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I kept the menu very simple and savory: a four bean salad drizzled with olive oil, placing the vinaigrette and a variety of herbs and spices in front of her to season with as she liked; an avocado, green pepper, tomato, red onion, cucumber salad also lightly drizzled with olive oil; baked chicken with brown rice ( It turns out that she is not a full-on vegetarian after all; she just cut out red meat); fresh blackberries and blueberries for dessert; and fruit infused spring water. She thoroughly enjoyed the meal and took home most of the leftovers.
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"Grief makes children of us all. Any intellectual difference is destroyed. The wisest know nothing."
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Also I put lots of oregano and basil in mine.
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--1 cup of packed basil leaves (fresh if possible)
--1/3 cup (or a bit more if desired) of slivered almonds
--couple teaspoons of garlic powder or a few cloves of garlic microwaved/sauteed in olive oil
--1/2 c. (yep!) olive oil
--water....when needed to adjust consistency
--lemon juice....for flavoring if desired
--salt...start with 1/2 teaspoon and add more or less of you wish.
Will need to process in your available blender/food processor and keep pushing down the leaves between spins if necessary. All ingredients adjustable to taste.
Done!.... I don't miss the cheese in this recipe and if enough is made, it get's placed into sandwich bags for longer term storage in the freezer. Great on pasta or on morning toast alone or with tomato slices.
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https://www.splendidtable.org/recipes/f ... atatouille
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