Dressing Up

Grape, Celery and Couscous Salad

The environments where we grew up at were different
So of course we would have our likes and dislikes
Like hating the summer or liking celery, isn’t it like that
What’s more we’re a man and a woman.
Of course our differences would be inevitable
It leads to trying to compromise and whishing for too much

When I use celery in dish, the music starts playing in my head – Smap’s (Japanese singer/actor group) ‘Celery’ released in May of 1997. Perhaps it’s hard to tell watching the video but, they are still popular today (my favorite is the one with the guitar). If you would like to read the story of how I obtained the most coveted concert ticket click here….maybe not. It’s ok, it’s a very long post and embarrassing, really.. but to me is FAN tastic!

Sometimes I would be very good and have sensible light dinner…the orange dressing is just perfect on this salad…mmmm so good! ……………………..Honey, do we still have  chocolate mousse left in the refrigerator?

Ingredients and Instruction for 4 servings (Print recipe here)

• 1 cup pearl/Israeli couscous
• 1 teaspoon grated orange zest
• 2 Tablespoons orange juice
• 2 Tablespoons extra-virgin olive oil 
• 1-2 Tablespoons white wine vinegar (I used white balsamic vinegar)
• Salt and freshly ground black pepper
• 8 ounces halved red seedless grapes  Note: for the molded salad, I cut in quarters. 
• 3 thinly sliced stalks celery plus 1/2 cup celery leaves
• 1/4 cup of pine nuts, toasted (optional)

1. Cook couscous according to package instructions. When done, transfer to a large bowl and allow to cool.
2. Put orange zest, juice, olive oil and vinegar in a small bowl or jar. Whisk vigorously to combine or put lid on tight to shake jar well. Season  to taste with salt and pepper.Set aside.
3. To the bowl of couscous, add halved grapes, celery and celery leaves.
4. Pour dressing and toss well. Taste and add additional salt and pepper if needed.
5. Serve chilled. Add pine nuts if you like. 

Fiesta! I hope you had a great Cinco de Mayo. I made all vegetable enchilada …I think it needs something…like chicken? And decidedly more sauce.

Made in Hood River, Oregon, these Juanita corn chips are awesome!

This was not a mistake! It was supposed to be charred (well). Brussels sprouts with pecan nuts for a side dish. Interesting…my husband almost burned the recipe itself in the grill. Brussels sprouts are not his thing.

Chaw and Chatter’s apple ginger juice Feliz día de mayo!

That concluded our vegetarian feast.

Becoming a weekend yeast warrior- My husband – No Knead Bread recipe from Sullivan Street Bakery of New York. Took him over 24 hours to complete. It has a slight sourdough bread flavor.

Whatever the differences, in short, to put it simply I love you – my favorite part of the ‘Celery’ song.