This song was in my head while I was making coffee this morning. Such poofy/fluffy hair back then. Still can’t believe he’s gone….
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!
…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.
When I was a kid, we used to pick green beans from my grandma’s garden in MI. I liked green beans so much so, I couldn’t wait until we got in the house to wash them, that I’d just eat them straight after picking them. My brother hated green beans, and still does to this day. So, more for me! I wasn’t a fan of green bean casserole that always seemed to make an appearance at family holiday dinners. I like my beans steamed or sauted with olive oil or butter and some lemon juice. Or, I love them raw in a salad. Originally, I was just going to do an olive oil and red wine vinegar dressing, but decided upon a creamy dressing of mayo, ground yellow mustard, olive oil and lemon juice (this is the same dressing from the previous recipe here This would be a great side dish any time of the year…but, it makes me think of summer because it’s fresh and crisp.
- 1 pound green beans, trimmed, washed
- 1/2 a red onion, minced
- 8-10 baby carrots, sliced thin
- 1 can of chickpeas, rinsed and drained
- handful of chives
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
Rinse and trim the green beans, cut them in half and put them in a large bowl. Add diced red onion, cut carrots and can of chickpeas. In a separate bowl, combine dijon mustard, mayo, olive oil, lemon juice, salt and pepper and whip together until smooth. Add dressing to veggies and stir until well-coated. Add some fresh chives too if you like.