Just finished a couple big batches of hearty autumn salads for the week, inspired by the bounty of the farmers market.
Steamed beets with black eyed peas, toasted pecans, feta, parsley, and a yummy citrus vinaigrette:
And lentils with fresh carrots, bell peppers, red onion, tomatoes, feta, oil-cured olives, parsley and a red wine vinaigrette:
I love having these ready to go for weekday lunches.
