Date: May 6, 2013
Time to table: 35 minutes (most is inactive roasting time)
Servings: I hope to get 3-4 lunches out of this.
Notes: I made this last night to bring for lunches this week. Definitely a quick and easy recipe that would be great to whip up on a weeknight. It is surprisingly tasty, I think the roasted veggies and feta give it really good flavor. Especially the juices of the tomato mixed in made it delicious. Really loved it, although I just never stay full with dishes like this and at 2pm am really intensely craving a cheeseburger. Or pizza.
Date: July 31st, 2012
Modifications: Once again, used red white vinegar instead of white for the dressing. We just used one fairly large salmon filet, and broiled it instead of grilling. We did top with feta since we had some on hand.
Time to table: 30 minutes
Servings: 3 adults, 1 tiny toddler portion (but none of them were too big – we were anticipating 2 adults, but my sister stopped over so we made it work)
Annie: Like (all elements other than lettuce at least, and especially loved those almonds)
Notes: This was yet another great summer meal, and bonus points because it’s super quick. We served this with some bread. I really like entree salads sometimes, Ben isn’t so much of a fan, but even he enjoyed this.
Modifications: I used store bought hummus, and balsamic vinaigrette instead of making my own.
Time to table: 10 minutes prep the night before, 5 minutes to prep the wrap that day.
Servings: I just made one wrap, but with the ingredients you can modify it to serve as many as you want.
Notes: Well, as you may have noticed, we haven’t been cooking much lately! We have been making some tried and true favorites, and using some of our freezer meals when the temps are below 90. Lunches are hard for me – if we have leftovers, that’s great, and I sometimes bring in all the fixings for sandwiches and make those for a week or so, but all too often I revert to buying lunch, especially at one of the many new food trucks downtown Minneapolis has to offer. I need to be better about bringing my lunch at least a few days a week for financial reasons, so recipes like this that actually have me EXCITED to eat lunch at my desk are great! This was delicious, and surprisingly very filling – it would be a great hot weather dinner as well.
Date: July 27th, 2011
Modifications: We had five smaller beets, so we used them all and I just added a little more barley to make the whole dish bigger. I also added some frozen shredded pork that we had to add some protein.
Time to table: 1 hour
Servings: About 5 adults
Notes: Annie, again, not a fan. She has been seeming less interested in our meals lately, which is a bummer for her and us. Unfortunately we can’t have spaghetti every night (until winter at least), so she’ll have to learn to deal. Erin and I agreed that the lemon flavor in this dish was a bit much, if I make it again I will for sure cut back on the lemon juice in the beet mixture.
Having just added the garlic and barley.