They say the heat wave’s gonna break tomorrow. For now, cooking must be kept at a minimum. Boiling the water for this couscous just about put us at the limit.
After cooking the couscous, we mixed in some homemade pesto (made of basil from our garden) and some pecorino, then put it all in the fridge to cool off for about 20 minutes. We finished it off with some chopped red pepper, toasted sunflower seeds, and a little crumbled goat cheese on top. Served slightly chilled.
Of all the prepared foods that we don’t buy anymore, one of the things I miss the least is store-bought salad dressing. Making it yourself takes no time at all and it means you can experiment with all different mixtures. Yesterday, I accidentally came across what may be the best home-made salad dressing I’ve ever made. It requires:
fresh sage leaves
1 garlic scape
a tiny bit of liquid smoke
salt and pepper
Don’t know the measurements – like I said, you just have to use intuition, taste, and a little luck. But if you balance it out just right and blend it up, you will have yourself some very serious salad dressing indeed.
Nothing complex here – black eyed peas and sliced scallions mixed with a dressing of tahini, lemon, a little vinegar, salt, pepper, and a big dash of zataar. Served cool with carrot for garnish.
Went great with couscous wrapped up in…corn tortillas? Incongruous, yet satisfying.
Nice and simple – made from string beans from my mom’s garden, radishes and parsley bought from the farmers market, a little bit of grapeseed oil, crushed red pepper, a bit of ricotta salata, salt and minced garlic.