Typical Friday Night!!
We ventured downtown in fear of rain but got in a good hour or so of hangin’ out before the storms moved in.
A snack, prior to departure. Blueberries + Oikos
Then we packed up our dinner and headed downtown, thankful the heat broke just a bit
Drink tickets for some..
No beer for others…
We hilariously stumbled upon Seamane and Rob!
And sat down to picnic [Matt put sriracha all over his millet salad!]
As promised…the recipe:
Greek Millet Salad
This is a great make-ahead meal with all of your nutritional needs covered : )
Time: 5 minutes
Cook time: 30 minutes, mostly hands off
Serves: 4
Ingredients
- 1 cup dry millet
- 2 medium zucchini, chopped
- 1 pint cherry tomatoes
- 6 inches of English cucumber, chopped
- ~10 olives, pitted and chopped
- 1 can garbanzo beans, drained
- 1 block feta cheese, about 4 ounces or so
- 1.5 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Method
- Cook millet with 2:1 water to grain.
- Cook zucchini and tomatoes in 1 tsp olive oil in a hot skillet until brown and tender. Add to millet.
- Add cucumber, olives and garbanzos to millet.
- Drizzle on olive oil, lemon juice, salt and pepper.
- Crumble on the feta cheese.
- Served chilled at a summer picnic!
And the how-to!
Cook millet……rice cooker rocked it while I wrote my breakfast post!
Cook zucchini and tomatoes in 1 tsp olive oil in a hot skillet until brown and tender.
Add to millet.
Add cucumber, olives and garbanzos to millet.
Drizzle on olive oil…
Lemon juice…freshly squeezed if you have it. Bottled if you’re lazy like meeee!
Salt + peppa
And the feta..
Toss the salad!
And store covered in your fridge, Barefoot Contessa-style, until dinnertime.
***
Pretzels on the side!
Gosh eating sitting in the grass has gotten quite difficult…. next time we’re bringing a blanket at the very least
Clearly discussing beer…baby on board!
Not too long into our evening, the thunder rolls. We jetted outta there fast – with Seamane and Rob joining us for a few beers back at home.
After a few hours of good conversation, I had second dinner. More millet and a nectarine!
Still feeling a bit hungry, so I’m going to have a glass of milk!
{ 41 comments… read them below or add one }
Your fridge looks bare
Just how I like it!!!
How could you possibly prepare meals w/so little fresh food/produce? I too am compulsively organized and a complete neat freak, but my crisper bins are always stocked w/tons of veggies – unless of course, I intentionally clean it bare for upcoming travel or my big shop day. I don’t eat dairy or meat, so my bulky items are stocked in my cupboards, but the appearance of mounds of greens and other antioxidant-rich colors are necessary to my peace of mind. If I looked in this fridge, I would run to the nearest WF or better yet, local farmer’s market!
Well it’s the end of the week of meals made…. I’m due for a farmers market visit today
Three cheers for Saturday morning farmer’s markets! God bless those hard working farmer’s for bringing us their gorgeous bounty, rain or shine!
I’m off to greet them now! Have a beautiful Saturday, Kath!
No fair! You look so pretty pregnant – all baby! I looked like a bloated whale in each of my pregnancies…
LOL at the beer box hat
You would.
I am so, so jealous of your neat fridge.
Me, too! And I love Barefoot Contessa
That salad looks delicious! No wonder you prepped it ahead, I should do that for lunches!
Mmmm I’ve never tried millet! To which grain Is it closest in taste?
Like a dry version of corn grits
You are carrying pregnancy so well! It will take no time for you to bounce back to your body. You just have a baby bump sure!
What is the picture of the container? Feta? I’m confused on what the picture actually is lol, but then again I don’t know a whole lot about feta.
Yeah, fresh feta. So much better than pre crumbled
As always, amazed at how empty your fridge is while you still manage to come up with meals that seem to have lots of ingredients! I don’t think I could ever get my fridge that bare, but you do inspire me to clean it out!
