Monday, October 01, 2012
Mags, Brandon, Louis, Kae, Steve, and John talk about the May play session of VSCA's Diaspora!
When it gets hot outside, the last thing anyone wants to do is go inside and heat up their kitchen. With temperatures topping 95 degrees F in the Louisville area, the RPG Buffet decided to do a salad bar for this month's meal.
You can start with a basic green salad:
Salad greens, rinsed and dried:
Lettuce torn into bite sized pieces, baby spinach, arugula, mixed salad greens, kale, etc.
tomato slices or cherry tomatos
bell pepper, seeded and sliced thinly
...and then top it with whatever else you would like:
alfalfa sprouts, sunflower sprouts
sliced or diced onions
avocado cut into 3/4" cubes
olives, pitted, and sliced if desired
shredded red cabbage
chopped fresh herbs, whole basil leaves
nuts: sunflower seeds, walnuts, pecans, almonds (the peppered almonds we referred to are here)
dried cherries, cranberries or raisins
sun dried tomatoes
cooked sweet corn kernels
hard-boiled egg, chopped
crumbled feta cheese, soy cheese, cheddar cheese, blue cheese, etc.
cooked black beans, garbanzo beans or kidney beans
Fried cubes of tempeh, tofu, etc.
cubed cooked chicken
cubed cooked tuna or salmon
cooked bacon, chopped into small pieces (or "bits)
...and have a variety of commercial salad dressings on hand. Serve with iced tea and/or lemonade, and crusty bread.
Steve's Fruit Salad
1 large Cantaloupe
1 cup orange juice
1 oz grenadine
1/4 vanilla extract
Cube cantaloupe and slice bananas into chunks, add OJ, grenadine, and vanilla extract. Stir to coat, then chill for at least an hour before serving.
Download 64kbps mp3 (9.7 MB)
Diaspora (VSCA Publishing)
Posted by Mark Kinney at 7:28 PM