Big Green Dinner Salad

This big green salad is hearty enough for lunch or dinner. It’s loaded with all kinds of things that you can’t really make out in the picture: olives, blanched broccoli, blanched asparagus, cabbage, arugula, and chickpeas. Blanched broccoli is a recently rediscovered favorite of mine; sometimes I make a dinner out of just that drizzled with some salad dressing. It soaks up the dressing perfectly. I have been making huge batches of this salad in the beginning of the week so that I can grab some easily for lunch or dinner without much hassle.

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I have also been making various versions of a yogurt dressing. It’s so easy: dump yogurt, olive oil, vinegar, and an add-in or two into a jar and shake, shake, shake. This past week, my add-in was a 1/2 teaspoon of turmeric and a 1/2 teaspoon of coriander. But you could add chopped herbs, crushed garlic (raw or roasted), crushed scallions, sesame seeds, etc. Measurements here are approximate – get creative with it.

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Big Green Dinner Salad

Romaine lettuce, finely shredded
Arugula, finely shredded
Red, green, or savoy cabbage, finely shredded
1 cup cooked (or canned) chickpeas, drained
1 cup cooked quinoa
1 head broccoli, finely chopped
1 bunch asparagus, finely chopped
1/2 cup sliced olives of your choosing (I’ve been using “fresh cured” olives lately, which are in the black olive section of the grocery store)

1/2 cup yogurt
1/4 cup olive oil
1/2 cup lemon juice
1 raw garlic clove
add-ins of your choosing (for example, 1/2 teaspoon turmeric and 1/2 teaspoon ground coriander)

Bring a large pot of water to a boil while you begin chopping all the veggies. Put the romaine, arugula, cabbage, chickpeas, quinoa, and olives in a large bowl. When the water starts to boil, put in the broccoli and asparagus. Let boil for 30 seconds to 1 minute, then immediately strain and place in an ice bath. Let the broccoli and asparagus drain completely. When drained, add to the bowl. Toss the entire salad together.

Make the dressing by combining yogurt, olive oil, lemon juice, and any spices in a jar. Crush the garlic in a mortar and pestle with a pinch of flaky sea salt until it is the consistency of a paste. Add the garlic to a jar, put on the lid, and shake until combined. Dress the salad on a per serving basis. The salad itself will last a few days (really, up to a week, though it will begin to wilt a bit) in the fridge undressed.

*Other options to add to this salad: chopped hard boiled eggs, shaved brussels sprouts, finely shredded kale, other grains like farro or bulgar wheat, blanched and chopped cauliflower, fresh roasted sweet corn, mushrooms, etc, etc.

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Veggie Lentil Bowls

Three weeks guys. Three. Weeks. That’s when the semester is officially over! It’s been a good run, but I’m pretty ready to be done.

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And I have a pretty rad summer lined up, so that just makes everything better! You guessed it – I’ll be traveling. I’m headed back to Nairobi this summer to work with KDI again, this time with the help of AECOM. Eric will once again have a summer filled with frozen turkey burgers and weekend nights on which he stays up past 9pm. Lucky guy! This time around, I have one month for work, and one month for fun and travel through Kenya and Uganda.

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And when I get back – besides looking for a job – we’ll hopefully be traveling some more. Eric and I are about two weeks away from getting our hands on a Southwest Companion Pass, so we have lots of weekend trips planned. Portland, Utah, Atlanta, Charleston, Puerto Rico, Key West, Philly, and Carlsbad Caverns are all on the list. When the Air Trans/Southwest merger takes full effect, we’ll be adding Mexico City. Sooo many places. Since we have the companion pass until the end of 2014, we’ll hopefully be able to squeeze all these and more into our schedule!

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I’ve been making veggie bowls a lot lately. And salad bowls. Basically just a lot of big bowls of vegetables. The varieties are endless, but I really liked this one that I concocted the other day using walnut and sun-dried tomato pesto courtesy of Licking the Plate. I like all my veggies chopped into small, bite-sized pieces. Makes it easier to dig into with a spoon.

Veggie Lentil Bowl with Strained Yogurt and Walnut-Sun-Dried-Tomato Pesto

1 cup green or French lentils
1 crown broccoli, finely chopped
1 bunch asparagus, finely chopped
1-2 large handfuls of arugula
1/2 red onion, finely sliced and soaked in cold water
walnut and sun-dried tomato pesto
strained plain yogurt

The day before, empty a large container of plain yogurt into a cheese cloth and let strain for 24 hours. Refrigerate and set aside.

Put the lentils in a sauce pan with 2 cups of water. Bring water to a boil and then reduce heat to a simmer. Cook uncovered for approximately 20 minutes, or until tender. If there is any liquid still in the pan, strain the lentils and stir with salt to taste.

Meanwhile, bring another pot of water to a boil. Add the broccoli and asparagus and cook for one minute. Remove from heat and strain, immediately putting the veggies into a cold water bath. Set aside.

When all the prep has been completed, combine everything into a bowl – the asparagus and broccoli, the lentils, arugula, and onions. Top with the pesto and yogurt, Add a bit more salt to taste.

*There are many variations you could take with this recipe. Regular pesto would work well, as would harissa. Feeling lazy? Just drizzle olive oil and balsamic over the mixture. Want some grains? Add farro or buckwheat. Don’t want to take the time to strain the yogurt? Fine, just dollop regular plain yogurt on top. Try roasting the veggies instead of blanching them. Top it with a poached or soft-boiled egg. Add some olives. Sprinkle on some roasted kale. Once the farmer’s market opens, I’ll be making this with whatever is available there. Yum.