|my leash was caught on the camera tripod|
After my surf session with Leah, I went over to the skatepark for a minute. I met this guy named Mario. He was 53 years old and the first Skateboarding World Champ from Brazil. He could do 50-50s and ollies in the bowl. He told me I need to extend my legs and push my board above me and against the walls more when I'm skating because I'm loosing all my speed. I think it might take me a little while to understand what he meant, but I'm excited when I think about practicing it. It was kinda cool I got to teach and learn in the same morning.
Lately, I haven't been as excited to cook. I think my tastebuds are getting a little bored with my usual recipes and concoctions and I'm thinking making foods from other parts of the world might be the solution. I should have asked Leah and Mario if they had any recipes from their home countries, but I did find the one above from my Ina Garten cookbook when I got home. It's from the Middle East. Scott and I had it for dinner and I had the leftovers for lunch atop microwaved rice cakes with parmesan cheese and soy sauce. I know, that part's kind of weird, but my taste buds were happy.
(Ina says 4-6, but we eat a lot, I guess)
citrus + herbs = new and interesting flavor combinations
10 scallions, white and green parts, thinly sliced
1 pound ripe cherry tomatoes, diced
1 hothouse cucumber, halved lengthwise, seeded, and diced
1 can or jar (12 to 16 ounces) chickpeas, drained and rinsed
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (~4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup olive oil
8 ounces feta cheese, 1/2-inch-diced
Toasted pita bread, for serving
Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
What makes you excited to cook?
Do you guys have any vegetarian-friendly recipes from other cultures and countries that you could share with me? I'd really appreciate it! I might start making this a regular thing called "Foreign Food Friday" (or something better, if I think of it). Have a good weekend!