BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES As always, in my quest to constantly find variety for my vegetable lunches, I decided to try a Barley Salad, which I seasoned with two tablespoons of cilantro pesto (coriander) and crumbled … Continue reading
NORTH ATLANTIC LOBSTER SALAD PLATE
As I had leftover lobster from last night’s dinner, I decided to incorporate it into my daily vegetable platter. Due to the strong flavor of the lobster, I placed it in a little bowl so as not to have my vegetables permeated with the seafood flavor. I prepared my plate with tomatoes, fennel, yellow pepper, asparagus, avocado, steamed beet-greens and sliced marinated garlic. I also added some leftover Italian-mix frozen vegetables from last night’s dinner. The olive oil and apple cider vinegar was added to the lobster as well. I noticed that the marinated garlic gave the dish an interesting kick.
Bon Appétit!
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