I’ve never been an avocado person. I’ve never even tried avocado till about 8 months ago. I didn’t particularly like it but maybe with some accompaniment, like watermelon (which I love) it may work!
Here is a very simple and basic recipe for a summer snack or starter that should please vegans, vegetarians and omnivores alike: Avocado and watermelon salad! - via Avocado and Watermelon Salad « SHIZUOKA GOURMET.
Too much mayo, too much vinegar, too mushy.. potato salad isn’t a good bet for store bought. Making it yourself is probably the best way to enjoy a good quality potato salad. As a side dish it’s a good bet. You steam the potatoes, then put them in the freezer to chill. I combined this with the meatloaf and had the potatoes going into the fridge when the meatloaf goes into the oven. When the meatloaf is finished and is cooling assemble the potato salad and then fridge it for 15 minutes and all will come together nicely!
Ingredients:
- 4 to 6 medium red potatos
- 1/4 cup fresh Mayonnaise
- 4 tbsp Rice vinegar
- 4 tbsp Shoyu
- juice of 1 medium Lemon
- 1/2 cup chopped parsley
Directions:
Dice and steam potatos till they’re tender.
 Start with firm fresh red potatoes |
 Steam the potatoes till tender |
Place potatoes in a bowl and refridgerate till cool. Add remaining ingredients and stir till well combined. Refrigerate till it thickens.
Another interesting Salmon thing..
One of my favorite things to do with canned salmon is to make a simple salmon macaroni salad with it, a riff off our family favorite tuna macaroni salad. – Salmon Macaroni Salad Recipe | Simply Recipes.
Another Asparagus recipe for ideas! I threw some into the stirfry last night and it was good! Wilson’s farm is right down the street. I hope this stuff doesn’t go bad!
There is a new weekly farmers’ market just a few blocks from my house. I love it. I walk out my front door, cross the park, and make my way along tree-lined Noe Street until I see the little pop-up stalls. It’s just the right size – not too big, not too small. Inspiring without being overwhelming. I came home the other night with a basket overloaded with all things spring and made this asparagus salad. - Asparagus Salad Recipe – 101 Cookbooks.
I’ve added beef, tempeh, tofu and many other things to this for added ooomph. Stir-fry beef, tempeh or tofu with some sesame oil and lay on top after plating the noodle mixture.
Ingredients:
- 1/2 cup sesame seeds
- 8 ounces dried soba noodles
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 1/2 tablespoons shoyu
- 1 clove garlic, minced
- 1 small ginger knob peeled and minced
- 1 teaspoon dark sesame oil
- 5 green onions, chopped
- 1 medium carrot shredded
- 3 cups green and red peppers chopped in squares
Directions:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
- Stir fry or steam the bell peppers till they are soft but still slightly crunchy. In pasta terms it’d be considered “al dente” You want the peppers to add texture and color to the dish. If your audience prefers raw peppers run with it.
- In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the peppers and carrot. Let the dish sit for 30 minutes at room temperature before serving.
