Tag Archives: vegetables

Lettuce try a different salad…

Summertime is salad time. What’s easier than grabbing a salad mix bag at the grocery store? Yet convenience can lead to boredom.

This time of year, fresh produce is abundant. Visit your local market or produce stand and pick up a variety of squashes, cucumber, cabbage (red and green), carrots, celery, and onion. These vegetables are low in calories, high in nutrients, and filling.

This Hasty Tasty meal is not hasty to prepare. Even with a food processor, you’ll spend close to an hour washing, cutting, slicing, grating, and then assembling a salad that serves 8. But it keeps several days in the refrigerator, available for serving at a moment’s notice. It is a delicious departure from lettuce salad, too.

Just add your choice of dressing.

I take no credit for this salad recipe. I learned it from attending Kitchen Craft Cookware shows as “demonstration salad.” It’s used to demonstrate the Kitchen Cutter, which I bought 20+ years ago. I adapted the recipe for the food processor. However you prepare the salad, you will appreciate the taste. One serving is less than 20 calories, so you can indulge in a Tablespoon of your favorite salad dressing.

Here is a Link to a demonstration salad video on YouTube.

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Quarantine Cuisine Day #23 – Salmon Croquettes

I previously posted about salmon croquettes made from canned salmon. Today I took advantage of this pantry favorite and made enough patties for dinner today and again tomorrow (with different vegetables as sides).

Equipment used: While the croquettes browned in my large cast iron skillet, I steamed the squash and onions over low heat in my 1 quart stainless steel saucepan. The fresh green beans cooked in my pressure cooker for two minutes. Leftover salmon croquettes will be reheated a couple of minutes in my air fryer oven.

Salmon croquettes make a quick and satisfying meal. The salmon mixture can be prepared up to a day ahead. A 14 3/4 oz. can of salmon yields four servings.

Salmon croquettes

Revisit my original post Here.

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Quarantine Cuisine Day 15 – Vegetable Plates

I have stayed away from Supermarkets but not produce stores. I must have fresh produce. Today I stocked up and enjoyed my garden variety vegetable plate.

Check out my previous Post for ideas using fresh vegetables. Fresh produce offer quick meal opportunities. https://hastytasty.blog/2015/11/22/share-the-pot/

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Quarantine Cuisine Day #4 – Chef Salad

Previously, I mentioned we have our main meal at lunchtime and prefer a light dinner. For the next several days, dinner is a variation of the chef salad. Light, yes. Quick? Well … not so much.

Unless you buy bagged salad mix, you must first wash and chopped your produce. (Quarantine tip: save the chopped ends of lettuce in water and grow another serving) I prefer chopping lettuce and slicing tomatoes with a knife, but a food processor or Kitchen Kutter makes quick work of shredding carrots, slicing celery and onions, and whatever else you want to add.

Romaine micro-gardening

I usually add chopped boiled egg, a bit of Parmesan cheese,and a meat to finish the salad. The meat can be a shredded cooked chicken breast, thawed frozen cooked shrimp, chopped lunch meat, or tonight’s selection, canned tuna.

Tuna Chef Salad

A salad is a good way to get a couple of servings of vegetables, and it doesn’t have to be boring. Add grated zucchini, sliced fresh mushrooms, or even fruit. We plan to enjoy salads until we run out of fresh produce. That’s when my 30-Day challenge will get, uh, challenging.

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