Saturday, June 7, 2014

Skirt Steak, Zucchini Salad and Red Pepper Hummus

Meat on the grill. I was looking forward to this. I put the steak in a marinade of olive oil, balsamic vinegar and fresh rosemary. Chris did a perfect job on the grill. The meat was quite delicious.

For a side dish I made a zucchini salad. I used the mandoline to thinly slice the zucchini and some red onion. I toasted some walnuts and tossed the zucchini, onion with some baby greens. Added a dressing of olive oil, lemon juice, salt and pepper. Tossed in some grape tomatoes and topped the salad with the walnuts.

Before dinner we watched the Belmont Stakes. I had some of the roasted peppers leftover from this week, so I made a Red Pepper Hummus. Okay, it was really, really good. Chris and I are not fans of garlic, so I googled Hummus Without Garlic and found this recipe on Might Good Eats. I added the Roasted Peppers and loved it.

1/2 can chickpeas – do not drain, but rather, spoon the chickpeas into a bowl so that you retain some of the juice (cans at around 500 ml)
2 tbsp tahini
1/2 tsp cumin powder
Pinch of paprika
1/8 tsp salt
Juice of quarter a lemon
1/2 tbsp olive oil
1 tbsp cold water

In a blender, food processor or with an immersion blender, whiz all the ingredients.

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