"Mason Jar Salads" by Julia Mirabella

The minister of my church once asked all the lawyers present to stand up. Nobody stood. “They’re all working. I should know, because I know the lawyers who are members of this church,” the minister reasoned. As an attorney, Julia Mirabella finds time to write a food blog at MyFoodandOtherStuff.com between long hours at the office analyzing data on computer screens and reading mile-high stacks of documents and forms.

While wisely managing time, Mirabella discovered the art of fine dining in a mason jar. To save time and money during the weekdays, she would concurrently pack several lunches in jars during the weekend. Once she mastered the technique of layering ingredients (such as placing vinaigrette at the bottom of the jars to avoid soggy salad leaves), she wrote a cookbook, Mason Jar Salads.

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Spinach Fettuccine with Basil Pesto Shrimp

The weather is cooler, but there’s still plenty of green vegetables everywhere, especially summer squash, arugula and basil. Fresh spinach fettuccine pasta (find it at an Italian store or use dry pasta) is tossed with shaved zucchini, basil pesto shrimp and baby arugula. It’s a pasta dish for enjoying the last of summer’s vibrant vegetables. Read more

Grill Cheese Sandwich with Avocado and Tomato Salad
Grill Cheese Sandwich with Avocado and Tomato Salad

It’s a guilty pleasure to relax on a weekday morning on one of the year’s first warm days. The day started off with a run in the sun. After wards, a quick brunch was served before attending to daily tasks and jobs. It’s a weekday after all, a lazy one, too.

Grill Cheese Sandwich: Seed Reduction Bread + Sharp Cheddar cheese + Parmesan cheese + tomato slices + Basil Pesto
Salad: Green Leaf Lettuce + Avocado + Tomato Slices + Crumbled Goat Cheese + Chopped Green Scallions + Balsamic Vinegar + Olive Oil + Salt + Pepper + Lemon Juice
Faux Mimosa: Orange Juice + white wine

Veggie Chicken Soup
Vegetable Chicken Soup: This version made with shredded roasted chicken breast, organic canned plum tomatoes, butternut squash, bay leaves and fresh herbs (lemon balm, basil, rosemary, oregano and sage).
Vegetable Chicken Soup: This version made with shredded roasted chicken breast, organic canned plum tomatoes, butternut squash, bay leaves and fresh herbs (lemon balm, basil, rosemary, oregano and sage).

This week, being conscious of our expanding diets, I visited the farmer’s market to pick up carrots, leeks, fingerling potatoes, zucchini and basil. The local grocery store yielded a few out of season tomatoes. The taste will probably be pale, but I’ll add a bit of balsamic vinegar to sweeten them back to their palatial sweet destiny. I’ve been consciously avoiding starches and sugar; justifying my consummation of a cornucopia worth of food. Below is a recipe for Veggie Chicken soup. It’s light and tasty until heavy Thursday arrives. Read more