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"fake lamb". I think this was made from seitan (a wheat product). They don't use any national brand products like Impossible or Beyond.
What's for Dinner? (redux)
- Thread starter HarpoSF
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What's for Dinner... er... Lunch?
Kale, Sweet Potato, & Quinoa Salad... made into a wrap ~ baby kale with sweet potatoes, dried cranberries, pepitas (unsalted, unroasted pumpkin seeds) & quinoa with red wine house vinaigrette.
The menu actually states "candied walnuts", but I was very happy with the pepitas substitution. They went great with all the other ingredients.
They added some of their LBC House Potato Chips on the side. These are just some brand of kettle-cooked potato chips, but the dust them with their own mixture of spices. Very nice, too.
the-lightbox-cafe-106632.square.site
Kale, Sweet Potato, & Quinoa Salad... made into a wrap ~ baby kale with sweet potatoes, dried cranberries, pepitas (unsalted, unroasted pumpkin seeds) & quinoa with red wine house vinaigrette.
The menu actually states "candied walnuts", but I was very happy with the pepitas substitution. They went great with all the other ingredients.
They added some of their LBC House Potato Chips on the side. These are just some brand of kettle-cooked potato chips, but the dust them with their own mixture of spices. Very nice, too.
Kale, Sweet Potato & Quinoa Salad | The Lightbox Cafe
Baby kale with sweet potatoes, dried cranberries, candied walnuts & quinoa with red wine vinaigrette and crostini.
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Wanna hear something really strange? Tomatoes, watermelons, and avocados are botanical berries... strawberries are not.Lettuce, tomatowatermelon
strawberries
and avocados
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That sounds really good. I had something similar for dinner.What's forDinner... er... Lunch?
Kale, Sweet Potato, & Quinoa Salad... made into a wrap ~ baby kale with sweet potatoes, dried cranberries, pepitas (unsalted, unroasted pumpkin seeds) & quinoa with red wine house vinaigrette.
The menu actually states "candied walnuts", but I was very happy with the pepitas substitution. They went great with all the other ingredients.
They added some of their LBC House Potato Chips on the side. These are just some brand of kettle-cooked potato chips, but the dust them with their own mixture of spices. Very nice, too.
Kale, Sweet Potato & Quinoa Salad | The Lightbox Cafe
Baby kale with sweet potatoes, dried cranberries, candied walnuts & quinoa with red wine vinaigrette and crostini.
It was a bowl of cauliflower, chickpeas, beets, sweet potato with quinoa and grilled chicken.
It was so yummy!
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What's for Dinner... er... Lunch?
Roasted Eggplant[1][2] on Focaccia ~ with melted Mozzarella, avocado[1], lettuce, tomato[1][2], pepponcini[1][2], and red onions.
Eggplant and avocado? While this was a strange combination, it all worked very nicely for a great tasting sandwich. The focaccia really was good, too.
________________________________
1. All of these "vegetables" are actually botanical berries. However, I doubt anyone would use them in a berry dessert.
2. These tasty berries are also part of the Nightshade family.
Roasted Eggplant[1][2] on Focaccia ~ with melted Mozzarella, avocado[1], lettuce, tomato[1][2], pepponcini[1][2], and red onions.
Eggplant and avocado? While this was a strange combination, it all worked very nicely for a great tasting sandwich. The focaccia really was good, too.
________________________________
1. All of these "vegetables" are actually botanical berries. However, I doubt anyone would use them in a berry dessert.
2. These tasty berries are also part of the Nightshade family.
Roasted Eggplant on Focaccia
Tantalize your taste buds with our roasted eggplant on focaccia. Our focaccia is baked fresh daily, and topped with just the right amount of roasted eggplant to create a taste sensation like no other. Try it today!
sweetjoannas.com
I prefer Eggplant and Avocado separately. The Roasted Eggplant on Focaccia sounds delicious, Harpo.What's forDinner... er... Lunch?
Roasted Eggplant[1][2] on Focaccia ~ with melted Mozzarella, avocado[1], lettuce, tomato[1][2], pepponcini[1][2], and red onions.
Eggplant and avocado? While this was a strange combination, it all worked very nicely for a great tasting sandwich. The focaccia really was good, too.
________________________________
1. All of these "vegetables" are actually botanical berries. However, I doubt anyone would use them in a berry dessert.
2. These tasty berries are also part of the Nightshade family.
Roasted Eggplant on Focaccia
Tantalize your taste buds with our roasted eggplant on focaccia. Our focaccia is baked fresh daily, and topped with just the right amount of roasted eggplant to create a taste sensation like no other. Try it today!sweetjoannas.com
I like eggplant in Ratatouille and Eggplant Parmegiana. Not something you eat raw - has to be cooked.
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𝕎𝕙𝕒𝕥'𝕤 𝕗𝕠𝕣 𝔻𝕚𝕟𝕟𝕖𝕣?
𝐅𝐢𝐥𝐞 𝐮𝐧𝐝𝐞𝐫: "𝐒𝐨𝐦𝐞𝐭𝐢𝐦𝐞𝐬 𝐈 𝐚𝐦𝐚𝐳𝐞 𝐞𝐯𝐞𝐧 𝐦𝐲𝐬𝐞𝐥𝐟." (𝐨𝐫 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞𝐥𝐲: "𝐓𝐡𝐞𝐲 𝐬𝐚𝐲 𝐭𝐡𝐚𝐭 𝐍𝐞𝐜𝐞𝐬𝐬𝐢𝐭𝐲 𝐢𝐬 𝐭𝐡𝐞 𝐌𝐨𝐭𝐡𝐞𝐫 𝐨𝐟 𝐈𝐧𝐯𝐞𝐧𝐭𝐢𝐨𝐧... 𝐛𝐮𝐭 𝐈 𝐚𝐦 𝐩𝐫𝐞𝐭𝐭𝐲 𝐬𝐮𝐫𝐞 𝐭𝐡𝐚𝐭 𝐒𝐭*𝐩𝐢𝐝𝐢𝐭𝐲 𝐢𝐬 𝐭𝐡𝐞 𝐥𝐢𝐭𝐭𝐥𝐞 𝐛*𝐬𝐭𝐚𝐠𝐞'𝐬 𝐅𝐚𝐭𝐡𝐞𝐫!")
