As promised, I wanted to share my usual lunch salad. There is a certain amount of variation, based on what we have in the refrigerator.
The base of my salad is always lettuce. My favorite is spring mix, but my husband prefers Romaine; so that is usually what we have. If we have baby spinach around, that works well, too.
We got some beautiful tomatoes in our box this week, including one orange one that was just the right size for my lunch. If we don’t get tomatoes in our box, I usually get grape tomatoes. (It’s the lazy in me; no cutting!)
I almost always put some kind of protein in my lunch salad. If we have leftover grilled chicken, that is my favorite. However, I usually use canned black beans (rinsed well). They have lots of fiber to keep me full until dinner.
Other things I like to throw in my salad include dried cranberries, feta cheese, or other leftover vegetables. I top it off with low calorie dressing; my favorites are raspberry vinaigrette or Southwestern ranch.
The bell peppers in our box this week were pretty small, less than 2 inches across. In the past, I had made a variation this recipe for Feta-Stuffed Mini Peppers. I decided to use the same filling, even though these peppers were a little bigger than “mini.” I thought I would need less filling than I did, so I made a small batch. Next time, I will make a full batch. (I have already adjusted the recipe; so if you follow the directions, you should have plenty of filling for 6 small peppers.)
This recipe, from allrecipes.com, was one of the first recipes I found right after we started getting harvest boxes. It is a take off on lasagna, but a little bit more fun (and not any more difficult that regular lasagna). I have increased the fiber by using whole wheat lasagna noodles.
These were very small portobello mushrooms. I thought about putting them in a chicken stir fry, but decided to make a side dish instead. I found this recipe for stuffed portobellos on ehow.com, but my portobellos were too small to stuff. (Plus, who wants to go through all that trouble just for dinner.) I’m pairing it with lemon chicken, from a recipe by cdkitchen.com. I frequently make the chicken without the sauce. I used a couple of the lemons from the Harvest Box.