Summer Salad Supper Ideas
bbstx
9 months ago
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summer salad?
Comments (12)Mine are a lot like Dorothy's with the exception of the cilantro (yuck). LOL Until I lived in Greece, I always thought salad had to include lettuce, but their summer salads were normally cucumber slices, thick slices of tomato, kalamata olives, sometimes onion, then feta cheese crumbled over the top, generously sprinkled with black pepper and dressed with delicious olive oil. It is still my favorite salad today. Last week I had an abundance of asparagus so we had a pasta salad with fresh asparagus, onion, celery, marinated mushrooms, and a some sun dried tomato salad dressing. I made it a day early so it had time to marinate. So.....I guess salad is whatever we happen to have fresh from the garden at any given time that can be eaten raw. LOL In Spring I love Sugar Snap peas and lettuce, then next I usually have Chinese Cabbage, and I like to add celery and Granny Smith apple to that one. I use a dressing that has lemon or vinegar and chop the apple into the dressing to coat it well before I add the cabbage and celery. Al will stand in the garden and eat leaf lettuce, but he would rather have sprouts in his salad instead of lettuce. He likes everything from the garden except winter squash. He loves summer squash, but winter squash had better be in a pumpkin style pie, or it will not be well received. LOL...See MoreFavorite Summer Salads?
Comments (24)Mmmm. I love cardamom. I'll have to remember that citrus salad this Winter when I'm pining for fruit but getting a bit tired of apples and citrus. I love caprese salad as well...what's not to love as long as the tomatoes are good! I make a variation on that, using my yogurt cheese instead of mozzarella, and drizzling a bit of the herb-laced olive oil from the yogurt cheese jar on the tomatoes. I'm including the recipe for yogurt in case anyone wants to make their own and doesn't have the recipe, though I know many people in this forum already do. I don't make it scientifically, that's not my style, but I know others do and I'm sure a more detailed, definite recipe could be easily searched up. Yogurt Heat 1 quart of milk to the boiling point for just 1 minute. Cool to 115 degrees (lukewarm to the touch). Pour into a heavy ceramic bowl. Mix in 2 T of fresh, plain yogurt (must have active cultures). Cover tightly with plastic wrap and set in a warm place. An oven with a pilot light is good, I use a goose-neck desk lamp bent low over the bowl. I know some people who use a heating pad set on low under the bowl. According to the recipe, 110 is the ideal temperature, but remember that people have been making yogurt for thousands of years without benefit of thermometers. The yogurt should be ready in about 8 hours. Tilt the bowl to see if it holds together. If it's still pretty runny, leave it for another couple of hours and see if it gets better. The time can vary. Line a colander with a thin cloth, such as a dish towel or muslin. Pour the yogurt into the colander and allow it to drain for at least an hour. Refrigerate. Note: It does not help speed or improve the process to add extra yogurt starterin fact, it can make for a lower quality product. You can make yogurt with 2 % milk if you like, but it takes longer and you need to strain it more. Yogurt Cheese in Olive Oil Pour home made yogurt into a sieve lined with a thin cloth, such as a dish towel or muslin. Fold the ends of the cloth over the top of the yogurt, top with a plate big enough to mostly cover the yogurt but small enough that it wont get hung up on the sides of the strainer as the yogurt gets pressed down. Weigh the plate down with a large jar or lidded tupperware bowl full of water and set the sieve over a bowl to drain. Be sure and empty the bowl from time to time so that the yogurt isnt sitting in its own whey. I generally do this overnight, but times can vary depending on the weight etc. You want a product about the texture of cream cheese. Form the yogurt cheese into balls about 1 " in size, rolling them in your hands. (It helps to lightly oil your hands) Pack the balls into sterilized jars with an herb mix sprinkled over each layer. Fill the jar with extra virgin olive oil. Store for at least 2 days to moogle the flavors, and up to about 3 weeks in the fridge. For the herb mix, I usually use dried red chilli pepper flakes, fresh rosemary & oregano (minced), fresh garlic sliced paper thin and salt. Then I add other things to suit my fancy. Herbs, minced onions, spices etc. Get playful. I dont know how to measure amounts, but remember that only a bit of the flavored oil will make it onto the cracker or bread with the cheese, so you almost cant put too much "stuff" in the oil. The "cheese" balls should be served with their spiced oil....See MoreContainer Salad Ideas
Comments (26)Just got back from Bunnings - didn't buy the rotary tiller as Bob reckoned he'd rather dig than pay $750; but I did score a nice patio heater to go with my Pinot Gris this summer. Talked to the sealant and paint fellows who gathered round in discussion and the outcome of the meeting was that water based outdoor paint should do the job - offered me a free tin of Mission Brown which I politely refused and sent me to the water feature department, hahah. Patronising b....s So it may be a simple thing after all. I will check that option for garden edges - it sounds interesting. Thanks for the link . I have the watercress run design in mind, should cost about $6 plus free labour! I also checked the plastic stake situation. Bunnings have 1.8 m steel stakes that are covered in PVC that look quite swishy, but not tall enough I suspect. They are $11 for 5 - similar wooden ones are $10 for 10. There were some 2.5 m ones at $5 each which I reckon puts them out of range. Now for a nice cold Viogniere........ Cheers Linda...See MoreSummer dishes with legumes - ideas please
Comments (17)There's French lentil salad, which I have yet to master, you need the small dark French lentils, which I now have. I just haven't found a salad recipe I like yet. Other than the ones listed here, I like another French dish, Tuna and white bean salad. You can sub baked marinated tofu for the tuna. There are lots of recipes for that online. I usually wing mine, a can of oil packed tuna or the tofu, can of white beans of choice (I either do Great Northern or Cannellini) celery, red onions or scallions, some chopped Nicoise or kalamatta olives, parsley, lemon, EVOO and a healthy dash of Italian seasoning. A fun bean based dinner we sometimes have in the summer is tacos. Also, I buy black bean burgers, (Morningstar Farms) but you can find lots of recipes for them online. I also often make nachos for lunch. You can also add beans to macaroni salad. My favorite for that is dark red kidney beans. Edited to add: Here's a recipe that sounds good for a type of French lentil salad. Sort of a riff on a lot of kale salad recipes I've seen. I have a recipe for "sweet and sour lentils" which uses canned pineapple and green pepper, so I think lentils would work OK with the sweet and sour ingredients in this recipe. https://www.crowdedkitchen.com/french-lentil-salad/ Mixing lentils and kale is nutrition packed! Both good sources of iron. Add some citrus for absorption. Throw in almonds and even quinoa for complete protein....See Morebbstx
9 months agobbstx
9 months agobbstx
9 months agolast modified: 9 months agobbstx
9 months agobbstx
9 months agobbstx
9 months agobbstx
9 months agolast modified: 9 months agobbstx
9 months agocolduphere
9 months agobbstx
9 months agobbstx
9 months ago
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