Grr…back to wasting milk. Small one would not drink milk this week for love nor money. Two litres of very expensive milk totally wasted. Grr…grr…part of the problem is that I can’t have regular milk so if small one doesn’t drink it I can’t really use it in our meals and still eat them.
I did however, use an entire bunch of cilantro with zero waste.
This is maybe the first time in my adult life I’ve not thrown at least part of a bunch into the compost.
Here’s where part of the bunch went.
We’ve been really heavy on the desserts this week but I think that I’m going to make up for it with this salad.
I’ve got a gorgeious buttercup squash about 9 inches in circumference ready for something fabulous.
I cut it into chunks and tossed with 1 T. of olive oil.
Roast until soft (350 for 20 minutes).
I love this salad for a lot of reasons, just one of them being I don’t have to peel my squash at all.
While you’re waiting on the roasting veg create a nice dressing of; 1/2 cup soy sauce, 2 T. sesame oil, 2 tsp. grated ginger, 2/3 cup VERY roughly chopped cilantro, 2 tsp. honey, 1 tsp. chilli garlic paste (or 1/2 tsp. crushed chilli flakes) and 3 T. rice vinegar.
Toss with the still warm squash and eat a room temperature.
Yumm…I love this dish with udon noodles for a light and quick lunch.