Maybe this much green will make up for how little green there was over the weekend?
This salad recipe is also very good with mango, or probably almost any fruit. It’s also good with goat cheese. I know, you’re saying, but Sarah, I have been told never to mix shellfish with cheese! Well, firstly never say never. And secondly, goat cheese is good with almost anything. Oh! It’s also delicious with Mango Wasabi sauce, which I found accidentally in a Jewel-Osco one day. I really need to get some more of that stuff. But in the meantime, you can mix a little bit of olive oil, honey and wasabi together to make a good impromptu dressing.
(WHOA I just noticed the Pineapple Wasabi on that page, I’m going to need to get me some of that)
So it’s been a lot of salads lately! I’m surprised at how it doesn’t feel like I’m depriving myself of anything, but I am getting a little bored. I actually wanted to make chili tonight, but I was just too tired after yoga. And I’ve got plans tomorrow so… Friday? Maybe? I also have a cute little acorn squash in the fridge that wants to be made into something soon. I’m thinking risotto right now. Unless you guys have some ideas? (there’s a sweet potato in there too, and some parsnips, I’m open to suggestions…)
Parsnips, eeeeh?
Yes! not only that, but there are turnips as well. On my windowsill. I bought them at the farmers market in spring when they were teency pea-sized things, and now there are 6 medium sized turnips in my flowerpots. I was told they are a super-sweet variety! But, I have never, ever, ever cooked with turnips. I’m not sure I have ever even EATEN a turnip. So I have no idea what to do with them.
Actually I have a bunch of things that need making. I might have to have some sort of harvesty dinner party. There’s a smoked leg of lamb in the freezer, there’s the turnips (and their greens!) and the parsnips and the squash and the sweet potato… anyone wanna come over for dinner? :)
I find that roasted acorn squash is lovely. It’s adorable when cut into half moons and delicious when those moons are tossed with olive oil, salt, pepper and maybe a bit of an herb, like thyme. It gets super sweet, and – are you supposed to do this? – I even eat the skin. It gets really soft after roasting.
I’ve eaten it by itself or as part of a greens/goat cheese salad.
You could roast the sweet potatoes, too. Cut them into strips/fries and toss with olive oil and rosemary. The only drawback of doing that – oh holy mother – is that they’re endlessly eatable. I’ve been known to eat an entire sweet potato (or more…) in one go.
I like to halve the acron squash, bake it until it is almost done. While that is going I cook up some rice and sautee a ton of vegetables (zucchini, yellow squash, onions, mushrooms, etc.) and fry up some ground pork. Then you mix the rice, veggies, ground pork, and some tomatoe paste (and some cheese if you like). Plop heaping amounts of that in the acorn squash and put a little cheese on top. Broil that until it is all hot and brown. Yum. Usually, you will have the rice mixture left over, if you are overexcited like me, and it is good on its own, or you can save it and just fill a new acorn squash when you need another. I split an acorn squash with my boyfriend. Though if it is not a tiny squash, we can usually only eat half of the half (so a quarter). So good.
Sweet potato? Cut into strips. Spray with a tiny bit of olive oil and sprinkle with a little salt. Bake until soft and delicious. So good. I love them baked, but I can’t stand deep-fried sweet potato fries. I think they sop up more grease than even regular fries. Though you could probably cook the sweet potato and parsnips and use that in the stuffing, too.
Hey I have a question about the shrimp you like to use in salads. Do you marinate and cook it? Buy pre-cooked “salad shrimp” and thaw or what? I have a lot of frozen shrimp right now, and thinking of using them in something like a salad, but I don’t know what to do to them first.
I’ve done both! For my office salads I usually get the pre-cooked ones, just because it’s easier – but fresh-cooked ones are much tastier, imho. If you have uncooked frozen stuff right now, they’ll thaw out fairly quick (especially if you put them in some water). Then you can just sautee them in a pan with a little oil – or maybe some garlic, too. You want to cook them JUST until they turn pink and opaque. Their texture gets a little spongy if you overcook them.