22 September 2010

Ricotta Salad; Banana Cookies

I still have this ricotta cheese left over from the kale salad that I don't really know what to do with, so I keep mixing it with random vegetables and eating it. So far this has been fine. Tonight I mixed it with tomatoes, green onions, green peppers, black pepper and blue cheese. Green onions are the secret ingredient that makes these ricotta salads work. Without them they would be pretty bland.

To compensate for this afternoon's jog through Stanley Park, I also made some Banana Oatmeal Craisin Cookies, based on a One Smart Cookie recipe.

And left the flour lid on one of the back burners, which apparently gets pretty hot when the oven is 350°F.

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