It’s Friday. Let’s make a salad.
You were thinking more burgers and beer? I was thinking the same thing.
If you change your mind, this salad could make you forget about burgers. It is hearty and satisfying.
If you want to dream about cooking this rainy weekend, what about pastry? Or knish? Tonight, I’m going to learn how to make knish. Tomorrow, I’ll let you know how it goes.
But for now, the salad.
Here’s what we did:
Roasted cherry tomatoes
Sauteed, super-flavored tempeh
Avocados (Fuerte! Thanks, Lisa!)
We started toasting the crouton in a pan with a little olive oil, garlic powder, and salt.
At the same time, Gilles cubed some tempeh and sauteed it with a spoonful of Dijon mustard and generous sprinklings of paprika, turmeric, cumin, and salt. Just when it was finished cooking, he poured over a splash of Balsamic. This was one of the best tasting tempehs I’ve ever had!
Then we roasted cherry tomatoes in some oil on high heat, until they started to pop and blacken.
We grated a carrot. Opened an avocado. Put it all in a bowl with a pound of spinach leaves.
Dressed with the classic Joubert dressing of Dijon mustard, olive oil and Balsamic vinegar.
This salad made me forget all about burgers. Though I still wanted the beer.