Luck O' the Irish Salad

Happy Saint Patrick's Day!  My family heritage includes a substantial link back to Ireland, so my family typically celebrated Saint Patrick's Day when I was a kid.  While many traditionally Irish foods do not, at first, appear to transition well to a salad, (colcannon, shepherd's pie, boiled dinner, soda bread, etc.) I thought it might be fun to give it a try - to devise a mason jar salad celebrating some of the traditional foods of Ireland.  Start with a chive-loaded vinaigrette, layer in some corned beef, steamed potatoes, green peas, onion, carrot, cabbage, and kale, and finish with mini soda breads on the side!  A nutritious, veggie-packed, surprisingly delicious way to offset some of those extra calories you may or may not consume this week in the form of green beer (or Guinness!)  Slainte mhath!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 2 c all-purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp caraway seeds
• 2 tbsp butter
• 1/2 c raisins or dried currants
• 1 egg white, lightly beaten
• 3/4 c + 2 tbsp buttermilk
• 1 tbsp dijon mustard
• 1 small clove garlic
• 1 small shallot
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 c red wine vinegar
• 1 tbsp white wine vinegar
• 1/4 c extra-virgin olive oil
• 1/4 c flax oil (or more extra-virgin olive oil)
• 2 tbsp minced fresh parsley
• 2 tbsp minced fresh chives
• 2-4 oz corned beef, diced or shredded
• 1 lb yukon gold potatoes, cubed and steamed until tender
• 1 c frozen green peas, thawed and drained
• 1/2 red onion, sliced
• 1 large carrot, grated or julienned
• 1/2 small head green cabbage, shredded
• 1 small bunch kale, stemmed and shredded

DIRECTIONS:

1. Make the mini soda breads: preheat the oven to 425 degrees Fahrenheit.  Whisk together the flour sugar, salt, baking soda, and caraway seeds.  Cut in the butter using a fork or pastry blender, then stir in the raisins/currants.  Stir in the egg and buttermilk just until blended.  Place 1/4-cup sized scoops of dough on a parchment-lined baking sheet, and bake for about 20 minutes, or until the mini breads begin to brown.  Transfer to a wire rack to cool.
2. Make the herb vinaigrette: combine the mustard, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)  Stir in the minced fresh herbs.
3. Pack the salads: add 2 tbsp vinaigrette to each of 4 tall quart-sized containers.  (Reserve the remaining dressing for another use.)  Layer the corned beef, potatoes, peas, onion, carrot, cabbage, and kale in the jars.  Pack 1 mini soda bread for each salad.  (Enjoy the remaining soda breads for breakfast or share with others!)  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Break the soda bread into small chunks and add to your salad, or enjoy your soda bread on the side.

TIME-SAVING TIPS: Substitute store-bought soda bread for the homemade soda bread, or omit.  Substitute your favorite prepared red-wine vinaigrette for the homemade herb vinaigrette.  Substitute bagged cabbage/carrot coleslaw mix for the shredded cabbage and carrot.  Substitute 5 oz baby kale for the stemmed, shredded kale.

SPECIAL DIET SWAPS:  For a vegetarian salad, substitute smoked almonds or diced smoked tofu for the corned beef.  For vegan soda bread, substitute your favorite non-hydrogenated margarine for the butter, plant milk + 1 tsp vinegar for the buttermilk, and commercial egg replacer for the egg white.  For a gluten-free salad, omit the soda bread, or use your favorite gluten-free flour blend.  This salad is nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Taco Salad

Taco salad is a delicious indulgence you can find on the menu at almost any neighborhood Mexican restaurant.  Fill a gloriously puffy, golden-deep-fried flour tortilla bowl with copious amounts of lard-laced refried beans, shredded cheese, and seasoned ground beef, then garnish with a sprinkle of (often iceberg) lettuce, anemic diced tomato, sour cream, salsa, sometimes guacamole, and a few sliced black olives.  Sounds delicious!  But also ... I feel like I'd need a nap afterwards.  Oof!  Since I feel like a salad should typically be a healthy, frequently-enjoyed meal and not an occasional indulgence, I decided it would be best to keep the spirit and flavor of the original taco salad, but adjust the portions - significantly increase the lettuce and fresh veggies, chill out on the animal fats, and top with a few crushed tortilla chips.  The end result is a taco salad we can enjoy every day, but still tastes as delicious as our favorite Mexican restaurant staple.  (Added bonus?  You won't fall asleep at your desk after this lunch!)

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1/4 c sour cream or light sour cream
• 1/4 c prepared salsa
• 2 tbsp chopped fresh cilantro
• 1 cup cooked black beans
• 4-8 oz chorizo, cooked, crumbled, and cooled
• 4 oz Monterey Jack or pepper-jack cheese, shredded
• 1/2 medium red onion, diced
• 1 large or 2 small bell peppers, chopped
• 1 large or 2-3 small tomatoes, sliced into wedges
• 1/2 bunch green onions, sliced
• 2-3 hearts of romaine, shredded
• 1-2 cups corn tortilla chips, lightly crushed

DIRECTIONS:

1. Make the salsa dressing: stir together the salsa, sour cream, and cilantro.
2. Pack the salads: divide the dressing evenly among 4 tall quart-sized containers.  Layer the black beans, chorizo, cheese, red onion, bell pepper, tomato, green onion, and romaine in the jars.  Divide the tortilla chips evenly among 4 snack-size zip-top bags for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with tortilla chips.

TIME-SAVING TIPS: Substitute 1 cup canned black beans for the cooked black beans.  Use pre-shredded cheese and pre-washed/bagged lettuce.

SPECIAL DIET SWAPS:  For a vegetarian salad, omit the chorizo and increase the black beans to 2 cups.  For a vegan salad, make all of the vegetarian swaps, plus omit the cheese and use your favorite vegan sour cream in the dressing.  For a gluten-free salad, choose tortilla chips that are made from 100% corn, and use dressing ingredients labeled gluten-free.  This salad is nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Kale Caesar Salad

I consider a traditional caesar salad a treat, rather than a healthy accompaniment to a meal.  What's not to like?  Copious amounts of creamy dressing, rich cheese, croutons, and just enough lettuce to call it a "salad."  However, since we like caesar salads so much, I decided to move this salad out of "treat zone" and into "every day delicious" by bringing a few more nutritious players to the table: a reasonable portion of homemade dressing, vitamin-rich kale, colorful red onion, and filling protein. (And don't forget the croutons!)

