Basil pesto (recipe below)
Roasted red peppers
Whole wheat couscous
Cooked split peas
Canned chick peas
Monday: pesto, split peas, chick peas, chopped up lettuce, roasted red pepper, dried cranberries. I threw some goat cheese in, but I would have rather had some Parmesan on hand and some extra pine nuts. Oh well. Next time! This was more of a bean salad, not a green salad.
Yesterday: cooked couscous, pesto, roasted red peppers, couple globs of goat cheese and some dried cranberries. It was a nice grain salad for my lunch.
Today: I had more of a green salad with a big bed of lettuce and tossed pesto, roasted red peppers, green onions cranberries, goat cheese and tomatoes.
Basil Pesto Recipe:
I made a big batch of this on Monday and then continued to toss in my salad for the week. I found that with this and the goat cheese, I had no need for dressing!
1/3 cup pine nuts (you could switch with pepitas or chopped walnuts too)
1 cup packed basil leaves
1 clove garlic
1 tablespoon lemon juice
1 small jalapeno, seeded and deveined
2/3 cup olive oil
- Toast the pine nuts in a toaster oven. Or you could put in a frying pan and toss until toasted.
- Blend basil, garlic, lemon juice, and pepper in a food processor (with a splash of the olive oil).
- Once blended, slowly add the olive oil while the processor is blending until comes together to a nice sauce.
- Place in airtight container and use on your great salads for the week.
- Cook up a batch of a grain early in the week, put in a container and keep in the refrigerator. Add to salads as a topper throughout the week, or make up a grain salad whenever the mood strikes. Farro, barley, quinoa, couscous, and even rice works well.
- Make a batch of homemade salad dressing and keep in a container for the same purpose. I like the 3-2-1 balsamic recipe from the Engine 2 diet book (3 tablespoons balsamic vinegar, 2 tablespoons dijon or brown mustard, 1 tablespoon maple syrup). This week I did the pesto instead.
- Grab some fun add-ins that "coordinate"...like beets and goat cheese with walnuts, or tomatoes, cucumber, and mozzarella. You want to make sure that things will taste well together or the mix/match idea doesn't work as well.
In health and summer salads,