Sitting in the grass…pregnant or not, you need a sweetspot.
http://buysweetspot.com. We use ours everywhere. Thanks for your awesome and healthy recipes.
Love that striped top – so flattering!
Mmm millet! Been too long. I love salads like this.
Great looking dinner and even though it was on the verge of rain, looks like a fun night!
Salad looks incredible! I’ll be making a vegan version sans the feta yum!
I like how Matt rolls! Sriracha…good stuff…
I don’t have any millet so I’m going to try this recipe with quinoa, which I can’t seem to get enough of lately =).
Dinner looks great – I love Greek grain and bean salads!
Also I have a quick gardening question for you! I’m not sure if you’re growing broccoli, but if so, have you noticed any green caterpillars on yours that eat away at the leaves? Any tips for getting rid of them naturally?
We are not growing any broc..
Darn I was hoping you were! I did some reading up on it, and apparently a hot pepper spray will help get rid of them. Just FYI in case you ever grow broccoli in the future!
Love this salad Kath! Also made a chopped shrimp salad for the pregnant one in my life, and thanks to you I chose the processed (pasteurized?) manchego cheese at whole foods, instead of the local artisanal one!
i JUST got my rice cooker and am obsessed with it! i’ve only made brown rice so far which takes 1.5 hrs. i have 3 quick millet questions for you: 1) how long did it take to make your millet? 2) i thought the water to millet to water ratio was 3:1? 3) what setting did you press for millet? thank you so much!!!
I did 2:1 water to millet on quick cook and it was less than 30 minutes. I’d really recommend The Ultimate Rice Cooker Cookbook – it’s my reference for everything
My guess was sort of right – I saw the chickpeas and lemon juice. I knew it would be something good!
I’ll probably try this with quinoa too. I loveeeee quinoa right now.
Millet…must try! Love the salad…just how I like it…although, I like to roast my veggies sometimes too! Ohhhhh, just seeing you sitting in the grass with bare legs makes my legs feel all itchy…I am allergic to grass and would definitly need a blanket! Our heat broke yesterday…beautiful breeze so we turned off the A/C and have all the windows open again! Yeah!
Oh my gosh that millet salad looks INCREDIBLE! I have a bunch of whole wheat pearl couscous that I’m looking to use up – do you think that would substitute well for the millet or no?
Yes, definitely!
Yay! Thanks! Definitely going to put this recipe on the “to-make” list in the next week or so then!
I love garbanzo beans! I sometimes eat them in a bowl with a little salt & pepper for protein. Before I read this post, I actually got a can of garbanzo beans out of the pantry to eat for lunch
http://faithfulsolutions.blogspot.com/
I liked your salt holder – just had to go online and snag it. I had been thinking of getting one for a while.
Yum yum! The recipe sounds great! And you look glowing and beautiful
!
That salad looks great! I have millet sitting in my cupboard but wasn’t sure what to do with it. I’m going to make that soon and share it. Of course, I’ll give You credit! Thanks for the great idea!!
Did you cook your millet on the quick setting? Last time I used the brown rice setting(recommended in the “Rice Cooker” cookbook) for millet and it was too dry. Wow! You have a clean and uncluttered fridge, you must shop a lot.
Sorry, just read your post about cooking millet on the quick setting, I’ll try it next time. I don’t cook millet much, but use it in my sourdough bread all the time.
Salad looks great, I love cold salads! My boyfriend does the same thing that Matt did to his salad. Sriracha or Frank’s on EVERYTHING. I always yell at him to “at least try it” first! Glad you were about to get some time in outside before the storms!
Just came across this recipe and I’m so excited! I’m a Peace Corps volunteer in Morocco and I’m on the hunt for some Moroccan-friendly recipes. I’ve been in kind of a rut lately! With the exception of millet (I’ll use cous cous), I think I have all of the necessary ingredients to make this salad! So so so excited- thank you!