#vegetarian and vegan
With the days being consistently warmer and sunnier, one feels a keener appetite for light lunches of cold salads. But, as always, a salad, even meatless, needn’t be boring. This bright Green Rice Salad is the perfect example, and it can also make a very good picnic, should you go on an adventure this weekend! Happy Saturday!
Ingredients (serves 1 or 2):
- 1 small Green Onion
- ½ cucumber, rinsed
- a small, ripe avocado
- ½ large lemon
- 1 tablespoon Vinaigrette Dressing
- 1 ½ cup leftover brown rice, cold
- 30 grams/1 ounce Feta cheese
Finely chop Green Onion. Spoon chopped white part of the Green Onion into a medium bowl; save green part for sprinkling.
Cutcucumberinto slices, and halve these slices. Add to the bowl.
Peel, pit and dice avocado, and add to the bowl as well.
Thoroughly squeeze the juice of the lemon halve all over the green vegetables, and drizzle withVinaigrette Dressing. Add the cold brown rice, and toss gently to mix well and coat in Dressing. Crumble in Feta cheese, and gently toss, once more.
Chill in the refrigerator, at least half an hour before serving.
ServeGreen Rice Salad cold, sprinkled with reserved chopped green part of the Green Onion.
On this warm and beautiful Easter Monday, here’s a bright and colourful Egg, Cucumber, Tomato and Feta Salad. It is delicious and light, so you can still indulge in your chocolates for dessert! Have a good one!
Ingredients (serves 1):
- ½ teaspoon coarse sea salt
- 1 large egg
- 2 cups freshly picked Mesclun or lettuce, rinsed
- ¼ large cucumber, rinsed
- ½ small orange or yellow bell pepper
- 2 large, ripe cherry tomatoes (or 4 small), rinsed
- 1 small Green Onion
- 1 ½ tablespoon Lemon Dressing
- 15 grams/½ ounce Feta cheese
Bring a small saucepan filled to three-quarters of waterto the boil. Add coarse sea salt, stirring until dissolved. Gently plunge in the egg, and cook, for 7 minutes.
Meanwhile, roughly chop Mesclun and arrange into serving plate.
Cutcucumberinto slices, and halve those slices. Cut bell pepper into thin strips. Cut cherry tomatoes into quarters (or halves if they are small). Scatter cucumber slices, bell pepper stripsandcherry tomato quarters over the Mesclun.
Finely slice Green Onion, and sprinkle all over the salad, saving a little of the chopped green part.
Drizzle generously with a tablespoon of the Lemon Dressing.
Once the eggis boiled, plunge it in a bowl of cold waterwithice cubes, to stop cooking and cool slightly. Peel the eggand cut it in half.
Placeboiled egg halves onto the salad. Crumble Fetaall over, and drizzle with remaining Lemon Dressing. Finally, sprinkle with reserved chopped Green Onion.
EnjoyEgg, Cucumber, Tomato and Feta Salad immediatlely.
This beautifully simple and tasty Butter and Garlic Broccoli serves one as a main, or two as a side and keeps the tender snap of the fleurets. Happy Monday!
Ingredients (serves 1 or 2):
- 2 small heads fresh broccoli
- 1 ½ tablespoon unsalted butter
- 1 large garlic clove, minced
- salt and freshly cracked black pepper, to taste
Fill a medium saucepan to the half with water, and bring to a boil over medium-high heat.
With a sharp knife, cut broccoli fleurets off the stalks(keep the large stalksand leaves to make a fragrant Vegetable Broth.)
Place broccoli fleurets in a steaming basket, and fit basket over the saucepan. Cover with a lid, and steam, about 10 minutes, until broccoliis just tender.
Remove from the heat.
In a large, deep skillet, melt butterover medium heat. Once buter is just foaming, add minced garlic; cook, 1 minute.
Then, stir in steamed broccoli, and cook, shaking the pan to coat in butterandgarlic, a couple of minutes more. Season with saltand black pepper, to taste. Cook, another minute.
ServeButter and Garlic Broccolihot.
