Let your fruits and veggies mingle!
Over salad lettuce, I tossed some craisins (although, if I had more time, I would have used fresh cranberries), sliced nectarines, and pine nuts. For a more savory salad, use arugula instead of salad lettuce.
Over salad lettuce, I sprinkled sliced pear and chopped walnuts. A great crunch combination.
My personal favorite. I chopped very ripe yellow tomatoes, freshly cut watermelon, and fresh basil and layered the ingredients. No lettuce needed. An unexpectedly delicious combination!
All salads were topped with just simple olive oil and balsamic vinegar, but you could certainly get more creative with the dressing. That is what’s great about salads… you can’t really mess them up. Just find your favorite combination!
A little of this, a little of that… one last bite of this, one last bite of that… that is what my fridge looked like by the end of the week. I had some herbs that needed to be used, so I made Kitchen Sink Pesto.
Pesto can be made with any combination of herbs and nuts. Usually, it is made with basil and pine nuts. I looked in the fridge and found basil, cilantro, mint, walnuts, and almonds. So why not make pesto and use them all?
In my mini cuisinart, I put the leftovers… a few large bunches of basil, a few tablespoons of cilantro, a couple tablespoons of mint, about a half cup of walnuts, a half cup of almonds, and even a half of an avocado (definitely added to the creaminess!).
I then added a couple tablespoons of olive oil as well as some chicken broth (so it wasn’t so oily and unhealthy). Add some lemon juice, salt, pepper, and chop on high until smooth. At the very end, I added a few tablespoons of pasta water to thicken it. Ta da! Perfect Kitchen Sink Pesto!