Tuesday, February 28, 2006

Leftovers for lunch


Mmmmm leftovers. Stir-fried green beans with tofu. Stir-fried eggplant with lots of sesame oil. And a fresh salad from New Recipes from the Moosewood Restaurant: dress 4 cups grated carrot and lots of chopped fresh mint with 3 tablespoons canola oil, 3 tablespoon lemon juice, and dried coriander. Fresh and light.

1 comment:

Faux Couture said...

I still to this day always think of you when I see shredded carrots due to a dinner I had with you many many years ago....

You made a great shredded carrot salad and a stewed pork dish.