Butter bean salad with red pepper relish and roasted veggies
Eating healthy is the most common new year’s resolution in the country*. It’s probably also the first one to fall by the wayside (I blame you leftover Christmas cookies!). That doesn’t prevent me from making a little extra effort to watch my eating habits after the holidays though. All of that gluttony (pork belly, cookies, and marshmallows, oh my!) has a way of making me look forward to salads and vegetables.
Though I indulge in my fair share of beer and foie gras, I actually tend to eat fairly healthy year-round — my meals include a lot of farro, raw veggies and chicken. But the thought of doing something like the Whole 30 is just not really my speed — too much pressure.
However, a few weeks ago I read about the Food Lover’s Cleanse, a 14-day eating plan that Bon Appetit publishes every January. And since you all know how much I love BA, it seemed like the perfect thing for me to try, especially since I only have to stick to it for two weeks!
The basics are no refined sugars or flours, very little dairy (wah!), plenty of lean proteins, veggies and whole grains. Honestly the dairy is the hardest part for me — I love yogurt, cheese and milk. But considering how much cheese I packed away in the month of December, two weeks without it is probably not a bad thing.
Last Saturday I was clueless as to what to make for dinner. My husband was at work and had taken the car, so I could only use what I had in my kitchen. Normally that isn’t an issue but since we returned from vacation a few weeks ago, we haven’t done a big grocery excursion. The fridge was pretty sparse a barren wasteland. I had brought home some chicken breasts the day before and that was as far as I had gotten in menu planning.
As dinner time approached, I went on the hunt for a side dish, any side dish, but I kept striking out. No potatoes, no rice, and the only noodles I could find were for lasagna.
Then I remembered the butter beans that I had bought after making this salad a few months ago. I loved the dish so much I immediately added a few cans of the mild and creamy beans to my pantry in case I wanted to make it again. Since I didn’t have any of the ingredients for the original salad (of course), I knew I’d have to utilize what I did have.
A thorough fridge sweep and here’s what I came up with: garlic, celery, 1/8 of an onion (seriously?), green onions (yay!), pickled peppers (double yay!), a tiny wedge of Manchego cheese, a bit of Bibb lettuce and a lemon. Hm, I thought, this might actually work…