Last week, Nate offered to make his signature dish: cucumber salad. This salad is packed with veggies, water, fiber, and antioxidants. Perfect for hot summer evenings!
- 1 tomato, chopped
- 2 cucumbers, peeled and chopped
- 2 bell peppers, seeded and chopped
- 1 onion, sliced
- Splash of rice vinegar (or red wine vinegar)
- Splash of EVOO
- Salt and Pepper to taste
- Combine all veggies in bowl
- Add vinegar, olive oil, S&P
- Toss to coat
We enjoyed the salad with bison burgers on sesame seed buns and Sierra Nevada Pale Ale. To make the bison burgers, I took 1 lb of lean bison meat and mixed it with 1/3 cup diced onion and a splash of Worchestire sauce. Next I divided the meat into 4 oz portions and placed them on the George Foreman grill. They cooked super fast!
The next day, in an attempt to use leftovers, I scrambled an egg, added some feta cheese and ketchup, and served it on a toasted sesame seed bun. With veggie salad on the side!
Lara bar give-a-way!!!!
Look what I found last night:
A new Whole Foods location opened up on the Upper West Side (swoon) and they were fully stocked with lara bars, including the new flavors! Ahh, I’ve been searching for these guys for weeks! Inspired by the lovely Holly, I will be sending one lucky reader a stash of lara bars (including pb&j!) as well as some other surprise goodies. To enter, leave a comment telling me what you do to cheer yourself up. I’ve been having a rough week and could use some good advice 🙂 You have until Sunday at 11:59pm to leave a comment/enter the contest.