VEGGIE WEDGIE
Ms. Brilliant and I lived together in college. It was in that time we discovered an ability to eat the same thing over and over for months at a time. We would find what worked for us and stick with it. I believe we had a “diet” that consisted of Moe’s bagels for breakfast and one slice of Cosmos pizza for dinner. This diet lasted for a full year of my life. We also have nearly the exact same taste in food, minus a brief period where she decided she didn’t like bacon. That was a rough time. When Mr. goes out of town Ms. Brilliant and I have started a new tradition of Veggie Wedgie night. This dinner consists of a wedge salad, iceburg of course, with tomatoes, avocado, bacon, scallions and blue cheese vinaigrette, and a veggie burger with yellow mustard and dill pickles. I also refer to this combo as vinegar dinner. The process is scarily the same every time we get together, and the result is always delicious!
Wedge
Dice tomatoes, seed and place in a small bowl with a large pinch of salt and a douse with fresh squeezed lemon juice. Let sit for at least 20 minutes. DRAIN before serving. Ms. Brilliant suggests Roma tomatoes.
Dice avocado and place in another bowl with salt and lemon. Let sit with the tomatoes. (One avocado and one regular sized tomato per 2 salads)
Bake bacon on a baking tray, starting in a cold oven heat to 350 degrees and cook until crispy. Remove and drain on a paper towel.
Chop a little less than 1/2 cup scallions
1/2 or 1/2 a head of iceburg lettuce depending on how hungry you are.
Vinaigrette
2 heaping tablespoons of blue cheese
Pinch of salt and 30 grinds of fresh pepper
1/4 cup of red wine vinager
1/4 olive oil
1/4 canola or vegetable oil
Shake well so the cheese breaks down into the oil and vinegar but not so much that it isn’t chunky
Burger
Morning Star Farms Garden Veggie Patty – important!
Grill, 5 minutes a side
Dress with yellow mustard and dill pickle stackers
Add wine, and voila!