Spring is starting to peek out behind the big bad winter that everyone (except California) seems to be having, and it’s exciting! This past weekend, we even spied our hummingbird mama who had two babies last spring. She returned to her nest, and it looks like we’ll have even more babies this spring!
Anyhow, the tomatoes and cucumbers seem to be a main staple at my farmer’s market – and that’s what you see here. Even though it seems like they should be out of season, I was able to find a red pepper too! Everything else was canned or bought from my trusty grocer. At any rate, this dish is a breeze to put together, and is on the lighter side, making it figure-friendly!
If you’ve got leftovers of the canned olives, artichokes, or any of the other ingredients, make yourself a quick, cool Mediterranean salad. Toss together some balsamic vinegar and extra virgin olive oil as the dressing and off you go! Talk about quick! I guess that makes this recipe a two-fer – two for the price of one!
I’ll try my best to keep you updated on the cute hummingbird babies, but in the mean time, nourish your body with some good, organic ingredients, and get that bod ready for summer! It’ll be here before we know it!
Also, my darling metal-heads, while you’re munching on this goodness, and contemplating your next move – whatever that may be, check out movie times for Lamb Of God‘s full-length feature film As The Palaces Burn.
What had begun as a documentary exploring the notion that music ties us all together, quickly turned into darkness as lead singer, Randy Blythe, was charged with manslaughter – the victim being a young fan from the Czech Republic. I personally remember everything as it went down – my main sources being Liquid Metal, and Randy Blythe himself through his Instagram feed.
Showtimes are limited, so check showtimes now! Looks like I’ll be attending the February 27th showing in Temecula. See you there?
In Food and Metal,
- For the Dressing
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Apple Cider Vinegar
- 1/3 Cup Extra Virgin Olive Oil
- 1 Teaspoon Dijon or Stone Ground Mustard
- 1 Clove Garlic, finely minced
- 1/2 Cup Loosely Packed Basil Leaves
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- For The Salad
- 1 Cup Dry Israeli Couscous, cooked per package directions
- 1 Large Tomato, chopped
- 1 Cup Diced Cucumber
- 1/2 Cup Roasted Red Pepper, julienned
- 1 Cup Artichoke Hearts (canned, jarred, cooked yourself), roughly chopped
- 1/2 Cup Sliced Black Olives
- 2 Tablespoons Capers
- 1 Cup Loosely Packed Flat Leaf Parsley, roughly chopped
- Place all ingredients in a blender or food processor, and pulse until well combined.
- While the couscous cooks, prepare all the vegetables. Place everything in a large bowl, toss well, and chill for an hour before serving!