Green Goddess Salad with Green Goddess Dressing
Green, leafy lettuce
Cucumber, peeled and chopped
Tomato - cut into bite sized pieces
Half of a red onion, chopped
One can of black olives
1/4 c. pine nuts, roasted
Fresh parsley, chopped
Green Goddess Dressing
Faux Feta
Mix salad ingredients together and toss well to coat.
Green Goddess Dressing
2 garlic cloves, minced
2 green onions, chopped
Fresh parsley, chopped
Fresh basil, chopped
1/4 c. olive oil
1/4 c. tahini
2 T. apple cider vinegar
1 T. lemon juice
1/2 t. salt
1/4 t. black pepper
Combine all ingredients and blend well in a food processor. Add to salad.
Faux Feta
One package firm tofu, drained and pressed and frozen, boiled, pressed again
2 T. olive oil
2 T. water
1/4 c. red wine vinegar (actually a little less, we thought it turned out a little tangy)
Fresh basil, chopped
1 t. salt
1/4 t. dried oregano
1/4 t. dried dill
1/4 t. black pepper
Crumble the tofu and mix with remaining ingredients. Let marinate at least an hour.
Green Beans with Brazil Nuts
Frozen or fresh green beans, steamed
2 T. olive oil
One onion, chopped
1/4 t. salt
Brazil nuts, chopped
Fresh basil, chopped
Lemon juice
In the olive oil, saute the onion, nuts and basil. Add the green beans and salt, sprinkle in a dash of lemon juice, mix well and heat through. Serve.
Okra Strips in Lemon-Tarragon Viniagrette
Frozen whole okra, thawed, ends trimmed and pods cut in half lengthwise
Flour mixed with Cajun spices of choice
3 T. lemon juice
1 t. red wine vinegar
1 t. Dijon mustard
One clove garlic, minced
1 t. dried tarragon
8 T. olive oil
Coat the okra in the flour mixture and set aside. Mix remaining ingredients in a frying pan and mix well. Heat to medium high and add coated okra. Cook until brown. Serve.
The plated food looked really lovely, even if it was heavily green!
