Originally Posted by gaobest (Post 32641245)

Grilled (Weber gas) Choice ribeye steak
roasted herbed carrots
baked potatoes (optional toppings)
raw carrots & cukes
sautéed white onions in white wine

dessert tbd

stick a spear into me, I’m done

Originally Posted by chgoeditor (Post 32641373)

A favorite Cooking Light recipe: Pan roasted King Salmon over shaved fennel and lentils with cucumbers a homemade ranch'ish dressing (kefir, mayo, parsley, chives, dill, garlic, salt and pepper). Herbs and cucumber were home grown!

I tried to put a dent in the garden today...Made two batches of pesto, one kale, one kale and basil, plus a David Liebowitz recipe for a cucumber-mint cooler (cucumber, mint, lime, line zest, a little sugar and water). Also made hummus with nothing from the garden.

Originally Posted by kipper (Post 32641338)

Wait, what??? Everyone in the house at the same entree at a meal??? And there were veggies???

Originally Posted by chgoeditor (Post 32641373)

... Also made hummus with nothing from the garden.

Originally Posted by gaobest (Post 32640539)

but those green dots in the sauce - don’t they look like pesto dots?
I know it’s garnish but it’s pretty and I’m inspired to slot more garnish ideas into my life.

Originally Posted by corky (Post 32641409)

Nah, I think the cheeseburger on rolls is like a free spot on a bingo card...just assume it is there.
But yes, veggies are impressive. :tu: Baby steps....still no leafy green anything but I am holding out hope.

Originally Posted by gaobest (Post 32641541)

My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.

Originally Posted by gaobest (Post 32641541)

My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.

Originally Posted by Jaimito Cartero (Post 32641706)

Bonus points for gaobest for pesto, and chgoeditor for the arugala. My daughter had it today, and I asked.

Originally Posted by corky (Post 32642283)

That sounds like a lot of tahini . ...maybe try a different recipe but in the meantime olive oil would thin it out as well as add flavor. Are you letting it come to room temp? It definitely becomes smoother when not cold from the fridge .
I have made it a few times but find so many good ones available commercially that it isn't worth getting out the food processor. Trader Joe has a good one.

Originally Posted by gaobest (Post 32642318)

our child liked it more than preferred Sabra - we’ve bought many a store brand and Sabra is the preference.

Originally Posted by gaobest (Post 32642318)

I mentioned arugula as well - that was pretty blatant. How did you not taste the pesto?

Originally Posted by corky (Post 32641380)

I forgot about that yummy recipe that CE shared with me...I think I just made the dressing over lentils ...have to try that one again.
That cooler sounds like it needs a little vodka or tequila .

Originally Posted by gaobest (Post 32641541)

My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.

Originally Posted by Jaimito Cartero (Post 32642512)

Well on that dish, there was actually no parsley, so you lost points. And chgoeditor nailed it with baby arugula. :)

Originally Posted by chgoeditor (Post 32642617)

I was thinking of you when I made it, including the fact that it would be good with a shot or two!


A pound of tahini for two cans of garbanzos is outrageous. I may be used a quarter cup. Possibly half a cup, I don't measure, but I did not use a pound. a good food processor is key, as is making sure you have the right amount of liquid. If you really want to get it to smooth out, you need to remove the skins from the garbanzos. It is not worth the trouble. But very smooth hummus has a lot of oil in it.

Originally Posted by gaobest (Post 32641541)

My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.

Originally Posted by corky (Post 32642700)

Parsley is not the same as pesto. I am with Gao...those green oily dots are neither arugula or parsley but do look like pesto. Or maybe they are some other fancy herb oil.