Meal Planning

I'm not much for formal planning, but when I shop I buy lots of fruits and veggies that can be the foundation for several meals. Breakfast is usually plain greek yogurt with assorted fruit and some toasted almonds. I love to make colorful salads and either serve protein on the side or on top for both lunches and dinners. I got a sous vide as a gift last Christmas and it is a great way to prepare lean beef or chicken. I buy whatever protein is on sale, cook it for one meal and then and save the leftovers to add to salads for subsequent meals. I put seasonal fruit on the table at lunch and dinner so I can end my meal with something sweet, a little "dessert." 

I think that the biggest commitment of time is prepping veggies. I use a salad spinner and wash all the romaine at once, and then put it in ziplock bags in the fridge. I have a lot of rubbermaid containers containing salad add-ons -- onions, chives, fennel, tri-color peppers, cucumber. I keep cherry tomatoes on the kitchen counter. I find it is easier to make good choices when the healthiest stuff is quick to assemble when I am hungry.

Keep it Simple - lemon dressing

I like to keep things simple. 

Salad can be as simple as lettuce in a bowl. My dad always called it “Honeymoon Salad” -- lettuce alone. So let’s start with the simplest of salads.

Everyone should be able to make a simple salad dressing. Here is my favorite:

Simple vinaigrette

1/4 cup safflower (or other mild) oil 

1/4 cup lemon juice 

1 tablespoon dijon mustard

Place ingredients in a jar or a tupperware-like container. Something with a reliable lid that seals well. Cover tightly and shake over the sink. 

Quick tip: Hold a kitchen towel over the lid while shaking to ensure you do not make a mess.

Mustard is an emulsifier and will keep your dressing from separating. Dijon mustard will make your dressing taste as if you already added salt to the dressing, so do not add salt. You can serve your salad with pepper and salt at the table and then add it to taste or you can season your dressing with pepper and salt to taste and then shake again before serving.

The classic vinaigrette says the ratio of oil to lemon juice should be 3 to 1, but that is too oily for my taste. Keeping the ratio of oil to lemon closer to equal amounts produces a lighter version with a more acid flavor. If you find that your dressing is too sharp (acid) for your taste, add a bit more oil. 

This dressing is a starting place. There are loads of variations. I will post some of my favorites at a later date. I’m just starting with the basics. 

Keep it simple. -Maddy

Fresh lemon, safflower oil and dijon mustard

One lemon should yield about 1/4 cup juice

Zest the lemon with a microplane to add more lemon flavor

Measure 1/4 cup lemon juice and zest into a shaker.

Add 1/4 cup safflower oil to the 1/2 cup line. Add mustard.

Shake to combine.