Thursday, July 10, 2008
I'm a drive-by eater this time of year. I don't want to cook or chop or turn on the stove every time I'm hungry for lunch. I want to hit the fridge and come away from it in one easy motion on my way to the table to eat. Sounds impossible, I know. But keeping a cold salad in the fridge facilitates my sniper attacks on the fridge. It also helps me eat more grains, veggies and legumes.
This is my method:
1. Cook up a bunch of chickpeas or wheat berries or green lentils or quinoa or bulghur or millet or what-have-you. If you make too much, freeze the extra.
2. Chop up a mess of veggies. (I know I said I don't want to cook or chop a lot, but this is one time investment. I am cooking/chopping once and will eat many times.) (I like: celery, scallions, cucumbers, red and yellow peppers, and radishes, but anything will do.)
3. Don't forget lots of parsley and mint.
4. Add a little goat cheese or feta or ricotta salata. You could do olives, too, or sun-dried tomatoes or dried cranberries...
5. Toss with olive oil and freshly squeezed lemon juice.
This salad with a can of sardines and a half an avocado, some sea salt and pepper, makes a big fat dreamy summer lunch. I also have it for breakfast, as a side at dinner, or by itself for a small lunch or snack. Just having it available in the fridge, cold and ready to go, is the best part.