Two nights ago I made a very tasty dish from the last issue of "Vegetarian Times" - Lentils with Couscous and Chickpeas. It's really good! I made it exactly as the recipe said, except I used white canellini beans instead of chickpeas & I used my giant lebanese couscous. MMM! If you get VT, I really recommend this nice recipe. Musty and I both loved it, and we aren't even big lentil fans. Isn't that nice with the pine nuts and fresh mint on top?
I bought a package of 2 organic Viccolo cornmeal pizza crusts (see product reviews below)... oh these are SO GOOD. I know I've blogged about these many times before, but I just can't overemphasize how strongly I encourage you to run out and buy some! I make mine with 2 crushed garlic cloves, a 1/2 tsp of olive oil, a BIG pile of minced up fresh basil, and 1/4"-thick slices of fresh tomatoes. Ooooh. And, of course, with such simple ingredients, the better the ingredients, the better the pizza. It was so good, that we had it two nights in a row.
And tonight, we also had some nice little veggie side dishes with our pizzas: some sauteed summer squash with fresh parseley and basil, and some sauteed jacinto kale with garlic. MMM. Even Musty enjoyed his kale like this!
We've had some GREAT salads the last couple of nights too - lettuce and cukes & tomatoes & beautiful raw yellow beets & cashews & strawberries - even a nasturium flower on tonight's salad!
I blog about these often because they are SO FANTASTIC! Most of all, I just wanted to alert you all that they are now available in organic variety - which only costs $.50 more. It's about $5 for two crusts, and I find that with a salad or veggie, one crust is easily enough for two people to share.
A new vegan cookie from Newman's Own Organics - Ginger "Hermits" cookies. They're soft, chewy, filled with raisins and molasses, and Very Good! Apparently they come in two other flavors too, but ginger was all I saw, and it sounded good to me!
I saw these Shady Maple Farms "Maple Chunks" at the grocery store - and they caught my eye. Then, I also saw them in the cupboard at our friends' house and got to try them. YUM. They make a nice little sweet niblet, but the thing that really caught my eye was the suggestion to bake them into cookies for a crunchy maple explosion. I think I'll be trying that soon!
STORING FRESH BASIL
I am so grateful for this amazing tip, I realized that I should share it with all of you. After trying many different and inadequate methods for keeping fresh basil, I finally found one that REALLY works. I've been using this method for about a year, always with great results.
Get enough paper towel to wrap around the leaves and moisten it. Wrap the leaves and put the whole thing in a plastic bag. Refridgerate until needed.Check out how great my basil still looks a whole WEEK after I bought it at the farmer's market!
That'll probably be it for a few days - tomorrow is Musty's birthday, and then we're off to visit our god-daughter up in Mendocino for 3 days. I'll be sure to take lots of foodie pics though, and tell you all about it when we get back!