Paul was in heaven even after a hard day's work, he was still very satisfied. As he was stuffing his mouth, he was quoting a good friend of ours, Mike Cafasso, who came to eat supper at our house one night while we were still living in Grove. Mike questioned, with a mouth full of spring rolls and Vietnamese fried rice, "So, uh, do you guys ever go out to eat? Why would you?" Truly a sweet compliment.
Plated up here is a simple salad of romaine, arugula, and spinach, topped with dried cranberries, red onion, sunflower seeds and cotija cheese.(you could use any white crumbly cheese(Mexican) or Feta). Then I steamed some broccoli and jasmine rice, and while that was cooking threw together a fresh pineapple salsa( or hawaiian pico de gallo, as I call it) to go on top of the hot rice.No butter is needed for this rice.
Recipe for Hawaiian Pico de gallo:
1 small sweet bell pepper(red, orange or yellow), diced
3 rings of fresh pineapple(you can use canned, but I never do), diced
2 small roma tomatoes, diced
5-6 green onions, chopped
handful a fresh cilantro, chopped
the juice of one whole lime
OPTIONAL: 1 small avocado, diced and one jalapeno, seeded(for the whimps) chopped
The salad in the picture is topped with Caesar salad dressing but I prefer, with this meal, homemade Fresh Orange Vinaigrette. Only takes a few minutes to make I just didn't have any fresh oranges on hand.
Recipe as follows:
the zest of 2 oranges fat free version and smaller amount:
the juice of both oranges 1/4 cup fresh orange juice
1 clove of garlic minced OR zest of one orange
about 2 Tbls. balsamic vinegar 2 Tbls. Balsamic vinegar
1/3-1/2 olive oil 1Tbls. dijon mustard
salt and pepper about 1-2 Tbls. honey
I put the ingredients in a jar with a lid and shake well.
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