It’s bloody hot this week in Canada. So we’re working with a salad theme for supper, and it’s been both easy and quite pleasant. If you have a favourite recipe, pass it on, please. I still need salad ideas for Wednesday, Thursday, and Friday. (Note: I haven’t done a post on recipes for AGES, because a) Kevin does a lot of the supper prep now, and b) we almost never make anything exciting or original. So these recipes must be good to have inspired me to note them down… Either that or the heat is addling my brain and I’ve got nothing else of interest to write about.)
Combine in your biggest mixing bowl: one head of lettuce, torn and washed; several cups of cabbage, chopped; half of an onion, chopped; two cobs’ worth of fresh corn kernels; one can of black beans, rinsed and drained; one green pepper, chopped.
To make the dressing, whirl together in a blender the following ingredients: between 1/2 – 3/4 cups buttermilk; the leaves off a bunch of cilantro, washed; one peeled clove of garlic; one scant teaspoon of sea salt; one tablespoon olive oil; the juice of one very juicy lime, or 1/4 cup’s worth; 1/2 teaspoon chili powder.
Pour the dressing over the salad. Let sit for a few minutes, then stir in one cup of grated cheese (or more). Serve with corn tortilla chips at the table, letting each person crush his or her own and add to the salad on the plate.
Peanut & ginger pasta salad
Cook up a 450-gram package of pasta in salted water. I made farfalle, because that’s what we had in the cupboard. Drain, rinse, cool, and toss into into a larger serving bowl. Add nicely matchsticked veggies like: red pepper, cucumber, carrot. Or grated. Fresh peas or corn kernels would be good too.
Cut a block of tofu into cubes, place on baking tray, douse with olive oil and tamari sauce, and a sprinkle of salt, and roast in the oven until delicious. (Bake at 425 for about ten minutes, shaking the tray now and again.) Add tofu to pasta.
For the dressing, mix together the following ingredients: 1/4 to 1/2 cup of peanut butter; two tablespoons of hot water; one clove of garlic, finely chopped; one tablespoon tamari sauce; one tablespoon of ginger root, finely chopped; the juice and zest of one lime; several green onions, chopped; one teaspoon sugar; salt and pepper to taste.
Pour the dressing over the pasta, add extra peanuts if you’d like, and some greens (I didn’t), and serve.
And then forget to take photos of either salad because you’re about to rush out the door to some early evening soccer-related event or another.
PS Bonus Recipe: Bean Salad!
I have to add a third recipe, a dressing for bean salad, because my mom had some when she was here on Wednesday (our third day of salads), and she LOVED it. She’s now taken the recipe to Tennessee, where my aunt and uncle loved it too.
You know how to make a bean salad. I used canned beans: black, red, and chickpea. Fresh corn sliced off the cob (about six cobs). Half an onion, chopped. Spinach. Green pepper. Some green onions too.
For the dressing: 1/4 to 1/2 cup buttermilk; 1/4 cup olive oil; 1-2 teaspoons sea salt (to taste); 3 cloves garlic; 1 to 2 tablespoons oregano; 2 tablespoons red wine vinegar; the juice of one lemon; black pepper to taste: whirl all ingredients in blender. Pour over salad. Leftovers taste great too, as you can imagine. If you want to try making this vegan, substitute a ripe avocado for the buttermilk. (I didn’t have a ripe avocado, or I would have tried; therefore, I cannot personally vouch for this method.)