I needed to make some food out of what I had in the refrigerator. I had broccoli. I had nuts and seeds. I had yogurt. I had raisins. And I had onions. So I found this recipe from page 92 of The Greek Vegetarian. It wasn’t bad. I don’t know if I’d make it again. But for a salad essentially made from the apparently strange combination of broccoli, raisins, and yogurt, it was surprisingly edible. I don’t know if I’d necessarily go out of my way to make it again. The onion was a little too overpowering but the yogurt helped some.
I was looking for a recipe that would feature my homegrown beets without overpowering them. I saw this recipe from page 76 of The Greek Vegetarian Cookbook and was sold immediately. I love fennel and the pomegranate seeds sounds yummy too. Since I’m lactose intolerant I left out the fennel and didn’t miss it. The recipe came out really well. I’ll definitely be making it again. It was super yummy, healthy, and looked pretty too. The only issue was that I ran out of beets before everything else. Next time I make it I’ll add an extra beet. The recipe is intended to be paired with chickpea hummus. I used a the walnut hummus recipe from Fresh Food Fast. The pairing was very good.