The Salad Solution

Tonight, I had a meal planned but realized I planned poorly and didn't really have what I needed. In fact, I had very little, here's what I saw as I peered into the lonely refrigerator:

Hmm, I thought. Orange juice, salsa, heavy cream, half a pickle and some green grapes? Not exactly the Iron Chef kitchen. However, after some digging, I got together a group of some trusty favorites: 1 chicken drumstick, blueberries, mixed greens, cheddar cheese, avocado, and of course, the dynamic duo (dried cranberries and walnuts)...

These organic salad blends are WONDROUS! I usually pick up two or three for the week.

I was extremely excited to see a massive box of organic blueberries on sale this week for 3.99!

I shredded up the chicken, cubed the avocado and cheese, and, viola! Dinner was served:



I love that there are no rules with salad. You just toss it in. Sometimes it works, sometimes it does not, but it's never boring. I've find that to make a satisfying salad for dinner though, it needs the following components:

Some kind of foundation (mixed greens, arugula, romaine, or a hefty veggie like broccoli, cauliflower or zucchini, cut into smaller, manageable chunks)
Something creamy (crumbly cheeses like feta, blue cheese or Gorgonzola, or cubed firm cheese like cheddar or Swiss, or even avocado)
Protein (hard boiled egg, grilled chicken strips, shredded roasted chicken, sliced steak, roasted shrimp, beans, quinoa, the list goes on...)
Something crunchy and possibly salty (walnuts, pecans, peanuts, chopped celery or jicama, diced bell pepper, homemade croutons)
Something chewy (dried fruit)
Something sweet (cherry tomatoes, grapes, blueberries)

The BEST part of a week of "salad" meals is that you can cook everything the first night (grill or roast a ton of chicken, cook the beans, hard boil the eggs, etc.) And then you have those ingredients on hand throughout the week. It will take ten minutes, max, to put together dinner the rest of the nights, and that's if you mosey!!!

Here are some of the salads we eat most often:

Baby arugula with grilled chicken, peaches, pecans and crumbled feta
Mixed greens with grilled chicken, green grapes, walnuts and blue cheese
Chef salad (mixed greens, hard boiled eggs, cherry tomatoes, cubed cheddar, avocado)
Simple garden salad with Cheesy Quinoa cakes and sunny side up eggs (pictured)

Cauliflower salad with cranberries, walnuts, chickpeas and crumbled feta
Grilled Vegetable salad (eggplant, zucchini, thick tomato slices) with ricotta cheese, basil and Balsamic Vinaigrette


Most nights throughout the summer, this is how we eat. Curious to hear about the salad creations of others...

Smorgasbording

Picture this. It's Sunday afternoon, you've had a week of cooking, you're left with stacks of Tupperware containing scattered leftovers, odd amounts of produce, 2-3 slices of bread, and a small, awkwardly shaped block of cheese. Maybe you're out of "meal ideas" for the week or maybe the thought of defrosting chicken and making a big "fiasco" does not appeal to you (reasonably so, considering that the entire country is experiencing record breaking heat!) Enter SMORGASBORD! The budgeter's key to fun, easy meals that eliminate waste from your fridge/fruit basket/pantry.

A dear friend recently shared her concerns about "smorgasbording" (yes, it's necessary we decide that's a word). "I don't know that I'm creative enough to put random things together- I tend to think more along the lines of traditional meals." Not to worry, friends! I think we can all relate. Smorgasbording is for you, too. When we think of dinner, we usually conjure up images of some type of protein, a vegetable and a starch, right? Or, at least I do. This mentality often serves me well, but sometimes, it's just not in the cards (or the fridge, in this case)! So, the first step of smorgasbording is removing such a mindset (not permanently, just temporarily- enough to allow your creativity to come through, since you're short on groceries).

Yesterday, I created a smorg meal (yup, we're deciding that's a word, too). Here's what I had, and wanted to use up, along with what I did with each item:

-shredded chicken --> Added diced celery, onion, mayo and salt and pepper for chicken salad
- avocados --> Mashed up for a topping to go on chicken salad
- watermelon --> Cut into fun shapes to switch things up (even grown-ups appreciate food shaped like stars!)
- energy balls --> If you haven't had these yet, you've got to try them. Such and easy way to keep a quick bite of protein in the fridge for home or on the go snacks.
- fresh mozzerella (combined mozzarella, tomato slices, shredded basil and balsamic vinegar and oil for a quick caprese salad)
- fresh basil
- cheese (cubed for snacking)
I toasted up some homemade italian wheat bread to have on the side.

Here is the resulting spread:

If you're attempting to make a "smorg meal," it helps to lay everything on the counter that you wish to use up. Think of these items in conjunction with your pantry staples. Have a few tricks up your sleeve with some "vehicles" for random foods, like the following:

- Spread tortillas with cream cheese and fill with whatever you need to get rid of (avocado, cucumber ribbons, tomatoes, cold cuts, etc.) roll and cut into pinwheels. Remember, you eat with your eyes first! 

- Use toothpicks to make mini "skewers" of cheese cubes, cherry tomatoes, chunks of chicken, fresh herbs, etc.

- Toast up some bread with olive oil and make crostini (top with whatever you have- pesto, chicken, melted cheese, hummus)

- If you have a handful of plain cooked pasta leftover, toss with leftover greens, veggies, etc and add a quick homemade vinaigrette

- Slice up all remaining fruit, make a fruit salad and serve in little ramekins or mugs on the side

- Think creatively as to what constitutes a "salad." Just because you're out of lettuce doesn't mean you can't make a delicious salad- slice up celery, bell peppers, tomato, cauliflower, etc. Add feta cheese and dressing and BOOM you're ready to go. If you have any leftover black beans, chick peas, etc. add those too! And grains- toss in some barley or quinoa. Yum!

- Fill iceberg lettuce "cups" with just about anything (why are we so judgemental of iceberg lettuce? Maybe it's not super nutritious, but it's not bad for you- it's cheap and it's a change of pace from the usual starch often used as a vehicle for finger foods)

- Make a few "dipping sauces" to jazz up mini skewers of plain chicken or veggies (soy sauce & honey; balsamic vinegar, brown sugar and Dijon mustard) or skewers of fruit (plain yogurt & honey)

- Nuts, crumbly cheeses and dried fruit make excellent disguises for any random bowl of anything- instantly makes it interesting and feel kind of special.

- You can mix just about anything in with 6 or 7 beaten up eggs with a splash of milk. Pour into a baking dish, top with shredded cheese, and ta-daaa, FRITTATA!

I am purposefully leaving out the wonderful, forgiving option of making a SOUP because it's hot out and that's worthy of an entire post on it's own. Please comment if you have more ideas to add to our list. Enjoy your smorgs!!!