SALAD GREEN
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Bibb lettuce, oak leaf lettuce, and strawberries from our first CSA pickup, plus blue cheese, toasted walnuts, and vinaigrette from Alice's Tea Cup.
Some vegetables look pretty. Potatoes lack that visual charm. Instead, these mini Charlotte salad potatoes charm the taste buds. For Macro Mondays "Vegetable". FOV 2.8-inch.
a simple tuna salad for lunch today. i added some orange zest and torn mint leaves to give it some zing.
Today we went to Sac's Place for lunch, a wonderful Italian restaurant that makes what may be the best pizza in Astoria. It was more celebrating work stuff and a birthday.
This is the house salad that we ordered to accompany our pizzas.
Be warned. Pizza photo to follow, perhaps as soon as tomorrow.
Sac's Place
25-41 Broadway
Astoria, NY
The food at Karavas is nothing short of fantastic. It is also reasonable. The digs are not "glorious," but it you want to pay 300% more, go to one of those.
(Sad to say, this restaurant no longer exists.)
8>(
delicious and healthy
peasprouts, bean sprouts, water chestnuts, peppers, avocado, tomatoes, onions, and olice oil balsamic dressing
Another green, organic salad from the balcony.
Rocket lettuce, iceberg lettuce, mustards, cucumber, sugar snaps and basil.
All homegrown from seeds.
One of the reasons why I love this time.
I enjoy clean eating very much. The above dish is grilled chicken salad with edamame, spring mixed greens, orange, yellow cherry tomatoes, red bell peppers, organic dried cranberries, roasted sliced almonds and low fat balsamic vinaigrette dressing.
I make my salads with romaine, arugula, cucumber, grape and regular tomatoes, garbanzo beans, avocado, pistachio nuts, croutons, oil and vinegar. If I could reshoot this, I would remove the front crouton. But I can't because I ate it! : )
"Our house salad blend tossed in a creamy balsamic vinaigrette, with diced tomato and cucumbers, artichoke hearts, Kalamata olives and feta cheese, topped with herb marinated chicken breast."
$10,00
My planted salads now in bloom. Have to catch up making salads now before we will be left with all flowers to eat. The snails were able to climb up, and had competed with us for salads. Somehow I have to do night patrol... catching cheeky snails and slugs. The only problem I don't like to kill them as I had used to do before. I only collect them and throw them where they'll be left for themselves. But that work alone is taking time.
Smoked New Zealand King Salmon on a bed of leaves with capers, mushroom, cucumber, tomato bits, and sprinkled with a bit of za'atar.
New Zealand salmon is special, the only salmon I eat: it's Chinook, raised in ecological environments with varying water temperatures according to the natural salmon breeding season, with no antibiotics, and little pollution. It's not without reason it's called 'Regal', or 'King' salmon.
I refuse to eat Tasmanian salmon: terribly polluting, foreign owned. Please check your salmon, if you're about to buy it, how it's farmed (almost no salmon is wild any more), and by whom...
I decided to tempt you by sharing a trio of tastes from the coast of Maine. Each one of them is worth experiencing.
Riquette artichaut, haricot vert, asperge verte, tomato, mozzarella
... mangé et apprécié le restaurant:
"Ladurée "Paris
Parisian tea rooms' history is intimately tied to the
history of the Ladurée family. It all began in 1862, when
Louis Ernest Ladurée, a miller from the southwest of
France, founded a bakery in Paris at 16 rue Royale.
In 1871, while Baron Haussmann was giving
Paris a « new face », a fire in the bakery opened
the opportunity to transform it into a pastry shop.
The decoration of the pastry shop was entrusted to
Jules Cheret, a famous turn-of-the-century
painter and poster artist.
For more informations:
www.laduree.com/en_int/#!brand/history
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[Henry Cartier Bresson]
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We used the recipe for this delicious salad from a book "Mamma Mia" by Cristina Bottari. blog.getitcooked.com/2014/06/tuscan-bread-salad_17.html