Let me be honest and admit that it's been a very long time since I've cooked anything that wasn't a frozen pizza or canned soup. I meant to go shopping on Monday, but didn't get to it until last night. By the way, organic beets are not just disgusting to touch, they are disgustingly expensive. However, I got a beet. I just hope that tomorrow night's recipe, which calls for a cup of beets, turns out okay. I don't typically spend more than a dollar for a single piece of produce.
Speaking of produce, I made some great new friends in the Kroger produce section. No one made fun when I asked not just where the shallots were, but what exactly shallots were. Arugula was also foreign to me. It would probably have helped had I known how to pronounce "edamame". I got a lot of "Good luck"s and "Let us know how it goes"'s. Isn't that sweet? I *puffy heart* my local Kroger now more than ever.
Tonight I will be making "Arugula, Potato and Edamame Salad" from the Weight Watcher's website. I found it by searching for vegan foods in the recipe section. Here it is:
Arugula, Potato and Edamame Salad
- 4 medium uncooked red potatoes
- 3 medium shallots, peeled and cut in half
- 2 tsp olive oil, extra virgin
- 12 cups arugula, fresh, washed and well-dried
- 1 cup frozen edamame, shelled, thawed
- 3 tbsp water
- 2 tbsp fresh lemon juice
- 1 tsp sherry vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
1. Preheat oven to 450.
2. Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4 inch thick slices.
3. Meanwhile, place shallots on a large piece of aluminum foil. Drizzle with oil and completely wrap foil around shallots; bake until very soft, about 20 minutes. Remove shallots from oven and allow to cool for 5 minutes.
4. Divide arugula between four plates; top each with 1/4 red potato slices and 1/4 cup edamame.
5. When shallots are cool, scrape them and any remaining oil from foil into blender. Add water, lemon juice, vinegar, salt and pepper; blend to make a smooth dressing. If dressing seems too thick, add another tablespoon or two of water and blend again. Drizzle about 3 tablespoons of dressing over each salad and serve. Yields 1 salad per serving.
I will let you know how it goes! And, I will take a picture of the finished product and see if I can figure out (or at least have Daddy Dearest help me figure out) how to post them tomorrow.