This week started off with a smattering of leftovers that needed to be used up... a handful of carrots, a chunk of feta, a shallot, and some thyme. But thanks to some quick googling, I found this delicious recipe that only needed a few more ingredients.
I substituted the shallot for the red onion, frozen petite peas for green beans, and white kidney beans for cannellini. I didn't have any mint on hand, but as the original recipe would suggest, it would be a great addition. Per usual, I added some vinegar and lemon juice to the dressing. I don't like raw onions too much, but the shallots are bearable (you could also roast or saute them), and the overall taste improved after sitting in the fridge for a day.
This recipe has many advantages: limited prep work (roasting the carrots was the main thing, but that's fairly easy), not many dishes, and fridge-friendly. It made about 3 servings (using 1 can of beans and about 1 cup of peas), which is just right for me because it won't sit in the fridge too long and I won't tire of it.
As you can see, a Newcastle snuck into the picture. My small way of celebrating spring break :)
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