Fiber-rich bulgur pilaf cooked with a splash of olive oil, salt, pepper, and parsley, and pomegranate-juice-soaked-craisins, walnuts, mixed greens, and scallions to top it off. All served in lotus flower bowls I received for my bday from Mom (thanks Mom!).
With spinach, bacon, cognac-flamed mushrooms, and a bit of port salut. All encased in a half-while wheat crust.
Lately I’ve had the craziest craving for cucumbers, so I decided to pick some up at the store and make some ranch dressing to dip them in. I couldn’t remember if my recipe for ranch dressing called for yogurt or sour cream, so I decided to grab some yogurt at the store, thinking a) that was the right thing, and b) it would be good for breakfast or a snack too.
I get home and realize the recipe calls for sour cream. Oh well, let’s try it with yogurt. So I used about 3/4 cup yogurt, the juice of a small lemon, and the same quantity of spices from my ranch dressing recipe. Yum! The dip was a bit thick, so I thinned it with a tad bit of water. Perfection! Now I have an alternate version of my ranch dressing, and my cucumber craving has been satiated.
So simple. Salt + pork + heat = deliciousness! A little arugula and a pine nut and currant sofrito complete the meal.
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