Salads to Warm You Up
Sounds crazy, I know
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I don’t know about you, but I wish I could put my puffer coat away. We’re ready for family bike rides and farmer’s market hauls. It’s coming soon!
One of the meals I eat at least once a week is leftover veggies with fried eggs (if you’ve been here a while, you know this). Sometimes I fry the egg separately and slide it on top, sometimes I cook the egg in the frying pan with veggies as they warm up. Depends how I’m feeling. Both are delicious. All of today’s recipes would be incredible with an egg on top, or any other protein you love.
If it’s warm where you live—or where you escaped for spring break—throw some veg on the grill and make a Hot Grill Salad. You’ll be happy you did.
Here’s what’s on the menu this week:
Roasted Veggie Salad
Halloumi Grain Salad
Veggie Salad with Lamb Meatballs
We heard from a few readers that finding the PDFs was a bit tricky, so starting this week we’ve moved the larger PDF with grocery list up to the top of the recipes section. Individual recipes can still be found under their blurbs. Thank you for sharing your feedback!
Find all three recipes + grocery list here:
Roasted Veggie Salad
I made this one with fresh veggies, but adding the dressing and an egg to last night’s roasted veg would be an A+ way to speed things up. It’s one of my favorite ways to eat leftovers. These veggies are forgiving, too—use what looks best at the store or market.
Halloumi Grain Salad
Making croutons with cheese or potatoes is a delicious and easy way to make your salad gluten-free or Passover friendly. And pairing warm, cheesy croutons with arugula and grains creates a lunch I would absolutely order every day if I could. If you find it on a menu, tell me ASAP.
Veggie Salad with Lamb Meatballs
I love these meatballs because they’re super light and tender, and packed with herbs. Everything a meatball should be. The pita croutons are optional; if you want the same crunch during Passover, use tortilla chips (yum) or garlicky matzo (YUM).
