A surprise attack by a squirrel on the bike trail today left my right-hand man wounded. He came home and decided to hit the much more docile project of starting an herb garden, thus pots adorn our patio this evening. I am all for it, as well as his broccoli sprouting. Bring it! We live in the city but would love a garden. We once grew basil indoors, and I loved how each time you’d brush by it the room would take on the aroma of an Italian kitchen.
Although both he and the squirrel survived, it was a rough day; so tonight I decided to succumb to his suggestion that a few sardines now and then might be a good idea. I know Baby’s brain is being wired and synapses are starting to do their thing. Why not a little more Omega-3? I read somewhere that such good oils could perhaps go so far as to increase a little one’s attention span. Can’t hurt, I suppose.
If the little fishes whole headless bodies turn your stomachs, this salad is just right sans sardines. Vegan, too.
But if you’re willing to take a walk on the wild side, then give them a try. We get an 88¢ variety from our local Menards, the hardware store truely with it ALL. Plus, what can you find for 88¢ these days? That is some cheap Omega-3!
The recipe is simple and with all of the crunchy vegetables, you won’t even notice the spine. Promise.
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons dried herbes de Province
- 2 medium tomatoes, cut into large chunks
- 1 small avocado, cut into large chunks (or subsititute cucumbers)
- 1 15-ounce can butter beans, rinsed
- 1 small onion, sliced thinly
- 1 cup chopped red cabbage
- 1/2 red bell pepper
- 3 T sliced Kalmata olives
- 1 3.5oz package/can of sardines in water, oil or tomato sauce
- 1/2 t cracked pepper
- salt to taste
Prepare the vegetables and stir together all ingredients. Serve chilled. Enjoy… or try to. 😉
Bon Courage !