:sigh: we somehow managed to make it thru the week without losing power. there were others, friends & strangers alike, who were not so fortunate. maryland & surrounding areas suffered a massive storm last week. my thoughts go out to those who must make do without the comforts, but also with the workers who tirelessness toiled in the sun & heat to set things to rights.
in the aftermath we've been laying low, keeping our meals simple, quiet, with as little fanfare as possible. i will confess that sometimes i am overwhelmed with what to make for dinner, how to incorporate kale or turnips into a salad without repeating the same flavor profiles of, oh, last night's salad. this week's recipe for the food matters project provided me with the right kind of inspiration. for the full recipe, hit up Meg's of My Wholefood Romance.
i decided to make the dish vegan by using avocado instead, with parsley, as well as making use of some random almonds. for greens i used purslane, and for further layering, i added sliced white button mushrooms and cucumbers. to retain the pretty green color, i added the juice of one lime.