I work part-time at a grocery store, so I am aware of consumer buying trends based on season and weather. We sell twice as much soup when it's raining out, more pre-packaged food is sold during the week for the work crowd as opposed to weekends, we'll sell out of sea salt caramels first, without question, out of all the holiday treats, and as soon as January 1st hits, the "lettuce wall," as we call it, needs to be completely replenished every hour for the resolution setters. But don't worry, that only lasts through January and then we can bring the chip and cookie numbers back up. We are a predictable people group, I'll say. Next year when I am working off the pregnancy nachos I may be more motivated to construct a program to post here. I contributed the recipes to this article in Oprah magazine this month if you're looking for ideas until then.
How to react to the lettuce binging? Well, it sounds like there may be a need for a flavor-packed dressing. Cooking has been simplified around here lately. If I am in the mood, I try to take full advantage and make a few things in advance while I am making the mess. Yesterday I made two dressings, washed and chopped all my salad greens, a batch of Ashley's cookie dough with almond, flax and oat flour (which while more crumbly, still taste amazing), a big batch of brown rice and lentils to add in salads, warm up under a couple poached eggs or blend up for a veggie burger base if it doesn't get consumed in a few days. Like I said, if we're cooking, we are cooooooking. I was pretty happy with this new dressing I tried from one of the cookbooks I got for Christmas and wanted to pass it on. Having a few dressings on hand is the easiest answer for me to keep out of a salad rut. I'll also use the thicker ones for sandwich or wrap spreads or drop a dollop on a hard boiled egg for a snack. Anyway, hope the new year has left you feeling hopeful and excited for new experiences. And hungry for lots of salad of course.
OLIVEY CAESAR DRESSING // Makes 1 1/4 cups
Recipe adapted from The True Food Kitchen Cookbook
They do make vegetarian worchestershire sauce without the anchovy that can be found at health food stores or online. The printed recipe adds salt, but I felt there was enough salt in the other ingredients to contribute plenty of salinity for my taste. Adjust to your preference.
- 3 garlic cloves
- 1 Tbsp. worchestershire sauce
- 1/4 cup pitted kalamata olives
- 2 Tbsp. dijon mustard
- 1/2 cup grated parmesan cheese
- 3 Tbsp. red wine vinegar
- juice of one lemon
- 1/3 cup fresh flat-leaf parsley
- 1 tsp. fresh ground pepper
- 3/4 cup extra virgin olive oil
In a blender of food processor, combine the garlic, Worcestershire, olives, Dijon, parmesan, vinegar and lemon and blend into a smooth paste. Add the parsley, pepper and olive oil and pulse a few more times to combine.
Dressing will keep covered in the fridge for up to two weeks.
salad // purple kale, savoy cabbage, shaved yellow beets, lentils, this dressing and a dusting of grated parmesan
pita // I stuff the above salad into a pita with a little extra dressing
other ideas // on baked tofu spears, classic romaine salad with fresh baked croutons, pasta salad with artichoke hearts, arugula and sun dried tomatoes, a dressing for the lentil meatballs