Tuesday, June 10, 2008

Monday's Salads

Last night I did a variety of salads to use up some veggies and keep the kitchen at least somewhat cool.

  1. Ebly cooked in vegetable bouillon, tossed with finely diced red onion, and dressed with salt, lime juice, crushed ginger, cayenne, and grape seed oil.
  2. Cauliflower boiled until tender in the vegetable bouillon, then tossed with finely diced red onion, lemon zest, rosemary, lemon thyme, pepper, olive oil, red wine vinegar, and salt.
  3. Potato salad with pickles, chives, mayo, and mustard
  4. Mini mozzarella balls with basil, olive oil, and balsamico
  5. Soisson beans with rosemary, orange zest, pepper, olive oil.
  6. Lettuce tossed with salt, pepper, olive oil, and sherry vinegar.
We ate this variety of goodness accompanied by a baguette.

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