These week in reviews make me realize how often I make one-pot or bowl meals. Salads and stir fry were this week’s mainstays. (Still have a head of lettuce left over somehow, along with my cucumbers and a few scallions!) Here’s what I did use this week…
It doesn’t look so pretty, but I make this salad with beets very often. If you make the quinoa and roast the beets ahead of time, it comes together very quickly and stores great for leftovers.
This stir fry with brown sauce couldn’t be easier or more adaptable. Thinly slice the bok choy and stir fry the white parts in a wok until softened and slightly browned. (I also added in some frozen stir fry mix for more flavor.) Then stir in greens and cook until wilted. Stir in sauce and top with protein. (I used pan-fried tofu here.)
For as simple as this kale salad with farro is, it’s so flavorful! Besides the marinated kale and farro, we topped this with toasted pecans, Craisins, goat cheese, and scallions. It also kept very well for leftovers the next day!
I like the flavors of this beef and broccoli, but if I made it again, I would thicken the sauce in a separate skillet much like the bok choy recipe above. I would not choose to substitute elk again; I didn’t prefer that taste.