Have you ever done a salad with one or both of these? I am thinking instead of dipping them, H might like them better if the whole thing is lightly dressed, like in a garlic aioli maybe? Trying to figure out an easy dressing for them.
I'm going to ignore your comment about feta.
Blanched green beans are really good in a salad. They're good with regular greens/lettuce salad and also in pasta or grain salads. Same with blanched asparagus. And if you are into grain salads then that will add a bunch of possibilities, because you can add roasted veg to them, too, which everyone knows are the best. However, I will not get behind your aioli idea because mayo is, in fact, the worst.
Also, oven roasted tomatoes go on anything and everything.
OMG!!! I'm SO glad to see you!
I thought of you yesterday because I had to go to Stoukas to get some feta. I walked in there and it smelled AFUCKINGMAZING!! So, I asked the guy what smelled so good. He was making a special order of spanikopita. As I'm sure you know, he also sells it in the refrigerator case so I got two pieces (which are HUGE and only $3/ea) for mom and me for dinner. O.M.F.G. SO GOOD.
ETA: tacos, you may have just had the wrong feta. French feta might change your life like it did mine. It almost has a fruity finish to it. :::drool:::
"Not gonna lie; I kind of keep expecting you to post one day that you threw down on someone who clearly had no idea that today was NOT THEIR DAY." ~dontcallmeshirley
Blanched green beans are really good in a salad. They're good with regular greens/lettuce salad and also in pasta or grain salads. Same with blanched asparagus. And if you are into grain salads then that will add a bunch of possibilities, because you can add roasted veg to them, too, which everyone knows are the best. However, I will not get behind your aioli idea because mayo is, in fact, the worst.
Also, oven roasted tomatoes go on anything and everything.
OMG!!! I'm SO glad to see you!
I thought of you yesterday because I had to go to Stoukas to get some feta. I walked in there and it smelled AFUCKINGMAZING!! So, I asked the guy what smelled so good. He was making a special order of spanikopita. As I'm sure you know, he also sells it in the refrigerator case so I got two pieces (which are HUGE and only $3/ea) for mom and me for dinner. O.M.F.G. SO GOOD.
ETA: tacos, you may have just had the wrong feta. French feta might change your life like it did mine. It almost has a fruity finish to it. :::drool:::
I have had really good feta at a local Greek restaurant. It is almost tolerable. As in, if a little got in my food, I'd be OK with it, but I would not just sit down and eat it. I can definitely tell it's better than run-of-the-mill grocery store feta. I'm still meh on it.
I think this is one of those things like cycling. Hardcore cyclists constantly try to convince me that if I just get the right bike and keep at it, some day it will be enjoyable. Nope. I will never like cycling, and I will never like feta. But because my tastes do change, I do try it probably once per year just to make sure I still dislike it. Always do!
Blanched green beans are really good in a salad. They're good with regular greens/lettuce salad and also in pasta or grain salads. Same with blanched asparagus. And if you are into grain salads then that will add a bunch of possibilities, because you can add roasted veg to them, too, which everyone knows are the best. However, I will not get behind your aioli idea because mayo is, in fact, the worst.
Also, oven roasted tomatoes go on anything and everything.
OMG!!! I'm SO glad to see you!
I thought of you yesterday because I had to go to Stoukas to get some feta. I walked in there and it smelled AFUCKINGMAZING!! So, I asked the guy what smelled so good. He was making a special order of spanikopita. As I'm sure you know, he also sells it in the refrigerator case so I got two pieces (which are HUGE and only $3/ea) for mom and me for dinner. O.M.F.G. SO GOOD.
ETA: tacos, you may have just had the wrong feta. French feta might change your life like it did mine. It almost has a fruity finish to it. :::drool:::
I agree. My h is not a big feta fan but he has come around on French feta.
Last month, I bought some French feta at Costco and I swear to the sweet baby Jesus, it was the best feta I have ever had in my whole life. I need to go get more of that.
