After becoming a married lady, I realized that leftovers get used a lot more quickly in my house. In the past I would just eat leftovers for lunch, but now I have to consciously add "lunch foods" to my grocery list. I'm trying something new now, which is to make ahead several lunches to pack. So far I've done lentils and rice and that worked pretty well, because there is very little prep involved.
This week I made a dish based on something I pinned to my Pinterest board. It's a breakfast/lunch bowl with quinoa, veggies, an egg, and a miso-mustard dressing. Instead of following the recipe, I doubled the dressing recipe and made some barley, French lentils, sautéed greens, and hard-boiled eggs. I then kept the dressing on the side until eating. Here's the recipe for the dressing, via I am a food blog.
Miso Mustard Dressing (4 servings)
- 2 TABLESPOONs WHITE MISO
- 2 TABLESPOONs DIJON OR WHOLE GRAIN
- 4 TABLESPOONS NEUTRAL OIL
- 4 TEASPOONS SESAME OIL
- SQUEEZE OF LEMON
- PEPPER TO TASTE
- I added a splash of red wine vinegar
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