Now that spring is here, I’ve lost my loving feeling for warm comforting soup. Out with the Soup. In with the Summer Salads. My favorite part of Soup-er Sundays is that I make dinner on Sunday evening and the leftovers serve as my lunch throughout the week. Now that temperatures are rising, I’m craving yummy fresh salads.
My first Summer Salad Weekend was kicked off on Friday night (instead of Sunday) and the leftovers only made it to Sundays lunch. So much for leftovers at work this week. Not only did I fail at making lunch for the week, I also failed to take photos until lunch today. Oops. I promise to get better as weeks go on.
Today’s lunch:
Ingredients:
Whole Wheat Pasta
Red, Yellow, and Green Bell Peppers (diced)
Asparagus (diced)
Chickpeas
Spinach
Parmesan Cheese
Salt
Pepper
TJ’s 21 Seasoning Salute
Directions:
Saute Peppers and Asparagus (or whatever veggies you have in your produce draw) in olive oil. Season with salt, pepper, and seasoning of choice. Add to cooked pasta. Add Chickpeas and Spinach. Top with Parmesan Cheese.
So easy. So simple. So good. And it’s a great way to use up veggies that are about to go bad.
Since I won’t have salad to eat tomorrow for lunch, I decided to make a dinner that would have plenty of leftovers. I found this yummy looking recipe on Pinch of Yum. Everything is currently cooking in the crock pot. I’ll let you know how it turns out.
Kristy Maute 