The sausage pre-made, the crepes simple to whip up, I’ll share the two recipes that accompanied and truly made the meal.
Blueberry-Peach Salsa (fromFat-Free Vegan Kitchen)
1 1/4 cups fresh blueberries
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 seeded and minced jalapeno pepper (or to taste)
1/4 cup diced red bell pepper
1/4 cup chopped red onion
1/2 teaspoon maple syrup
1/4 teaspoon salt
Put blueberries in food processor. Pulse 4-5 times until berries are coarsely chopped. (Some berries will remain whole; do not over-chop.) Cut peach into 1/2-inch cubes. Combine berries and peach in a medium-sized bowl with remaining ingredients. Mix well, cover, and refrigerate until ready to serve.
Yield: 3 cups
Avocado, Tomato, Onion (and Bulgur) Salad
(From the ever-wonderfulClaire’s Corner Copia)
3 Large Tomatoes (I used solely cherry tomatoes, because my garden has been churning so many out this summer - about 2-3 cups, sliced into quarters)
1 Large avocado, ripe, peeled and sliced
1/4 small red onion (2-inch diameter, I made that mistake…) sliced into thin rings
3 tablespoons Olive Oil
Juice of 1/2 lemon (soft, roll it around before you cut it to help squeeze all of the juice out)
6 fresh basil leaves, chopped
salt to taste (1/2 tsp. or so)
1/2 tsp. pepper
And… I added about 1/2 cup of bulgur wheat, cooked, to the salad - to add some whole grain. The nuttiness surpasses that of brown rice, and it just fits nicely.
Cut each tomato (if using regular beefsteak… cut in half lengthwise, and cut each half into 6 wedges). Cut the avocado in half, and slice lengthwise, about 4-6 pieces per half. Place all ingredients in a bowl and mix, careful not to mash the tomato or avocado slices.
A delicious dish, relatively easy to prepare, and simple to plate elegantly.