Tuesday, June 22, 2010

A Light Lunch
Quickly filling a plate with goodies from the fridge is one of the big benefits of having leftovers.
This luncheon plate features a big, ripe tomato surrounded by stuffed mushrooms, pickled beets, faux feta cheese, Kalamata olives and a few sprouts.

The beets were roasted off on a day when I had the oven on to bake whole wheat pita, then when they'd cooled off, sliced and sprinkled with apple cider vinegar and a bit of salt and pepper. Kept covered in the fridge, the beets are a healthy addition to any salad as well as a colorful, full-flavored component for a composed salad plate like the one shown.

The beets are super, too, tucked in a pita pocket with tomato, avocado and sprouts — another luncheon favorite.
Keeping a well stocked pantry and fridge is the best route to 'fast food' you can take.

No comments: