Cookies and Salads

23 Aug

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The other day, Rob and I did some Back To School grocery shopping, and it happened to be a date-night of sorts. We had already eaten dinner, and flashbacks of our Coos Bay days of taking a stroll down the fun-house halls of Walmart at 10 pm rushed in our minds as we stood in the Publix cookie aisle with two other couples. Hushed conversations evolved and we noticed the other couples, slowly and closely meandering, stopping and short-pointing with only a pinky, then whispering some more, were having the exact same musings as Rob and me.

“Remember these?”

“Oh, I ate a box of those ones once.”

“Huh, the packaging has changed on these ones.”

“Strawberry Oreos? Really?”

“Ooo these look so goooooood.”

Then, super-stealthily that short-pointing pinky turned into a swift grabbing hand snatching that Back To School treat. One couple got always-recognizable-even-when-cleverly-stuffed-under-the-16oz.-bag-of-baby-kale Pepperidge Farms cookies, the other couple further down settled with an audible let’s-be-responsible sigh on a cookie/cracker thing, and Rob and I chose Fig Newtons. The original. Always a Back To School classic, at least in my lunch box.

Seams harmless, right? Then, what’s with all the whispering and sideways glances? After further investigation of our late-night cookie aisle recon, this Back To School treat shopping was not for the kids. It was for the adults.

Who knows what happened to the other couples, but Rob and I waited until we got home (there is some restraint), and I dove into the little squares of fruit and cake. After a couple, the “fix” was over, and all was right and just in the world.

Teaching Kindergarten can be a different kind of crazy at beginning of the year, and even in this hot, hot, hot Jacksonville heat, a craving for comfort food spikes at the end of the day. Rather than turning to the cookies, I’ve actually found myself becoming increasingly adventurous with salads. Yes, salads. With the help of our farm basket, I have been experimenting with hot and cold salads, sweet and savory salads, grain and paleo salads, and many more. Come to realize it, more often than not, I have written about salads throughout the years. Well, hold on to your carrots, my friends, cause here comes another.

I called this the Chop Chop Salad, before I realized that there were actually many variations of an actual salad called a Chop Chop. So, I guess I’m adding another variation to the many recipes out there (although I’d like to continue to live in my ignorance that I actually came up with the really cool name). Literally, take every single vegetable that you love and toss it in a bowl. Add lettuce or any other green you’d like, or not. Add grains like quinoa, barley, or spelt, or not. Add a dried fruit or nuts, or not. You get the picture. Pour the contents on a big cutting board. With two chef’s knives, chop chop the heck out of it. Pour it all back into the bowl. Top with your favorite dressing. Voila! Chop Chop Salad! For such an incredibly unrefined technique, it creates such a beautiful presentation, and it’s fabulous for fun entertaining. Here’s how I made mine (everything was just a small handful, fresh and raw, unless otherwise stated):

  • Roasted kale
  • Corn
  • Carrots
  • Crimini mushrooms
  • Roasted green beans
  • Tomatoes (seeded)
  • Celery
  • Green onions
  • Manchego cheese

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The very best part of this salad happened to be the interesting dressing. To me, a big, full Chop Chop salad needs a hearty dressing. These days, however, cream and mayo-based dressings haven’t been making much of an appearance in our house due to the calories they add to the otherwise healthy dish. So to keep the creamy need, yet lose the bulk, I made a Cauliflower Dressing: ½ head of raw cauliflower, ¼ c extra virgin olive oil, ¼ c water, 1 tsp Dijon mustard, 2 tbsp agave nectar, 1 tbsp fresh dill. Throw it all into a blender with some s&p, whir until smooth and pourable, and taste for more seasoning. Pour a desired amount on your Chop Chop Salad, mix, and sit back and crunch away.

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This salad made for a great lunch the next day at school, and I told my kids all about it. At 5-years old, they weren’t so interested in a bowl chalked full of veg. Although I did get many oohs and aahs when I said “corn.” I think even a couple of excited claps.

It’s Back To School – a time for new beginning and taking risks. This salad isn’t risky at all, but try it anyway. It’s easy! It’s your own creation of tastiness! It’s healthy (which means you can dive into those cookies afterwards)!

Enjoy!

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One Response to “Cookies and Salads”

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  1. Ten Apples Up On Top | 42 Potatoes - September 25, 2014

    […] to the cauliflower dressing I made a while ago, using a fruit or a veg to amp of the faux-creaminess of a dressing is a super […]

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