Here's what I have always hated about making salads: constant cutting, dicing, washing, spinning of the different elements. Solution: I've started buying really good, high quality organic lettuce in plastic packs. A mix of "super greens" and bags of romaine hearts as the basis for twice-a-day salads. My initial concern was the higher cost--seems ridiculous, on the face of it, right? just wash the damn lettuce! I tell myself... but I don't. The outcome, however, is that it is so easy to grab a handful of clean greens, chopped romaine hearts and dump them into a big bowl, add cherry/grape tomatoes, snap peas, chopped celery, crumbled feta, and either a half-can of tuna or a sliced hard-boiled egg. And whatever else is in the fridge.
How stupid was I?
Ok, I am all over that. The outcome is a great lunch for me at school twice weekly, plus at home ease.
Once cooler weather comes I want to start playing with slow-cooker soups again. Mostly beans, chicken, and beef, plus vegetables, using homemade stock or organic boxed broth.
This week I cooked:
- Black bean soup, with organic pork sausage, onion, garlic, and thyme
- Chicken breasts rolled around roasted red pepper strips and goat cheese
- Salmon with Old Bay and lemon