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Made lunch, updated food blog
Aug. 6th, 2014 03:03 pmBeet & Goat Cheese Sandwiches
I still have four beets. It's too hot to roast them. I think I'll try them raw, next.
I made the first iteration of beet-and-cheese sandwiches with havarti. The harvarti was good, but not quite robust enough. For the same outing, I made up a chickpea salad that was almost right; I think I undercooked the chickpeas, because they were a little grainy. The rest of it was great, though: lemon zest, lemon juice, lots of olive oil, a little plain yogurt, dill, black pepper, and finely chopped carrot and cucumber, garnished with sunflower seeds. It reminded me of the white bean, rosemary, and lemon zest dip I made once. It might make a good pasta salad.
In other food news, I am drinking up the chia seeds that I rediscovered in a kitchen drawer. I am giving them a long soaking time in the fridge, using one of the empty kombucha bottles that I have been using for tea and such. Very refreshing.
I still have four beets. It's too hot to roast them. I think I'll try them raw, next.
I made the first iteration of beet-and-cheese sandwiches with havarti. The harvarti was good, but not quite robust enough. For the same outing, I made up a chickpea salad that was almost right; I think I undercooked the chickpeas, because they were a little grainy. The rest of it was great, though: lemon zest, lemon juice, lots of olive oil, a little plain yogurt, dill, black pepper, and finely chopped carrot and cucumber, garnished with sunflower seeds. It reminded me of the white bean, rosemary, and lemon zest dip I made once. It might make a good pasta salad.
In other food news, I am drinking up the chia seeds that I rediscovered in a kitchen drawer. I am giving them a long soaking time in the fridge, using one of the empty kombucha bottles that I have been using for tea and such. Very refreshing.