Fast, delicious, healthy! My new favorite salad that uses up leftover chicken and cabbage, two things that tend to languish in our fridge. I ate this for two lunches and one dinner (just me, the kids had something else) while doing the 2014 Hunger Challenge, but I'll eat it any day!
Yes, again. Tortilla soup for dinner. From yesterday's leftovers. What a great camping trip!
It seems like a million years ago that I made this for a different camping trip, way back in 2010. That dinner went so well that I'm doing it again, for my daughter's 3rd grade camp out potluck, four years later. Basically the same procedure this time, but with canned tomatoes instead of fresh. This summer's delicious locally grown ones haven't hit the markets yet.
Yes, this again. Jenny Nelson's Grilled Salmon, with the magical glaze I still promise to share with you someday, is always a hit in my house. And this salad is the best way I've found to use up red cabbage. It has cashews and carrots and mint and dressing.
This is the second recipe I'm using from the SF Chronicle's spread on Asian noodles from a month or so back. Cold ramen noodles, sauce and a few sliced vegetables (carrots, cucumber, cilantro) should be just the thing for an easy weeknight dinner on a hot evening.
I've been wanting to make some Asian soup for a while now, so how lucky am I that this recipe ran in last week's paper? Plus, it's a nice hot day outside. I'll cut up some cucumbers, scallions and carrots to serve along side. Should be easy, right?
This is pretty delicious and absurdly easy. We have no celery, so I'll leave it out. We still have two big chunks of frozen ham left from Christmas, so I'll throw one in the pot and rustle up something to serve alongside, like maybe leftover bread and cheese from yesterday.