- Curry paste, coconut milk, and fresh corn in a soup is pretty much perfection
- I’d love to make this strawberry syrup for cocktails
- This summer squash gratin with salsa verde looks like the ultimate summer comfort food
- Individual watermelon and feta bites would be great for a party or shower
- I’m still learning to fully embrace anchovies, and spicy anchovy butter on zucchini might help
- Sometimes it’s good to keep dinner pretty basic, and this soy chicken and eggs with spicy cucumber salad looks perfect
- I would like someone to make me this lemon and raspberry cake
- Key lime pie is one of my favorites, and I think this pie, with its citrus filling and saltine crust (!) might be it’s long lost best friend
- Slushes with alcohol? I think every grown up needs this bourbon slush punch for Friday happy hour
In the favorite salad hierarchy, this one is definitely near the top of the list. Sometimes we forget about it for a few months, and then have a “duh” moment when we remember just how good it is. Salad greens, radicchio, roasted beets, crunchy green beans, creamy chickpeas, a little ricotta salata (for me), all tossed in a simple balsamic vinaigrette just makes for extreme lunch happiness.
Awesome Salad (original recipe here)
- 5 ounces of mixed greens (6-8 loosely packed cups)
- 1 small head radicchio, roughly chopped
- 20 green beans
- 2 medium beets (we’ve used both golden and red. It’s delicious either way)
- 1 can of chickpeas, rinsed and drained
- 1/2 cup ricotta salata, crumbled/shaved
- 1/2 c extra virgin olive oil
- 1/4 c balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Preheat oven to 375. Wash the beets, drizzle with a little olive oil, wrap individually in aluminum foil, and place directly on the oven rack. Roast for 40 minutes to an hour, until tender. Let cool, peel, and chop into small pieces.
Fill a large bowl with ice water. Bring a large pot of water to a boil. Add the green beans to the boiling water and cook for about 1 minute. Immediately drain and place in the ice water until cool. Drain. Chop into small pieces.
Add all of the vinaigrette ingredients to a jar and shake well to combine. Adjust seasoning as needed.
Combine all of the salad ingredients, minus the cheese, in a large bowl mix well. Pour vinaigrette over and toss well. Top with crumbled ricotta and serve.
So this week’s tackling of yeast involved focaccia, and holy crap, it was amazing. Also, incredibly easy. No kneading, no worries. The recipe says you can let it rise in the fridge for anywhere for 8 hours to two days, and due to the way our schedules worked this week, I wound up letting it go for the full two days. In that respect, it’s perfect for serving when you have friends over for dinner, because most of the work is done days before.
My modifications included using half bread flour and half AP flour, since that’s what I had on hand, and I scattered chopped fresh rosemary over the top before baking (a step I highly recommend).
When it was still warm from the oven, I cut myself a piece, layered on some chipotle mayo, lettuce, bacon, and tomato, and then had a moment of silence to celebrate just how perfectly simple a good meal can be.
She recommends eating it all day of, which unless you’re feeding a large group, isn’t possible. I sliced the rest of the bread into individual servings, wrapped it in plastic wrap, placed it in a ziploc bag, and put it in the freezer. I have faith that it will make fantastic toast.
Here is the complete recipe: Saltie’s Focaccia
Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches, 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.
July 20-July 26
Still enjoying all of the summer produce.
Did fruit salad in place of our usual apples with lunch, which definitely makes things pricier but so delicious.
Total cost: $155 (had to restock a lot of pantry items. Ouch)
Average cost per meal per person, with snacks tucked into the mix: $5.54
- PB energy bar- with sunflower seeds
- Roasted squid w/ grilled leeks and warm chorizo dressing
- BLT on Focaccia
- Frittata with chorizo, squash, potatoes, caramelized onions
- Vegetarian tortilla soup- squash and corn
- Red curry and miso roasted veggie bowl
- Homemade Shake Shack Burgers. You’re welcome
- I still have a batch of pizza dough, so maybe this version with corn, tomatoes, and shishito peppers will happen soon
- Focaccia would make an excellent addition to my yeast project, and I can think of so many ways to use it in a week
- This spicy vegetarian tortilla soup looks delicious and easy.
- I’m southern, and I love pimento cheese. I want to make this and then make some grilled pimento cheese and tomato sandwiches. Yes.
- Making my own salmon gravlax isn’t something that has ever crossed my mind, but this recipe shows that it’s so easy to do at home.
- I love strawberry water, so that’s where most of my strawberry stems are going these days. i might have to save my next batch for some strawberry vinegar though! Cherry pits apparently work well too, so I could easily make strawberry water and cherry vinegar at the same time. Win!
- Peach cobbler cinnamon rolls. I think that sums it up.
I kind of think of this salad as the “choose your own adventure” salad. The basic formula can be altered to suit our mood or the season easily, but it’s always delicious. We got the inspiration from this post, and it has quickly become a favorite. I love that each bite can be so different, depending on which of the elements I combine on my fork. Plus, I love how bright and fresh it looks! No sad desk lunch here.
Here’s our basic formula, with our choices this week:
- One batch of hummus, typically roasted red pepper and paprika hummus
- 1 batch of roasted chopped vegetables (squash, zucchini, and carrots this round), tossed with olive oil, salt, pepper, and whatever spices you choose (smoked paprika!), roasted at 375 for 20-30 minutes
- 1 batch of quinoa, cooked using this method, with salt, lemon zest, and dried herbs added before cooking, then tossed well in lemon juice and olive oil after cooking
- 1 handful of arugula, dressed lightly with lemon juice
- 1 handful of marinated olives and roasted tomatoes from the Whole Foods olive bar
Feel free to switch things out as much as you’d like! There really is no going wrong here.