Monday, January 16, 2012

Cook It - Every Green In The Garden Salad


In keeping with our little dream for 2012 we have been doing our best to eat seasonally and frugally. Most of all, we have been trying to eat from the garden as much as possible.

Once a week-ish we have roast chicken for dinner. It's fabulous for many reasons, but the best thing about it is the pie made with the uneaten chicken. We all know how rewarding it is to make an excellent meal out of left overs and a whole chook happens to feed us three times.  This week we added an experimental garden salad to the menu. 




Here's the recipe- It's pretty much anything green from the garden and a few pantry staples.


A bunch of rocket
A bunch of baby spinach
A bit of lettuce Lettuce
A Handful of Basil, chives and parsley or any other herbs you have growing.
1/2 cup of pitted kalamata olives
1/4 cup of sun dried tomatoes
Some feta

Slice it all up and throw it in a bowl

*I added some chopped up potatoes as i had some lest over from the roast

Dressing

A splosh of olive oil and balsamic vinegar
A tablespoon of Dijon mustard

shake it up in a jar, mix it in.

Let me know if you make it. See other stuff we cook in the kitchen here.

oh and get some endota skin lovin' for free here.

over.

    8 comments:

    1. Chicken gives us 3 meals too! So economical...I'm jealous of your garden greens....

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    2. Three meals is pretty good! We usually just do chicken sandwiches for lunch the next day and I always make stock from the bones too like you do. But a salad is a great idea, will give it a go next time.

      x jody

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    3. Long gone are the days where we had leftovers from a chook..I have to cook two for a meal now but at least there is some left for the hubs and boys lunch.
      These types of salads are the best...different every time.
      x

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    4. I absolutely LOVE chicken pies. Love them! Right now I'm addicted to curry chicken pies. So delicious!
      That is sustainable living right there Em, always feels so good to use all that you can and not waste a crumb, well done :o) xo

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    5. Yes we love roast chicken here too. Except I make a chicken risotto with the left overs and make a stock using the carcass and my slow cooker overnight. The other day I made vegetable curry and cooked too much basmati rice, so I kept it in the fridge and the following day made egg fried rice with vegetables! yes we love left overs! Loux

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    6. i'm soooooo making that salad. photo will be up on instagram. oh yeah. x

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    7. Yum yum. I like to push a chicken as far as it will go too. I'm planning a big stock-off with the half dozen carcasses in my freezer as we speak. Oh, and Hugh is my darling. OK?

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    8. I was hoping you would not mind sharing what seeds or seedlings you are using for your baby spinach. I just cant seem to find anything that grows like tha baby spinach leaves you get in the bags at the shops.

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    Thanks so much for your words of encouragement, advice and solidarity.

    xo em