- two small heads of butter lettuce: remove the core and chop up (doesn't have to be too small since the butter lettuce is so tender and easy to eat)
- slice one avocado into thin slices
- segment 1 grapefruit (try to avoid the rind as it will add bitterness)
- Chop and toast half a cup of walnuts (keep an eye on the walnuts; we burned our first batch and had to start over)
- Grill 3-4 breasts or thighs of organic chicken on the grill pan (chicken was marinated briefly in a little soy, rice wine, sugar, salt and pepper) and slice into strips (I sometimes cheat and use some rotisserie chicken from Costco)
- Toss with sesame dressing: crush 1 tsp of sesame seeds and whisk together 1/4 cup of rice wine vinegar, 1.5 tsp of mirin, 3 TB of sesame oil, salt and pepper
- Sprinkle with more sesame seeds
last week to make a simple pesto pasta. I took 1/2 cup of pesto, 1/4 cup of low fat mayo, and a TB of freshly squeezed lemon juice, and mixed it all together, seasoning with a little salt and pepper. I cooked half a pound of fusilli, tossing in 1/2 cup of frozen peas for the last couple of minutes, and then scooped the cooked pasta and peas into the bowl with the sauce and tossed it all together. It was really tasty; the pasta was nice and creamy, with interesting herb notes from the pesto, a little zing from the bit of mayo and lemon juice, and fun pop from the peas. Even though we only cooked half a pound, we still have plenty of pasta left, as the salad was quite substantial.