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1/4 c mayonnaise
• 1/4 c finely-grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 3/4 tsp kosher salt
• 1/4 tsp freshly-ground black pepper
• 1/2 medium red onion, thinly sliced
• 2 eggs, hard-boiled, peeled, and quartered
• 4 skinless, boneless chicken thighs, grilled or roasted
• 2 bunches kale, stemmed and thinly sliced
• edible flowers (optional)
• 1 cup croutons

DIRECTIONS:

1. Make the caesar dressing: combine the mayonnaise, parmesan, lemon juice, olive oil, mustard, worcestershire sauce, salt, and pepper in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
2. Pack the salads: divide the dressing evenly among 4 tall quart-sized containers.  Layer the onion, egg, chicken, kale, and edible flowers (if using) in the jars.  Divide the croutons evenly among 4 snack-size zip-top bags for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with croutons.

TIME-SAVING TIPS: Substitute your favorite prepared caesar-style dressing for the homemade dressing  Substitute 10 oz pre-washed baby kale for the regular kale.

SPECIAL DIET SWAPS:  For a vegetarian salad, omit the chicken, increase the hard-boiled eggs to 4, and use vegan worcestershire sauce in the dressing.  For a vegan salad, make all of the vegetarian swaps, plus substitute your favorite vegan mayo and vegan parmesan crumbles in the dressing, and grilled or broiled tofu for the hard-boiled egg.  For a gluten-free salad, omit the croutons or make homemade croutons from your favorite gluten-free bread, and use dressing ingredients labeled gluten-free.  This salad is nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

French Lentil Salad with Bleu Cheese

Confession time (2nd week in a row!) ...  I don't really like lentils.  I am generally a very adventurous eater, and love almost everything, including basically all vegetables, spicy food, ethnic food, and some more uncommon stuff like hemp seeds and nutritional yeast.  But lentils?  Man, they just kinda taste like dirt ... MOST of the time.  However, this salad makes me wanna holler, "gimme the lentils!"  What's the secret?  Fruity extra-virgin olive oil, fragrant parsley, a zippy double-take from red wine vinegar and fresh lemon, and c'mon y'all ... BLEU CHEESE.  Pick your most favorite, high-quality bleu cheese for this one, and you won't be sorry.  :)  I hope you enjoy this salad that will please even the lentil-adverse. Bon appetit!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1 cup French green lentils
• 1/3 c red wine vinegar
• 1/2 c extra-virgin olive oil
• kosher salt and black pepper, to taste
• 2 tbsp minced fresh parsley
• 4 oz really good bleu cheese, crumbled
• 2-4 oz steak, grilled or broiled and sliced
• 1/2 large red onion, sliced thinly
• 1 large or 2 medium carrots, peeled and shredded or julienned
• 8-10 oz baby arugula
• 1/2 small lemon, sliced into 4 wedges

DIRECTIONS:

1. Make the marinated lentils: add the French lentils to a small saucepan and cover with an inch of water.  Bring the lentils to a boil, then reduce the heat, cover, and simmer for 30 minutes.  Drain, rinse, and cool the lentils.  Add the vinegar, olive oil, salt, pepper, and parsley to the lentils, and stir gently.
2. Pack the salads: divide the marinated lentils evenly among 4 tall quart-sized containers.  Layer the bleu cheese, steak, red onion, carrot, and arugula in the jars.  Add 1 lemon wedge to each jar. Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Squeeze the lemon wedge over the salad.

TIME-SAVING TIPS: Substitute 1 15-ounce can of lentils, drained and rinsed, for the cooked lentils.  

SPECIAL DIET SWAPS:  For a vegetarian salad, omit the steak.  For a vegan salad, omit the steak and substitute your favorite homemade or store-bought vegan bleu cheese or cultured tofu. This salad is gluten-free and nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Cupid's Salad

I have to confess ... I don't really love Valentine's Day.  I think it's fun for kids to exchange cards and treats with their teachers and classmates, but as an adult, I've never really cared one way or the other for the holiday - I don't care much for chocolate (gasp!) or cut flowers; I guess I'd rather go for a hike or snowshoe and make a nice dinner at home with my partner than fight crowds of couples all attempting to get the same tables at the same nice restaurants!  However, I can totally get behind the holiday-themed red and pink veggies and fruits, triple-dose of protein, and sweet-tangy homemade raspberry vinaigrette in this salad.  However you decide to focus on love and friendship this week, I hope you include this salad in your celebration!

YIELD: 4 quart-sized salads

INGREDIENTS:
1/2 cup raspberries, fresh or thawed from frozen
1 tbsp dijon mustard
1 clove garlic
1 small shallot
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 c red wine vinegar
1 tbsp white wine vinegar
1/4 c extra-virgin olive oil
1/4 c flax oil (or more extra-virgin olive oil)
1 large or 2 medium red apples, diced
4 oz feta cheese, crumbled
2-4 oz steak, grilled or broiled and sliced
1 large red bell pepper, sliced
1 large red beet, peeled and julienned or shredded
1/2 pint cherry or grape tomatoes, halved
1/2 small head red cabbage, shredded
1 head red lettuce, shredded
1/2 cup sliced almonds, toasted

DIRECTIONS:

1. Make the raspberry vinaigrette: combine the raspberries, dijon, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
2. Pack the salads: add 2 tbsp dressing to each of 4 tall quart-sized containers.  (Reserve the remaining dressing for another use.)  Layer the apple, feta, steak, bell pepper, beet, tomato, cabbage, and lettuce in the jars.  Divide the almonds evenly among 4 2-oz containers or snack-size zip-top bags for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with almonds.

TIME-SAVING TIPS: Substitute your favorite prepared raspberry vinaigrette or poppyseed dressing for the homemade vinaigrette.  

