I was riffling through my recipes the other day, and fortunately for my waistline, ran across a recipe for a wonderful salad. It was a very loose recipe, just suggesting possible vegetables to toss with a seasoning mix. By a miracle, I had all the ingredients, plus more, so I set to work, chopping and measuring. This is what I came up with.
1 cup small broccoli florets, steamed
4″ inch section of cucumber, sliced
1 stalk celery, sliced
1 cup sliced mushrooms
1/4 cup thinly sliced red onion
1/2 an apple, chopped
3/4-1 cup halved grape tomatoes
juice of a lemon
3-4 teaspoons Tajin seasoning
1 teaspoon salt
1 teaspoon sugar
Have a bowl ready, and as you wash, dry and chop the ingredients, toss them into the bowl. Then squeeze in the fresh lemon juice, Tajin seasoning (more about this later), salt and sugar. Toss the mixture thoroughly. Taste a bit of apple for seasoning. Line a salad bowl with ruffly red cabbage leaves, pour in the vegetable mixture, and adorn with dill fronds. Yell “Dinner’s ready!” and serve it up.
Notes: The Tajin Seasoning contains ground chili peppers, salt, and dehydrated lime juice. It can be found at Hispanic grocery stores. I’m suggesting three to four teaspoons, but if you are not used to hot seasonings, try two, instead. Vegetables tend to be bland, so this dish can use more seasoning than you might think at first. The measurements are approximate, and you can certainly add what you want, but the above combination is tasty. Of course, you don’t have to line the bowl with ruffly cabbage or adorn with dill fronds–the salad is colorful, and just as tasty plain.
This morning I stood out in the alley and looked for birds. (Wish I could say I journeyed to the jungles of Mozambique to hunt for rare orange cockatoos, but no.) I saw this little sparrow hidden n the forsythia bushes, and took some pix.
One thing birds help me remember is the extraordinariness of the world. Thank you, little bird.
Peace to you. Fran