I've been cooking some yummy things lately. The first picture shows the eggplant parmesan I've been making pretty regularly. This recipe is so good and so fresh! I had some fresh mozzarella, tomato and basil leftover from the eggplant parm, so I made a caprese salad out of the leftovers by sprinkling some balsamic vinaigrette on them and adding some salt and some fresh ground pepper.
Below is a delicious Japanese avocado salad one of my students made for our reunion. It was so delicious that I decided to make it myself (pictured below), and I decided to post it because I was amazed by how easy it was to make and how good it tasted!
Japanese Avocado Salad
1 bunch of cilantro
2 tablespoons of lemon juice
8 avocados
1/2 a red onion
1/2 cup of white rice vinegar
1 tablespoon of sugar
- Peel and dice 8 avocados
- Chop 1 bunch of cilantro (I put it in the food processor)
- Chop 1/2 a red onion & combine with the above ingredients in a large bowl
- Add lemon juice, sugar, and rice vinegar
- Stir and serve chilled
2 comments:
I am intimidated by eggplant parmesan, but it is one of my husband's favorite "Friday meals," so I know he wishes I'd tackle it.
Katherine, there are a lot of steps involved, but it's not hard. Definitely a meal I make when the kids are napping...it would be a hard one to tackle with both of them awake. I think it's probably the most involved recipe I make these days, but totally doable. When I make it, I tend to make a lot of it (like 2 large egglplants worth), and freeze the rest. It lasts a long time since 1 serving is very filling. Also, for the sauce I just take some canned DelMonte diced tomatoes and mix it with some minced garlic in a food processor. One of these days when I have the energy I might try crushing my own tomatoes for the sauce, but this shortcut has worked well thus far.
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