I had a very nice lunch this past Saturday with two dear friends, Pilar and Albert.
Both are artists and dreamers in their own ways. Pilar is a dear friend that I've known since high school. I met Albert about two years ago. He is one of the most interesting people I've come across. I had gone to the
Pearl Brewery Farmers Market and bought some fresh veggies- baby radishes, cucumbers, beets, scallions, and onions. This became the focus of our lunch. Why do so much when nature has the ability to take you other places on its own? I made a fresh ranch dip with yogurt, organic mayonnaise, and herbs from my backyard, including parsley, dill, chives, and garlic. I sliced up the cucumber and radish. The radish was so spicy! I am used to a mild radish, but these were addictive in the "ooh aah" sense. I also made a frittata, using the beautiful fresh scallions at the market. I had promised Albert bruschetta, so I made my version with yellow pear tomatoes and basil from the yard, as well. Dressed with some balsamic vinegar and olive oil and a sprinkle of parmesan. Delicious served on jalapeno cheddar sourdough.
There's nothing like going to the market and deciding then and there what you will have to eat. I really got a kick out of Pilar and Albert's reaction to the light and easy lunch. Especially more from Albert. He is the type of person that eats just about anything, but I sense his appreciation for these moments, which to him are rare and unique.
Easy Ranch Dip (2 cups)
Mix together:
Stir in:
1 scallion, chopped
1 garlic clove, minced
1/4 c. chopped parsley
1/4 c. chopped dill
1/4 c. chopped chives
1/4 tsp. salt
1/4 tsp. black pepper
dash, Braggs Amino Acids
dash, cayenne pepper/ tabasco
Chill in refrigerator at least one hour before serving.
Serve with pieces of fresh vegetables, such as carrots, radishes, cucumbers, and celery.
|
This type of plan grows like a weed. It can be sauteed like spinach. I have forgotten the name, but I was told it is very mild.
|
No comments:
Post a Comment