I can't really explain the salad thing. I think it stems from a feeling that no matter what is in the salad or how much I have, I always still feel hungry. I find nothing disgusting about a bowl of greens and veggies, it is just rarely my first choice.
This feeling escalated in college when I was a vegetarian eating mostly out of the dining halls where my choices were cheese pizza, cheese sandwiches, pasta, or salad. I got sick of all of them.
These days, when a salad feels appropriate, it usually arrives in bag form and the dressing from a bottle. It works.
But with my CSA share comes the push to try new things and force myself not to waste any of the great local produce I receive weekly. And the veggie I have the greatest trouble using? Cucumbers.
Past summers, I feel I have wasted half of the cucumbers. So I have been on mission this year to use them as snacks or give them away - and yes, have more salads.
Combined with the amazing fresh tomatoes and only a small amount of greens, I find the bulk of the salad more satisfying. And the dressing is a simple vinaigrette that took just a couple minutes to whip up.
I also received eggplant and peppers with the share this week, so I went the simple route and roasted the two together in the oven with some garlic.
The third dish in my meal was a recipe I used in a previous post - Boiled Green Beans & Potatoes. I don't feel it completely meshed with the other two dishes, but it was what I had to work with.
If I had not had potatoes from my share that I needed to use, I probably would have used some wild rice to round things out.
Check out the recipes after the jump. Give them a try and let me know your result or if you have any suggested alteration. Enjoy