I had a half a box leftover (or is that "half a box un-leftover for you pessimistic types"?) of one of those pre-washed salad mix things and decided I wanted to try something "a little different" with it for dinner tonight.
The salad mix was a "Super Greens Blend", with baby chard, baby spinach, and baby kale. To save on any extraneous dishware that I would have to wash later, I simply added some sliced Kalamata olives, pepitas (dry-roasted, shelled, and unsalted pumpkin seeds for you Gringos and Gringettes), and two slices of Swiss cheese (which I simply hand-shredded because I am even too lazy to get out a knife to cut it into slices or bite-sized pieces) right into the plastic container/box/whatever they call those things. I hardly ever have any standard salad add-in junk (like tomatoes, onions, bell peppers, cucumbers, celery, etc.) on hand, or I would have added some other items, too.
Anyway... this is the "a little different" part... I usually have about three to four different pre-made bottles of salad dressing stuff in my refrigerator, but I decided to make my own salad dressing "from scratch". The "scratch" in this case being: Sriracha ketchup, maple syrup (the good 100% Vermont/Canadian kind), and a splash of the olive brine/liquid from the open jar I was already using. I originally was thinking about going with some Balsamic vinegar (which is another item that I usually do have on hand) for acidity, but figured the brininess of the olive liquid would work just as well. I then cracked some fresh peppercorns (these happened to be oakwood smoked pepper from Vietnam) into the dressing, stirred it all up, and poured it on top of the salad "bowl".
D*mned if it did not come out actually pretty tasty, too. I went a little light on the maple syrup so as not to make it too sweet, but I probably could have used just a skosh more to balance out the spiciness of the Sriracha ketchup.
All in all I was rather pleased with my dinner... and, for an easy clean-up, I only had the fork I used to eat the salad.
𝐅𝐢𝐥𝐞 𝐮𝐧𝐝𝐞𝐫: "𝐒𝐨𝐦𝐞𝐭𝐢𝐦𝐞𝐬 𝐈 𝐚𝐦𝐚𝐳𝐞 𝐞𝐯𝐞𝐧 𝐦𝐲𝐬𝐞𝐥𝐟." (𝐨𝐫 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞𝐥𝐲: "𝐓𝐡𝐞𝐲 𝐬𝐚𝐲 𝐭𝐡𝐚𝐭 𝐍𝐞𝐜𝐞𝐬𝐬𝐢𝐭𝐲 𝐢𝐬 𝐭𝐡𝐞 𝐌𝐨𝐭𝐡𝐞𝐫 𝐨𝐟 𝐈𝐧𝐯𝐞𝐧𝐭𝐢𝐨𝐧... 𝐛𝐮𝐭 𝐈 𝐚𝐦 𝐩𝐫𝐞𝐭𝐭𝐲 𝐬𝐮𝐫𝐞 𝐭𝐡𝐚𝐭 𝐒𝐭*𝐩𝐢𝐝𝐢𝐭𝐲 𝐢𝐬 𝐭𝐡𝐞 𝐥𝐢𝐭𝐭𝐥𝐞 𝐛*𝐬𝐭𝐚𝐠𝐞'𝐬 𝐅𝐚𝐭𝐡𝐞𝐫!")
I had a half a box leftover (or is that "half a box un-leftover for you pessimistic types"?) of one of those pre-washed salad mix things and decided I wanted to try something "a little different" with it for dinner tonight.
The salad mix was a "Super Greens Blend", with baby chard, baby spinach, and baby kale. To save on any extraneous dishware that I would have to wash later, I simply added some sliced Kalamata olives, pepitas (dry-roasted, shelled, and unsalted pumpkin seeds for you Gringos and Gringettes), and two slices of Swiss cheese (which I simply hand-shredded because I am even too lazy to get out a knife to cut it into slices or bite-sized pieces) right into the plastic container/box/whatever they call those things. I hardly ever have any standard salad add-in junk (like tomatoes, onions, bell peppers, cucumbers, celery, etc.) on hand, or I would have added some other items, too.
Anyway... this is the "a little different" part... I usually have about three to four different pre-made bottles of salad dressing stuff in my refrigerator, but I decided to make my own salad dressing "from scratch". The "scratch" in this case being: Sriracha ketchup, maple syrup (the good 100% Vermont/Canadian kind), and a splash of the olive brine/liquid from the open jar I was already using. I originally was thinking about going with some Balsamic vinegar (which is another item that I usually do have on hand) for acidity, but figured the brininess of the olive liquid would work just as well. I then cracked some fresh peppercorns (these happened to be oakwood smoked pepper from Vietnam) into the dressing, stirred it all up, and poured it on top of the salad "bowl".
D*mned if it did not come out actually pretty tasty, too. I went a little light on the maple syrup so as not to make it too sweet, but I probably could have used just a skosh more to balance out the spiciness of the Sriracha ketchup.
All in all I was rather pleased with my dinner... and, for an easy clean-up, I only had the fork I used to eat the salad.
You amaze yourself all the time, Harpo
, You are very creative with your cooking skills.
Funny, I ate salmon for dinner last night as well.Grilled salmon and roasted carrots
