Warm salad, anyone?
Your fridge probably looks a lot like ours lately.
What's in the crisper? Greens. And outside of the crisper? A few more greens.
What should we have for supper? Something with greens.
And while they are healthy and delicious, you might, at some point, find that you have too many greens.
After all, even salad lovers can run out of ideas.
When I start feeling like I may no longer appreciate these harbingers of spring, I start getting creative.
Warm salad is one of those back-pocket meals that I start craving on humid spring days. It comes together quickly, and feels hardy and delicious. Here is a recipe that I enjoy along with a slice of homemade cheesy toast (vegan version here).
Did you know that you can make pesto out of pretty much anything green? I can vouchsafe that arugula, radish greens and spinach are ideal candidates.
Feel free to be flexible, as any oil / oily nut will do. Only have lime juice in the fridge? Do it. It will be delicious in a different way. Want to try with peanuts, what a cool twist! Not into parmesan, we never add any and it is always good.
Once the pesto is made, you can use it as a spread on pretty much anything, or spoon it last minute into a bowl of soup.
And if all else fails, just blend it with sweet stuff into a smoothie, like I did with water organic strawberries, arugula, mesquite powder, and dates. Yummy.