Salads of some sort are in season year-round, but in my area, the Tailgate Markets are starting to overflow with wonderful greens and veggies, as well as similar bounties from farmers bringing eggs, cheeses, poultry, meat, and fish. Omnivores and vegans alike will find endless options!
As noted in yesterday's blog, I loaded up on good salad fixings to add to the goodies I get from Mudluscious Gardens every week. I'm also trying to better prepare myself for studio workdays - as much as I love having 12 Bones BBQ and a daily food truck behind our studio, I love cooking and preparing my own meals, too!
|Two days of salad yumminess!|
Today's lunchbox will include a lovely jar o' salad: salad greens, walnuts, mushrooms, carrots, roasted sweet potatoes, baby turnips, baby beets, and kale. I also have some of the garlic scapes and spring onions finely sliced in some balsamic vinegar and salt, a nice 6 minute egg, and some avocado. I've got a nice dinner planned for tonight inspired by the book I mentioned yesterday, and leftovers from that will no doubt find a place on tomorrow's salad!