I mentioned earlier this week that I was going to make this corn-rice salad from BHG. I just whipped
Remember how I wrote this morning about creative salad mixes? Immediately afterward, I was browsing Martha Stewart Living (at 5:45am before my 6:00am Pilates class, eek!) and was inspired by the spread on zucchini, which featured a zucchini dill salad. I decided to make an adjustment and use cucumber instead!
I’m currently sitting at Weaver Street in Carrboro, enjoying the dregs of my salad marinade.
Coarsely chop cherry or grape tomatoes, cucumber, and red onion if you’d like. Drizzle with olive oil and lemon juice. Sprinkle on sea salt, pepper, and plenty of dill. Let sit for several hours before eating so that vegetables fully absorb the juices. Enjoy chilled or at room temperature.
So refreshing! And fantastic enjoyed with an almond iced coffee, mango peach applesauce, half of a hummus London broil sandwich, and baby carrots. Or you know, whatever…
[photo credit: here]
The other night, I attempted to make zucchini sticks for a friend who was coming to dinner. I have to admit, they didn’t turn out so hot, so we decided the best way to salvage them was to drench them in ranch (because ranch solves everything).
Which means that we didn’t use the
I’m not normally a huge fan of chicken, but I decided on a whim to make sun-dried tomato and feta chicken, based off this recipe. My edited version is below. This is one of my favorite recipes to date!
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Marinate 4 skinless chicken tenders in a shallow pan with large dashes of lemon juice and olive oil. Sprinkle with Italian seasoning, garlic powder, minced onion, and salt and pepper. Chill in fridge for at least 30 minutes.
This is one of my two favorite soups (the other is carrot ginger soup), courtesy of Ms.Martha Stewart. I just realized I never posted this recipe!
- 3 garlic cloves, minced
- 3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
- 1 teaspoon ground coriander
- 3/4 teaspoon coarse salt
- 1/8 teaspoon caraway seeds [optional]
- 2 tablespoons extra-virgin olive oil
- 1 can [15 ounces] chickpeas, drained and rinsed
- 1 1/2 cups crushed canned tomatoes, with juice
- 1/2 cup drained jarred roasted red peppers, rinsed or 1 roasted red pepper, peeled and chopped
- 3 1/2 cups chicken stock [I use broth]
- Sour cream, for serving
- Parsley sprigs, for garnish
Heat oil in a saucepan over medium heat. Add garlic, chilies or crushed red pepper, salt, coriander, and caraway; cook until just softened, about 3 minutes.
Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 30 minutes. Let cool slightly.
Working in batches, puree soup in a blender or with an immersion blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
Notes: I haven’t been able to find caraway seeds anywhere, so I leave these out. The soup is still full of flavor! In addition, I use a home-roasted red pepper in lieu of the jarred kind. Lastly, I use chicken broth instead of stock, simply because TJ doesn’t carry stock. This can easily be made vegetarian by using vegetable broth instead of chicken broth
I recently bought a beefsteak tomato at Trader Joe’s because they didn’t have cherry tomatoes in stock (so sad!).
I ad-libbed a baked stuffed tomato with the ingredients in my fridge.
- One large tomato
- Two scoops of ricotta
- Two basil leaves, chopped
- A small slice of jalapeno, chopped finely
- A dash of oregano
- A small spoonful of tomato paste
- A dash of herb feta
- A slice of baguette, cut or ripped into small crumbs
- A dash of salt and pepper
- A sprinkling of mozzarella cheese
Preheat oven to 400. Cut top off tomato and hollow out. Combine all ingredients (except mozzarella) in a small bowl; mix well; and scoop into tomato. Sprinkle mozzarella on top. Bake on a cookie sheet for 18ish minutes.
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