This week’s salad consists of a 100% CSA base with mesclun, pea shoots, and spinach. Each day, I pack a bunch of those leaves in a giant container and then pack a “dressing” separately for last-minute addition so that I can sidestep the wilt. The dressing for my CSA salad this week consists of CSA garlic scapes (sauteed in olive oil), CSA cilantro, CSA-inspired three-leaf pesto, CSA spinach stems, frozen corn niblets, chopped dried apricot, red wine vinegar, olive oil, sea salt, and freshly ground black pepper.
Thanks to my coworkers, I’ve been able to use my CSA salad all week long as a base for addition enhancements! For Monday’s parents’ group, Inginia and I ordered roast chicken, yellow rice, and beans. I added some of the rice and chicken to turn my glowing green salad into a well-balanced protein powerhouse 🙂
On Tuesday, my salad came back again with some of the leftover chicken from Monday and a couple of spoonfuls of Myrna’s homemade rice, beans, and meat (hiding in the top left):
The salad has continued to serve me well all week long. Thank goodness for greens!
Of course, every lunch needs a dessert, so I’ve re-invited an old favorite into my life: pumpkin yogurt (equal parts of each) with chopped apples, loads of cinnamon, and hemp seeds:
Sigh, it feels so purifying to do a post all about healthy food. I really do love to eat this way — it just gets impossible for me when cake and authentic multi-cultural delicacies lie in wait around every corner!
What is one food you will never ever ever turn down?