SPECIAL DIET SWAPS: For a vegetarian salad, omit the steak.  For a vegan salad, omit the steak and substitute your favorite homemade or store-bought vegan feta.  For gluten-free diners, choose dressing ingredients labeled "gluten-free."  Substitute unsalted sunflower seeds for the almonds to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Falafel Salad

I.  Love.  Falafel.  Not just because I'm a "good vegetarian," but because it's freakin' delicious.  The kiddos at my work even love it - our cook makes little patties from scratch and serves them with sliced cucumbers, grape tomatoes, kalamata olives, pita, and plenty of tzatziki and hummus for dipping.  (Kids like anything they can dip, right?)  My one and only complaint about falafel sandwiches has always been how difficult and messy they are to eat - no matter how careful I am, my pita always seems to tear in too many places, and my beautifully-constructed sandwich tumbles onto my plate into a messy (albeit delicious) pile.  If I end up eating my falafel with a fork anyway, why not up the veggie quota and serve it salad-style?  Enjoy!  

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1 cup dried chickpeas, soaked overnight
• 1/2 large yellow onion, roughly chopped
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh cilantro
• 1 tsp salt
• 1/2 - 1 tsp cayenne pepper
• 6 cloves garlic, divided
• 1 tsp ground cumin
• 1 tsp baking powder
• 4-6 tbsp all-purpose flour
• canola oil for frying
• 6 tbsp warm water
• 6 tbsp tahini
• 2 1/2 tbsp fresh lemon juice
• 2 tsp honey or agave nectar
• 1/2 large red onion, sliced
• 1 large English cucumber, sliced
• 1 pint grape tomatoes, sliced
• 2-3 hearts of romaine, shredded

DIRECTIONS:

1. Make the falafel: drain the chickpeas.  Combine the chickpeas, yellow onion, parsley, cilantro, salt, cayenne, 4 cloves garlic, cumin, and baking powder in a food processor and process until blended but not pureed.  Sprinkle in the flour 1 tbsp at a time and pulse, until the dough forms a ball and is no longer sticky.  Heat the canola oil in a frying pan to 375 degrees Fahrenheit.  Form the falafel mixture into 20 small balls and fry, 5 at a time, until golden brown.  Drain and cool on paper towels.
2. Make the tahini sauce: combine water, tahini, lemon juice, honey, and remaining 2 cloves garlic in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  Season with salt.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the tahini sauce evenly among 4 tall quart-sized containers.  Layer the red onion, cucumber, tomato, and romaine in the jars.  Divide the falafel evenly among 4 snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with falafel.

TIME-SAVING TIPS: Substitute your favorite prepared falafel mix for the homemade falafel.  Substitute your favorite hummus, thinned with a little water, for the tahini sauce.  

SPECIAL DIET SWAPS: This salad is vegan and nut-free as-is (be sure to choose agave nectar for vegan diners.)  For gluten-free diners, choose products labeled "gluten-free," and substitute your favorite gluten-free all-purpose baking mix for the all-purpose flour.

Food styling, photography, and infographics by Robert Campbell.

Fennel, Pea, and Bean Salad with Bacon

Late January in Minnesota can be underwhelming - the fun and busy-ness of the holiday season is long past, the weather is dark, cold, and grey, and fresh, local produce is but a hazy memory.  However ... the days are getting longer (I actually donned my sunglasses on my way home from work one evening this week!), it's time to start planning for this spring's garden (and time to order seed potatoes and onion slips!), and thanks to local greenhouses and frozen produce, entirely possible to enjoy a crisp, fresh, abundantly GREEN salad loaded with the promise of spring.

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1/4 c extra-virgin olive oil
• 1/3 c pine nuts
• 1/4 c minced shallots
• 1/4 c fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 c minced fresh chives
• salt and pepper, to taste
• 1 cup frozen edamame, thawed and drained
• 1 large bulb fennel, cored and thinly sliced
• 1 cup frozen green peas, thawed and drained
• 1/4 c shredded parmesan
• 1/2 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1 bunch watercress, stemmed
• 1 head bibb lettuce, cored and torn into small pieces
• 4-6 slices bacon, cooked and crumbled

DIRECTIONS:

1. Toast the pine nuts: heat the olive oil in a small frying pan over medium heat.  Add the pine nuts and shallots and cook, stirring occasionally, until the shallots are soft and the pine nuts are golden brown.  Strain the pine nuts and shallots, reserving the oil.  Cool.
2. Make the lemon-chive vinaigrette: combine the reserved oil, lemon juice, Dijon, chives, and salt and pepper in a pint-sized mason jar.  Puree and emulsify the vinaigrette using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the vinaigrette evenly among 4 tall quart-sized containers.  Layer the pine nuts, edamame, fennel, green peas, parmesan, mint, parsley, watercress, and bibb lettuce in the jars.  Divide the bacon evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with bacon.

TIME-SAVING TIPS: Use your favorite citrus-flavored vinaigrette in place of the lemon-chive vinaigrette. Toast the pine nuts in the microwave and omit the shallots. Use pre-cooked bacon.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute roughly-chopped smoked almonds, store-bought mock bacon crumbles, or coconut bacon for the cooked, crumbled bacon.  For a vegan salad, choose a suggested bacon substitute and also substitute store bought or homemade vegan parmesan crumbles for the shredded parmesan.  For gluten-free diners, choose mustard labeled "gluten-free."  Substitute unsalted sunflower seeds for the pine nuts to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Shredded Collard Salad with Sweet Potato and Cashews

This is one of those salads that is way, way more than the sum of its parts.  It doesn't look like much, but the roasted sweet potatoes, tangy dressing, bright collards, creamy cheese, and crunchy cashews combine to make something altogether magical.  (Rob and I texted each other at lunch time about this one - it was that delicious!)  I hope you like it as much as we did!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 2 large sweet potatoes, peeled and cubed
• 5 tbsp extra-virgin olive oil, divided
• 1 tbsp whole cumin seeds
• 1 tbsp dried thyme
• 2 cloves garlic, minced
• salt and pepper, to taste
• 2 tbsp fresh lime juice
• 1 tsp minced fresh ginger
• 1 large bunch collard greens, stemmed and shredded
• 4 1-oz individually-wrapped goat cheese rounds
• 1/2 cup roasted, unsalted cashews, roughly chopped

DIRECTIONS:

1. Roast the sweet potatoes: preheat the oven to 450 degrees Fahrenheit.  Combine the sweet potatoes, 1 tbsp olive oil, cumin seeds, thyme, and salt and pepper to taste.  Roast until the sweet potatoes are tender and golden brown, 20-30 minutes.  Cool.
2. Make the ginger-lime vinaigrette: combine 1/4 cup olive oil, lime juice, fresh ginger, and salt and pepper in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the vinaigrette evenly among 4 tall quart-sized containers.  Layer the sweet potato and collard greens in the jars.  Add 1 round goat cheese to each jar.  Divide the cashews evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with goat cheese and cashews.

