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Posts Tagged ‘dinner’

The Menu

First Course – Smoked Salmon Salad

A bed of fresh spinach greens topped with sliced cherry tomatoes and radishes, chopped red onions and smoked salmon.  Liberally season with black pepper and a bit of garlic powder and salt.  Drizzle with olive oil.

Second Course – Sauteed Vegetable Medley

Pour olive oil into frying pan.  Turn heat down low.  Coarsely chop red onions, oyster mushrooms, garlic clove.  Toss into frying pan with a bunch of broccoli florets.  Add a little chicken broth.  Consider adding bacon (but I decided I’ve been eating too much bacon lately).  Season with salt and pepper to taste.  Serve with some toasted bread.

End the night with an orange.  Consider chocolate … 😉

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Got home late yesterday so decided to fix a simple dinner.  Here are a few of the ingredients basking in sunlight.

My Late Light Dinner Menu

* day-old bread, slice, drizzle with olive oil, toast and then rub with garlic

*fresh broccoli, slice, toss into oiled frying pan with chopped oyster mushrooms, scallions and more garlic

* add bit of chicken broth, salt and pepper. cover. turn down flame.

*sit down. take a breather before standing to peer in refrigerator — I found last pieces of smoked salmon.

*find a big plate. pile on flavored veggies, a few slices of bread, and the salmon.

*retire to big comfy chair in the living room. hope you didn’t forget fork else you’ll have to get up again!

😉

 

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Why have a potted nasturtium in the kitchen?  Well, they are easy to take care and when it’s late and you’re hungry and you’re trying to eat healthy, simply pull a few leaves from the plant.  Layer the leaves on a saucer.  Slice a couple of tomatoes.  Pile the slices on the leaves.  Drizzle with olive oil and balsamic vinegar.  Glass of white wine or water on the side.  Done. Prep time?  About a minute and thirty seconds or so. 😉

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black radish salad

1 medium size black radish, peeled and grated

1 large carrot, peeled and grated

1/4 cup or so of finely chopped red onion

a little chopped fresh parsley

Toss all ingredients in bowl with a little olive oil, squeeze of lemon juice, black pepper and pinch of salt.  Cover and place in refrigerator to marinate for a bit.  Serve alongside saucers of sliced toasted bread that have been lightly rubbed with garlic, sliced red tomatoes and homemade aioli dressing.  Smoked salmon on the side wasn’t bad either. 😉

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