Miso Ginger Carrot Dressing

Fun times for Labor Day. First a last trip to the pool with some friends that included a discounted hotdog at the snack bar and a good laugh at the looks a passing child gave their youngest as she was singing to herself by the side of the pool. Then off to more food and friends with a sushi feast and viewing of the charming and awe-inspiring documentary "Jiro Dreams of Sushi".

This is a delicious, low calorie Japanese style dressing that we like to have on spring greens as a side dish when me make sushi. (You can see the jar in the back of the photo, next to the salad). Sometimes I have a salad the next day for lunch with this dressing and the extra sushi fillings (cucumber, carrot, green onion, avocado, asparagus, tofu, etc. - not the fish). I like to think it counteracts having overeaten the night before.

Miso Ginger Carrot Dressing

1 Tbs. peanut, grapeseed, corn, or canola oil
1/4 c. rice vinegar (not seasoned)
3 Tbs. white miso
1 Tbs. dark sesame oil
2 medium carrots, peeled, in chunks
2 inches ginger, peeled, sliced across the grain
1tsp. sugar

Blend well in a blender until smooth. Makes about 11/2 cups.

Notes: Sometimes I have to add a little water to make it thin enough to blend. The original recipe had 1/4 cup of oil instead of 1 Tbs., but I like it fine without the extra oil.

Southwestern Grilled Chicken Salad with Tomato Black Bean Salsa

New recipe of the week comes from Fine Cooking Magazine.
Southwestern Grilled Chicken Salad with Tomato Black Bean Salsa

This was a very satisfying and delicious summer meal. Good for hot summer days when you can't bear to turn on the stove and heat up the house. It used up some of those delicious summer tomatoes and the cilantro we got from the farmer this week. Also the leftovers make a good lunch. I doubled the chicken, since I had two chicken breasts, thinking we'd eat the leftovers later in burritos, but we ate it all with the salad.