|The seed pod of the Showy Slipper on|
Munger Trail, taken two weeks ago
|1 cup of French green lentils, simmering with Bay leaf, |
cinnamon, turmeric, and cayenne
I'm a good cook, but not a good baker. Cooking and baking and two very different enterprises. (It's not a coincidence that my famous chocolate pie is a no-bake pie.) Baking is a science, and it requires that one stick to a
|1 cup of Wild Rice, soaked |
and drained, ready to be
|1 head of cauliflower, roasted at 400 degrees|
The other main component of the salad is roasted cauliflower. Cauliflower is bland and boring, until you break it up into little florets, drizzle it with olive oil, sprinkle it with sea salt, and roast it in the oven until it's beautifully browned and crispy. Roasting intensifies and sweetens the flavor because the sugars in the vegetable carmelize. Try it sometime!
Now, for the interesting bits! While the white cauliflower provides some contrast for the brown and gray colors of the lentils and rice, a good salad needs color!
|1 bunch of fresh mint|
I like to make my own dressings, and this one is just a bit more complicated than the typical oil-and-vinegar mix.
|Half a red onion and a handful of golden raisins |
in Meyer lemon juice
Tomorrow, I'll find out if my friends like it! If you know much about classic salad recipes, you might recognize this as a variation on tabbouleh, (pronounced ta-BOO-lee) a Middle Eastern salad that became a staple of American vegetarian cooking back in the 1960's. The very first vegetarian dish I ever made was tabbouleh. I've been making it, and variations of it, ever since. It's simple, easy, nutritious, and if you don't include too much liquid, it keeps for a full week.
I've put my thoughts about designing variations on tabbouleh into
|I made this with venngage.com|