Poor, neglected little food blog. We have been eating, but not a whole lot of interesting cooking has been going on. More of the old staples - omlettes, big salads, etc. Summer is a busy time - vacations, twins birthdays, holidays, boating - no time to cook!
But I have been making some interesting salads lately that I will share with you.
Last night we had German themed dinner to attend - there was to be brats, buns, potatoes and pretzels. But we just got back from a week vacation of non-stop gluttony, and my poor body was craving vegetables. So I went online and searched for some "German" vegetable recipes. I will tell you that this is not an easy thing to find - 98% of the recipes are either based on potatoes, or cabbage cooked until it's not recognizable, or contain a lot of cream or sour cream or sugar. yuck. But I did find two that caught my attention...
The first was a German Lentil Salad. You'll find the original recipe linked here. I followed it somewhat, although I don't measure ingredients. The recipe does not specify the type of mustard or the type of vinegar, so I used Dijon mustard and apple cider vinegar, because they are what I had. And, as I'm re-reading it I realize that I forgot the garlic - that would have been good. And I added a half of a diced raw zucchini. It was tasty - it's a little different at first, but the more you eat the more you like it. I will definitely be making this again.
The next recipe was for German Cucumber Salad. I actually found quite a few versions of this, but I liked this one because it also had onion and tomatoes. I did this with one cucumber and one zucchini - I've found that zucchini behaves very well in most cucumber recipes, and I like that it's a bit more substantial. I substituted nonfat plain greek yogurt instead of the sour cream, to keep it lighter. And I used lemon juice instead of vinegar - because the only vinegar I had in the house was apple cider and I didn't think that sounded good in this one. And a lot more than a tablespoon of fresh parsley. And I used dry dill - fresh would have been really good, but no time for a trip to the store. I used my mandolin to slice the cucumbers, zucchini and onion very thin, and let it all marinate for a couple hours. Very yummy - the kind of thing I really like!
These two were both pleasant surprises - and they went very well together.
The other two salads I have been making lately are a Quinoa Salad and a Kale Salad. I'm a bit obsessed with these - my poor husband is probably getting tired of them. They are each excellent on their own, and really good mixed together.