Uniflame over at She Likes Bento is hosted a cookbook challenge for the months of October and November, and I decided it would be a good chance to give my seldom used cookbooks a whirl. In particular, I bought a beautiful, big cookbook a few years ago, but have only made a few recipes from it so far. I’m going to try and use this one to complete the challenge at the Creative Croissant level (how could I not? :)), which means I need to make 3-5 recipes from it before the end of November.
To give you an idea of what I’ll be working from:
I should be able to find 3-5 recipes out of 900 that I can make, no?
And in the spirit of Weekend Cooking sharing, here’s a recipe from it that I’d like to try sometime soon.
Bean Salad with Basil Cream Sauce
400 g Lima beans
400 g navy beans
250 g cherry tomatoes
12 small balls of fresh mozzarella (cut in half)
60 g arugala (rocket)
80 g grilled pine nuts
For the sauce:
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons white balsamic vinegar
2 tablespoons fresh basil leaves, roughly chopped
60 mL crème fraîche
Prepare the basil cream sauce. Mix the oil, the two vinegars, and the basil in a bowl. Add the crème fraîche and whip until evenly mixed. In a big salad bowl, combine all the ingredients of the salad with the sauce. Eat and enjoy!
On the same page as this recipe is one for homemade cornbread, and I can’t help but think it would be good with the salad–you’d have enough for a meal right there. This would be an easy lunch for me to prepare to take to work.
What are you cooking this weekend?
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs…