Out of Chaos an organizing newsletter
An Organized Fridge
A few years ago, my husband and I went on a diet, and I got into the habit of cutting up crudités and storing them in glass containers so that we would always be able to grab a healthy snack. One afternoon I came home and a babysitter who had just started working for us had unexpectedly prepared a gorgeous dinner. When I thanked her, she said, “Well, it was so easy—you had all the veggies prepped.”
Right! My veggies were prepped. One woman’s crudité is another’s mise en place. I’ve tried to keep up this habit over the years, because, as I realized that evening, being organized in the kitchen has benefits.
I always have carrots, celery, red pepper and zucchini on hand, and rotate through radishes, grape tomatoes and cucumber. Having those standbys prepped makes all kinds of meals easier. I can whip up omelets, veggie chili, mirepoix or a chopped salad, and I can quickly throw together a platter for unexpected company.
So you can see how easy it is, here’s the recipe for my favorite chopped salad. I made one today, and it was so good, I thought I’d share.
Amanda’s Favorite Chopped Salad
(serves two)
Slice or rough chop:
4 carrot sticks
2 celery sticks
2 red pepper strips
2 radishes
½ avocado
½ tomato w/out seeds
1 tablespoon pesto (you can substitute some fresh basil or basil paste)
Toss together in a metal bowl with a little vinaigrette and chop (I have a handheld chopper, which I use right in the metal bowl, but you can absolutely use a regular knife and a cutting board).
Add greens (anything will do: romaine adds crunch, but spinach or kale are great too).
Chop more.
Divide between two bowls or plates.
Garnish with:
Grated cheese
Pumpkin seeds or shelled pistachios
Raisins
A dollop of guacamole
Add a sliced hardboiled egg or chicken for more protein.
Enjoy this warm weather and let it inspire you to use your kitchen.