a spring-y salad.
You may say, “Raw asparagus?!?” And, I will reply: “YES!”(with much enthusiasm). This is an easy and light salad to make for lunch, like I did yesterday. I used both a little bit of Bulgarian feta and Pecorino. I enjoyed the play of the two different flavors and textures of cheese. If you can find Bulgarian feta, buy some, pronto. It’s not salty like Greek feta cheese, it’s more mild and creamy/not so crumbly.
- 1lb. (bunch) of asparagus, rinsed, cut into 1-2″ pieces
- 1 can of chickpeas, rinsed and drained
- 1/4 cup (or more) of crumbled Bulgarian feta cheese
- a couple glugs of olive oil
- zest of lemon, plus juice of half a lemon
- flaky sea salt and pepper to taste
- some shavings of Pecorino Romano cheese
Add cut asparagus and chickpeas in a medium-large bowl. I cut the asparagus into tiny, diagonal pieces to make it more visually appealing (I guess, haha). drizzle with olive oil–enough to coat the beans and veg. Add lemon zest and juice and feta pieces. Stir until combined. Add some shaved (I used a vegetable peeler) Pecorino Romano on top. Enjoy!
oops, I ate the other half of bread. Yes, that is a Zabar’s coffee mug!
…it’s what’s for breakfast! I’ve been on a hardboiled egg kick that I think started with having a salad last week with egg, avocado, greens and a spicy cilantro-lime dressing. I’d forgotten how much I love the combination of egg and avocado. I even ate it one evening for dinner following a softball game. There really isn’t anything fancy or overly-complicated or cutesy about this breakfast (or, lunch or dinner). It’s quite simple:
toast your favorite bread
drizzle a little olive oil on bread
spread 1/2 of a an avocado on bread
put sliced hardboiled eggs on top
salt and pepper to taste
sliced tomatoes on the side (optional)
You’re done. Now go do something productive.
It’s finally getting warmer in Brooklyn, to the point I had to switch on the A/C for a few days (Con Edison loves me). For me, when it’s warmer outside, I’d rather eat lighter meals that can be served cold. This is a nice, light lunch or dinner option. I think you can add diced pepper and corn to this salad and that would work well too. Go on and make yourself a margarita too!
- 2 C. cooked brown basmati rice, cooled
- 1 can of black beans, rinsed and drained
- 1/2 avocado, cubed
- 1 medium tomato, chopped
- 4 scallions, sliced
- 1/4 C. Bulgarian feta cheese, crumbled (optional)
For the dressing:
- 2-3 TB mayo
- 1/4 C. lime juice
- 2 TB olive oil
- 1 tsp chili powder
- dash of salt/pepper
- dash of crushed red pepper flakes
Add all ingredients in a small bowl and whisk together until smooth. Adjust accordingly, ie: if you want it tangier, add more lime juice, more creamy, add a bit more mayo. Note: I used bottled organic lime juice (Santa Cruz brand). It’s pure lime juice, no sugar or extra crap. I also use it to make margaritas [upcoming post!])
In a large bowl, add beans and vegetables to cooled rice. (you want to use cooled rice because you don’t want mushy tomatoes and cooked avocado, nor do you want the dressing warmed by the rice). Add dressing and mix until everything is coated. Add crumbled Bulgarian feta on top. Bam, you’re done. With this recipe, I’m pretty sure you CAN win friends with salad
Now, go do your laundry that you’ve been putting off for a few days.
Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!
Sometimes I think I can be a raw foodist, but then I remember how much I love sweet potato fries and my Mom’s homemade, warm chocolate chip cookies and I scrap that idea. I can be an occasional raw foodist, one who eats a lot of various kinds of salads, right? Right. In fact, this was my lunch today.
- 1 can of chickpeas, rinsed, drained
- 1/2 C chopped carrots
- 1/2 C broccoli florets (cut really tiny)
- 1/4 C chopped onions
Whip together the following in a small bowl:
- 2 TB dijon mustard (I used OrganicVille brand)
- 2TB Mayo
- healthy glog of extra virgin olive oil
- juice of half (or a whole) a lemon
Put chopped veggies and chickpeas in a large bowl, drizzle the dressing and mix until the beans and veggies are well-coated. I measured out the dressing and it’s about 1/3 of a cup. I did add a little more mustard because the flavor is just so nice.
I really love pesto of any sort: basil, kale, swiss chard, you name it, I’ll eat it. So, I decided to try a new recipe out that had been in my head for awhile and, lo and behold, it was delicious! Even G. loved it (he had two helpings of pasta). This dish just screams spring!
- 1 avocado, seeded and halved
- 1.5oz pkg of basil, washed
- couple glugs of olive oil
- salt and pepper to taste
- grated Pecorino Romano (optional)
- cooked pasta of your choice
Cook your pasta, whatever shape you decide, (I used gemeli, about 2 cups uncooked), set aside in a large bowl. Add avocado halves, basil, olive oil in a food processor and process until smooth. Use your best judgment with the olive oil. Add salt and pepper to taste. Bam, you’re done. Add pesto by spoonfuls to the cooked pasta (you don’t want to over-saturate it), and serve. I added a bit of grated Pecorino to our servings and halved grape tomatoes to mine. This goes well with red or white wine too.