TIME-SAVING TIPS: Substitute bottled lime juice for the fresh lime juice.  Substitute pre-washed, bagged collards or baby kale for the shredded collards.

SPECIAL DIET SWAPS: This salad is vegetarian and gluten-free as-is.  For a vegan option, omit the goat cheese, or substitute a homemade or store-bought vegan goat cheese for the dairy cheese.  Substitute unsalted sunflower seeds for the cashews to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Asian Slaw with Ginger Sesame Dressing

This salad was inspired by a prepared salad Rob would occasionally pick up from one of our local high-end grocery chains ... a delicious combination of flavors and textures, but expensive at nearly $9 apiece, and wasteful, due to the many disposable plastic containers the store used to keep the individual salad components fresh.  I decided to re-vamp the salad as a homemade, portable version, adding a few of my own tweaks and adaptations.  Enjoy!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 5 tbsp sesame seeds, toasted, divided
• 1 clove garlic
• 1 tsp minced fresh ginger
• 3 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp packed brown sugar, agave, or honey
• 5 tbsp canola oil
• 2 tbsp toasted sesame oil
• 1 tsp Chinese 5-spice powder
• 4 boneless, skinless chicken thighs
• 1 large carrot, peeled and shredded or julienned
• 1/2 lb green beans, trimmed and cut into 1-inch pieces, lightly steamed and cooled
• 1 large red bell pepper, sliced or chopped
• 1/2 medium green cabbage or Napa cabbage, cored and shredded
• 1/4 cup sliced almonds, toasted

DIRECTIONS:

1. Make the ginger-sesame dressing: combine 1 tbsp sesame seeds, garlic, ginger, rice vinegar, soy sauce, sugar, and oils in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)  Reserve 1/2 cup dressing.
2. Cook the chicken: Add 1 tsp Chinese 5-spice powder to the remaining dressing. Marinade the chicken thighs in the 5-spice dressing for 20 minutes (or longer if you have the time.)  Roast the chicken thighs at 350 degrees Fahrenheit for 45 minutes, or until fully cooked.  (Alternately, grill the chicken thighs until fully cooked.)  Cool, then dice the chicken into bite-sized pieces.
3. Pack the salads: add 2 tbsp remaining dressing to each of 4 tall quart-sized containers.  Layer the chicken, carrots, green beans, red bell pepper, and cabbage in the jars.  Add 1 tbsp almonds and 1 tbsp sesame seeds to each of 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with sesame seeds and almonds.

TIME-SAVING TIPS: Substitute your favorite bottled Asian-style salad dressing for the ginger-sesame dressing.  Use store-bought rotisserie chicken in place of the marinaded chicken thighs.  Substitute 1 package pre-shredded coleslaw mix for the cabbage and carrot.  

SPECIAL DIET SWAPS: For a vegetarian/vegan salad, substitute 1 14-oz package water-packed extra-firm tofu, drained and pressed, for the chicken.  For gluten-free diners, choose oils and vinegar labeled "gluten-free," and substitute gluten-free tamari for the soy sauce.  

Food styling, photography, and infographics by Robert Campbell.

Kale Slaw with Peanut Dressing

Ah, kale salad.  I googled "kale salad recipe" and received nearly 3 million results.  Kale (and kale salads) are trendy, and for good reason - kale salads are nutritious, delicious, and make use of the hardiest of winter greens.  There is so much to love about this kale salad - the sweet-tangy peanut dressing, the colorful and crunchy veggies, the satisfying protein boost from tempeh and peanuts ... so scurry off to the grocery store and grab some kale, quick!  

YIELD: 4 quart-sized salads

INGREDIENTS:

• 3/4 cup roasted, salted peanuts (divided)
• 1/3 c canola oil
• 3 tbsp apple cider vinegar
• 1 tbsp packed brown sugar
• 1/2 tsp kosher salt
• pinch red pepper flakes
• 8 oz tempeh
• 1 large carrot, peeled and shredded or julienned
• 1 large red bell pepper, sliced or chopped
• 1 large or 2 small bunches "dinosaur" kale, stemmed and shredded

DIRECTIONS:

1. Make the peanut dressing: combine 1/4 cup peanuts, oil, vinegar, brown sugar, salt, and red pepper flakes in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
2. Cook the tempeh: bring a small saucepan of water to a boil.  Add the tempeh, turn the heat down to low, cover, and simmer the tempeh for 10 minutes.  Drain and cool slightly.  Grill the tempeh, or pan-fry in a teaspoon or two of oil until golden brown.  Season with salt and pepper, and cut the tempeh into cubes.  Cool.
3. Pack the salads: divide the dressing evenly among 4 tall quart-sized containers.  Layer the tempeh, carrot, bell pepper, and kale in the jars.  Divide the remaining peanuts evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with peanuts.

NOTE: I call for "dinosaur" kale in this recipe, simply because I find the flat leaves easier to prep, but you could certainly substitute regular curly green kale if that is what you prefer or what is available at your local market.

TIME-SAVING TIPS: Substitute your favorite prepared peanut sauce for the peanut dressing.  Substitute 1 cup prepared julienned carrot for the shredded carrot.  Substitute pre-washed, bagged baby kale for the shredded kale.

SPECIAL DIET SWAPS: This salad is vegan as-is.  For gluten-free diners, choose oil, vinegar, and tempeh labeled "gluten-free."  Substitute salted sunflower seeds for the peanuts to accommodate peanut allergies.

