Easy Mason Jar Dressing
What I ate Wednesday is a trend amongst food bloggers to share what they eat in a given day. Here's my spin on WIAW.
A couple weeks ago I mentioned I joined a Winter CSA. I know the prospect of a bunch of (potentially weird) veggies showing up each week is overwhelming to some. I've had people say, "I don't even know what I would do with all that."
It's simple if you get creative.
I promised you I'd outline some of the meals I've made with my CSA produce, so here's Week 1 of our CSA share played out in meals. Hopefully it provides a little inspiration!
ROASTED ROOT VEGGIES
Probably one of the easiest things to do with a bunch of veggies. Chop 'em up, toss them with some olive oil, salt and pepper and bake at around 400 degrees for 35-45 minutes. Done. I usually roast these in bulk so we have leftovers. And then I turn the leftovers into...
SOME TYPE OF SALAD
Here I tossed roasted veggies (squash, sweet potato, red onion) with salad greens, Wild Rice (I always have a pot of cooked grains in my fridge to make throwing together a meal brainless), toasted walnuts & pomegranate seeds.
WASTE-NOT TIP #1
Always, always, always repurpose your leftovers.
#1 It reduces food waste.
#2 It reduces your food cost! The most expensive ingredient is the one you throw out!!
So, for example, I had leftover chana masala from Indian takeout the night before. I turned it into a new meal for lunch by adding some of my farm veggies (and more wild rice from that pot in the fridge).
WASTE-NOT TIP #2
The leaves of many veggies can be eaten (think beet greens, celery leaves, I’ve even turned carrot tops into pesto). Try to reduce your food waste by eating every part of the plant that can be eaten. Here, rather than toss the kohlrabi leaves from the bulb, I sauteed them up with some of the spinach in coconut oil. I tossed in some wild rice (from that pot in the fridge—this kitchen tip really comes in handy!), then stirred in the leftover chana masala. Topped it off with a simple daikon slaw (grated daikon radish, olive oil, lemon juice, and salt) to add some fresh crunch.
Note on daikon: Daikon is pretty mild in flavor, not very spicy like some other radish varieties. I typically just shred it with a cheese grater and add to salads, like below:
Salad greens, shredded carrots, shredded daikon and shredded kohlrabi—all from CSA. Topped with sesame seeds and my Mason Jar Dressing.
Are you still using bottled dressing?
Ditch them and make your own instead! It's as easy as dumping a few things in a jar and giving it a shake (hence the name of this dressing).
Many bottled dressing are laced with sugar, corn syrup, preservatives, low-quality oils and other yucky ingredients. Here’s a closer look at a supposedly simple salad dressing:
Wish-Bone Italian Salad Dressing
Water, Soybean and Canola Oils, Distilled Vinegar, Sugar, Salt, Dehydrated Garlic, Dehydrated Onion, Dehydrated Red Peppers, Maltodextrin, Xantham Gum, Spices, Auotlyzed Yeast Extract, Calcium Disodium EDTA, Natural Flavor, Lemon Juice Concentrate, Caramel Color, Annatto Extract.
When you whip up your own salad topper, you have control over what you’re putting into your body. Read: no autolyzed yeast extract...that's MSG, you guys...gross.
DRESSING INGREDIENTS
1/2 cup olive oil
1/3 cup apple cider vinegar
1 teaspoon honey
Sea salt & cracked pepper
INSTRUCTIONS
Put ingredients in any glass jar with a top and shake. Done & done. This will keep in fridge for about a week or so.
WASTE-NOT TIP #3
Save your peanut butter, mayonnaise, kimchi and coconut oil glass jars. Use them for everything, including your own dressing.
Have a friend who joined a CSA this year? Do you know anyone that might benefit from some of these food ideas? Then share, share away! And if you're not receiving my newsletter, get your sweet little biscuits on that list now!
