July 2, 2024

Staff Meals

I have been making lunch for the office team on Tuesdays and now Wednesdays, when we have exec meetings. I love to cook and feed the troops. I have made a Greek salad with grilled shrimp, vegetable curry, and tuna Nicoise salad, and I try to make some chocolate chip cookies or banana cakes for snacks.

This past week, I made two new salads: a roasted half salmon topped with a salad mixed with miso dressing on the side. I am definitely making these salads again. They are from the NY Times, which has the best recipe app out there.

Cucumbers and Avocado Salad – this is for four, I made it for 15.

2 scallions, thinly sliced
1 pound cucumbers (long seedless cukes)
2 ripe avocados

Dressing:

2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon granulated sugar
1½ teaspoons soy sauce or tamari
½ teaspoon red-pepper flakes

Make the dressing and set it aside. Slice the cucumbers and put them in a bowl. Cut the avocados in half, remove the pit, and then crisscross the avocado meat using a knife. Scoop the cubes into the bowl. Toss in the scallions and set aside. Mix in the dressing, put the toasted sesame seeds over the top and serve.

Watermelon Thai Salad- this is delicious!

2-2 Thai bird’s-eye chiles cut into slices (depending on how much heat you enjoy)
3 tablespoons light brown
¼ cup fish sauce
3 tablespoons freshly squeezed lime juice – or more if needed.

Salad:

½ cup home made or store-bought fried shallots – I went with the store bought
3 pounds seedless watermelon cut into 1-inch chunks
½ small red onion, thinly sliced
1 small cucumber, halved lengthwise and cut into ½-inch slices
Large handful of roughly chopped mint leaves
Large handful of roughly chopped cilantro leaves
½ cup roughly crushed or chopped roasted peanuts

Make the dressing and set aside. Cut everything up and mix into a bowl, toss in the dressing.

All winners!