BIZZY BAKES

One of the most difficult choices, I have to make, is when we select our dishes for the upcoming months.  I guess, if this was really the most difficult, I would have a pretty easy life with little challenge and that certainly is not true. Regardless, picking recipes when there are so many wonderful ones to choose from and the desire to write down a dozen instead of one, can be frustrating.  It is a good frustration, knowing I will be making these dishes but until I get to that point, the road is bumpy. As the weeks go by and I make my choices and those of the other members, I am happy for these moments of indecision.  I get to eat tasty plates of goodness or at times a disappointing food which i can eliminate from future meals.  Either way, I feel like a winner. When I selected the pasta with smoked salmon and dill sauce, I thought it had cheese so when I got my ingredients together, I was surprised to find this was quite different than what I had expecte...

I had extra rice left from another dish which means, I make a rice salad. I also had two zucchini at loose ends and I found a yummy looking zucchini salad in the book, "Dining In" and decided to combine my rice and this zucchini recipe and see what I get. It turned out to be a good combination but I think, it needed more heat or more flavor and that is easily remedied. Zucchini Rice Salad 1 medium zucchini, thinly sliced 4 radishes, thin sliced 1 purple onion, thin sliced 1/2 cup yellow and orange yellow pepper 3 garlic pickles, chopped 1 cup cooked brown rice Dressing:  1/2 cup cider vinegar 2 tablespoons olive oil 1/2 cup sugar 1/2 teaspoon salt 1/4 teaspoon black pepper Method: Combine the rice and the vegetables in bowl. Whisk the dressing ingredients together and pour over the vegetables. Cover and refrigerate for an hour before serving. (Mine was refrigerated for a few hours.) Linked to Summer Salad Sundays