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.
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>(
Seaweed
To see the whole, varied collection of my photos of this ever-changing tidal pool, visit my album, That Protean Tidal Pool: www.flickr.com/photos/jerry-rockport/albums/7217772030227...
delicious and healthy
peasprouts, bean sprouts, water chestnuts, peppers, avocado, tomatoes, onions, and olice oil balsamic dressing
Crispy mixed salad by Fidelis Gourmet Express 1 in Scotts Square.
*Note: More food pics in my: Favorite Food Album.
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.
"Chilled Asparagus with Egg, Red Pepper and Oil and Vinegar"
Perfect for a brunch, or as a substitute for a salad at a dinner party. Makes a great and light first course. Very nice in summer when the weather is hot.
Put about 2-3 inches of water in a pot and bring to a boil. Trim the ends from the asparagus and place in the boiling water. Watch closely as you only want them to cook for a few minutes. Remove the asparagus, run under cold water to stop the cooking process and lay out in a single layer on a plate and place in the refrigerator to cool.
Boil eggs, and peel and chop. Take one red bell pepper and cut into strips for garnish.
Either make a dressing with olive oil, red wine vinegar, dijon mustard and a pinch of salt, or as I do at home, use Paul Neumans Olive Oil and Vinegar dressing. This stuff is excellent! Just do not refrigerate the open bottle. If you want, add a bit of dijon mustard to the Paul Neumans and whisk. Adds another layer of flavor to the dish.
Arrange asparagus on each plate, drizzle the dressing over the asparagus, top with chopped egg, and garnish with the red bell pepper.
This dish can be plated and kept in the frig until service or left at room temp for 1/2 hour before serving.
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.
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.
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.
Mesclun leaves, 1/2 of a small tomato roughly chopped, a bit of sliced cucumber, spring onion, 1/2 radish, 1/2 mushroom, a fork full of baby caper berries, a couple of anchovy filets, topped with homegrown mung bean and fenugreek sprouts, ready for a homemade vinaigrette...
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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they are made with the eye, heart and head.”
[Henry Cartier Bresson]
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