What’s Left

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Ahhh…the New Year. That wonderful time of year when everything starts afresh and we all think we’re fatter than we were at the beginning of December and need to eat more vegetables and make monumental New Year’s resolutions to not eat any more sugar. I don’t mind eating more veggies and cutting back on sugar, well, at least until Valentine’s Day. But give up sugar completely? I. Think. Not.

Tomorrow is grocery day so it’s time to peek into the vegetable drawer and see what’s leftover from the week that’s still safe to eat. I’m amazed at how fresh our new refrigerator keeps our produce. I swear over the years with our 16-year-old refrigerator we threw away enough rotten vegetables to feed a third world country on a regular basis. It’s a crying shame and when you try to buy organic as much as possible, you don’t want to see any of those vegetables go to waste!

You might think it’s a bit weird that I’m eating a “summer” type salad in the middle of winter. Not only did I not want to see the veggies go to waste but we are also having some unusually warm, spring like, weather. We should be shoveling a couple of feet of snow right now but it’s so nice and sunny outside, I have to keep fighting the urge to go out and work in the yard.

And then of course there’s the New Year. All that healthy stupid stuff.

Leftover Lunch

Zucchini

Summer Squash

Tomato

Red Onion

English Cucumber

Grilled Chicken Breast

Dried Oregano

Dried Dill

Dried Parsley

Olive Oil

Rice Vinegar

It’s pretty straight forward. Make a salad of fresh veggies and leftover meat that you have on hand. Assemble it on a plate. Pour a dollop of olive oil, a dollop of vinegar, a pinch of parsley, a pinch of oregano, and a pinch of dill in a bowl or cruet. Whisk or shake until it begins to emulsify and drizzle over your salad.

Fall Lunch

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Well, after feasting on Mexican food and indulging in multiple slices of coconut cake and lime tart over the past two days, I figured it was time to get back to reality. Luckily, reality can still be beautiful, delicious, and satisfying.

Fall Salad

1/2 Chicken Breast, cubed

1 Big Handful Fresh Spinach Leaves

1/4 Honey Crisp Apple, cut into bite size chunks

1 Clementine, peeled and sectioned

About 2 Tablespoons Fresh Parsley, chopped

About 1 1/2 Tablespoons Pecan, broken up

About 2 Tablespoons Pomegranate Seeds

1 Tablespoon Olive Oil Mayo (for the dressing)

Juice of 1 Clementine (for the dressing)

Ground Pepper (for the dressing)

Prepare all of the salad ingredients.

Place the parsley, chicken, apples, and pecans in a small bowl.

Stir the dressing.

Add the dressing to the chicken bowl, stirring to coat.

Place a bed of spinach on a pretty plate. Add the chicken mixture. Top with the clementine sections and pomegranate seeds.

Super Simple Summer Salad

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Looking for an easy and refreshing summer dinner? Look no further. This couldn’t be easier. It’s light and refreshing but filling enough to call a meal. Perfect for a hot summer evening when you don’t feel like standing over the stove.

1 Small Head of Romaine Lettuce, chopped

1 Chicken Breast, grilled

Salad Dressing of Your Choice

I used 1 Heaping Tablespoon of Olive Oil Mayo, about 3 or 4 teaspoons of Rice Wine Vinegar, and about 1/4 Block of Sheep’s milk cheese. Put it all in a bowl, seasoned with pepper and stirred with a fork until combined.

Place all ingredients in a large bowl, toss together and plate. Can it get any easier?