I work full time during the week, and take my lunch every day. To save time, I prepare my food for the week on the weekend and divvy it up into glass containers so it’s easy to pack each morning. Also, I cook enough to cover dinner too as I never have time to cook during the week.
I’m getting a head start on tomorrow by fixing a couple of things today.
My Pinckney’s box didn’t have any greens this week, so I got some organic collard greens at Whole Foods. Don’t they look lovely?
I’ll de-rib, chop, and saute them with onion, black beans, sausage, and a tasty sauce. Yum!
I’m also trying my hand at home-made sauerkraut for the first time. It’s pretty simple, and I had some cabbage just sitting around. I’ll let you know how it comes out in a week or two.
The other thing I’m making today is Cantaloupe Salad with Herbs and Feta Crumbles. I am not a big cantaloupe fan, but this salad is pretty good. So if you LIKE cantaloupe, it might be fantastic. Either way, here’s the recipe, which I got from http://www.babble.com/best-recipes/lighten-up-with-savory-cantaloupe-salad/. They suggest you don’t dress it until about 20 minutes before serving, but I find that the longer it sits in the dressing, the better.
Cantaloupe Salad with Herbs and Feta
1 T lime juice
1 T balsamic vinegar
2 T Olive Oil
½ red onion, minced
½ tsp salt
1 canteloupe, rind removed, seeded & cut into 1/2″ chunks
½ C feta crumbles
¼ C minced fresh herbs, such as basil, mint, sage, or tarragon
1 tsp fresh ground pepper
Whisk together the lime juice, vinegar, and olive oil. Add the red onion and salt.
Toss the cantaloupe, feta, and dressing in a large salad bowl. Add the fresh herbs, and finish with the pepper.