of meatish indulgence,
veggies were called for
in overabundance.
She chopped up some leaves
and defrosted some beans
and whipped up a dressing
quite worthy of queens.
"Tis a shock to my system"
her boyfriend exclaimed,
yet not one lettuce leaf
on his plate went unclaimed.
Despite her public distaste
for salads in general,
she realized she needed
some vitamins, minerals!
"Cilantro," she said,
"will just do the trick."
And indeed it transformed
the salad - and quick!
She boiled wheatberries
till soft to the tooth.
It took over an hour -
and that's the sad truth.
Every once in a while
you need a good cleanse
so you and your figure
can remain best of friends.
Enjoy these two salads
without any guilt.
For optimum health
they were specially built.
INGREDIENTS: WHEATBERRY & ASPARAGUS SALAD
1 cup wheatberries
olive oil
1 bunch thin asparagus, ends trimmed
1 medium shallot, chopped
1 small onion, diced
2 stalks green garlic, halved and thinly sliced
fresh thyme
fresh oregano
fresh rosemary
salt and pepper
red pepper flakes
~1/3 c. white wine
1/3 block of extra-firm tofu
INGREDIENTS: ASIAN BROCCOLINI SALAD & CILANTRO-TOFU DRESSING
a few handfuls mixed baby lettuces
1 T. sesame oil
2 finger peppers, thinly sliced, with all seeds
1 bunch broccolini, cut into 1-inch pieces
1/2 medium shallot, chopped
~1 cup frozen shelled edamame
salt and pepper
~1/2 c. roasted cashews
2 smallish carrots, peeled and thinly sliced into rounds
Dressing:
1/2 medium shallot, chopped
a few big dashes rice wine vinegar
juice of 1 lime
dollop creme fraiche (or sour cream, or yogurt)
1 bunch cilantro, ends trimmed
big squeeze honey
1/3 block tofu, crumbled
~1/3 c. water
salt and pepper
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