Salad For Lunch

Every Wednesday is Summer Lunch Day in our office. What a great idea- each week a couple different people sign up to bring a lunch dish to share with the team. Doesn't have to be fancy. Most weeks we have a couple salads or a salad and a dessert of some kind. It's a great way to socialize with the team, enjoy some home cooking, and try new dishes. 

Personally I really enjoy potluck meals like that. So many of the dishes remind me of foods my mom and grandmother used to make. Casseroles, for example, might be a Midwestern thing but they make a potluck meal really special. Our office has a cubicle we all call The Food Cube. It's set up for potluck meals- power strips for crockpots, containers of plastic forks and spoons, stacks of paper plates and bowls. Packets of condiments, all ready to go at a moment's notice. We even have a team crockpot that stays in The Food Cube in case someone brings food that needs to be heated- no need to lug your own heavy crockpot around.

Pasta salads are always a hit at our lunches. Fresh veggies, fun pasta shapes, sometimes a little shredded or cubed cheese make a filling dish that just about every loves. When it was my turn to bring a dish pasta salad was a natural choice, especially in this house where pasts reigns supreme. With this salad I decided to go with a Greek twist, using the veggies commonly used in a Greek salad, like tomatoes, cucumbers, bell peppers, olives and herbs. Tossed with pasta in a vinaigrette dressing, with Mediterranean herbs and cheese it was a refreshing change from the mayo type dressing.

I prefer orzo in this dish but this time I as unable to get it- our little grocery store didn't have any! I was stuck using pasta rings. Also, feta or goat cheese are lovely crumbled into the salad if you like.

Greek Style Pasta Salad

1 pound small pasta such as orzo

1 small cucumber

2-3 Roma tomatoes

6 scallions

1 cup ripe olives

1 small bell pepper

3 cloves garlic

2/3 cup olive oil

1/4 cup red wine vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

squeeze of lemon juice

1/2 cup Parmesan cheese

couple handfuls fresh baby spinach

Heat the olive oil til warm but not sizzling. Lightly crush the garlic cloves and place in the oil. Set aside and allow to steep at least an hour. 

Cook the pasta according to package directions.  Cook to al dente- do not overcook! Drain and rinse in cold water to stop the cooking process. Place in a large bowl and set aside.

Chop the cucumber into small pieces and add to the bowl with the pasta. Cut up the tomatoes and chop into similar sized pieces, removing the seeds if you like. Add to the bowl. Chop the bell pepper and scallions (including the green tops) and into the bowl they go. Slice the olives and add those too. Add the herbs, salt and pepper.

Fish out and discard the garlic cloves. Combine the olive oil and vinegar in a jar. Cap the jar and shake to combine. Pour over the pasta and vegetables, toss well. Add the Parmesan and spinach, squeeze a little bit of lemon juice over and toss again. Cover and chill until serving time.

This salad makes a great lunch entree and as always, you can add grilled chopped chicken, shrimp or any other meat or seafood you like. You might want to keep a little extra vinegar and oil handy in case you need a little extra for serving. I like to be able to taste the punch of the vinegar in my Greek salads. 

Product Review: When It's Too Hot To Cook (Much)

It's been a few months now since I have been making that daily commute back to the city for work. It's been great getting back into the swing of things, and I am really enjoying being part of a big company again. I don't miss the teeny tiny three person office environment one bit. I'm very lucky to be working where I do. The company is very focused on maintaining a happy environment for the employees and we have loads of social activities like barbecues, contests, community volunteering opportunities and so much more. The company brings food trucks onto the campus every week so we don't have to go far for lunch and have a rotating lineup of options. 

Just this past week the company announced they would be hosting a weekly farmers market on the campus. I was so excited to hear this! That has been the one thing I did miss about my previous job- having access to our small ton farmers market, and even participating as a vendor. Now I don't have to worry about missing out on garden fresh vegetables that I can't or don't grow at home. I can stroll over to the market before getting in my car and heading home.

In my office we do a weekly lunch sign-up for fun. Every Wednesday one or two people volunteer to bring lunch for our team. There are twelve of us, so it's not a HUGE endeavor or a full scale catering event by any means, but just a fun way to be social and try some new foods. During the most recent Wednesday lunch one of my coworkers brought in a salad- Asian flavors with crunchy veggies and crispy wonton strips. Really really good. Reminded me of an old church cookbook recipe I used to make using bagged coleslaw mix and uncooked crushed ramen noodles, but it wasn't exactly the same. She shared her secret "recipe"- it IS a bagged salad, a complete salad kit she picked up at the grocery store, and it was so delicious I thought it would be great to use as a starting point for summer meal in one salads on these hot hot hot no-cooking days!

The Dole Chopped Salad Kit is such a great idea. I chose the Asian Sesame variety, the same as the one my coworker brought to lunch. Everything you need is in this one bag- the salad greens including kale, shredded carrots, sliced almonds, those crunchy wonton strips and Sesame Ginger Vinaigrette.
  

I am dressing mine up with some fresh additions. Chopped scallions, because I happen to have them on hand, and some julienned baby bok choy are going in the bowl. 

Baby bok choy is has a crisp crunch and great flavor

Because I am serving this salad for dinner I thought it would be nice to get a source of protein in there as well, so I am pan-grilling some shrimp, which have been seasoned with Feiny's Chesapeake Bay Rub, and quickly seared in a wok. They literally cook in a minute or two so I am in and out of the kitchen super fast and they are delicious and perfect with the Asian flavors in the salad. 

The shrimp were juicy and delicious with just a hint
of caramelization from the hot skillet or wok

Dinner prep went super fast. I bought shrimp with the peels intact so I had to take a few minutes to peel them and pull off the tails before tossing with the Chesapeake Bay Rub and that was the most difficult part of "cooking." I wish I had grabbed a cucumber because that would have been a great addition to this salad, so would water chestnuts! It took just seconds to toss the veggies in a large bowl with the dressing and extras, plate up a serving and top with some of the shrimp. Done!

Yes, that IS an autograph on the package- because I am a
dork like that. Actually, Adam hand-packages his rubs and
sends them out as ordered so you always get a freshly
mixed batch. 

You can find this salad kit at just about any large grocery store. Of course I picked it up shopping in the city after work, it's not available out here in our teeny grocery store. You definitely want to get yourself some Chesapeake Bay Rub too- get that by clicking HERE.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."