This week, we made a hefty chopped salad for dinner. I know, a salad for a vegetarian and a mostly vegetarian, right? Lame. But this is a really good salad. The recipe is from the Smitten Kitchen, and instead of salami, we used Italian veggie sausage. The only other changed I'd make in the future is to use half the salt called for in the recipe.
To go with the salad, I made parmesan rosemary biscotti, from My Name is Yeh. I made these when Drew wasn't home and they were so good that I shamelessly ate two right away.
I also made chai-spiced chocolate ice cream, from Sweet Cream and Sugar Cones, whose authors opened up the Bi-Rite Creamery in San Francisco. Drew and I stopped there on our road trip from California to Wisconsin and loved the place.
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