Food styling, photography, and infographics by Robert Campbell.

Black-Eyed Pea Salad

Happy New Year, and welcome to 52 Weeks of Mason Jar Salads!  I wish you all a happy and healthy 2017, however "happy" and "healthy" feels to you.  Me?  I'm always working towards less stress, more sleep, more exercise, more laughs, and more vegetables!

Eating black-eyed peas in the new year is said to bring luck and prosperity.  Although I'm not a terribly superstitious person, black-eyed peas are nutritious and delicious ... who am I to mess with tradition?  While black-eyed peas are typically cooked with collard greens and ham hocks, I decided to keep the collards raw in this salad, and swap in some smoked paprika for the salty, fatty pork product.  This vegan salad is loaded with crunchy, colorful veggies, low-fat protein, and spicy-smoky flavors!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 4-6 tbsp red wine vinegar (to taste)
• 4-6 tbsp extra-virgin olive oil (to taste)
• 3 cloves garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp hot sauce
• kosher salt and black pepper (to taste)
• 4 cups cooked black-eyed peas, rinsed and drained
• 1/4 c chopped fresh parsley
• 1 jalapeño pepper, seeded and minced
• 1/2 large red onion, thinly sliced
• 1 large red bell pepper, sliced or chopped
• 1/2 pint cherry or grape tomatoes, halved
• 1 large bunch collard greens, stemmed and shredded
• tortilla chips, for serving

DIRECTIONS:

1. Make the marinated black-eyed peas: whisk together the vinegar, olive oil, garlic, paprika, hot sauce, salt, and pepper.  Fold in the black-eyed peas, parsley, and jalapeño.
2. Pack the salads: divide the marinated black-eyed peas evenly between 4 tall quart-sized containers.  Layer the red onion, red bell pepper, tomato, and collards in the jars.  Pack a few tortilla chips in a snack-sized zip-top bag for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with lightly crushed tortilla chips.

TIME-SAVING TIPS: Use 2 15-ounce cans of black-eyed peas in place of the cooked black-eyed peas.  Use pre-washed, bagged collard greens if available in your area (or substitute pre-washed, bagged baby kale for the collard greens.)

SPECIAL DIET SWAPS: This salad is vegan as-is.  For gluten-free diners, choose 100% corn tortilla chips, oil, vinegar, and hot sauce labeled "gluten-free."

Food styling, photography, and infographics by Robert Campbell.

Helpful Tools and Gadgets

As we prepare to launch "52 Weeks of Mason Jar Salads," I thought I would take a moment and mention a few helpful tools and gadgets you may want to have around for streamlined mason jar salad prep and storage!

PREP TOOLS

KNIVES

I would say the most important prep tool (and skill) you will need at your disposal is a good, sharp knife and knowledge of how to use it.  There are so many opinions on which knife is the "best" knife, and honestly, I don't think there is a "right" answer to that question.  Knives are as unique as the cooks who use them, and my best advice is to use a knife you like chopping with.  :)  Simple as that!  If you don't have knives you like chopping with, or feel like you are ready for an upgrade, I would encourage you to pay a visit to your friendly neighborhood kitchen store and take different types and brands for a "test drive."  The best way to decide whether you like a knife is to chop up some veggies!

Regarding knife skills ... there are lots of ways to chop an onion, a carrot, a bunch of kale.  Some are more efficient than others, and if you are interested in learning some basic techniques, there are a myriad of YouTube videos out there to check out.  Otherwise, you could sign up for a knife skills class at your friendly neighborhood kitchen store - another great resource to learn how to safely and efficiently chop veggies for your salads!

Here are a few other prep tools I reach for again and again when prepping our weekly salads:

SALAD SPINNER

I use our salad spinner on a near-weekly basis for washing and drying our salad greens.  Salad spinners also do a great job of drying softer items such as canned beans, berries, or olives.  I'd encourage you to invest in a salad spinner if you don't already own one!

STICK BLENDER

I luuuuuuuuurrrrve my stick blender.  It is the most awesome tool for so many things, including whipping up quick and simple homemade sauces and salad dressings!  (And the best part ... you don't even have to pre-chop ingredients such as garlic, fresh herbs, or shallots for your vinaigrettes!)  The stick blender allows me to emulsify the creamiest vinaigrettes and puree the smoothest sauces, while being quick and simple to clean up.  

CANNING FUNNEL

I would guess the average home cook probably does not have a canning funnel laying around, but they are inexpensive and handy little buggers for packing mason jar salads.  I reach for the canning funnel most often when adding beans or grains to my salads.  Less mess!

STORAGE TOOLS

Mason jar salad storage is relatively simple - you don't need much beyond a quart-sized container, and maybe one or two other small gadgets in order to pack an awesome lunch to go!

QUART CONTAINER

The classic mason jar salad container is, of course, a quart-sized, wide-mouth mason jar.  (Wide mouth v.v. important!  If you pick up regular mouth mason jars by mistake, I would recommend returning them - they are difficult to pack, and I'd bet it would be almost impossible to extract a mason jar salad from one of them!)  Tall, plastic quart containers are another option for those of you who may want a sturdier, lighter-weight salad transportation vessel.  They aren't quite as attractive as the mason jar, but infinitely more practical!

2 OZ JAR

We love these little plastic 2 oz jars for packing nuts, crumbled bacon, or other small items we want to keep crunchy.  These little jars fit right inside the top of the mason jar or quart container, making it super-duper easy to grab-and-go those salads on busy mornings.

SNACK-SIZE ZIP-TOP BAG

Some bulkier crunchy things such as pita chips, tortilla chips, or croutons pack best in a snack-size zip-top bag.  You can use the disposable kind, or invest in a few of the reusable ones that have a zipper or velcro closure, if you are feeling thrifty and/or environmentally-conscious.  We typically attach any crunchy things in snack-size bags to the salads using a garden-variety rubber band.  Having the crunchy things pre-packed and attached to the salads adds to the ease of grabbing that healthy lunch in the morning as you rush out the door.  No need to remember two containers!

