Over the past month I've been pursuing a life change - diet, career, fitness - and I pretty much have fallen short on all counts. So I took today off of life and pretty much laid in bed watching PBS all day. Saturday on PBS is loaded with home improvement, craft, garden, and cooking shows! Ok, I admit it, I'm a nerdy homebody (now if only I could make that profitable in some way....).
So among the cooking shows I love are Christina Cooks (whole food vegan cooking), Simply Ming (where East meets West), and America's Test Kitchen (where you learn the right way to cook). However the winner for today came not from a cooking show - but The Victory Garden. During the farmers market food segment visit a local chef prepared this salad that I just couldn't get out of my head after seeing it. I mused on it and came up with an Out of the Can with Cate variation.
c8withac's Sorta Chef Salad
Plateful of Spring Mix salad greens (container purchased at Costco for $4)
2 medium cooked eggs
dash olive oil and red wine vinegar
fresh ground black pepper and sea salt
Boil 2 large eggs for 6 minutes - add a shot glass of vinegar to the water for some reason it helps with the shelling them later. After they are cooked remove them with a slotted spoon and drop into ice water.
While the eggs are cooking prepare the salad. Arrange the plateful of spring greens, drizzle olive oil and red wine vinegar over (you could prepare a vinaigrette if you prefer), grind pepper & sea salt ($4 each at Costco) over the greens. Toss greens if you prefer.
After chilling eggs to touch shell them and cut them in half - the yolk should still be runny, although it is ok if it's hard (this is a matter of taste). Place them on the salad greens and enjoy.
Total prep & cook time for this meal - 15 minutes, it doesn't get much faster or easier for healthy food.
So among the cooking shows I love are Christina Cooks (whole food vegan cooking), Simply Ming (where East meets West), and America's Test Kitchen (where you learn the right way to cook). However the winner for today came not from a cooking show - but The Victory Garden. During the farmers market food segment visit a local chef prepared this salad that I just couldn't get out of my head after seeing it. I mused on it and came up with an Out of the Can with Cate variation.
c8withac's Sorta Chef Salad
Plateful of Spring Mix salad greens (container purchased at Costco for $4)
2 medium cooked eggs
dash olive oil and red wine vinegar
fresh ground black pepper and sea salt
Boil 2 large eggs for 6 minutes - add a shot glass of vinegar to the water for some reason it helps with the shelling them later. After they are cooked remove them with a slotted spoon and drop into ice water.
While the eggs are cooking prepare the salad. Arrange the plateful of spring greens, drizzle olive oil and red wine vinegar over (you could prepare a vinaigrette if you prefer), grind pepper & sea salt ($4 each at Costco) over the greens. Toss greens if you prefer.
After chilling eggs to touch shell them and cut them in half - the yolk should still be runny, although it is ok if it's hard (this is a matter of taste). Place them on the salad greens and enjoy.
Total prep & cook time for this meal - 15 minutes, it doesn't get much faster or easier for healthy food.
