Roasting chickpeas might be my new favorite way to eat them. They’re a great alternative to croutons. The original salad recipe is here. I made some slight adjustments by adding avocados and sunflower seeds. Adding seeds or nuts rounds out a salad. It’s a great source of healthy fats and added crunch.
I am the worst. It’s been over a month, but rest assured I have been eating at least a salad everyday. It also helps that it gets so hot that any desire to cook real food dissipates. I brought this for lunch last week and used Archer Farm’s Lemon Sesame Ginger dressing which was surprisingly delicious!
(via f525252)
Despite THE BLIZZARD IN APRIL, I am keeping my salad recipes summery and optimistic even though I honestly want to drown myself in twice baked potatoes.
Grapefruit Avocado Salad
Bunch of arugula and spinach
½ sliced grapefruit
¼ avocado diced
¼ cup chopped buffalo mozarella
¼ cup garbanzo beans
2 TB toasted sunflower seeds
Salt & Pepper to taste
Drizzle of olive oil. The grapefruit’s juice as it breaks apart becomes part of the vinaigrette.
Neil and I went to the American Swedish Institute for the first time today! It was always really close to MCAD, but we never bothered until today. What I did not know prior to going was that the museum is basically a giant awesome mansion that a newspaper tycoon had built in 1908.
For lunch I actually had a pretty boring salad but I wanted to plan a more photogenic one for this blog and for dinner. I had an eggplant that I had purchased sitting in my fridge that needed to be used. Eggplant is a weird vegetable; as a I child I really disliked it. But like most things I’ve grown out of my distastes, maybe it’s because I don’t have the energy anymore to be so picky about things.
At my gym I picked up a copy of vegetarian times to run to and found a recipe for eggplant tabbouleh. I had all the necessary ingredients so I thought why not, it’s a hearty salad that could be both a main dish or a side if paired some a protein. Here are my laissez-faire directions:
Eggplant:
Preheat oven to 450 degrees.
Cut eggplant into cubes, salt & pepper and drizzle olive oil
Put eggplant and roast for 25 minutes
Mix into tabbouleh
Tabbouleh:
1 bunch curley haired parsley
handful of cherry tomatoes
¼ cucumber chopped
¼ red onion (or to taste)
squeeze of half a lemon
1 teasp. oregano
¼ feta cheese
For lunch on friday a group of coworkers and I went to The Oak Grill to celebrate Kristen’s imminent baby popping. The Oak Grill is situated on the 12th floor of Macy’s in downtown Minneapolis and is one of those establishments that upon entering feel like a travel back in time. I can see how Macy’s used to be a BFD and that dressing up to go shopping was the norm.
We were surrounded by Ladies Who Lunch and the median age of the guests was at least 65, so definitely my kind of hang. I think it had to do with it being the last day of the annual Macy’s flower show. Our lunches arrived with a complimentary popover which I regret not taking a photo of because it was huuuuge and some delicious honey butter. It was salmon month I guess so I ordered my favorite salad the Nicoise. I will eat any derivative of this salad if given the opportunity.
Happy Easter! As you can see there’s Penny in the background being a scavenger. What she found I believe is a garlic skin, sadly. I found this recipe for Miso roasted tofu that sounded like an easy and exciting way to elevate tofu. I’m one of those weirdos that likes to eat tofu plain out of container so I have no qualms just dumping it on a salad and pouring dressing on it.
However for those who desire more from their block of tofu, this recipe was really easy to slap together. For the base of my salad I adventured outside of the usual romaine lettuce zone and instead used shaved brussel sprouts, arugula, avocado, chopped almonds, and shredded parmesan. For the dressing, it’s my go to Newman’s Creamy Caesar. One of these days I’ll attempt to conquer home-made caesar salad. The miso tofu added some delicious salty acidity to the creaminess of the caesar. And the chopped up almonds added the necessary crunch. All in all, it was a really well-rounded salad and dare I saw one of my favorites that I’ve made recently.
I first read about Hello Pizza on Heavy Table and I knew I needed to go there A.S.A.P. While this is a salad blog, I cannot live on salad alone! So PIZZA IT IS. Not to mention I feel less slovenly when eat salad with pizza. I ordered the Veggie Supremo and my first bite was like WTF is happening. This is so delicious.
As for the salads, they did not disappoint. Julie, Sara and I ended up each ordering different salads so we basically had a flight of salad. All three were vegetarian and savory. They were simple, but really satisfying. I ordered the Smokey Greens and the applewood smoked onions were the highlight. It made the salad taste like bacon in the best way.
Here are some salads I’m looking to try out next week! I have a budget for groceries every month and so I’ve been trying to just get through what I have left. Which is basically cheese, eggs, and kale so this week isn’t too exciting. But new month new salads!
Salad Mashup! This lunch salad was a combination of two different recipes. Pistachio Crusted Tofu from Sprouted Kitchen and one of my favorite dressings Carrot & Ginger dressing from GOOP (you can totally side-eye me because GOOP is RIDICULOUS). Gwyneth Paltrow has just become a caricature of herself. Her spring clothing essentials cost like $500,000 dollars. NBD, I’m just going to go grab my stack of gold bricks beneath my mattress.
While it was DELICIOUSSSSSS, the pistachio crust had no structural integrity. I think I cut the tofu cubes too small and just used egg whites instead of the combo of egg white & corn starch.
