Well, I ended up actually seeing a Snowy Owl the other day – he was just sitting there, looking right down at me. No need to mention that I spent an hour searching for him, drove down every single muddy country road in the county and ended up half-way down some farmer’s driveway just so I could get this photo. Admit it – it was worth it! Isn’t he great?
Mr. Living Cookbook (aka Tim) also spotted some of these gorgeous birds and his photos are spectacular – so I must share them also.
I think spring might be just around the corner *FINALLY* here in West Michigan, so I bet the Snowy Owls will head up north soon.
Warmer weather (that means in the 20s and 30s folks) means my taste buds crave salads. This one comes from Appetite for Reduction by Isa Chandra. She does all things well. The dressing is excellent and can be drizzled on all kinds of stuff.
Here’s what you need:
16 oz chick peas, drained and rinsed
½ pound of small red potatoes, quartered and steamed until fork tender
½ pound of fresh green beans, stems removes and steamed until fork tender (did you know you can steam the potatoes and beans in the same pot? Start the potatoes first and add the beans when the potatoes are almost done. )
Red onion – sliced super thin to taste (I think I left these out – not a huge raw onion fan)
1/3 C good black Greek olives, pitted – whole or sliced in half
8 C leaf or romaine lettuce
1 C cherry tomatoes
Green Goddess Garlic Dressing
2 average size garlic cloves, peeled
1/2 C fresh chives, cut in 1 inch pieces
1/2 C fresh Italian flat leaf parsley
2 T tahini
2 T nutritional yeast
1 T white miso
1/3 C water
2 T lemon juice
Arrange the salad on a large platter. Blend dressing ingredients until smooth in a high speed blender or food processor. Drizzle dressing liberally over veg.
Note: Isa likes to smash the chick peas, but I prefer them whole. Isa likes to add capers, but I can’t stand them. Isa also likes more garlic, but I refrain from too much raw garlic.