Being vegetarians McKibbin & I occupy a specific and quirky space throughout the BBQ and grilling weekend of July 4th. It's called the side-dish. This weekend our kitchen was "cold salad" central. Cashew-Broccoli salad with a lime vinaigrette. Roasted potato salad with honey dijon & rosemary dressing. Tortellini salad with garden tomatoes and parsley. Naomi was thrilled to eat among other omnivores. She will often consider our household to be cruel and unusual vegetarian punishment.
She also set off her first fireworks this year. McKibbin was thrilled to finally, finally have company with the 'splosions. I try my best, but prove a lousy audience for the smokey, noisy byproducts of fireworks.
Swimming. Sunlight. Bug-spray. Thrilling pyrotechnics. Friends. Family. Sigh. We had a great weekend.
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Currently Reading: Apollo's Fire: Igniting America's Clean Energy Economy by Jay Inslee & Bracken Hendricks
Naomi Reading Outloud: Jess by Mary Casanova
Recent Undertaking: Teaching myself to make chocolate covered pralines.
2 comments:
Those salads look yum! Shoot me the recipe for the lime vinaigrette, willya?
All in all, we had a pretty tasty weekend.
For the broccoli I used your basic olive oil/balsamic vinegar/lime juice & various spices. My favorite lime vinaigrette, however, is the following recipe. I just wasn't sure how the cilantro would go with broccoli.
Cilantro-Lime Vinaigrette
Ingredients
1 cup packed cilantro
1/2cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic
Instructions
Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
Makes 1 1/4 cups
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