It was hot. There were fireworks three nights in a row. We ate a lot of salad.
Barley salad with red pepper, yellowy-greeny bell pepper, red onion, kalamata olives, parsley, salt and pepper, and dijon vinaigrette.
Carrot salad with olive oil, lemon juice, a couple small cloves of garlic, and salt and pepper. This was not enough garlic for four carrots, fyi. I think one clove per carrot is a good plan in future.
Of course, I also made and ate a lamb burger at about 10 pm Saturday night. Mix ground lamb, breadcrumbs, minced ginger and garlic, and diced jalapeño; gently form into burger; cook on high heat for about 3 minutes per side; eat on good toasty bread with mustard, lettuce, and the first farmer's market tomato of the year. This one was purple cherokee.
Barley salad with red pepper, yellowy-greeny bell pepper, red onion, kalamata olives, parsley, salt and pepper, and dijon vinaigrette. 
Carrot salad with olive oil, lemon juice, a couple small cloves of garlic, and salt and pepper. This was not enough garlic for four carrots, fyi. I think one clove per carrot is a good plan in future.
Of course, I also made and ate a lamb burger at about 10 pm Saturday night. Mix ground lamb, breadcrumbs, minced ginger and garlic, and diced jalapeño; gently form into burger; cook on high heat for about 3 minutes per side; eat on good toasty bread with mustard, lettuce, and the first farmer's market tomato of the year. This one was purple cherokee.
2 comments:
Those salads look amazzzzzzing.
Make them! They are super easy, adaptable to whatever vinaigrette you like/salady veg you have in the fridge, and only require minimal heat with use of a rice cooker. Salads!
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