Oh I just thought of one more thing. Do you like zucchini? I made this last weekend and it was pretty good, and the leftovers were still good for lunch the next day (probably better, actually, which is nice since a regular salad, dressed, would be soggy and gross the next day).
this might not be what you're looking for, but trader joe's sells a chopped salad-it's all veggies and so easy. I make a homemade ranch to go with it (back on the Whole 30 bandwagon) and it's great and easy. I usually bring leftovers for lunch so try to just make extra veggies the night before. What about something like broccoli or cauliflower tots or veggie noodles?
this might not be what you're looking for, but trader joe's sells a chopped salad-it's all veggies and so easy. I make a homemade ranch to go with it (back on the Whole 30 bandwagon) and it's great and easy. I usually bring leftovers for lunch so try to just make extra veggies the night before. What about something like broccoli or cauliflower tots or veggie noodles?
I don't even want to know what those are because cauliflower is THE WORST.
Even deep fried cauliflower is only mediocre, at best.
Post by omgzombies on Aug 27, 2015 15:13:28 GMT -5
Celery and fresh salsa is yummy, PB is also good for that. I make a "taco salad" for lunch sometimes, I saute up some onion, green and red peppers, and season the chicken. Then you can bring some lettuce (and a bit of cheese if you want) heat up the veggies/meat and toss it into the salad.
Post by tacosforlife on Sept 15, 2015 8:30:15 GMT -5
UPDATE! This week's lunch is: seared half smokes (that we bought in DC and froze), potato salad, green bean salad with mustard vinaigrette, and fruit. I haven't had it yet, but H loved it yesterday. I am very much looking forward to today's lunch! I got some great ideas from this thread that I have filed away for future reference.
Bonus: if anyone has any good ideas for butternut squash dishes that are either a) served cold, or b) reheat well, I'm all ears. I'm trying to plan some fall lunch series.
UPDATE! This week's lunch is: seared half smokes (that we bought in DC and froze), potato salad, green bean salad with mustard vinaigrette, and fruit. I haven't had it yet, but H loved it yesterday. I am very much looking forward to today's lunch! I got some great ideas from this thread that I have filed away for future reference.
Bonus: if anyone has any good ideas for butternut squash dishes that are either a) served cold, or b) reheat well, I'm all ears. I'm trying to plan some fall lunch series.
Post by tacosforlife on Sept 15, 2015 13:07:24 GMT -5
Further update: lunch was fucking delicious. Lightly blanched green beans with a dressing of Dijon mustard, white balsamic vinegar, and a few drops of olive oil. Potato salad was lightly dressed in a mayo/sour cream blend, with a little, cheese, and scallion. Thanks to my new veggie inspiration, I am now a lunch-making goddess! NOM NOM NOM.
For a man who told you you hit taco-peak... you take pretty good care of him
Can we talk about how he seemed put out this morning that I didn't make him breakfast? Why didn't I make him breakfast? He planned to WFH today, and I thought he was still sleeping. SO I LET HIM SLEEP! But I cooked his chicken sausage when I cooked mine and put it in a bowl in the fridge, along with cracking two eggs into a bowl for him. So he had to spend THREE WHOLE MINUTES scrambling his eggs. How was I supposed to know he was awake when he was lying in the dark, not making a sound? Then, rather than join me at the table, he sat down on the couch and turned the TV on
UPDATE! This week's lunch is: seared half smokes (that we bought in DC and froze), potato salad, green bean salad with mustard vinaigrette, and fruit. I haven't had it yet, but H loved it yesterday. I am very much looking forward to today's lunch! I got some great ideas from this thread that I have filed away for future reference.
Bonus: if anyone has any good ideas for butternut squash dishes that are either a) served cold, or b) reheat well, I'm all ears. I'm trying to plan some fall lunch series.
I just do a salad of roasted butternut squash, dried cranberries & goat cheese.
