Yummy Yummy Vegetables

Because they are so yummy all on their own, I don’t usually get to fancy with my veggies.  A few things I want to remember to do again, though:

Tomato Salad w/Orzo and Feta

Delightful for a work day lunch.  Seeded and quartered tomatoes, olive oil, minced chives, basil, garlic, lemon zest, feta, and orzo all in some IKEA Tupperware and you’re set.

Lentil, Goat’s Cheese, and Mint Salad

Nigella, I’m so sorry I ever doubted you after out misadventures with the Double Squash and Bean Salad (which, even though the texture of the squash still wigs me out, tasted perfectly nice with all that basil).  This lentil salad is by far the best of all the salad experiments in the past few weeks.

 I really don’t have a recipe, though Nigella gives one — just threw a bunch of everything in without looking at a clock.  Onion and garlic in a saucepan, then threw in some lentils and what looked like a good amount of water.  Covered the pan and took the dogs for a walk.  By the time I was back (about 15-20 minutes?) the lentils were a good texture and all the water was gone, anyway.  I wish I knew the lentil/water ratio I used, because that was a nice result.

Then it’s lemon juice and chopped mint and some jarred sweet red peppers — really fresh would do just as well, I think.  The miracle of the whole thing is the few drops of chili oil that go in.  Oh it was lovely, all mixed with the mint and garlic and such.  A wee bit of goat’s cheese over it and you’re set.  It’s meant to be served room temp.

Loved, loved, loved.

Double Squash and Bean Salad

I haven’t even tasted this yet, but I don’t really want to.  The roasted zucchini and yellow squash in it just wound up a bit like mush, but the blanched green beans look nice.  Outside of that it’s just some lemon and chopped basil over them, so . . . maybe some of the left over feta or Gorgonzola as needed?  We’ll see what happens when I bring myself to eat it.  Served cold, so that’s not a problem.

Couscous Salad

It’s good.  It just doesn’t have the flavor level I seem to be looking for today.  Plain couscous served cold with tomato and cucumber and red onion, with red wine vinegar and a bit of olive oil.  A decent work lunch, but it was missing something.

Greek Salad

Lovely — how have I reached this point in my life without using red wine vinegar? — but perhaps less onion.  And I’m anti-olive.  Keep the romaine and feta (use less feta than you think you need) separate from the rest and it will last all week.  Feel all healthy and special on lunch breaks.

Actual recipe: