Highlights from a Food-Filled Weekend
Happy Sunday, everyone!
This weekend was a busy one for us, but we had plenty of time to eat some delicious food along the way! Here are some highlights to share with you:
~ Miso-glazed Eggplant from Chloe's Kitchen and asparagus for dinner on Friday. If you want the recipe(s), let me know!
Rick's Review: Over the summer, we fortunate enough to fall in love with the taste of eggplant, or "aubergine" as it was called in Europe. As soon as we came home it was our mission to find ways to enjoy eggplant. I absolutely love the taste of Miso, so combining these flavors was perfect. This dish was amazing, especially with the slightly crispy texture of the eggplant. We will be making this dish again very soon.
~Rick's favorite salsa from El Tarasco and trying Trader Joe's Chocolate Coconut Milk ice cream.
~ Quick and easy lunch from Trader Joe's on Saturday for me while Rick was at band camp. If you've never tried these vegetable pakoras before, they remind me of a cross between samosas and falafel--samosa flavor and ingredients, but in little falafel-type balls--I highly recommend them! I dipped them in TJ's Hummus Salad Dressing and had some garlic hummus with snow peas on the side.
~ After a long day of band camp, errands, cleaning, and organizing, dinner on Saturday was from Happy Veggie, the local veg place we love. They make a vegan pho that is amazing! Review to come soon :)
~ Sunday morning meant shopping at the Farmer's Market again! There is a stand at the market that has an incredible salsa fesca-type salad they put out for samples each week. We found out today that they will put together a "salsa bag" of veggies for you to make the salad at home! I'm not exactly sure what kind of peppers go in the salad but made two large tupperware containers of the salad once we got home (one consequently disappeared shortly thereafter, at lunchtime).
Raw Salsa Fresca Salad
Makes a medium-large salad, probably 8 servings
6-8 fresh peppers, choppped
1 red onion
10-15 cherry tomatoes
2 large tomatoes
cilantro, to taste
sea salt to taste
Chop all of the veggies and combine in a large bowl. Top with whole cilantro leaves. Juice the lemons into the bowl, sprinkle with sea salt, and toss to mix. Serve immediately or let chill until serving.
Rick's Review: The key to making this dish work is the amount of salt and lemon, and obviously the more you put, the better it tastes. This was extremely fresh and the flavor just burst through every bite. I love spicy foods, next time I will add some of our serrano or cayenne peppers next time for an extra kick.
~ Sunday dinner was a large batch of brown rice, topped with veggies cooked in World Foods Thai Green Curry Sauce and ears of corn. Lots of leftovers to take to work this week!
I'm looking forward to sharing some of my favorite food (and other) blogs with you in the net few days! We hope your weekend was as delicious as ours was!