Today’s post is an example of one of many possibilities for fried-rice-for-breakfast-that-makes-use-of-(salad)-leftovers. It contains—in addition to the base of white rice, a scrambled egg in bits, and spices/flavorings (spice oil, curry powder, chili powder, salt)—sauteed radish, sauteed mushroom, and a tiny amount of sauteed onions, plus some chopped up green onion thrown in right toward the end. Cooked on 2/21/2015.
Now, on to your regularly scheduled food post: This tasty salad was made (Nov. 2014) with what we had on hand that night: Spinach, avocado, walnuts, blue cheese, tomato, mushroom, carrot, paper-thin red onion + balsamic vinaigrette, sea salt & black pepper. Disclaimer: I can’t take *too* much credit for how tasty this was… We already knew, from another recipe that we did not invent, that spinach, blue cheese, and walnuts go together quite awesomely, and we also already knew that avocado makes everything even better!