Summer in New Orleans is nothing if not one thing: HOT. It’s the perfect time to eat cool salads and refreshing dishes that don’t sit too heavily in your stomach. Most everyone is familiar with the classic cucumber salad. Our parents made it and so did their parents. The combination of freshly sliced cucumbers and vinegar is perfection, in its own right.
I just want to make a quick post since it’s been a while (we will get to our Thanksgiving posts, really). I had a realization (and discovery) the other day while holiday shopping, and I thought it might be a useful idea for anyone doing the McDougall thang.
Today’s McDougally lunch was homemade (oil-less) hummus – which I made by blending up a can of garbanzo beans and adding lemon juice, garlic powder, paprika and a bit of salt. Also, I made a cold salad with peas, corn, carrots, cilantro and balsamic vinegar (mixed w/some red wine vinegar), topped with chopped tomatoes. (Salt, pepper, garlic powder to taste) It all turned out really good – and was surprisingly filling. Oh yeah, we each had a 1/2 pear sliced up as well and brown rice cakes to spread the hummus on.
