-=> Sean Dennis wrote to Dave Drum <=-
DD> Sorry, Charlie. Sunday (22 September 2024) is the Atumnal Equinox.
DD> Today 21 September) is my brother's natal anniversary. Happy Birthday,
DD> Phil!
SD> You're right; my internal clock is off. I am having "lost days" (where
SD> I am not feeling well and lay in bed) again and I literally cannot
SD> remember what day it is without looking at my watch.
SD> I'd like this sans the pine nuts:
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Garlic Broccoli Pasta
SD> Categories: None
SD> Yield: 1 Servings
How about if you subbed sunflower kernels for the pignoli? I'm not a big
fan of pine nuts. But I can eat sunflower seeds by the shovels full. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Silas' Couscous-A-Licious Salad
Categories: Pasta, Vegetables, Beans, Herbs, Fruits
Yield: 8 servings
1 1/2 c Water
1/2 ts Salt
4 oz (3/4 c.) uncooked regular or
- whole-wheat pearl couscous
1 1/2 c Red and/or yellow cherry
- tomatoes; halved
3/4 c Corn kernels
3/4 c Cooked edamame beans
1 c Shredded carrots
1/4 c Coarse chopped fresh
- cilantro
2 tb Chopped fresh dill
1/2 c Golden raisins
2/3 c Prepared lemon vinaigrette;
- divided
4 c Mixed spring greens
1/2 c Roasted, salted sunflower
- seeds
Bring 1 1/2 cups water and salt to a boil. Stir in the
couscous. Remove from heat and allow to sit for about 5
minutes.
Turn the couscous into a large bowl. Add the tomatoes,
corn, edamame, carrots, cilantro, dill and raisins.
Gently stir in 1/3 cup dressing until well blended.
Serve couscous on top of spring greens. Drizzle each
serving with remaining dressing and sprinkle with the
sunflower seeds.
Makes 8 (scant 1-cup) servings
RECIPE FROM: https://www.startribune.com
Uncle Dirty Dave's Archives
MMMMM
... If it's lush, green and thriving in the garden... it's a weed.
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