Dinner this week (and lunches) have been a breeze. On Sunday, I made a number of salads-all vegan-to serve this week.
A cherry tomato and mushroom salad
A couscous with marinated Greek vegetables and chickpeas
A bow tie pasta salad with olives and sun-dried tomatoes
My new favorite pasta salad with broccoli and carrots
Now when it gets to be meal time, I can serve up one or two or three salads for dinner. Add a sprinkle of cheese, or a side of leftover grilled steak on top/the side if someone won’t feel “full” after “just salad”. I can put the couscous in a tortilla or on bread for a sandwich. The mushroom salad also makes a great sandwich.
I should plan ahead and cook ahead more often-it is the best eating week in months here.