Today’s lunch is on a limited time budget. Lots of client work to do, problems and puzzles to solve! So how to make good food fast? You can never go wrong with a salad.
It helps to have one or two serving batches of frozen cooked legumes on hand, as they are much healthier than canned. But even those are an excellent choice in a pinch.
I layered some prewashed spinach on plates, and then cucumber, celery, mushrooms, and the chickpeas. For the dressing, 1/3 c or 80ml cider vinegar, 1 T/15ml olive oil, and the same amount of Dijon – whisk together for 2 servings.
You could also make one of those handy mason jar salads this way, and take it to the office.
That’s it! Now back to work.
Saturday we visited the Seaport Market and I was especially excited to discover at Noggins Corner, the first tiny tomatoes of the season from Den Haan’s. They made a fantastic breakfast treat to reward ourselves for the gym, next to a celery and mushroom poached egg. Tasty!
When this pizza came out of the oven, it looked almost too beautiful to cut! We started with a whole wheat crust (find out how in our recipe pages). Then we turned to the pantry and last summer’s canning for ideas. A little salsa for the first layer, topped with slices of roasted red pepper. After that, half a shallot, thinly sliced, and the caps of a plethora of baby shiitakes from Waymac Farms, by way of our local farmers’ market. Then, to top it off, some aged cheddar and mozzarella from Black River Cheese. We’re so glad we can buy it just down the street at Better Bulk!
Cut it we did, by the way, and ate it with gusto.
Hurry! It’s nearing the end of the year…too much to be done and not enough time to do it in. This is the perfect dinner for that sort of day.
We cooked some whole wheat pasta. Meanwhile, we sautéed a couple of cups of mushrooms, part of a bell pepper, a stalk of celery, and half an onion. Then we tipped in a cup or so of marinara (ours was made and frozen in the summer, but store-bought works, too)!
Let the sauce simmer while the pasta cooks. Then add the drained pasta to the sauce, toss, and let stand for a few minutes for the flavours to absorb.
Serve with some grated Parmesan cheese, and then hurry along to wherever you need to be.