Low Bowl #44

 

My avoidance of hot food seems to be ongoing. Here we have olive potato salad (recipe from Monkey & Me Adventures), arugula with a lemony dressing, and beet pickled tofu with creamy Dijon sauce (recipe from House Foods).

This was really nice! I think if I made this potato salad again, I wouldn't put as much celery or bell pepper in it, but hey, it's good to get veggies in. The cashew sauce was good, too, though I had halved the recipe and that made it pretty hard to blend--lots of scraping things down so the blades could grip the contents. Mostly, I made this because I love olives, and it was olive-heavy enough not to disappoint in that regard.

Sometimes, arugula is perfect with just a bit of olive oil, lemon juice, salt, and pepper. I keep trying to remind myself that life doesn't have to be overcomplicated.

And beet pickled tofu? Still one of the best make-ahead dishes I've ever, ever had. I roasted the beets in my toaster oven, so I didn't have to warm up my whole kitchen. Although I do use whole peppercorns in the brine as directed, though, I think it's a lot easier to deal with if you add ground pepper instead--I have a tendency to need to fish peppercorns out otherwise.