As the weather begins to cool, I have been leaning more towards grain salads and hearty stews for my weekday meal prep. I like to make a large batch of grain to have throughout the week, to use for salads, breakfast cereal, and whatever other ideas I conjure up before Friday rolls around. Today it is a wheatberry salad with dried cranberries, feta cheese, green olives, arugula and toasted almonds, dressed with an orange vinegarette.
Grain salads are great when you want to clean out your pantry/fridge and make use of small amounts of a variety of ingredients you may have lying around. I like to include a fresh or dried fruit element, a nut of some sort, a briney or pickled note, a leafy green and some crumbly cheese. Then dress with a mix of olive oil, apple cider or red wine vinegar, citrus juice and zest, garlic, ginger and shallot, or whatever else comes to mind! The combinations are endless!
A top contender for one of my all-time favorite snacks: crackers & cheese (dill havarti, smoked gouda and fontina) with prosciutto and fresh fig. One of these days it will be PC to have wine at work, right?
Still lusting over the Spring weather we have been having recently (if you haven't been able to tell). Had to squeek out of the office for a spell to enjoy an avocado & pyreness vanche sandwich and some grapefruit yogurt in le sunny sun. Cheers!
