My favorite local eatery, which also has a fair trade market attached to it, has this amazing salad. They serve it heaped with brown rice, on top of a bed of romaine lettuce and then tomato slices and cucumber to top it all off, and usually next to this amazing panini sandwich made with roast tomatoes and tons of provalone cheese! Yum!! The dressing they use, they gave me the recipe for years ago... but to make a gallon. lol... so I rarely bother figure it out. And because I make so much at one time, I never have written it down in smaller quantities.

I have been reading about food again. Seriously, it is beginning to be a real, full-on, life long, obsession. I have also been following my diet very closely, and documenting what is working for me and what is not with the nips and twitches that my picky body puts out. The book I am currently in is Sally Falon's Nourishing Traditions. Amazing book. Brings to life everything I have ever believed about food. Partially I love it because it backs up much of my instinct and knowledge, and partly I love it because the recipes are GOOD! And all real food, made with real fat, real ingredients, and really 'from scratch'. Many are even easy. She doesn't shun things like food processors, or crock pots, she just uses them as our ancestors would have... to make 'real' food. I found a recipe in it for a half quart of Tahini Salad Dressing, that reminds me so of the dressing from that eatery I love so much I am nearly sure that is where they got the idea. Theirs has more salt, and a bit more lemon juice and celery than she calls for... but adjusting for taste, it is the same thing. So here it is... This yummy dressing is great over cucumbers right out of the garden for those of you a few months ahead of us (my cuke plants are 2 inches tall) or even as a dip for cuke slices. It is also great as a dressing inside a wrap loaded with yummy veggies and perhaps some light cheese as well. Use your imagination... it could go with anything crisp and satisfying these dog days of summer.

Lemon Tahini Dressing

1 small onion
1 stalk celery
2 T soy sauce
fresh juice of 2 lemons
1/2 c Tahini
4 T olive oil
1/8 cup water

Chop onion and celery coarsely, and put in a food processor or blender until finely chopped. Add remaining ingredients and process until well blended. Thin with a little water to achieve desired consistency.

Oh, and I still adore my bowls. I love getting them out of the cupboard and using them, I love planning things to put in the serving bowl. All of it. I know, I am a dork, but I really really love them. :)

2 comments

simply patti said...

Val... we really should be neighbors! I was JUST about to go blog (on xanga) about how much I have been thinking about food and then I thought, "Hey, I wanna jump over to Val's blog and say howdy..." and here you are talking about how much you have been thinking about food!

Val said...

I have thought this for a while. I want to get a bunch of people together and buy a neighborhood. Then we can pull down fences, and put up gardens, and enjoy living in houses that are seperated but sharing the workload of growing our own food. It would be CRAZY... but what idea that changed the world wasn't radical? lol... Someday. Someday, I will do such a thing. For now... I eat my fresh peas and salad greens and enjoy my eggs.

Hey lady. You need chickens. ;) I even found a way that they don't stink!

Love you!

Val

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