So I’m sipping a beer and chastising myself for not blogging for so long…it’s been a busy few days.
We took a weekend road trip to Cloudcroft, NM and stayed at a haunted hotel called The Lodge. I scared myself silly listening to the bartender tell crazy tales of the red-headed ghost, Rebecca, that haunts the place. I ended up scanning our hotel room every few minutes all night long…looking for any evidence of the supernatural. We’d been told that a couple left in the middle of the night because the ghost was offering chocolate to their child while sitting on his bed. EEK!
I sat up googling on my phone and found numerous sightings of this particular ghost–including a few that occurred in our room. Let’s just say I didn’t see anything…nor did I get any sleep.
The Lodge was truly lovely, though. The staff was great with the kids and the restaurant was awesome. I just wish that my imagination and fears hadn’t run wild!
We cleaned out the crisper drawer for Meatless Monday and ended up with a keeper.
I’m calling it Green Couscous Pilaf with lemon Dijon vinaigrette.
1 cup couscous
1 cup vegetable broth or 1 cup water and 1 veggie bullion cube
1 english cucumber, peeled and chopped
3 green onions, thinly sliced
1/4 c chopped red onion
3 carrots, peeled and chopped
1 can garbanzo beans, drained and rinsed
2 broccoli crowns, chopped and steamed
Feta Cheese (crumbled) ***optional
1/4 c chopped fresh dill
1 lemon–zested and juiced
2 Tbs dijon mustard
1/3 c olive oil
1/2 tsp salt
1/2 tsp all purpose seasoning (I used trader joe’s every day seasoning, but I think any mix you like would work here)
2 cloves garlic, pressed
1/3 cup water
Instructions: Prepare couscous according to package directions, using broth for water. Place prepared couscous in fridge to chill while chopping/prepping the remaining ingredients.
In large bowl, combine chopped veggies, steamed and cooled broccoli, beans, and cooled couscous with chopped dill
For dressing: using wisk or hand blender, emulsify ingredients and pour over top of salad. Stir gently to combine.
Chill 1 hour to allow flavors to combine. Stop here for a vegan dish or garnish with feta cheese.