Because there’s no such thing as too much of a good thing. Another taco salad!
The roasted zucchini, squash, and onions are from our csa! The beans and chips are homemade. Yum! We love summer!
What a good looking salad! What a fine looking cat!
The salad is simple; super greens, peas, and shredded carrots. For the dressing, mix together 2 TBL peanut, 1 TBL Braggs, 1 TBL rice vinegar, 1 tsp fresh ginger, 1 diced shallot, 1-2 TBL water. Easy!
We’re pretty obsessed with our CSA🙂 For Cinco de Mayo we made a salad with our CSA lettuce, roasted white corn, beans, salsa, mushrooms, and guacamole.
Hark, photo with natural light! This is what happens when you eat lunch on the weekend.
Roasted sweet potatoes, turnips, and radishes. White beans, broccoli, and jalapenos marinated in a tahini/apple cider/braggs dressing. Bed of arugula.
I’m not going to lie, this recipe is adapted from a copycat recipe for the Benihana ginger salad dressing. So thanks to the folks over at Top Secret Recipes, this is tasty!
We made a few changes, of course, so here’s the recipe with our changes:
1/2 cup chopped white onion
3 TBL olive oil
1 TBL sesame oil
2 TBL water
3 TBL fresh minced ginger
2 TBL ketchup
1 TBL Bragg’s (or soy sauce)
2 tsp lemon juice
1 garlic clove
1/2 tsp black pepper
Blend it all together and chill in the refrigerator at least 15 minutes. It gets better over night, or even two days later.