Thursday, August 6, 2009
This summer of chaos has kept me out of the kitchen for the most part. You have no idea how difficult that is for me! I'm hoping that will change very soon and I can resume testing fabulous recipes for Terry Hope Romero and Julie Hasson. For now, though, my stove and oven are sadly neglected and I've been taking advantage of the abundance of blueberries, Rainier cherries (I'd never tried these before this summer and they are great!), apricots, and the other fresh fruit that's available to me.
I always bring my own lunch to work and, these days, lunch has been a big salad (and my requisite daily red grapefruit). The salad you see above consists of corn, spinach (I prefer spinach to lettuce), broccoli slaw (I find broccoli slaw easier to eat in a salad than raw broccoli), shredded carrots, black beans, raisins, 4 green pimento-stuffed olives, and sliced jalapenos*. I drizzle white wine vinegar over the top of the salad and bring along 1.5 tsp of ground flax seeds to sprinkle on top when I'm ready to eat. I've also added sugar snap peas, arugula, and baked tofu (instead of black beans), all of which are delicious, but this is an end-of-the-week salad and my veggie supply is dwindling.
*I'm always cold and the jalapenos do a nice job of warming me up a little.