For now, check out my Yelp review.
July 30th, 2010
Salad Art (Experimental Series)
Experimental because of the blueberries and the finely sliced kumquats. The dressing (not shown) was a vinaigrette enriched with pureed avocado.
This was one of Jens’ early forays into adding sweet stuff to savory salads. I think that now that he’s mostly overcome my anti-salad bias, he’s chosen another mountain to climb, which is my fruits-are-not-savory-items prejudice.
July 30th, 2010
Quinoa salad, emphasis on salad
Picture to come.
Jens went avant garde. He had me taste it before he told me what was in it. Good thing, or I would have decided I wouldn’t like it. As it was, I got suckered into admitting it was delicious.
Red quinoa, cooked in broth in the the rice cooker
Fresh corn, both cooked and uncooked
Armenian cucumber
Sprouted grains
Blueberries
Peaches
Fruit in my savory salads always weirds me out. But I ate it all, and it was delicious.
I am occasionally disturbed by my lack of complaints over these super healthy dinners. Three years ago I would have stared at the bowl and eaten a few bites before digging in the freezer for an ice cream bar.
July 30th, 2010
Salad Art #1
This was the start of the salad art series.
Grapefruit, pomegranate seeds, avocado, sunflower sprouts, some old salad greens, some old sprouted sprouts, and a lonely tomato.
July 29th, 2010
The one that started the blog
Deconstructed California Roll Quinoa Salad.
Ingredients:
regular and red quinoa, cooked in vegetable or chicken broth in rice cooker
cucumbers, cut into batons
cherry tomatoes
avocado
sprouted grains
crab (from a can, not too bad actually)
green onion
Dressing: rice vinegar and soy sauce
Me: “What was your inspiration?” Jens:”Tell me what you think it was!” I take a bite, and I respond, “California Roll!”
He was practically giddy that I realized what he was going for. And that was when I realized, I should start a food blog to document his cookery. A few weeks later, here we are.