I just made this easy Italian-type dressing to go on my salad for lunch and it was pretty good! Might try it with a milder oil next time, but I think if it sat in the refrigerator for a bit the flavors would have been perfect. I’ll definitely use this again!
• 6 Tbsp. olive oil
• 2 Tbsp. white wine vinegar (I added a little extra)
• 1 Tbsp. lemon juice (again, a little splash extra)
• 2 cloves garlic, minced
• 2 Tbsp. fresh parsley
• 1 tsp. dried basil, crushed
• pinch dried oregano
• 1/4 tsp. red pepper flakes, crushed
• salt and pepper to taste
I was whipping up a couple of side dishes for a potluck birthday party this weekend and decided to do something with the big bag o’ quinoa I picked up at Natural Food Patch Saturday morning. I set out to find a recipe reminiscent of a salad I picked up at the Holiday Market Du Jour deli a few weeks ago. This was similar, but even better (if I do say so myself!). It was insanely easy, and delicious. Simple and tasty (and it’s easy to make a lot!). This recipe made four or five cups of pilaf.
• 1 c. uncooked quinoa (I used white)
• 2 c. vegetable broth
• 1 tsp. curry powder
• 1 tsp. ginger powder
• dash of salt
• 1/3 c. raisins (I went with golden)
• 1/3 c. nuts (the recipe called for cashews, I used slivered almonds and I imagine walnuts also would be good)
1. Bring vegetable broth to a boil, add quinoa and spices, return to a boil, then simmer over medium heat for 12-15 minutes or until liquid is absorbed and quinoa is cooked and tender.
2. Remove from heat and add raisins and nuts. Serve warm or cold.
It doesn’t get much easier than that!
I had a bunch of cucumbers from my favorite fruit and veg stand in Milford on hand when it came time for our Asian-themed cooking club in July, so I decided to make some cucumber salad. My squeeze doesn’t like cucumbers, so I never order this when we get Thai food for some reason (even though I could easily finish it off myself!)
I did a random Internet search and picked a basic recipe I found. I’m not sure where I found it — it wasn’t on anyone’s blog or anything, otherwise I would have given them credit! It’s a pretty simple recipe. Next time I might include very thinly sliced red onion as well.
• 2 large cucumbers, peeled and sliced
• 4 Tbsp. kosher or sea salt
• 1/2 c. rice vinegar
• 1/4 c. water
• 3 Tbsp. sugar
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup peanuts, finely chopped
• Scallions for garnish
1. Place the cucumber slices in a colander and sprinkle with salt. The salt will draw out water from the cucumbers, so let them drain for about 30 minutes. Rinse slices; drain again.
2. In a small saucepan, combine vinegar, water, sugar, and red pepper. Bring to a boil, and then reduce heat and simmer for about 10 minutes. Cool.
3. In a medium bowl, combine drained cucumber slices with vinegar mixture. Chill before serving. Garnish with chopped peanuts and scallions.