NARROW SPATULA

Mason jar salads don't get soggy because you pack the dressing/sauce at the bottom of the jar, right?  Well ... sometimes that dressing or sauce gets a little stuck to the inside of the jar, leaving your salad underdressed and less delicious.  Bummer.  Solution?  Keep a narrow, long-handled spatula at work to get every last drop of your delicious salad dressing out of that jar and into your bowl.  (I keep a spatula in my pen cup at work ... it's kind of ridiculous, but also kind of awesome, if you ask me!)

See you tomorrow for week 1 of "52 Weeks of Mason Jar Salads!"

Food styling, photography, and infographics by Robert Campbell.

Mason Jar Salad FAQs

How come the salads don't get soggy?
The magic is in how you pack the mason jar salad - layering the dressing on the bottom is key!  Check out our post for more mason jar salad packing tips.  They really don't get soggy, we promise!

Isn't it expensive to eat all that fresh produce?
It can be.  Produce tends to be one of our biggest grocery expenses each week; however, we see the benefits outweighing the costs.  Even though our grocery bills are higher than the average couple's, we find we eat out less frequently during the week if we have grab-and-go lunches available.  (We also probably eat more healthfully, too!)  When you consider how expensive it is to go grab a sandwich, soup, or salad 5 days a week, the extra money spent on produce starts to seem worth it.  Out-of-season produce can be cost-prohibitive (and not all that delicious sometimes,) so we have tried to focus the salads on seasonally-available ingredients whenever possible.  We also encourage you to frequent your neighborhood farmer's market, or think about starting a small garden - two more inexpensive ways to get ahold of lots of affordable, in-season produce!

Isn't it time-consuming to make all those salads every week?
It can be, at first.  Like any skill, mason jar salad planning and prep gets easier (and faster) the more you do it!  I generally make our salads on Sunday afternoons, and I estimate it takes me about an hour to make four salads, depending on how many different kinds of components they contain, how many of the components I decide to make from scratch, and how much prep those individual components require.  (Cooking meat for Rob adds time; washing and prepping large batches of greens also takes time!)  We will recommend time-saving tips in each of the individual recipes in the coming weeks!  Sometimes salad prep feels like a lot of work on Sunday afternoons, but it such a HUGE timesaver during the week, I feel like the benefits far outweigh the costs.  We love the convenience of having grab-and-go healthy lunches all week long!

Do you need any fancy tools or gadgets?
My answer to this question, when regarding kitchenwares, is almost always, "no."  I find I need little more in my kitchen than a cutting board, sharp knives (and knife skills!), measuring cups and spoons, and good-quality cookware and bakeware.  However, there are lots of amazing kitchen gadgets out there, and we have found having a few things pretty darn handy when preparing weekly salads to go.  We'll be back later this week with a post dedicated to useful mason jar salad gadgetry!

Food styling, photography, and infographics by Robert Campbell.

Team 52 Weeks

Meet the crew behind the salads ...

TEAM 52 WEEKS

(updated May 2017)

Catherine (content and ideas, recipe development, and writing) has been blogging at "FOOD SNOB" since 2005.  She is a teacher by training, nonprofit manager by day, and passionate home cook/baker/canner, environmentalist, vegetarian, knitter, singer, and all-around DIY-er by night.

Robert (food styling, photography, and infographics) is a freelance graphic designer and production artist working in the Twin Cities.  He is a self-described "happy eater" and grillmeister, loving all foods, both plant- and animal-derived. Robert is a tech nut with an iPhone cable for every room.

We enjoy gardening, hiking, biking, walking, seeing live music, traveling, trying new-to-us restaurants, thinking up terrible band names, egg sandwiches, and laughing at Rob's cheesy jokes.  We met in October of 2015, and make a pretty great team!

Hector (Chief Executive Officer in Charge of Napping and Personal Trainer to the Humans) is a Chinese Shar-Pei/American Staffordshire Terrier/Chow Chow/Golden Retriever/Keeshond/Rottweiler  former foster dog who never got himself adopted out - Rob decided he was a keeper.  Lucky us!  He is friendly, calm, and quiet, and loves napping, walking, being with his humans, scratches behind the ears, chasing anything fluffy and twitchy, bacon grease, and Catherine's homemade peanut butter dog cookies.

Penny (Chief Executive Officer in Charge of Squirrel Treeing and Personal Trainer to Hector) is a Labrador/Rhodesian Ridgeback mutt we adopted in May of 2017.  She is friendly, energetic, and quiet, and although we are just getting to know her, she loves walking, running, wrestling with Hector, being with her pack, licking your hands or legs, chasing anything fluffy and twitchy, rolling in the grass, and Catherine's homemade peanut butter dog cookies.

Oliver (Chief Executive Officer in Charge of Complaining and Acceptor of Rare Scratches Behind the Ears) is a tortoiseshell tabby Catherine adopted from the Animal Humane Society in 2002, who now lives with her dear friend, Stephanie.  Oliver is a classic cranky grandpa kitty, who enjoys eating, knocking things off shelves, hiding, eating, occasionally escaping the apartment, eating, tipping over the garbage, swatting Hector in the nose, and eating.  Basically, he'll be your best friend if he's hungry, then when you feed him, he's done with you.  Ah, cats.

More to come, as we are furiously putting the finishing touches on our first posts in "52 Weeks of Mason Jar Salads!"

Packing a Mason Jar Salad

It's almost time to launch our new blog series, "52 Weeks of Mason Jar Salads" - the series during which we bring you a shiny, brand-spanking-new recipe for a mason jar salad for 52 WEEKS IN A ROW!  Yes!  52 unique, delicious, nutritious, make-ahead, packable salad recipes (adaptable to a variety of special dietary needs) coming your way, via this humble food blog.

We're going to start rolling out the recipes January 1st, 2017 (because we all want to eat a little healthier after the indulgent holiday season, right?), so until then, we thought we'd keep you all busy with a few "prequel" posts.

First ... Packing a Mason Jar Salad

Mason jar salads are not new to the scene, and there are several schools of thought as to how to pack the best mason jar salad - here is what we've found works best for us:

Dressing: always, always on the bottom.  Packing the dressing on the bottom of the jar keeps the rest of the salad fresh, and instantly dresses your salad when you invert the salad into a bowl!  Win-win.

