blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,435
It's so HOT here today, in the 90's in Wisconsin.
I made a cold vegetable salad. 2 quarts and 1 2-cup serving.
A combination of cooked and raw veggies which can be eaten cold with dressing (like a tomato dressing or a mustard dressing). Or over lettuce. Or heated and served over rice or chopped potatoes with a sauce (like a red pepper sauce or any veggie sauce), for a warm meal.
Since it is summer we have some things we can eat from the garden. Not enough for canning, drying, or freezing.
Today's cold veggie salad is: turnips, red cabbage, broccoli, zucchini, onions, red peppers, wheat berries, red beans. Colorful.
I didn't add tomatoes since we sometimes use a tomato dressing, and we both will cut up tomatoes if we're in the mood, when we're serving ourselves.
Whatever we make and put in the fridge, is, what we eat. There's some planned overs in the fridge too. Lots of variety.
I made a cold vegetable salad. 2 quarts and 1 2-cup serving.
A combination of cooked and raw veggies which can be eaten cold with dressing (like a tomato dressing or a mustard dressing). Or over lettuce. Or heated and served over rice or chopped potatoes with a sauce (like a red pepper sauce or any veggie sauce), for a warm meal.
Since it is summer we have some things we can eat from the garden. Not enough for canning, drying, or freezing.
Today's cold veggie salad is: turnips, red cabbage, broccoli, zucchini, onions, red peppers, wheat berries, red beans. Colorful.
I didn't add tomatoes since we sometimes use a tomato dressing, and we both will cut up tomatoes if we're in the mood, when we're serving ourselves.
Whatever we make and put in the fridge, is, what we eat. There's some planned overs in the fridge too. Lots of variety.