Food, mostly plants
Last night was fresh food night at the chelfea/antimatt house. I’d been wanting to try a couple recipes from my two recent Sunset magazines, so I did. Here they are, chelfea-style:
Avocado-jicama salad
Serves 2, if really hungry, or 4
- 2 avocados
- 2 small jicama
- 4 radishes, cut into matchsticks
- 1/2 cup feta cheese*
- 1/3 cup toasted pine nuts*
- 2 tbsp. canola oil
- dollop honey
- 1 tsp. salt
- 1-2 tbsp. fresh lime juice
- dash white pepper*
Whisk together oil, honey, salt, lime juice, and pepper. Slice avocados lengthwise, and alternate layers with thin slices of jicama. Brush with honey-lime sauce. Top with shredded radishes, cheese, and toasted pine nuts.
*original recipe called for cotija cheese, pumpkin seeds, and cayenne pepper, which I didn’t have so I substituted. Original recipe also calls for poblano chiles, which I don’t care for, so I omitted them.
Whole-grain feta and olive salad
Serves way more than two when combined with avocado-jicama salad.
- 1 cup bulgur wheat
- 1 carrot, grated
- 1/2 cup grated onion*
- 1/2 cup cilantro, chopped
- 1/2 cup Kalamata olives, sliced in half
- 6 oz. feta cheese
- 1 tbsp. rice vinegar*
- Dash white whine*
- 2 tbsp. olive oil*
- 2/3 cup toasted pine nuts*
Add 2 1/2 cups boiling water to bulgur wheat in medium bowl; let sit for about 20 minutes, or as long as it takes you to toast pine nuts and prepare veggies. When wheat is soft, pour off extra water. Add the rest of the ingredients, stir, and eat.
*Recipe called for fennel, red wine vinegar, 1/4 cup olive oil, and 1/2 cup roasted/salted pistachios, which I didn’t have so I used onion, rice wine vinegar and white wine, and pine nuts; 2 tbsp. olive oil was perfectly sufficient instead of 1/4 cup. I also increased the amount of feta because I love feta.