Every Sunday I prepare my daily lunch salads to take to work for the week. I just use bagged lettuce mixes, then the night before I need them, I add dressing and a bean topping. (I usually make a big pot of homemade pintos or lentils first thing Sunday morning – missed doing that today, though.) I have 2 salad bowls to carry to work, so I fill one 3 times and dump them into bags, then I’m set for the week.
It would cost $10 to eat a salad downtown. I figure I spend $15 making my own for the entire week. That was boring, but for anyone wondering how to cut back on expenses, taking your lunch to work is a HUGE savings.
In trying to make room in my refrigerator, the biggest space taker was a giant bunch of chard and a bunch of spinach. So I put them all in my giant wok and it was filled to over the top.
After a few minutes of steaming….
Amazing. A small bowl of cooked greens takes up so much less space!
Chase is moving again, so I planned on him coming to dinner, but wasn’t really hopeful. He’s also sick, and I figured he wouldn’t even be hungry. Nonetheless, I marinated some tofu I wanted to grill for him, using the VWAV Asian marinade.
And I made an awesome Asian Pesto to go with it.
This recipe is inspired by one I found on Ming Tsai’s website. It’s really tasty and should be great with the grilled tofu.
Makes about 1-1/2 cups
Ingredients: 1 jalapeno, seeded and chopped 4 cloves garlic, peeled 2 t. sucanat 2 t. fresh minced ginger ½ cup roasted peanuts zest of one lime ¼ cup EVOO ½ cup packed fresh basil leaves, roughly chopped ¼ cup packed fresh mint leaves, roughly chopped 1 cup packed fresh cilantro, roughly chopped 1 T. tamari up to ¼ cup more EVOO or water S&P to taste
Directions: Put the jalapeno, garlic, sucanat, ginger, peanuts, zest, and EVOO in a food processor and process until smooth. Add the basil, mint, cilantro, and tamari and blend again until smooth. Slowly drizzle in more oil or water until desired consistency is reached. Taste and add S&P to taste.
For myself, and in keeping with the Asian theme, I made an Adzuki Bean Salad. It turned out really good and I bet it will be even tastier tomorrow. If you like adzuki beans, I think you will really like this salad.
Adzuki Bean Salad
Ingredients: Salad: 1 can adzuki beans, drained and rinsed ¼ cup white wine ¼ cup water 2 t. fresh minced ginger 2 cloves minced garlic 1 zucchini, chopped 2 small radishes, thinly sliced 1 green onion, thinly sliced sesame seeds to garnish
Dressing: 1 t. toasted sesame oil 2 teaspoons tamari 1 t. rice vinegar pinch of sucanat pinch of kosher salt ½ t. wasabi powder
Directions: Put the bean, wine, water, ginger, and garlic in a small pot and simmer for about 5 minutes. Drain and let cool.
While beans are cooling, make the dressing by mixing all ingredients in a small bowl.
Put the beans, zucchini, radish, and onion in a bowl and toss. Stir in dressing. Garnish with sesame seeds. Chill until ready to serve.
Chase stopped by to see me and pick up some things for his apartment, but didn’t stay for dinner. And I was right, he wasn’t hungry. I gave him some money in case he felt like eating later, and I gave him the almond cookies and another treat (to post later) to take with him. We are planning on grilling Tuesday. I took the tofu out of the marinade for fear it would fall apart by the time we grill it, and then saved the marinade in a jar. Is that what you would have done?
Time to make tomorrow’s lunch and pack my gym bag, and visit as many of your blogs as I can.