salad dinner

Have you ever looked in your fridge and been determined to use whatever is left before the next round of grocery shopping?  That was my mission for dinner tonight.  I still had a fridge half full of veggies that I picked up on my way back from Berlin that I wanted to put to good use.  It seems that every four weeks or so, I am in Dresden where I make a stop to visit my favourite organic grocery store, Konsum (the mini Whole Foods of Dresden), and stocked up on veggies, tofu, and organic chicken.  It’s not that I am unable to buy veggies, tofu and organic chicken in Prague.  Rather a) I can’t find these items in one store and b) an extension of a) it takes a lot more leg work and planning to acquire such products in one shopping trip.

I had fennel, leeks, peppers, avocado, zucchini, tofu, dill, fingerling potatoes, Czech feta cheese (extra salty), and arugula to work with.   After a failed attempt to find something inspiring on Epicurious earlier in the day, I decided to refer back to my new cookbook that I picked up before I left to Prague called Super Natural Every Day by Heidi Swanson from blog extraordinaire, 101 Cookbooks.  Last week I tried making her Orzo Salad (again with some doctoring up to the recipe) and it was fabulous.

This evening, my fiance and I tried out her Mostly Not Potato Salad and Shaved Fennel Salad (with a couple modifications of course) and I am happy to report that both salads were quick to make and resulted in a delicious and flavourful dinner for two.  In my books, three successful recipes in one cookbook means it’s a keeper and I will continue to test more recipes and re-make all three of the salads I listed in this post.

Don’t mind my lack of food styling in the shots below; especially the red bowl my fiance chose to house the potato salad! 🙂

 

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