SALAD GREEN
View allAll Photos Tagged salad
Created for Saturday Self-Challenge ~ Fruit and Vegetables
This started off as a macro shot of spring onions growing in our veggie garden - I then took a shot of some apples and their leaves, put that though DDG with a SNIP of my spring onion, and used that as a texture over the original macro. The bee came along for the ride.
Why be normal?
Best viewed Large
Bibb lettuce, oak leaf lettuce, and strawberries from our first CSA pickup, plus blue cheese, toasted walnuts, and vinaigrette from Alice's Tea Cup.
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
from KraftFoods.com
Taco Salad Makeover
PointsPlus Value: 9
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Course: main meals
Ingredients
4 medium flour tortilla(s), 6-inch
16 oz 95% lean/5% fat raw ground beef
1 Tbsp chili powder
1/2 cup salsa
1 cup canned kidney beans, drained and rinsed
4 cup lettuce
1/2 cup shredded fat-free cheddar cheese
1 cup tomato(es), chopped
8 Tbsp fat-free sour cream
Instructions
PREHEAT oven to 425F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.
PLACE 1 tortilla shell on each of four serving plates. Fill evenly with lettuce, meat mixture, cheese and tomatoes. Top with 2 Tbsp of sour cream.
Spinach, leftover vegetables (potato etc), chopped nuts, a bit of cooked brown rice. Not bad! And very satisfying.
delicious and healthy
peasprouts, bean sprouts, water chestnuts, peppers, avocado, tomatoes, onions, and olice oil balsamic dressing
I came across this musk rat just before yesterday's Zebra swallowtail. I was amazed the kids either didn't see it or scare it away. It was out of the water and pulled multiple plants up from the muddy bank and then off back into the water. More heavy rain is expected for this weekend so the water level will again surge.
Rich. Homemade salad dressing. Mayonnaise with a bit of sugar and vinegar. Sugared pecans. dried Cranberries, cherries, and strawberries.
For info: en.wikipedia.org/wiki/Flammekueche
These are delicious, but not enough just on their own so we added some shop bought salads. Potato salad, cucumber in yoghurt and carrot rapée.
Sorry the photo's not great, but I hope you get the idea.
Try large and thank you for your favourites. :)
Salad Cress, always on the kitchen windowsill for adding to salads and sandwiches I love it's peppery taste.
#Member's Choice - found in the Kitchen#
#Macro Monday#
Happy Macro Monday everyone.
one day we will die and our ashes will fly
from the aeroplane over the sea
but for now we are young let us lay in the sun
and count every beautiful thing we can see
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...
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
*******************************************************************************
“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
*******************************************************************************
Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved