Since I didn't blog last week, these survey results are for the beast box the week before last...
3 + pumpkin seed cheese (dip for crudites)
4 Olive, tomato, & basil cheese spread (for open-face sandwiches)
5 cilantro pesto (sauce for veggie or other kind of pasta)
5 + guacamole (dip for corn chips)
4 + chili con crema
5 House salad; lettuce, celery, carrots, onion, topped with sunnies, raisins, dulse, and Ranch dressing
3 + creamy coleslaw
4 + vinaigrette for a side salad
4 + everyday bread (open face sandwiches)
4 + chili lime corny chips (dippers for the guac)
4 + buckwheaties (dip for bananas)
4.5 soul dates
4.5 chocolate macaroons
5 + pumpkin pie
The scale is 1 for "hated it" (Yay, we didn't get any of those!) and 5 for "can't wait to eat it again".
Last week's box had some neat stuff in it, but I'll post survey results of them later since all of that is gone now. This week we're having some fun with party foods since Gayle is having a yoga retreat in Florahome and is wanting hors d'euves. If anyone is interested in going to her shindig, let me know, and I'll pass on the details to you.
The beast box this week will have the following items:
All American veggie patty with lettuce, tomato, onion, pickle, tomato, mustard, and mayo
Alfredo pasta sauce
living taco fixings: unfried no-bean, salsa fresca, crema
sweet potato chips
Caesar salad: Romaine lettuce with croutons, sesame parmesan, dulse, and Caesar dressing
creamy spinach soup
zuccini nests (on which to nestle your pizza toppings)
honey almond butter
marshmallow cream cheese (for dipping fruit)
Our recipe this week is for "Everybody's Favorite Salad" (according to the Top Raw Men - get it? They made a joke!) You can make everything ahead and just pour it over cleaned and trimmed Romaine. Easy peasy.
Everybody's Favorite Salad
2 large heads of Romaine lettuce, washed and torn into small pieces
2 avocados, pitted and spooned into salad bowl
2 tomatoes, diced
1 tablespoon fresh lemon juice
2 teaspoons raw apple cider vinegar (i.e. Braggs)
3 tablespoons extra virgin cold pressed olive oil
1 teaspoon crushed red pepper
2 teaspoons sea salt or to taste
1/4 cup pine nuts
1/4 cup raisins
Mix ingredients together. Let is sit for 10 minutes before serving.
The dressing ingredients will keep for a couple of days in the fridge. When you're ready to eat, just pour them over the fresh salad greens.