Back in the Fridge

There come some weeks when our fridge offers an abundance of ready to eat containers full of food—more specifically, food I've prepared. Ben's commitment to bringing lunch makes me jealous of the cafeteria kids sometimes (it's like being back in middle school), but it usually pays off in self-satisfaction. Here's a snapshot of today's menu:

1. Lunch: Veggie fried rice with bok choy, broccoli, peas, carrots and onions.
2. Braised parsnips and carrots that didn't make the cut last week.
3. Snacks: Fromage Fort from New Seasons Market, a delicioius blend of cheeses, wine and garlic. It takes some guts to eat.
4. Glorious golden beets. Used in tonight's dinner salad (recipe below) and ready for some vinaigrette tomorrow before Taco Salad.

Simple Beet Salad
2 medium beets
8 oz mixed salad greens
1/4 cup feta cheese
2 slices prosciutto, sliced (optional)
juice of one half of a lemon (about 1 Tbsp.)
3 Tbsp. olive oil
1/4 teaspoon salt
dash of pepper

Put beets in a microwave safe dish and cover. Cook on medium for 8-10 minutes or until tender to a fork. Peel beets (this is a mess, use paper towels and keep the trash can close by). Wash salad greens. Chop beets and put in salad, add feta and prosciutto. In the meantime, mix lemon juice, olive oil, salt and pepper with a whisk. Pour over salad and mix.

Yum.

P.S. I'm feeling better today, in the brain. My sinuses on the other hand, have succumbed to recent stress. I can beat a cold, though.