I don’t know what any of your grocery budgets look like, but right now mine is pretty darn seriously small. I have roughly 20 dollars a week to spend on fresh produce, so I’m pretty careful about what I buy, use and waste. This of course means that I’m also very carefully managing my pantry staples as well, so I try to make grains and beans ahead and incorporate them into multiple meals. Today I had leftover millet from yesterday and I’m not feeling much like cooking, so I made a really simple cold grain salad, loosely based off of this recipe. By “loosely based off” I mean I used the basic concept, and totally stole the dressing recipe.
My version has millet,corn, black beans, some salsa verde and kalamata olives I’m trying to use up, pepitas, cucumber, a ton of fresh parsley, and some frozen corn. I copied the dressing recipe exactly, but I suspect that the addition of the salsa verde will change the flavour profile pretty significantly. Accompanying this is a healthy dollop of The Veganomicon’s white bean aioli, which I am completely and utterly noming with every meal this week (holy garlic fix batdog).