To preserve snap and color in your peas, take the extra step of prepping an ice bath. Whether you’re boiling fresh peas or steaming frozen ones, dump the hot peas into the ice bath as soon as they’re finished cooking. This will also help chill them to minimize the time between cooking and eating as… Read more »
Because the vegetables used in this salad keep well for several days in the fridge, it’s a perfect option for lunch. Make it on the weekend and pack it for the office all through the week.
This salad will keep nicely in the fridge as long as you store the dressing and nuts separately and add them only when serving the salad. Prep it on the weekend and enjoy for lunch all through the week.
If you’ve got odds and ends in your freezer or canned vegetable stock that need using, this simple template for a marinated salad is a great one to keep on hand. Low-sodium canned beans like kidney beans or chickpeas would also make a great option to add or swap in for some of the frozen… Read more »
Bored with your every day salad? This little culinary adventure is worth exploring. Warm, curried tempeh over massaged kale is a tangy, sweet and spicy treat you’ll love. Adjust the amount of chili to suit your preference for heat.
Spelt is a slow-cooking grain, but once it’s cooked, you’ve got a great base for quick and easy meals. Cook a large batch, freeze in small portions, and pull out to dress up with salads like this one.
Turn a classic tabbouleh into a complete meal with a little added protein and some extra vegetable. Enjoy for lunch all week long–the flavors mix together better as they sit.
Menu
