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.
Those salads look amazzzzzzing.
ReplyDeleteMake 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!
ReplyDelete