top 12 recipes of 2012
happy thanksgiving!
roasted spaghetti squash with sausage
butternut squash with pecans and blue cheese
seeded maple granola
lemon grain salad with asparagus, almonds and goat cheese
Lunch. I look forward to it so much everyday but it can be hard to think up new, exciting and healthy options everyday. That’s why I love making a massive batch of something and having some everyday.
In the winter, it’s easy: soups and stews! You make a giant batch and have some one day with a green salad, the next with some bread and butter, and so on.
Summer is a wee bit different. The solution? Grain salads. The emphasis is on grains because in my opinion there’s no easier way to beef (ahem) up a salad and make it properly filling than by adding in a magical grain. Beans and other legumes work too, of course but I’m sticking to grains here.
And no, I’m sorry, but lettuce, avocado and tomato a filling lunch does not make!
Here is an option that you can make ahead at the start of the week without fear of wilting or any other such nonsense.
Lemon Grain Salad with Asparagus, Almonds and Goat Cheese
adapted from The Kitchn
Ingredients
serves 6
- 8 ounces uncooked wheatberries
- 3 cups water
- 8 ounces uncooked couscous
- 1 3/4 cups water
- 1 pound asparagus
- olive oil
- 1 cup sliced toasted almonds
- 4 ounces soft goat cheese, chilled and crumbled
- 2 lemons, zested and juiced
- 1/4 cup olive oil
- 1 tablespoon walnut oil
- Salt and pepper
Directions
- Cook the wheatberries in a large saucepan over medium heat, about one hour. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed.
- Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the couscous, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
- Snap off the ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large saucepan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender – about 1-2 minutes. Add to the grains and toss.
- Also toss in the sliced toasted almonds, goat cheese and lemon zest.
- Mix the lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; perfect for multiple weekday lunches!
What’s your favourite summertime big batch lunch recipe?
Category: recipe | Tags: grains, lemon love, salad 9 comments »
July 7th, 2010 at 8:50 pm
Orzo pasta, TONS of spinach, feta, and raisins. THE BEST (in my opinion) summer "salad"
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July 8th, 2010 at 5:07 am
This looks so good!! I love how feta melts into grainy salads. I like to make black bean and corn salad as well- yum yum!
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July 8th, 2010 at 9:31 am
We're twins! I just posted a wheatberry salad the other day, too :) I LOVE grain salads for lunches in the summer! So easy to make on the weekends, and they're great cold.
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July 8th, 2010 at 1:36 pm
That sounds amazing! I can only do the same salad 2x/week but I do love making them ahead of time!
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July 9th, 2010 at 3:26 pm
just caught up on three posts.
LOVED all your ideas for grilling! to be quite honest, i've always been kind of scared of grilling fruit but i think i am ready to give it a shot.
and the hummus. yes, please. i love how the Brits spell it too – houmous…it looks much more exotic that way than saying it hummm-musss with an obnoxious Midwestern accent.
and this salad – LOVES!
i hope i can see you this weekend but if not, i am totally in for the Boston Scientific. chat soon love :)
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July 10th, 2010 at 6:17 pm
This sounds fabulous!! I love the goat cheese-walnut flavour combo. I am all over cold grain salads in the summertime too. My favourite is anything with quinoa. I often like to add chopped veggies, chickpeas, lemon juice, garlic and cumin. Sooooo gooood :)
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July 11th, 2010 at 9:49 pm
this looks delicious! I am always looking for ways to shake up things at lunch time. love goat cheese, too! I think ill give this one a try soon!
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August 1st, 2010 at 2:59 pm
I recently made guacamole salad for the first time; basically smashed avocado mixed with tomato, arugula, sliced onion and lemon juice (so that the avocado becomes the dressing), and I could honestly eat it forever. This looks delicious as well, though. I'm not a huge cheese fan, but goats cheese is an exception.
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August 11th, 2010 at 12:00 pm
great recipe! I think I'll try this with bulgur!
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