There hasn’t been much at-home food experimentation happening around here. Since I have been rounding at the hospital every day I usually get a salad from the hospital cafeteria salad bar. They have had some really great ingredients lately, like lentils, quinoa pilaf, sliced jicama, marinated mushrooms, hard-boiled eggs, hummus, roasted asparagus and sunflower seeds. There were some incredible salads this month! Adding all these toppings to a bed of fresh greens, topped with some EVOO and vinegar, easily keeps me full for the rest of the afternoon. Every once in a while I try to re-create this at home and bring one of these fantastic salad bar salads to work when I’m in the office all day.
Hoping to be back next Friday with some good home cookin’. The latest issue of Cooks Illustrated is calling . . .