End-of-Week Salad

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.

Spinach


Tempeh with delicious stuff!


carrots, crouton, tempeh

now with tomatoes


Edamame, Carrots, Tempeh, Avocado, Croutons, Spinach. Yes!

Here’s what we did:

Spinach
Roasted cherry tomatoes
Sauteed, super-flavored tempeh
Avocados (Fuerte! Thanks, Lisa!)
Edamame, shelled
Grated carrot
Croutons

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.

Happy Friday!

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2 Comments

Filed under Food

2 responses to “End-of-Week Salad

  1. kathleenannh

    It does sound like a good Friday dinner and I think I have everything except the tempeh….

    • You certainly don’t need all the ingredients for this to be very satisfying, though I did like the protein provided by the tempeh. You could add garbanzos, instead, maybe dry-roasted in a cast iron pan with some of the same spices we used for the tempeh.

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