Sunday Night Salads: 5 Recipes to Make Ahead and Eat All Week — Sunday Night Salads. What's more satisfying than looking into the fridge and having a solid understanding of what you're going to eat for the week?
Prepping meals ahead of time answers the "What's for dinner? " question we face every day. These five salads, which have been designed with storage in mind, can be made on a Sunday night for eating throughout the week. While they all make excellent dinner options, lunch is where they prove their worth, making the ho-hum midday meal instantly more appealing. What's a Sunday Night Salad? This is the salad you put together when you're meal prepping for the week. Because we wanted these salads to last, all the major elements — the salad base, the topper, and the mix-ins — can be stored in the fridge anywhere from three to five days or longer without showing signs of fatigue.
Meet the Bases. Make Lunches Easy This Year With Salads in Jars! OK.
Let's get this out of the way. You either saw this post and thought, "That's genius! Why haven't I thought of that? " or, "Yeah, I know. That's so March of 2014... " The main pros to the salad in a jar thing are twofold: first, you can make all your lunches for the whole work week in one sitting (like on a Sunday), and your worries of what to eat everyday for lunch are already solved. All that said, you can see why the concept is so appealing to a person that's lazy-yet-health-conscious like I am. I am a big fan of Mexican food, and we make a lot of tacos and burrito bowl type dishes at our house. I love the mix of the mango, black beans, avocado, and quinoa in this salad. In the summer, I can't get enough of making Caprese salads with the tomatoes and basil we grow on the back porch.
Couscous Salad with Butternut Squash and Cranberries. It's about this time of year that I start getting antsy, culinarily speaking.
It's still winter and my body craves those hearty dishes of squash and legumes. But I'm also ready for the bright, fresh flavors of spring. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. Whole Grains for Lunch: 15 Hearty, Satisfying Lunch Salads Recipes from The Kitchn. Lunch Recipe: Golden Quinoa Salad with Lemon, Dill & Avocado Recipes from The Kitchn.
It took me a long time to warm up to quinoa.
I felt like I was the only one not on the super-grain-(that's-not-really-a-grain-but-who-cares) bandwagon. But my attempts at quinoa had all turned out sticky and faintly bitter, a health food to choke down. So how did I get from there to here, to this lemon-scented golden salad with crunchy bits of cucumber, radish, and almonds? (There are dates, dill, and Parmesan in there too, plus a secret ingredient that really makes it sing.) It only takes one quinoa dish, it turns out, to make a difference. Appropriately enough, my turning point with quinoa came in my direct line of work for The Kitchn. I asked Lilian how she got her quinoa so delicious, and she described how she rinsed even pre-washed quinoa for several minutes to remove all traces of the bitter coating.
Picnic Recipe: Brown Rice Salad with Apples, Walnuts, and Cherries Recipes from The Kitchn. Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3/4 cup frozen peas1 apple, diced into 1/2 inch pieces1/4 cup dried cherries, roughly chopped1/3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing:2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Fluff and cool to room temperature. Microwave the frozen peas for 1 minute to thaw. Learning to Actually Pack (and Eat) Lunch: 3 Tips from a Recovering Lunch Buyer. The act of bringing my lunch to the office ebbs and flows to some unidentified beat: sometimes I'm great at packing my containers and bringing snacks and other times I catch myself buying everything from coffee to salads and soups.
The first obstacle is that I work within walking distance of many pretty good take-out restaurants. But the real barrier to transforming into a brown bag expert? Planning ahead. Roasted Eggplant Salad with Smoked Almonds & Goat Cheese. I have a confession to make: I have a hard time considering eggplant a summer vegetable.
I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It's light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Tacos with Roasted Winter Vegetables & Red Cabbage Slaw Recipes from The Kitchn. Grab and Go: 5 Make-Ahead Lunches to Pack in Jars. Previous image Next image Is it any wonder why we are crazy for canning jars?
20 Satisfying, Wholesome Lunches You Can Make the Night Before Recipes from The Kitchn.