Nicer Niçoise
1/4 cup cooked, chilled and sliced potatoes
1/4 cup white kidney beans, rinsed
1/2 cup green beans, cooked and chilled
1/4 cup Tofurky Italian-style Tofu Sausage with Sun Dried Tomatoes, diagonally sliced
1/2 cup grape tomatoes, the larger ones halved
1 hard-boiled egg, quartered
1/4 cup Greek olives
Olive Oil and Red Wine Vinegar Vinaigrette
Arrange the ingredients (sliced potatoes to Greek olives) on a plate. Generously drizzle with Olive Oil and Red Wine Vinegar Vinaigrette. Serves 1.
The following appeals to all of my sensibilities – the vegetarian, because it touches on the local food movement; the tree-hugger, because it highlights a serious environmental issue; and the artsy-fartsy, because it's a fine, fine book. Donna and Sarah Wells, you are to be congratulated. It is my humble honour to embed your work in this post.
To disprove any preconceived notion that vegetable soup is boring, I offer Caribbean Vegetable Soup, just two posts after offering Black Bean Vegetable Soup. There are just SO many ways to switch up soup!
Caribbean Vegetable Soup
5 cups water
19-oz-can kidney beans
1/4 cup light coconut milk
1-1/2 tsps salt
1/4 tsp pepper
1 tsp allspice
1/2 onion, chopped
1/2 carrot, chopped
1 potato chopped
1/2 sweet potato, chopped
2 rounded tsps (for 2 cups) vegetable bouillon powder
1/2 tsp thyme
1 Scotch bonnet pepper
1 green onion, chopped
1 cup peas
In a large pot, bring the water to a boil. Add the kidney beans, light coconut milk, salt, pepper, allspice, onion and carrot, and simmer covered for 10 min. Add the potato and sweet potato, and simmer for 15 min. Add the vegetable bouillon powder, thyme and Scotch bonnet pepper, and simmer for 20 min. Remove the Scotch bonnet pepper, and stir in the green onion and peas before serving. Serves 4.
You've heard the advice about fashion that if you haven't worn an item in your closet during the last year, you should revise it or reject it.
Is it surprising to you that this counsel works as well in the kitchen as it does in the dressing room?
The reason I bring this up is I looked over my recipes the other day and realized I hadn't made my Caprese Salad in a year or more. What? It's a totally yummy, healthy, easy recipe! Why was I depriving myself?
My conclusion was that the presentation was a little too fancy for me. Most of us need inspiration for every day, not for entertaining. Moreover, I don't know about you but even the meals I host for guests are meant to feel laid back, comfortable, homey and welcoming. So I ditched the fancy.
Here's my new and revised Caprese Salad. I eat it more often.
Caprese Salad
4 tomatoes, cored, ends trimmed, sliced
2 large globes buffalo mozzarella or bocconcini, sliced
1 cup fresh
basil leaves
olive oil for drizzling
balsamic glaze for drizzling
salt
pepper
Arrange the tomato slices on two plates. Top with the cheese slices, tucking a few of them under the tomatoes. Aim for a pleasing, random look. Scatter on the beautiful, intense, fresh basil leaves. Drizzle with the olive oil, then the balsamic glaze. Salt and pepper to taste.
Serves 2.
♥ Becki
