I live a five-minute walk from the grocery store, which is very convenient for someone who doesn’t like to plan. The idea of doing one big shop at the beginning of the week seems totally unreasonable for me. I am one of those “Oh, that picture on Pinterest of cauliflower gratin looks really good, let’s make it tonight” kind of planners.
Sometimes I wish I were the type of person who could plan out meals in advance, make one trip to the store, then call it done. I hear from everyone who has a child (even strangers) that my lack of planning will need to change once the baby is here. There’s a little part of me that likes living on the edge, being spontaneous and not knowing what the next day is going to bring…or even what I am going to eat.
I came up with this Vegetarian Taco Salad with a Honey Lime Dressing recipe one day after rummaging through my fridge trying to find something to eat. Taco salads are one of my favorite meals to throw together, because I almost always have a few ingredients in my fridge. This particular salad is so amazingly delicious. It is probably one of my favorites. There are so many ingredients in one bowl working harmoniously together. It’s the type of meal that you just feel so good putting on the table.
Since starting my blog, one of the greatest skills that I’ve developed is the ability to pull together a meal from very few ingredients. I think it’s the exposure to a wide variety of recipes and learning the skills and techniques needed to throw a meal together—how to brown butter, how to broil the perfect piece of fish, etc.—that make my life and cooking so much easier. Now I open the fridge door and see possibility, not failure.
Recipe and photo by Heather Hands, Flourishing Foodie