These were so easy to put together. The strawberry/feta salad makes use of leftover asparagus. The rice salad used up rice and baked tofu.
For the rice salad:
Leftover rice (mine was flavoured with broth, garlic and onions, so I didn't need to adjust spices-you may).
2 carrots, finely diced
A handful of chopped parsley
Leftover baked tofu, cut in cubes
1 tablespoon chopped, preserved lemon peel
A handful of raisins
Olive oil (a generous glug)
Cook the carrots, lemon and parsley in olive oil in a large pan until carrots begin to soften. Add raisins and cook until carrots are soft. Add cooked, cold rice and mix well adding more oil if needed. Add tofu and mix well. Chill before serving.
For the strawberry/feta salad:
Strawberries
Feta
cooked, cold asparagus
olive oil
Balsamic vinegar
Toss everything except the vinegar and oil. Chill. About twenty minutes before serving, toss with oil and vinegar.
I know, it feels foolish to post a recipe-but they really are good uses for leftovers.
Strawberries and asparagus??! That's a new combo for me!
ReplyDelete... and Rhubarb liqueur.. Rhubarb version of limoncello...
.. and lettuce pancakes?? Oy! You're taking me places lately I never even THOUGHT of going!
I was thinking of something along the lines of the watermelon/feta salads, and I happened to have asparagus. They ate it all, so I guess it was OK.
ReplyDeleteI wish I had some fresh rosemary to stick in with the rhubarb-I think that would be a really delicious combination. The bag worms got my rosemary a few years ago and I haven't had much luck since. I'll try again, I guess.
Speaking of limoncello-the stuff I made last year is still good (and strong) stored in the fridge. I was kind of shocked, but I tell you it is amazing how well cheap vodka preserves stuff. I really hope the rhubarb works so I can make rhubarb booze infused candy with it.
BTW, strawberry-rhubarb pie is one o' my faves.
ReplyDeleteAnd the Swiss Roll and Puff Pastry photos are awesome. I love the olive slices atop the egg slices. Beauty!