Archive for the ‘Salad’ Category

Dinner Menu, Week of March 9th:
(Currently, we have a standing Friday night pizza dinner while Jack plays soccer and on Saturdays we get take-out or go out, so these days will be skipped in the dinner planning.)

Monday: Rotisserie chicken; maccaroni and cheese; arugala salad

Tuesday: Black bean and kale quesadillas

Wednesday: Cheese raviloi with olive oil and parmesan; sauteed zucchini

Thursday: Scrambled eggs with scallions; pancakes; citrus slices 

Sunday: Japanese Noodle Salad with Scallion-Chile Oil

Japanese Noodle Salad with Scallion-Chile Oil


Chile-Scallion Oil

2 scallions, thinly sliced

2 garlic cloves, minced

2 tablespoons crushed red pepper flakes

1 tablespoon chopped fresh ginger

½ cup vegetable oil

Noodles and Assembly

10 oz. Japanese udon wheat noodles 

tablespoons reduced-sodium soy sauce

tablespoons unseasoned rice vinegar

2 teaspoons sugar

teaspoons toasted sesame oil

2 cups shredded cooked chicken

2 scallions, thinly sliced

1 large cucumber, halved lengthwise, thinly sliced

radishes, trimmed, thinly sliced


Chile-scallion oil
Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 2-3 minutes. Let cool; transfer oil to a jar with lid.
May store oil in refrigerator for several days, which works nice for leftovers.
Noodles and assembly
Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.
Toss with cucumber and radishes and drizzle with chile oil just before serving.
recipe adapted from Bon Appetite

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Today’s nap time goal: Shred leftover rotisserie chicken, make salad dressing, slice sweet peppers

Tonight’s menu: Coconut Curry Tomato Soup, Rustic Chicken Salad, Good Bread (recipe to come!), Crisp White Wine

We started a Monday dinner routine this summer of having a rotisserie chicken from Whole Foods along with various vegetable sides and usually some roasted sweet potatoes. It makes for an easy Monday night dinner and gives me an excuse to go to Whole Foods weekly to purchase all of the yummy things that we like especially from there.

Typically, I’m the one to gobble up all of the leftovers from the chicken as it sits atop my salad lunches for the week alongside any leftover vegetables. But, sometimes I feel like sharing and being creative with the leftover chicken. Tonight is one of those times. And, this salad is scrumptiously delicious and share-worthy. Pair it with the tomato soup and a slice of good bread and you have yourself a perfect meal to bridge the transition between the seasons.


Rustic Chicken Salad
adapted from a salad seen on Farmhouse Table
leftover rotisserie chicken (save the juices and drippings)
1 large bag of arugula
3 small pears, sliced thin
4 medium sweet peppers, seeds removed, then slivered
1/8 cup slivered almonds
1/8 cup sunflower seeds
1 shallot, minced
juice of 1/2 lemon
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1/3- 1/2 c. olive oil

Gently combine shredded chicken, arugula, pears, peppers, almonds, and sunflower seeds in a large bowl. Place shallot, lemon juice, vinegar, mustard, drippings from chicken, and olive oil in a small pitcher and whisk vigorously to combine. Right before eating, add dressing to salad and toss until well coated.

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