#276 The Case of Garden Salad

Have you been to chain restaurant East Side Mario’s? Many of their menu items come with a choice of unlimited Garden Salad. Crunchy, fresh, sweet and tangy. What’s not to like? I’ve switched the hot pepperoncini peppers to mild yellow pepper, added optional cucumber. I think I’ve got the vinaigrette spot on!

3 tablespoons pine nuts

1/4 cup oat milk

1/2 cup olive oil

2 tablespoons lemon juice

2 tablespoons red wine vinegar

2 garlic cloves

1 teaspoon salt

1 tablespoon Italian seasoning

1/4 teaspoon red pepper flakes

1 teaspoon sugar

2 small iceberg lettuces

2 cups grape tomatoes or tomato wedges

1/4 cup red onion, thinly sliced

1 cup black olives, pitted

2 cups croutons (or serve with Italian bread and olive oil and balsamic for dipping)

1 yellow pepper, sliced

1 cup sliced cucumber (optional)

In a blender, pulse the pine nuts and oat milk for 30 seconds.

Slowly stream in the olive oil and blend until thickened and creamy.

Add the lemon juice, red wine vinegar, garlic, salt, Italian seasoning, red pepper flakes and sugar. Blend for another 30 seconds. Add a little more salt, if needed.

Break the lettuce into bite-size pieces and toss with the rest of the ingredients, including the vinaigrette to taste. (I like lots.)

Makes 4 big, beautiful salads just like at East Side Mario’s.

❤️ Becki

Comments

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#262 The Case of Lasagna

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#267 The Case of Glazed Shiitakes

P erfect with Sticky Rice! 3 tablespoons soya sauce, 4 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon sesame oil 1 tablespoon maple syrup salt 3 tablespoons cornstarch 5 cups shiitake’s, trimmed 2 tablespoons vegetable oil green onion, sliced diagonally Mix together the soya sauce, garlic, ginger, sesame oil, maple syrup and salt to taste. Add the cornstarch to a large bowl. Rinse the shiitakes in a strainer for five seconds. You only want to get them lightly wet. Toss them to spread the moisture equally. Drop them into the cornstarch and toss to coat. Heat the oil in a large, nonstick pan on medium/high. Add the shiitakes, leaving excess cornstarch in the bowl. Sauté the mushrooms, turning once, until a thin, golden-brown, crispy crust forms, about 7 to 10 min. Pour the sauce over the mushrooms and cook for 30 seconds, stirring constantly, until the mushrooms are coated. Serve garnished with the green onions. Serves 2. ❤️ Becki

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