You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because… Then have it be one of the best freaking things that you have ever made? This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made…. this week.
A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.
I mean, for reals. ……Best Salad Ever !!!! (this week)
Now let’s do this.
The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper. Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way) Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.
Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).
Make the day good!
-C
Skillet Seared Tomato and Quick Pickled Onion Salad
Serves 2 as a side, 1 for a hungry eater
2 large or 3 smaller roma tomatoes
1/2 of a red onion
2-3 tablespoons red wine vinegar
1 1/2 cups baby spinach
1 1/2 cups chopped kale
salt pepper
1/2 a ripe avocado
olive oil (to grease pan)
Thinly slice red onion and place in a bowl. Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,
Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper. Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side.
One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And dice up avocado and add that on top too.
Now eat your salad, fork or fingers…
And I know, ba-daaaamn. So good.
Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.
Look at the is beast. I don’t call it a monster sandwich for nothing.
The stuff included in this monster veggie sandwich..
Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.
Lucky that today is farm share pick up cause the fridge is pretty much on empty.
Yea it’s Thursday!!!!
-C
A Monster Veggie Sandwich
Note. This is just a guide.. Feel free to use whatever veggies you fancy.
Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
Hummus- Homemade or store bought
Mustard
Something pickled like pickles, banana peppers , jalapeños or all three
Lettuce, spinach or some kind of leafy green
Tomato
Avocado
Onion
Radishes
Cucumber
Shredded Carrots
Shredded Beets
Shredded Cabbage
To assemble. Ready your bread.. Toast if you want, and stick it on a plate
On either side, smear the hummus and the mustard.
Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and giving a little smooth to keep it together.
And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.
THE LOVELY CRAZY
September 18, 2019 by maximios • Blog
You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because… Then have it be one of the best freaking things that you have ever made? This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made…. this week.
A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.
I mean, for reals. ……Best Salad Ever !!!! (this week)
Now let’s do this.
The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper. Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way) Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.
Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).
Make the day good!
-C
Skillet Seared Tomato and Quick Pickled Onion Salad
Serves 2 as a side, 1 for a hungry eater
Thinly slice red onion and place in a bowl. Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,
Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper. Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side.
One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And dice up avocado and add that on top too.
Now eat your salad, fork or fingers…
And I know, ba-daaaamn. So good.
Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.
Look at the is beast. I don’t call it a monster sandwich for nothing.
The stuff included in this monster veggie sandwich..
Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.
Lucky that today is farm share pick up cause the fridge is pretty much on empty.
Yea it’s Thursday!!!!
-C
A Monster Veggie Sandwich
Note. This is just a guide.. Feel free to use whatever veggies you fancy.
To assemble. Ready your bread.. Toast if you want, and stick it on a plate
On either side, smear the hummus and the mustard.
Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and giving a little smooth to keep it together.
And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.