Protein: we've found the protein component of the meal (diced/shredded meat or cheese, beans or lentils, cubed and browned tofu or tempeh, hard-boiled egg, etc.) can stand up to up to a week of slight soaking in the dressing, so it makes a natural second addition.

Sturdy Veggies: things like shredded carrots or beets, edamame, green peas, sugar snap peas, sliced red onion, roasted potato or sweet potato, dried fruits, sweet corn, and the like do well next.  They can survive an accidental splash of dressing if your salad tips in your bag on your way to work, and provide another layer of protection.

Delicate Veggies: tomatoes, bell peppers, cucumbers, fresh fruits, and anything else juicy and highly perishable belong next.  If they happen to "weep" at all, the layers below can handle the extra moisture, and they are lightly cushioned by the top layer in your jar.

Greens: always add to the jar last!  We have found greens such as shredded kale, cabbage, or collards, fresh baby spinach, and romaine do exceptionally well in mason jar salads, as well as fresh herbs and some head lettuces such as butter or bibb.  We have had varied success with mixed baby greens, although we enjoy them immensely!

Crunchy Stuff: sometimes you may want to add nuts or seeds, croutons, crushed tortilla chips, cooked  and crumbled bacon, or other delicious toppings to your salad that would become damp (and therefore unappetizing) if added to the jar.  We find packing those items separately (in a snack-size zip-top baggie or small container) to be the best strategy for keeping crunchy stuff crunchy!

We have found that by following this packing method, our mason jar salads stay fresh in the fridge for up to a week, providing us convenient lunches (and sometimes suppers) all the work week long.

See you soon for more tips as we count down to the launch of "52 Weeks of Mason Jar Salads!"


Food styling, photography, and infographics by Robert Campbell.

Lately, I've Been ...

Well, hi there.  :)

It's been a minute.

What have I been up to, you ask?

Well, lately, I've been ...

Working ...
On finding a leadership position in my field.  And I did it!  After a brief few months of unemployment this past spring, I landed a program director position with a small, local nonprofit serving young children and their families.  I work hard, I wear many hats, and I'm learning a lot!

Hanging ...
With this great guy and his great dog:

That's Rob.  It's been nearly a year, and a good one at that.  :)  (And Hector makes a pretty great "gift with purchase!" My guys are awesome.)

Growing ...
LOADS of vegetables.  Rob owns the empty lot adjacent to his home, and has filled it with raised garden beds!  You name it, we grew it this past summer!  We are looking forward to some rebuilds this fall, and hoping our perennial plantings (asparagus, rhubarb, blueberries, and strawberries) are more established and more productive next year!

Driving ...
A gunmetal gray 2006 Prius.  His name is Larry Car.  (We can thank my goddaughter for that one!)  Larry Car gave me a hard time right after I bought him, but he seems to be kickin' butt as of late.  Hard to argue with 45 mpg!

Watching ...
"Friends" on Netflix.  Vikings football.  (Ahem, Rob.)  Game of Thrones.  (Ahem, Rob again.)

Reading ...
I have been slooooooooowly poking my way through Big Magic by Elizabeth Gilbert and Rising Strong by Brene Brown.

Knitting ...
A very large, very belated wedding gift for my friends Janelle and Curt.  It's still super-secret, as it's not done yet, but let's just say ... Rob has started referring to it as my Sistine Chapel.  It's a doozy!

Eating ...
ALL the vegetables.  See, "growing."

Drinking ...
Coffee.  Sparkling water.  (I heart my Soda Stream.)  Sips of Rob's craft beers.

Listening to ...
Radio Heartland.  I'm obsessed.  Roots, blues, bluegrass, folk, acoustic, Americana.  Awesome.

Planning ...
A very exciting blog project, launching January 2017!  Inspired by the garden and our desire to eat more healthfully these past few months, Rob and I will be launching "52 Weeks of Mason Jar Salads" beginning January 1, 2017!  We are deep into recipe development, planning, Trello, food styling, photography, and dish-washing, and can't wait until we can polish off a chunk of these posts and start to go live!  All of the recipes will have a vegetarian option, and many will have vegan and/or gluten-free options as well.

Looking forward to ...
Having some help promoting the new blog project!  Interested in joining our social media street team?  It won't be hard ... just follow FoodSnobMpls on Twitter, Facebook, and/or Instagram, (see the sidebar over yonder,) and like, comment, share, and re-tweet at your leisure!  Our main motivation behind this project is fun, (I love cooking and developing recipes; Rob loves styling food, taking pretty pictures, and general Photoshop wizardry,) but we would love it if some other people enjoyed this journey as well!  Help us get our work out there!

Back in a few weeks with the countdown to "52 Weeks of Mason Jar Salads!"

Vegan Doughnut Muffins

Some of you may remember my post a while back about Muffin Monday -- I have been keeping up with my commitment to this weekly work "holiday," bringing in freshly-baked treats to the office nearly every Monday morning this past fall and winter.  I've decided, however, that Muffin Monday needs to take a hiatus for the spring and summer; what better way to celebrate the "season finale" of Muffin Monday, than with Vegan Doughnut Muffins!?

Have any of you discovered the doughnut muffin fad as of late?  I've seen more than a few recipes pop up here and there, and have noticed doughnut muffins on the menu at a few area cafes and coffee shops.  I began experimenting with doughnut muffins around the holidays, when I stumbled into a recipe for Eggnog Doughnut Muffins from The Kitchn, and am hooked!  Why go through all the trouble of frying up doughnuts, when you can bake up muffins that are just as good?  (And arguably, a titch healthier?)

I clearly eat my fair share of dairy and eggs; why vegan doughnut muffins, you ask?  Well, I recently learned one of my coworkers is vegan, and therefore, I have been harkening back to my vegan baking days so everyone can enjoy the treats I bring to share.  Thanks to King Arthur Flour, (my new favorite go-to source for any new-to-me baking recipe,) I had a grand recipe with which to start.  Veganizing these doughnut muffins seemed like a snap -- swap in some Ener-G for a couple of eggs, Earth Balance for butter, plant milk for whole milk, and ta-da!  Vegan Doughnut Muffins for the masses!

