So I haven’t been blogging as much — I’ve been cooking a lot, but not taking the time to take pictures and stuff! There has been a lot of fun stuff happening lately that’s kept me away. I started a cooking club, which is a huge hit. I’m not going to lie, getting together with a group of friends, eating food, talking, and all under the pretense that it’s a club is amazing! Plus, there’s no pretending to read or enjoy a book like you do with a book club – this just cuts through that façade and goes straight to the eating and talking!
Here are some pictures from that night. I was talking too much to take more pictures – although I regret that now because I would love to share the food with you! Everything was amazing…but some of my personal favorites were the 100 calories brownies and the quinoa with black beans and corn. So amazing! The theme was “eating well” and we did….oh yes we did. I’m excited for the next one!
The day after the cooking club event I went up to Cleveland to a card party my mom was hosting – lots of great food and fun games there…..although not quite as healthy as the “eating well” themed cooking club! Oh well….live and learn….right?
Ok, so onto sharing an actual recipe. Last week when I made the Greek Tilapia I made a simple side dish to go along with it. I mean….super simple. Here are the ingredients you’ll need for the marinated vegetable side dish:
First things first….chop everything up. As thinly as you want. I have to have my onions super thin. I hate eating raw onions – and really the only reason this dish works is because the vinegar softens everything up, so these raw onions are pickled almost, which makes them a perfect component to this dish.
Then continue to slice…slicing and dicing are the hardest parts of this dish – oh, and mixing. Basically what I’m saying is that there is nothing involved in this dish….but sometimes, with a side dish on a week night – that’s exactly what you need! Mindless chopping, dropping, mixing…..and then eating!
After the veggies are finished, add in the sauce which consists of red wine vinegar, salt and pepper, and olive oil. Now….you can make this a true vinaigrette with the 3 to 1 ratio of olive oil to vinegar…I basically did the opposite to keep the calories down and to make it extra super tart. Whatever your tastes like…do that.
Stir the veggies – and let that sit for about an hour – stirring it every 15 minutes or so to make sure all of the veggies are getting to soak in the vinegar mixture. Let it marinate longer if you want your veggies softer….but you’ll need a minimum of an hour to take the strong bite away from the onions.
Marinated Vegetable Salad
1 seedless cucumber
6 roma tomatoes
1/2 red onion
1/4 cup red wine vinegar
1 1/2 T. extra virgin olive oil
1 t. salt
1/2 t. pepper
- Thinly slice the onion, cucumber and tomatoes.
- Add in the vinegar, olive oil, and salt and pepper.
- Mix to cover the vegetables with the vinegar mixture.
- Let salad sit for a minimum of 1 hour before serving.