Sunday, August 28, 2011
The Great Veggie Grain Salad: My Go-To-Summer (And Fall and Spring) Meal
I put it out on the table as is, and then offer mix-ins on the side. My favorites are chickpeas, shelled edamame, aleppo pepper (for kick) and/or chopped scallions or chives.
As for proportions, well, I improvise each time. I use as many veggies as I have on hand. I often let the grains dominate, unless the best tomatoes are on hand. I squeeze in one to two lemons and add to taste. Same with the olive oil, salt and pepper.
The good news: my three year old and guests love it. I can make it and bring it to work for lunch. I always have the ingredients on hand. And, is a start towards making things just a bit easier.