In the fall and winter, I almost always have a container of soup in the fridge. On the weekend I make a big pot that provides me with lunches for most of the week. I try to include a protein (like beans), a whole grain (like brown rice) and a veggie (like wilted spinach) in each soup recipe so that it's a one-pot meal.
Warmer weather, however, makes soup less appealing. As a result, I'll often make salads instead. Favorites include:
- Couscous Salad: Whole grain couscous mixed with black beans, corn, cilantro, parsley, diced tomatoes, olive oil, salt and pepper
- Pasta Primavera Salad: Whole grain bow tie pasta mixed with strips of oven-roasted green pepper, red pepper, yellow pepper, zucchini and carrots, plus fresh grape tomatoes, white beans, olive oil, salt and pepper
- Three Bean Salad: Kidney, garbanzo and black beans mixed with diced cucumbers, chopped asparagus (lightly steamed), balsamic vinegar, olive oil, salt and pepper