You Can Make Friends with Salad
When my husband and I first started dating, I told him I loved kitchen supply stores. Given that he a) hates shopping and b) can barely boil water, thought this was bizarre. One night we were out for dinner out for dinner with a ne friend who moved to Atlantic and flatbush and i described how that was near an amazing kitchen store. The couple looked at me and the 3 of us spent like 20 muntues talking about kitchen utensils. Amit was shocked.
7 years later, A. now buys me a new kitchen tool every now and again as a gift, which is very sweet. Last summer he got me this great corn stripper, which I highly recommend f you’re making corn salad, and since we’re heading to August, corn salad is not a bad idea.
Speaking of salads, Amit and I are back to doing a fair bit of travel this week which is a mess when it comes to meal planning. This week I’m flying back into Boston late Monday, and he’s in Miami for a conference. This means two things: solo cooking and no time for meal prep. To be totally honest, I’m not sure what I’m going to cook, I find cooking for one to be utterly demoralizing, plus there’s no one to do the dishes.
I’m not sure I’m going to get to the following, however, if I was cooking this week as a solo person and I had a bit of time on Sunday to prep, I think I’d focus on: ready to eat salads that refrigerate well. I’d also whip up a batch of roasted chicken breasts (if you were feeling super lazy you could even buy pre-seasoned or pre-cooked) and suddenly you’re eating home-cooked or semi home-cooked meals every night without cooking every night.
Sweet Roast Chicken: I made this roast chicken breast recipe a few weeks ago to have in the fridge for lunch and it was delish. Brown sugar usually saves everything.
Palm Springs Pearl Couscous & Citrus Salad: I haven’t made this (sorry!) but it came across my email from a lovely kitchen supply store in my home-town of Toronto and was developed by the very excelent Julia Turshen so I’m assuming it’s great!
One Pan Farro Salad with Tomatoes: This is a Deb Perlman (Smitten Kitchen) specialty that is incredibly easy and incredibly delicious. I often make this in bulk for our Yom Kippur break-fast
Lauren’s Corn Salad: This final salad is an original recipe from our good friend Lauren who made this for us once when we were visiting her in Provincetown. It’s one of my favorites. The aforementioned corn stripper makes this less of a patshke than you’d think.
Ingredients:
5 ears of corn
3 green chilli peppers
6 scallions
1/2 lb of green feta
1 pint of cherry tomatoes
olive oil, salt, pepper
1 tablespoon of butter
Directions:
Boil and cook corn (3-4 minutes in boiling, sugared water)
As corn cools, slice tomatoes in half, chop scallions, crumb feta and poor into large salad bowl.
Slice jalapeños thinly
Melt butter in small skillet over medium heat. Add jalapeños and cook slowly until browned.
Once corn has cooled, strip corn from the cob and add to large salad bowl.
Add in jalapeños, olive oil, salt, pepper