BruiseBlue (bruiseblue) wrote in healthfood_porn,
BruiseBlue
bruiseblue
healthfood_porn

What I had for dinner last night (and will have tonight)

This is a hurriedly thrown together sort-of copy from something in the Nava Atlas 5-Ingredient Vegeterian Gourmet cookbook... which I changed quite a lot to match what I wanted to eat and what was in my fridge: (all amounts highly variable):

Warm potato salad with baby greens, asparagus and chevre
Lightly toss mixed baby greens in balsamic vinaigrette and cracked black pepper.
Top with: warm potato salad and asparagus (boil baby new potatoes until cooked, toss in fresh asparagus for the last minute of cooking. Drain both together and immediately toss in balsamic vinaigrette.)
For Garnish: sprinkle liberally with soft goat cheese (I used local soft chevre).

5-Ingredient Vegetarian Gourmet calls for tossing the potatoes in vinegar and oil (but I had dressing pre-made on hand), and suggests using feta or chevre. The asparagus isn't part of the original recipe at all. She has several similar salads: one with potatoes, goat cheese, and balsamic dressing, one with asparagus, mushrooms and balsamic dressing, and one with mixed wild mushrooms and just a sprinkle of balsamic - they're all so good, all on the same theme (warm vegetables with tangy dressing over baby greens salad). Organic mesculun mix was on sale for $5.50/lb, which is less than what a quarter pound usually costs. I couldn't resist.

I had some for lunch today, cold, and it was very good. Potatoes are good cold, if they're well seasoned. I used the baby new potatoes (called 'Nugget Potatoes' here in BC).

Tonight's menu: Cheese tortellini with fresh spinach and parmesan cheese (Cook the pasta, toss with spinach to wilt, moisten with some reserved pasta water and a dash of good olive oil, top with pepper and wide paper-thin gratings of parmesan cheese. I'm going to put basil in tonight, as I bought a huge handful of organic basil yesterday - it smelled so good I had to take it with me.
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