Happy Thursday!  Can you really believe it is Thursday already?  Hard to believe I know… so much going on these days that it’s all a blur.  So before we get into the food – I thought I would give you an update on zesty gear sales.  They are not selling as fast I would have hoped but I realize that I need to get some more exposure and more reach.  If you are a blogger, feel free to mention it on your blog as it would be greatly appreciated.

Now onto the food..

I wanted something quick, fresh and spring like so I chose a simple salad with nice big chunks of feta cheese, topped off with a pungent balsamic vinaigrette.  It was easy to throw together and it works great as a side dish or even as a quick meal in a rush.

Ingredients

• Fresh Romaine Lettuce
• Tomatoes
• Chives
• Cucumbers
• 1/3 Cup Balsamic Vinegar
• 1 Cup Olive Oil
• 2 Tbsp. Finely chopped fresh basil
• 1 Tbsp. Mustard
• Salt and Pepper

Method

1. Prepare all vegetables and toss them in a bowl.
2. Add vinegar, oil, basil, mustard, salt and pepper  to a large bottle and mix thoroughly.
3. Drizzle with dressing or dress the empty bowl with the dressing and add the salad to the dressing.  Toss gently.
4. ENJOY!

Zesty Tip: When making dressings from scratch, make enough in advance and save it in the fridge for future use.  Just give it a good shake before using and it should last up to a few weeks.

I realize as I wrote the beginning of this post – it may come across as if I am begging you to buy zesty gear – I didn’t mean to portray that image.  I am just really focused on making a positive impact on the Food Bank as it is a great cause.  I just wanted to reiterate that.

I still have not decided what to do with the breakfast for 50 as of yet so if you didn’t have a chance to vote or leave your ideas in the comments please let me know.  I will soon have to make my mind up and prepare for that.  I hope you have a great Thursday and I look forward to seeing you tomorrow.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Hello all, happy Wednesday.  So it seems that it’s turning out to be yet another crazy week.  There is a lot going on and not enough time in the day to get everything done.   However, Zesty is surviving and back with another super simple dish that can be ready in no time flat and is packed with flavour.  If you haven’t noticed already, I am a big fan of deep flavour in my food and this Asian inspired number is just that.

Sometimes you feel like a salad, sometimes you do not want to see a green leafy vegetable for miles.  Moderation is the key. 

So next time you have a hankering for a salad, I suggest you give this a try.

Ingredients

• 150 g Japanese noodles or Chinese
• 6 Cups Mixed Greens
• 2 Cloves garlic; crushed
• 1 Red pepper; deseeded and cut into thin strips
• 4 tsp. Rice vinegar
• 3 Tbsp. Coconut Milk
• 1 Tbsp. Fresh root ginger grated
• 2 Tbsp. Soy sauce
• 2 Tbsp. Sesame seeds toasted (1oz)
• 2 tsp Sunflower oil
• 1 Lb. Prawns

Method

1. Place the cooked drained noodles in a salad dish and chill.
2. In a small bowl add the the rice vinegar and soy sauce. Leave for 10 minutes.
3. Heat the sunflower oil in a wok and add the crushed garlic,stir fry for 1-2minutes and add the red pepper.
4. Add Prawns to the hot pan and cook for 1 minute.
5. Add coconut MIlk and allow to thicken.Then cool slightly.
6. Combine the vegetables with the noodles and add the rice vinegar and soy sauce directly to noodles.
7. Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp.
8. Chill for 30 minutes before serving.
9. Toss with mixed greens.



10. ENJOY!

Delicious served as a light lunch or as part of an asian meal.

Zesty Tip: When dressing a salad, place the dressing in the bottom of the bowl and the greens on top of them and gently toss with a pair of tongs just before serving.  This will prevent damaging the greens.

I hope everyone has a great Wednesay… looking forward to hearing everyone’s take on- ” Zesty goes Asian“.

zesty

Download my Free Recipe Book: Simply Zesty