🏷️ food

(fifth & final post today!)

I got some fancy greens from the coop this week.



The first time I had them, I insulted them by using Hidden Valley Ranch buttermilk dressing (and sunflower seeds! Just like Pizza Hut!) The greens wilted in disgust.

The second time I had them, I used Newman's Own Balsamic Vinaigrette. The greens weren't offended but they didn't perk up, either.

Tonight, I got it right. I made lemon garlic dressing, sliced up some grape tomatoes, added goat cheese and sunflower seeds. Wow!



4 T. olive oil
4 T. fresh squeezed lemon juice (1 lemon)
2 T. finely chopped fresh cilantro
1 clove garlic, crushed
salt & pepper to taste.

(From _Classic Vegetarian Cooking from the Middle East & North Africa_ ISBN 9781566563987 p. 14)

Lentil-potato-garlic soup over basmati rice with a little fresh cilantro. Tomato base.

I'm loving @tinypliny's dinners, virtually unfortunately. I thought I'd share mine.

1 c. water
1 T. butter
1 t. veggie base/bouillon
4 scoops of cous cous in a can
1/4 c. raisins (estimate)
2 T. sunflower seeds (estimate)
2 T. fresh cilantro, chopped

Boil water, butter, veggie base. Remove from heat. Stir in cous cous, raisins and sunflower seeds. Let sit for 7 minutes. Stir in cilantro. Salt if necessary.

Quick & easy! Not really a meal, but a good start of one.