UPDATE! This week's lunch is: seared half smokes (that we bought in DC and froze), potato salad, green bean salad with mustard vinaigrette, and fruit. I haven't had it yet, but H loved it yesterday. I am very much looking forward to today's lunch! I got some great ideas from this thread that I have filed away for future reference.
Bonus: if anyone has any good ideas for butternut squash dishes that are either a) served cold, or b) reheat well, I'm all ears. I'm trying to plan some fall lunch series.
I just do a salad of roasted butternut squash, dried cranberries & goat cheese.
...Bonus: if anyone has any good ideas for butternut squash dishes that are either a) served cold, or b) reheat well, I'm all ears. I'm trying to plan some fall lunch series.
I don't know how well bento boxes seal but butternut squash makes an awesome bisque. You'd probably want to prep it Sunday night because it takes a while to cook the squash and then blend everything. I don't really use a recipe, but sometimes I refer to whatever pops up first on Google. Basically, bake or boil squash until cooked, saute onions and maybe carrots, blend all, simmer together in sauce pan with chicken or veggie broth and a bit of heavy cream, season with salt, pepper, and a little cayenne pepper (really brings out the flavor) to taste. Mmm, now I wish my butternut squashes were ripe so I could make some.
...Bonus: if anyone has any good ideas for butternut squash dishes that are either a) served cold, or b) reheat well, I'm all ears. I'm trying to plan some fall lunch series.
I don't know how well bento boxes seal but butternut squash makes an awesome bisque. You'd probably want to prep it Sunday night because it takes a while to cook the squash and then blend everything. I don't really use a recipe, but sometimes I refer to whatever pops up first on Google. Basically, bake or boil squash until cooked, saute onions and maybe carrots, blend all, simmer together in sauce pan with chicken or veggie broth and a bit of heavy cream, season with salt, pepper, and a little cayenne pepper (really brings out the flavor) to taste. Mmm, now I wish my butternut squashes were ripe so I could make some.
I have a Mr. Bento and the soup bento seals awesomely. My soup never leaks!
Post by tacosforlife on Sept 19, 2015 10:28:04 GMT -5
Our seals are a little warped from being microwaved and put in the dishwasher so they aren't perfect. When I pack soup, I usually put the whole thing inside a plastic bag. I'm going to try to stick with cold dishes because it is just easier. But I might make soup for dinner!
I am not sure I've ever had raisins in mine. H would probably revolt if there were raisins in it. But otherwise, yes, I dig the broccoli salad with bacon. The question is whether I am too lazy to cook and crumble the bacon for the salad. Answer: probably.
The bag o' bacon bits from Costco would change your life.
I'm not saying for the better or the worse, but there would be much more bacon. It's so good.
Truer words have never been spoken. I'm kicking myself that you reminded me I forgot to get it when I was at BJ's the other day.
Post by tacosforlife on Sept 22, 2015 13:52:20 GMT -5
I really just like AW-ing the awesome lunches I pack. Plus, I can show you that I actually used your ideas! I am seriously OBSESSED with making tasty, healthy, and visually appealing lunches. This week, even H's bro-y coworker said his lunch looked good.
This week's lunch: panko-breaded chipotle chicken nuggets (unfortunately, the breading does not stay crunchy overnight); corn, zucchini, and roasted red pepper salad in lime cilantro vinaigrette; jicama with lime juice and chili powder; and chipotle cinnamon spiced pecans. It was delicious, and H loves it! I did two veggies this week to balance out the high-fat calorie bomb of the pecans. The chicken is starting to get a little dry (made it Sunday), so I think tonight I'll mix up a little sour cream and tomatillo salsa as a sauce to put in the adorable little sauce cups we have.
Post by orangello on Sept 22, 2015 14:20:28 GMT -5
I love arugula, roasted butternut squash, and goat cheese with a teeny bit of lemon/olive oil/fresh ground pepper dressing. You can even toss in a little short pasta to make it heartier.