It’s meatless Monday. Yay! I just got a couple heirlooms from the store and I couldn’t wait to try them. Oh man, they are good!!!!
These are really meant to be enjoyed raw and fresh. So I thought I’d do a little Caprese action and throw in some basil and mozzarella. I just sprinkled a little bit of sea salt and fresh pepper on the tomato slices and drizzled them with EVOO and a good quality balsamic. Good to go!
Ok, so I got carried away and made a mini cairn out of it. Hey, food’s suppose to be fun, right?
Why, look at that! I was lazy and didn’t want to cook tonight. Actually, I did eat the leftover stew from last weekend. And of course… this! Yum!!!
Easy recipe here, folks! Mix together spring greens (any combination of romaine, swiss chard, arugula, oak, frisee, spinach, mâche, etc.), Strawberry slices, a few walnut pieces and raspberry vinaigrette. Enjoy!
Just another way you can do lettuce wraps. Real simple, real quick, real good.
Several Butter Lettuce Leaves
1/2 cup Couscous
3/4 cup Low-Sodium Chicken Stock
Some Leftover Meat, diced and reheated
2 tbs. Grated Parmesan
Extra Virgin Olive Oil, the good kind
A handful of Parsley Leaves, finely chopped
1 Lime or lemon
Fresh Ground Pepper
In a saucepan, boil the chicken stock, mix in the couscous, turn off the heat and cover the pan for 5 minutes. Then fluff the cooked couscous with a fork and add in the diced meat and parsley.
Fill each lettuce leaves with a couple of tablespoons of the couscous mixture (do not overload) and lay on a plate. Drizzle with a little balsamic vinegar and olive oil. Squirt a little lime or lemon juice. Add a crack of fresh pepper and some grated parmesan.
Ever since I found out about mâche, I’ve been using it a lot. Seriously, I like this better than spinach. And mind you, I love love love spinach! But the mache’s flavor is so versatile and mild you can use it in pretty much everything from salads to soups to plain munching it by itself. Heck, it’s even pretty enough to use for garnish!
Here’s a salad I made for lunch today with simple ingredients like grapes, black walnuts and leftover sausage pieces. It’s very good with a fruit based dressing. I ran out of mango dressing so I used raspberry vinaigrette on this one.
Also, as you notice in the photo, I added some blackberries but found it to be unnecessary since it was hopelessly competing with the grapes whose flavor is overpowering. It looks pretty but I would omit the berries next time and simply let the grapes shine (and compliment the mache) on their own.
Ingredients: Mâche Rosettes (or baby spinach, if you can’t find any), Grapes, Black Walnuts, Diced Leftover Meat (optional), Fruit-Based Dressing, Fresh Ground Pepper
Directions: In a salad bowl, coat mache rosettes with dressing and a little ground pepper. Transfer to a serving plate and top with everything else.
At the grocery store this afternoon, I was going to pick up a box of baby spinach when I noticed this one, right beside it.
What in the world is Mâche Rosette, I thought.
Kinda shows the extent of my veggie vocabulary, doesn’t it? Well, it sure didn’t take much for me to decide to pick it up instead of the spinach. I mean, look at it! It does resemble the baby spinach but a lot smaller. It just looked fantastic. I know I’ll be in for a treat with this one.
On my way home, I couldn’t wait any longer that I opened the box in my car and started munching on a bunch just to see how it tasted. Man oh man, was I in green heaven or what? It does have that spinach personality to it but I think I like it even more. It’s a lot milder and a bit nutty in flavor. I swear you don’t even need anything else to go with it. Heck, not even dressing, in fact.
So, here it is. I’ve made a uhh… Mâche Pit, if you will, and I’m trying to figure out a way to make it rock even more than it already does. How about a little grilled chicken with shitake and sesame oil? Or a few pieces of blood oranges with red wine vinaigrette. Maybe I should go back to the store and grab a bag of frisée to add to it. I don’t know.
Well, this ain’t gonna last long before it goes bad. If anybody has had it before, your suggestions would be very much appreciated. Thank you.