salad & thai curry

My sister and I went to the Alewife Whole Foods on our way back from the deCordova Sculpture Park and Museum today. I was a little wary of going when slightly hungry and without a list, but we came away with lots of good produce and ideas for salad and curry.


I love making salads for groups of people and not having leftovers. if only the process could be scaled down, space-wise and equipment-wise, for school lunch. This salad includes a large yellow heirloom tomato cut up and sprinkled with Murray River sea salt, spring mix, fresh mozzarella, and balsamic vinaigrette.


Next I made green curry (loosely based on this recipe). Whole Foods had fresh lemongrass and Thai eggplants! I made the curry with Thai Taste green curry paste, a can of coconut milk, about a pound of chicken, Thai eggplants, mushrooms, baby corn, bamboo shoots, a serrano pepper, and basil. We put it over quinoa. This tastes even better the day after, and it reheats well. I’ll be making this a lot in the school year.

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