if you're into that.
tomorrow: tofu stir fry.
day 2 of the vegetarian experiment, salad course. the julliened beets, jicama and carrots on top of the salad with limed avocado and gouda cheese went about as could be expected: the girls didn't like it as much as the adults.
dinner salads have, traditionally around the casa, been large affairs that i nromally call "intermezzo salads" in honor of the cafe intermezzo in berkeley where i first encountered the beast. lettuces, carrots, croutons and celery are tossed with a choice of dressing and then topped with about seven pounds of meats, cheese, hard boiled egg, mixed beans and sprouts.
yeah, i didn't make that tonight.
i used a crisper green leaf lettuce than the usual romaine, went with the usual amount of cheese, topped with the veggies and whatnot, and tossed some pine nuts on top. it was good, light, a bit tart (the dressing was a lime-orange juice vinegrette without the vinegar) and not to intimidating. except the girls had to sort of be put through their paces to finish a reasonable amount.
i'm guessing they wake up starving.
the mint pesto was something that was used last week to top some scallops and i used a little leftover today on top of a bagel. yeah, i'll eat things just to see what they taste like. didn't you read about the cheddar beer chips below?
mint pesto!
- one bunch of fresh mint leaves
- three tablespoons of pine nuts, toasted
- three cloves of garlic
- one tablespoon of lime
- four tablespoons of olive oil
a dollop on a scallop is a wonderous thing. it would probably work wonders on a pasta primavera salad, with the addition of a little cheese on top. and it wasn't so bad a spread on a bagel, but i think it would have been better as the dressing for a sandwich with maybe provolone and marinated roasted peppers. i'm sure roast lamb would also work, if you're into that.
tomorrow: tofu stir fry.
Labels: diet, mint, pesto, salad, vegetarian
¶ Monday, April 23, 2007
Comments:
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hmm. Mint pesto. I don't have a problem with this PER SE but basil pesto sure is tasty...........
Cheddar beer chips, however, could be interesting. On that indulgent note I am preparing my mind and household for me to make homemade donuts next week so I'll let you know how that goes should it come to fruition. Splendidly I'm sure.
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Cheddar beer chips, however, could be interesting. On that indulgent note I am preparing my mind and household for me to make homemade donuts next week so I'll let you know how that goes should it come to fruition. Splendidly I'm sure.
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