My friend Nan loaned me a cookbook centered on barbecue, but from it I took recipes for sides. They called them Some-Kinda Salad for a Crowd.
One was a pasta salad with fresh mozzarella cheese and marinated eggplant with fresh herbs. The second was a pozole salad.
Passell of Posole
Dressing: Fresh squeezed lime juice, tournesol green label olive oil, ground cumin, salt, red aleppo pepper.
The Body: Pressure cooked white posole, with chopped thyme and apricots. And lots of parsley
The Eggplant For Eight
Dressing is : 4 plum tomatoes, some small red onion, minced garlic, 1/2 cup balsamic vinegar, one lemon’s juice, 3 T grainy mustard, 3/4 cup olive oil.
For the salad: 2 large eggplants oiled, salt and pepper, crusty bread (substituted with bowtie pasta), 4 tomatoes, slivered red onion, brine-cured olives, roughly chopped fresh basil and fresh mozzerella.
And here’s another salad that I have not yet made, but may try with quinoa, a complete protein.
