I am stuffed to the max from rich holiday foods. Even though I was successful in avoiding gluten and grains, the salt really catches up to me. Puff city. And after a week of heavier foods, salads, fish, and brothy soups just sound so right to me.
While these recipes aren't new, I thought you might appreciate having a few ideas for taking it down a notch this week. Above is one of my favorite salads, Grilled Salmon with Greens & Avocado. Warm salmon, cool greens, and a mustard vinaigrette hit the spot in any season.
I posted my aunt Mary's Chicken Vegetable Soup at Dara & Co./Minnesota Monthly Magazine a few weeks ago. It's delicious anytime, and can be adapted to use up leftover turkey if you're lucky enough to have some on hand.
Grilled Shrimp Tostadas with Spicy Slaw are easy to mess around with. Saute or broil the shrimp if your grill is buried in snow. Skip the tortillas if you're watching your grain intake. The cool, crunchy slaw sets off the hot shrimp nicely.
A pan of Fried Chickpeas with Chorizo & Spinach can be on the table in minutes and is hearty and spicy enough to chase away a chilly evening. How do you wind things down when the holidays are over?