Last week, I cooked at the lodge. Occasionally, I do marinated veggies that I leave at room temperature, for either a side dish or an appetizer. I made marinated green beans for a side, and they got eaten up. This week I’m doing a test with my girlfriends! I’m making a marinated salad by combining cucumber…
Category: Side Dishes
Avocado and Artichoke Salad
I’m always looking for new salad combinations, and this one is has great flavor. We don’t always want a lettuce based salad, but really, here’s what happened – I cut into an avocado before it was ripe enough, and didn’t want to throw it out! (It’s a familiar theme with some of my recipe creations.)…
Asian Cucumber Salad
Technically, avocado is not an Asian ingredient, although it’s used in sushi rolls for mouth texture. For this salad, it works well with the other ingredients. PrintAsian Cucumber Salad IngredientsDressing 1 TBSP toasted sesame oil 1 TBSP rice vinegar 1 TBSP tamari or soy sauce 1 TBSP mirin, sake, or rice wine 1 tsp sesame…
Roasted Mixed-Up Veggies
Once in a while, I like to add plantains into our vegetable rotation. I used green plantains for this recipe, but riper ones would give you a sweeter flavor, and less “starchiness.” PrintRoasted Mixed-Up Veggies IngredientsButternut squash, seeded, peeled, and cut into 1/2″ chunks 1 large sweet potato, peeled and cut into 1/2″ chunks 2…
Pickled Purslane
In my quest to use all edibles in the yard, I just read an article about pickling purslane. Pickles are like a food group for me, particularly in the summer. I made these like my quick pickles, and they’re delicious. You can use pickle juice that you’ve saved, but add extra coriander seed. PrintPickled Purslane…