The recipe was relatively simple to prepare, used nearly all pantry staples, and is downright fabulous.  Moist, tender, subtly-spiced cakey muffins dunked in melted Earth Balance and cinnamon sugar ... I'm trying my darnedest to not eat the ENTIRE batch tonight!  I can't WAIT to bring these to work to share tomorrow morning!!

Vegan Doughnut Muffins
makes 12 to 15

Ingredients:
2 2/3 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp Penzey's Cake Spice (or nutmeg, cinnamon, whatever warm spices you like)
1/4 c Earth Balance, softened
1/4 c canola oil
1/2 c granulated sugar
1/3 c brown sugar
1 tbsp Ener-G egg replacer whipped with 1/4 c warm water
1 tsp vanilla
1/2 c light coconut milk (the kind that usually comes in a can -- not coconut milk beverage)
1/2 c unsweetened almond milk (either plain or vanilla)
3 tbsp granulated sugar
1 tsp cinnamon
3 tbsp melted Earth Balance

Directions:
1. Preheat oven to 425 degrees Fahrenheit.  Place paper liners in muffin tins.
2. Combine the flour, baking powder, baking soda, salt, and spice in a medium bowl and whisk until well-combined.
3. Using an electric mixer, beat together the Earth Balance, oil, and sugars in a large bowl until creamed.  Beat in the prepared Ener-G and vanilla until smooth.
4. Combine the milks in a glass measuring cup or small bowl.
5. Add 1/3 of the flour mixture to the Earth Balance mixture, beating until smooth, then add half the milk, half the remaining flour, the rest of the milk, then the rest of the flour, beating until smooth after each addition.
6. Scoop dough into prepared muffin tins.  (I love using my #16 disher for this task!)  Bake until muffins are domed and spring back when gently pressed, 16 to 18 minutes.  (Muffins may not brown much ... that's ok.)  Transfer the muffins to a wire rack to cool slightly.
7. Combine the remaining sugar and cinnamon in a small bowl.  Brush the tops of each muffin with the melted Earth Balance while still warm, then roll the tops of the muffins in cinnamon-sugar.  Enjoy the muffins while still warm, or cool completely before storing.

~~~~~~~~~~

Au revoir, Muffin Monday ... until the fall!

springtime sandwich FTW!

Hey hey ... is it spring in your neck of the woods?  While we are expecting a chilly, damp week this week, there are definitely signs ... trees are budding, grass is greening, bulbs are beginning to peek up and open, flowers are blooming!  An early spring in Minnesota is always a welcome treat, as we frequently have cold temperatures (and sometimes snow!) well into the first week of May.  Hooray!

It's entirely possible that the most exciting part of spring, for me, is the return of local, fresh produce. While we still aren't getting much locally grown, (other than some downright glorious, dark-green, Hulk-sized spinach,) one can pick up a bunch or two of California asparagus and dream of delicious things to come, right?

THIS SANDWICH.  I forget where I originally got the idea for this sandwich, (maybe The Kitchn?), but I don't even care -- I don't really even like sandwiches all that much, and I can't get enough!  Crusty, toasted bread, asparagus, hard-cooked egg ... what's not to like?  I believe the original article suggested making this sandwich on a length of baguette, but I have been loving these mini-stirato that I have picked up from the co-op bakery ... they are just the right size and shape for hollowing-out, toasting, and stuffing full of springtime goodness.

P.S. This sandwich is yet another way for me to use up the vast quantity of pickled onions I canned last summer.  Springtime sandwich FTW!

Springtime Sandwich
serves 1

Ingredients:
Crusty bread, hollowed out and toasted
Mustard
Olive oil
Roasted asparagus
Sliced, hard-cooked egg
Pickled red onion
Dill
Lemon

Directions:
1. Assemble sandwich: spread one half of the toasted bread with mustard, drizzle the other half with olive oil.  Stuff full of delicious ingredients.  Squeeze on a little lemon.
2. Devour.

I hear this sandwich keeps well, but, really ... why would you want to wait to eat something so delicious?

~~~~~~~~~~

How have you been enjoying spring produce?

THE pita pizza

So ... I haven't blogged in 3 1/2 months.  Sorry!  I have no real, solid excuse ... just lots of little, mini-excuses.  :)  They are, but not limited to ...

I haven't been cooking much of anything terribly interesting for the past 3 1/2 months.

Really, I haven't been cooking much of anything.

My ancient Canon point-and-shoot is pretty much dead ... the iPhone does ok, but just ok.  :)

Until we sprung the clocks ahead a bit ago, it was usually dark at dinnertime.  (Thus ... crappy photos.)

I've been busy knitting.  (And hanging with friends.  And working.  And doing yoga.  And watching "New Girl."  And other stuff.)

You know, same old, same old.  :)

Forgive me?

I figured it was about time I tried to get back into this food blogging thing again, and what better way than to introduce you to a meal I have been obsessed with for, oh, the past eight months?

THE pita pizza.

Now, we all get in food ruts, right?  Meals we eat over and over and over and over and over and over again, (ahem, 2 - 5 times a week for eight months straight,) because they are simple, because they are mostly healthy, because they are economical, because we can eat them straight out of the pot/straight off the cutting board, because we LOVE them.  Right?  We try variations on our food rut, always to be slightly disappointed, and return to our original.  The favorite.  The bestest.

This is one of those meals at my house, people.  In a bad, bad way.

But if this pita pizza is bad, I don't wanna be good.  :)

THE Pita Pizza
serves: 1

Ingredients:
1 whole-wheat pita
extra-virgin olive oil
shredded mozzarella
sliced pickled banana peppers (pepperoncini would also be excellent) - homemade if possible
sliced/diced pickled roasted red bell pepper - homemade if possible
sliced green olives
crumbled feta

Directions:
1. Preheat oven to 450 degrees Fahrenheit.  Line a baking sheet with parchment or a silpat.
2. Assemble pizza.
3. Bake, until the pita is crispy and the cheese is beginning to brown.
4. Allow pizza to rest for a few minutes before slicing and devouring.

~~~~~~~~~~

So, what food ruts have you been in?  For how long?  I challenge you, food bloggers of the world -- post about your food ruts!  It's liberating.  ;)