Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
How was everyone’s holiday weekend? Ours was so much fun! And thankfully it ended up working out that our busy days were the first two days, and we took Monday to just recover. Saturday we had friends for brunch and then spent the rest of the day in Hood River, picking fruit on the “Fruit Loop,” drinking beer and reading books by the river in the sun.
We tried the famous pizza at Double Mountain’s taproom and I’m happy to say that the hype is well-founded!
[He is my favorite person in the entire universe.]
The drive home pretty much speaks for the entire day:
Everything was lovely and I can’t wait to go back – it was actually my first time in Hood River and it was surprisingly uncrowded for a beautiful, sunny Labor Day weekend. Sunday we had tickets to the LPGA Safeway Classic, so after yoga we headed out to watch pro golf for a few hours. In the evening our good friends came over and we had a backyard pizza oven + homebrewed beer dinner party. It was pretty perfect.
Today, we just hung out at home! I made a teal dress that I hope to bust out tomorrow for work. Dave finished a really sharp light pink dress shirt – it’s his 6th or 7th shirt that he’s made and they keep getting better. We also started working on a more long-term project: we had a reckoning of all of our fabric scraps and cut them all up into squares for a big quilt. We figured we’d need 192 6-inch squares to make a queen-sized quilt (if you assume an inch lost each way for the hems). We’re not quite halfway there.
And of course we cooked things – lots of good things (she says, momentarily distracted by the smell of chocolate zucchini bread). I love summer produce. I won’t bemoan the end of summer again today, though, because this weekend was just perfect. My tomatoes might just have a chance after all. Knock on wood.
I’ve been on a bit of a raw kick lately, trying new ways to eat some of my favorite veggies. A couple of times this summer we’ve put shaved chioggia beets into salads. And today we tried this shaved Brussels sprouts salad. I’m so glad we did! It seems that shaving, or at least VERY thin slicing, is the way to go for many raw veggies.
We have a few leftovers from the weekend to divvy up for work lunches this week. I’ll be calling dibs on this one 🙂
Here’s what you need:
Wash the Brussels sprouts thoroughly and remove any wilty-looking leaves on the outside. With a very sharp chef’s knife, slice to 1/8-inch thickness or less. Holding the stem of the sprout with the knuckles of your non-dominant hand (so your fingertips are out of the way) may make things a little easier. Be very careful not to cut yourself! Place all of the shredded sprouts into a serving bowl.
Use a whisk to stir together the olive oil, shallot, rice wine vinegar and a few shakes of freshly-ground black pepper until they create an emulsion. Shred the cheese over the salad and add in the sunflower seed kernels. Season with salt, and then pour in the dressing. Toss to combine.
We ate this as a meatless lunch option, but it could also be a side or a first course. If you’d like, you could also add red pepper flakes or your favorite hot sauce.