I made two salad type dishes lately that I’d like to write about. The first one, Panzanella with Artichokes and Olives, was the best thing that I’ve made in a long time.
I decreased the olive oil by 1 tbsp and decreased the mustard by 1 tbsp as well, but other than that followed the recipe. The bread sopped up the dressing and even though it sounds like it’d be too soggy, it was great. This was one of the first times I’ve actually bought fresh mozzarella and it made a huge difference.
We ate this up in less than 24 hours. Definitely going on the “recipes that I have made that I would make again” pinboard. Today, I made another salad-type dish, Chickpea, Cucumber, Avocado and Tomato Salad.
I put the egg on top for protein; the recipe didn’t call for it.
This was sort of like tabbouleh but without any bulgur wheat. While it wasn’t bad, it was sort of overpowered by the lemon juice. The recipe called for half a tsp of sugar, which I didn’t use, so I wonder if that would have cut the acidity at all. Probably. This is why I should follow recipes instead of randomly adding or taking out ingredients. Although it totally worked in the panzanella salad. While I’ll eat this over the next couple days, it’s definitely not something that I think I’m going to find myself craving. I also had some triscuts. That sad little salad wasn’t my entire dinner.
So, I had something else today that I didn’t make, but definitely could have.
Pumpkin greek yogurt. I got excited when I saw this at Trader Joe’s but honestly, it tasted just like if you mixed some pumpkin puree with some plain or vanilla yogurt. Nothing special, really.
And now, to end the most boring post that I’ve done in a while, I give you Murphy and his “baby.” He will tear apart any other stuffed animal within minutes. Not Scooby though, he loves that thing. Sorry for the blurry picture; he was moving.