Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Thursday, October 6, 2011

The Last Meal of Summer

I suspect we have a few more warm days this year, but it’s hard to deny that fall is in the air. I’ll continue to be in denial until late November when I’ll be shivering my way to the subway in open-toed shoes and insisting that I don’t need to get my coat out of the coat closet. (That last part was inserted for the sole purpose of bragging that I now have a coat closet. Go UWS!)

Anyways, earlier this week I made what I consider to be the last meal of the summer before I move on to roast vegetables, beef stews and lasagna. I choose a “pasta salad” that Rupal had made me a few weeks prior. I think it’s fitting since pasta salad pretty much epitomizes summer despite the fact that it’s often bland, oily and garnished with those dreaded flecks of green pepper.

Heidi Swanson’s take on it is original, healthy and a treat to look at. Instead of an oil and vinegar based sauce that rarely manages to stick to the noodles, she uses a blend of tahini, yogurt, garlic and spices. Cheese ravioli bulk it up as do the broccoli, cauliflower and green beans. I would recommend roasting the tomatoes since it gives the salad a depth that would otherwise be missing.

It was a successful transition meal. Now I just need to work on my closet.

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