I’m not usually the type of person who throws her own meals together based on random ingredients found in the kitchen. I prefer the safety net of a recipe. I have no problem taking out and adding in items, but I cannot tell you the last time I made up my own.
Until recently. For some reason I got bit by the salad bug, and I started throwing my own stuff together. Now, I didn’t go crazy and get super creative or anything. I just looked in my fridge, got inspired, and then picked up a couple of things to fill in the gaps. Maybe what I made will inspire you!
Recipe 1: Black Bean Salad
Inspiration: I had a lot of lettuce.
What I Made: I threw some lettuce on a plate along with some black beans, sliced red onion, cheddar cheese, blue cheese, salsa, chives, croutons, and blue cheese dressing. Corn would be a great addition.
This salad is great when you take an evening class and need something to eat around 7:00 but don’t feel like cooking anything.
Recipe 2: Couscous
Inspiration: I had a container of couscous sitting around in my pantry that needed to be used.
What I Made: Cooked the couscous in vegetable broth then added, diced shallot, cherry tomatoes, diced cucumbers, and lemon juice. I toast pine nuts before I eat it. Keeps in the fridge all week long.
I always scoop some out in the morning because I like to eat this dish at room temperature (it’s good cold too). If I take a 9:00 class, it’s all set to go by the time I get home and shower up. I always add in extra lemon juice and top if with some fresh ground pepper. Kalamata olives would be good – I just forgot to pick some up. Feta cheese would be great, but I decided to leave it vegan.