Fotolog - Breaded Veggie Chicken with Steamed Buns under a Mushroom Gravy (and a side of Garden Salad)

I know it's not the prettiest picture, and I was debating about posting it... but it sure was tasty!!

Potato Salad Niçoise

It all started a couple weeks ago when I went to get my hair done. I had recently noticed that as my hair got longer, I would find more of it in my hairbrush. I decided to get some advice from my stylist. In return she gave me a Retirement Living magazine to read under the dryer. I am in my twenties. So is she. This is how we communicate.

Not letting her get the best of me, I decided to actually read the magazine. Suffice it to say I learned a lot about varicose veins and their treatment. I did, however, find something that caught my eye. It was a recipe called Potato Salad Nicoise. As I read through it, I noticed the dressing was a mustard vinaigrette, and since I had so much luck with my pear salad, I decided to try this one out as well.

Unfortunately, by the end of my hair appointment, I was a little too embarrassed to ask if I could rip out the recipe from the magazine, so I committed to trying to find it online instead.

I didn’t have much luck finding the original article, but I did come across a similar recipe in Canadian Living (click here for recipe). It’s simple, easy, and quick. It’s also healthy but filling, so it wins major points with me. Oh yeah, the taste is pretty good too.

Okay, first wash cute potatoes like these.

Then chop them up like so

Next, deploy the green beans.

Snap off the ends like this.

Chop up red peppers.

Mix with the dressing. (Olives and spinach not pictured.)

And you'll end up with something like this.

Yum.

P.S. In case you were wondering, I didn't have grape tomatoes or black olives, so I substituted them for a few romas and marinated kalamata olives. Still tasty.

Oh, and in case you were worried for me, my hair is not falling out. It’s normal. 80 per day I hear. I just wanted to make sure you had some closure on this issue.

~A

Lunch To Go – Spinach and Pear Salad with Mustard Vinaigrette

One cheese. Two cheese. You cheese. Blue cheese.



I know blue cheese isn’t everyone’s favourite flavour, but I personally love it. The taste is a lot more interesting than some other cheeses you can find in a supermarket. It also goes really well with the other flavours in this recipe – it’s contrasted by the sweetness of the pear and tanginess of the dressing, and sort-of backed by the neutral flavours of the spinach and the nuts. If, however, blue is absolutely not your style, you could probably swap it for some dry feta in this recipe (… but in my opinion, I don’t think it would taste as good).

Also, when your picking your pears for this recipe, it’s really important that it’s at its right stage of “ripeness”. If it’s too young, the pear will be too hard and not as juicy, but if it’s too old, it will taste soggy and grainy. When you’re picking up a pear, try to look for ones that have a firm, but not hard consistency – those will be the ones you want to use.

Salad

Spinach leaves
One pear
Crushed pecans/walnuts
Blue cheese – crumbled

Mustard Vinaigrette

1/3 cup olive oil
3 tbsp red wine vinegar
1 ½ tsp prepared mustard
½ tsp salt
1 tsp sugar
1 clove garlic, minced
black pepper to taste (or none if you don’t want any – I actually forgot to put this ingredient in. haha)


Directions:
Mix dressing ingredients. The dressing recipe will actually make enough for 5 or 6 servings, but you can easily store any extra in the fridge.

Make as much salad as you like and pour dressing on top. Simple and fast :)

Loving Pasta Salad with Artichoke Hearts

I tend to like dishes that I can combine all the necessary dietary components into one creation (i.e. veggies, proteins, carbs). I guess I might just be lazy, but I like to think that it's because I'm a student and I don't have time to make grandiose meals. One day, I might post a 5 course feast... but I don't think that will happen any time soon.

I actually found this recipe on the PETA website. I'll make it clear right now, I'm not a huge supporter of PETA, but if I come across a recipe I find interesting, I won't discriminate. (And you're lucky I don't because this turned out to be DELICIOUS)

So this year I've discovered my love for marinated artichoke hearts, and I couldn't be happier! This recipe calls for a bunch of 'em :)

The recipe is called "Creamy Pasta Salad with Artichoke Hearts". I don't know how creamy I would say it is (I guess I think of actual cream, when I think creamy), but it's not a vinaigrette, so I guess it counts.

I made a few modifications from the recipe they posted. So if you want to make mine, I used parsley instead of green onions (because I didn't have any in my fridge - still tasted fine). I also used light mayo instead of Nayonaise because the only place I think might sell that stuff is Planet Organic and I'm a poor student who can't afford to shop there, but I'm sure you vegans will have some ready on hand. And finally, I added just about a can of chickpeas (for the protein portion of this meal)... and voilà!




YUM!!