Welcome to the Salad Days of Our Lives, a visual record and recipe bank inspired by the lunchtime shenanigans of a bunch of Montreal meal mates. Enjoy our tastiness!
Friday, November 6, 2009
Mac attack
Well, gotta say, the salad club went pretty much a whole week without eating salad. We had soup, we had quiche (oh, there was a side of salad...), we culminated the criminal behaviour with mac n cheese! But it had peas in it. Does that count? My thighs say no. But my greed says yes. Here's how to make Jennifer's mac attack!
How cute is this vintage soup bowl kit? It's like a portrait of the salad club. JF's the top one. Ha ha!
I Heart Bowls
I'm a sap, I know, but how cute is this bowl? This crafty potter makes them in all sorts of colours. Check him out.
Cheese and rosemary staws
Because sometimes you need a cheesy sidekick! I was at a loss for what to do with the mass of rosemary my herb garden keeps on sprouting, so this idea came to mind. Try this at home, your friends will thank you:
2 cups flour
3 ounces soft salted butter
1/4 cup very green olive oil
1/2 cup grated Swiss cheese
1/4 cup grated parmesan
Some cold water
Sprig of fresh rosemary, stalks removed, chopped very finely
Coarse black pepper
1/4 teaspoon salt
Mix the flour, cheeses, rosemary, salt and pepper together with the softened butter, cut into small chunks, in a large bowl. Knead the mix together with your hands under it forms a kind of granola texture, then add in the olive oil. Mix more. What you're going for is a pastry texture, so you'll have to add some water as you knead it, little by little, until it suddenly all sticks together. Roll until about a quarter inch thick, then cut out the shapes you like - sticks, if you like things simple. Lay on a baking sheet you've brushed/sprayed with olive oil, and bake at 375 degrees for 15 minutes, or until golden. Miamiamiam.
Stage a battle with your plates!
It's Animals vs Vegetables in Jeremyville land...
Brown beauties
My love right now? Brown tomatoes, sweeter and fleshier than their average red counterpart. Mix with beets, a little basil, some olive oil, salt, coarsely ground pepper, and voilĂ .
Bowl me over
I love a little vintage kitsch with my lunch. Don't you?
Warm the cockles of your chili heart
Designer Loretta Barezuetta's Gourmet Collection reintroduces the ubiquitous disposable tin food container in fine porcelain. How hot would a bowlful of chili look in this?
Lettuce look at protein
Did you know that there's more than twice the protein in 100 calories of romaine lettuce than in 100 calories of sirloin steak? Only difference is, you've got to eat a pound and half of lettuce to hit 100 calories. 100 calories of steak? Less than one ounce.
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