Receta Spinach, Strawberry and Almond Salad; Cooking for Two, Weekly Menu
Cooking for two can be a challenge.
Much of what we buy comes pre-packaged, and the packages are big.
And that's if you shop at normal stores.... If you shop at Costco the packages are huge. (I visited one, once.)
Meat can be divided and frozen: a 32oz package of ground beef becomes 3 or 4 meals.
It's a bit more challenging with vegetables.
The cauliflower looks wonderful and there's fresh asparagus and the long-awaited fava beans are here!
You get it all home and realize that it will take 3 weeks to eat it.
The cauliflower alone is good for 3 meals!
And while the compost pile is a wonderful idea, there really are better ways....
Planning your meals and shopping with a list is the only way to do it.
It's one thing to buy too much food when you have a teenage boy at home.
Oh, wait, if memory serves me, it's impossible to buy too much food when you have teenage boys.
When you are only two, it doesn't help that most recipes are aimed at families of four.
My recipes are all for two.
Just thought you'd like to know.
For the record, it only took about 8 years of leftovers to convince me to cook the right amount of pasta and/or rice. It just never looks like enough!
It always is.
But we could have eaten more of this salad. (It's a good thing, to know you could eat more.... and don't)
I first had this about 10 years ago and it's been on my list to make ever since. Not a clue why it took me so long.
Don't make my mistake. It's easy, delicious and perfect for spring.
- Spinach, Strawberry and Almond Salad
- 4oz (120gr) fresh spinach
- 1 cup strawberries
- 1/4 cup sliced almonds
- Honey Vinaigrette
Wash spinach if necessary, tear and put into a large salad bowl. Add vinaigrette and gently toss.
Arrange spinach on 2 plates. Slice strawberries if large, or cut in half and add to spinach. Top with sliced almonds and serve.
Vinaigrette
1 tbs Balsamic vinegar
1 tsp honey
1/2 tsp Dijon-style mustard
3 tbs olive oil, the good stuff
Put vinegar, honey, mustard into a small bowl and whisk well. Slowly whisk in vinegar. Vinaigrette should be thick and well blended, no visible oil.
In
addition
to
this,
for
the
weekly
menu
for April 16 we have Salmon with Warm White Bean Salad, Roast Cornish Hens with Red Wine and Herbs, Pasta with Chicken, Spinach and Mascarpone, Spicy Turkey with Peas and Peppers on Almond Rice.... All for Two!
Thyme for Cooking
and get the menu, complete recipes with meal preparation instructions,
and shopping list each Thursday. First two weeks are free. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).