Algerian Flafla Bell Pepper Salad
Olive oil, garlic, onion, and chopped tomatoes are cooked with roasted green bell peppers until they are melt-in-your-mouth tender. Use baguette slices to scoop up the salad.
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Roasted Eggplant and Bell Pepper Salad
In the summer, this chilled salad of roasted peppers and eggplant makes a delicious antipasti or side dish to serve with toast or chips. It's ideal for gatherings.
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Roasted Eggplant and Red Bell Pepper Salad
Roasted eggplant and bell peppers join sun-dried tomatoes and artichokes in this Italian-inspired salad.
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Roasted Eggplant and Bell Pepper Salad
In the summer, this chilled salad of roasted peppers and eggplant makes a delicious antipasti or side dish to serve with toast or chips. It's ideal for gatherings.
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Algerian Flafla Bell Pepper Salad
Roasted green bell peppers are cooked until meltingly tender with olive oil, garlic, onion, and chopped tomatoes. Scoop up the salad with slices of baguette.
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Mediterranean Orzo Salad | shortgirltallorder
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hey. you there. listen to me. look at me. do not cook steak on a hot plate without a hood fan, okay? promise? that little goblin in your mind craving to bite and rip and tear is lying to you. yes that barbecue sauce glaze and spice blend will simmer really nicely at first, but you will fill the entire basement suite with smoke and you will nearly die because of it. understood?
making the side veggies is okay, adding a little bit of potato salad with a dollop of sour cream won't do any harm, but do NOT! cook! the steak! without! a hood fan! no matter how tempting it sounds.
mistakes were made today. very yummy and juicy mistakes! but mistakes, nonetheless. consider this a learning experience.
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Blue Cheese and Tomato Spinach Salad (Vegetarian)
This colourful and delicious Blue Cheese and Tomato Spinach Salad, packs heaps of flavour and vitamins, and makes a simple yet tasty lunch. Happy Wednesday!
Ingredients (serves 2):
2 heaped teaspoons Aïoli
1/4 teaspoon dried oregano
2 tablespoons olive oil
1 1/2 tablespoon Modena Balsamic Vinegar
3 heaped cups fresh baby spinach, thoroughly rinsed and spin-dried
a small Green Onion
3 large or 6 medium Cherry Tomatoes
1/3 of a small yelllow Garden Bell Pepper
60 grams/2 ounces creamy Blue Cheese
In a small bowl, combine Aïoli, dried oregano, olive oil and Balsamic Vinegar. Stir energetically until smooth and well-blended. Set aside.
Put baby spinach in serving salad bowl.
Finely chop Green Onion; add to the bowl.
Halve Cherry Tomatoes or cut them into quarters depending on their size, and seed and thinly slice Garden Bell Pepper. Add to the bowl.
Crumble half of the Blue Cheese into salad bowl. Drizzle with reserved dressing sauce, and toss gently, to coat all the veges.
Serve Blue Cheese and Tomato Spinach Salad, chilled, with a glass of also-chilled Marlborough Sauvignon Blanc.
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I made Schnitzel out of celery roots and while they are ugly af because I ruined the breading by flipping them too roughly, they are delicious and definitely go on my list of new favourites.
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