Weekly Eats {Salad Club Lunch}

I swear that someday I’ll start reading blogs again and will revive my F&F Friday Favorites.

For today, let’s chat food.

Last week my group at work had our second salad club lunch.  This is something we started in my group after I transferred (can you believe a year ago now?!), when instead of ordering pizza or everyone bringing in fattening crock pot meals, everyone brings in an ingredient you would find on a salad bar!

My contribution was a quinoa dish I made with cucumbers, cherry tomatoes, roasted red peppers, and parsley.  I tossed in a bit of lemon juice and olive oil, and topped with s&p.

You can also see my new favorite foodie find in the back of this picture, The Good Bean.  Julia brought me a pack of these roasted chickpeas about a month ago, and I’ve been on a hunt for them ever since.  I seriously can’t find them anywhere, so I was psyched when she brought them in again for salad club.  Has anyone else tried these snacks before?  If so, I want to know where you bought them.

Anyways, here are some of us during salad club!

Here are some other food highlights from last week!

A huge batch of chicken salad for the week:

I enjoyed the chicken salad ON salad for several lunches last week, topped with tomatoes, slivered almonds, dried cranberries, and sliced kohlrabi.

Dinners included summer squash taco boats on Sunday and Monday night (thanks Cate for the idea!):

Eggplant and zucchini casserole with Swiss chard on the side on Tuesday and Thursday:

If you are wondering what happened to Wednesday, we celebrated my dad’s birthday at The Aegean.  I ordered lamb kabobs and a Greek salad, Tim and I split spanakopita, and we all had a bite of birthday cake.

Then came the weekend, when Erica visited.  We started off with a breakfast date with Slesh.  I baked my whole wheat blueberry banana muffins and put together a big fruit salad, and Slesh brought over eggs and whipped up some scrambled eggs for us.

Lunch was leftover quinoa salad from salad club, but then the splurging began.

Dinner was at Jerry Remy’s by the seaport.  We ordered nachos for the table, and for my meal I ordered a huge stacked taco salad full of grilled chicken breast, tomatoes, red beans, chick peas, diced avocado, and romaine hearts tossed in a cilantro lime vinaigrette.

For our beach day on Saturday I made a batch of cucumber salad for everyone.

But honestly my favorite highlight from our beach eats were the gorgonzola snack bites from Trader Joe’s.  CAN’T STOP, WON’T STOP.
(Context:  A few weeks ago I snap chatted a picture of myself chowing down on the bites to Tim.  With the caption “can’t stop, won’t stop.”  The box was empty when he got home.  Shoot). 

For dinner we ended up at Russell House Tavern (where I went a few weeks ago with Ashley and Monique), and we ordered some small plates and pizzas for the table.  No pictures because I was not in blogger mode!

Anyways, last weekend was definitely a splurge weekend with my friends (especially with some of our late night snacks), but I tried my best to balance it out by having healthier breakfast and lunch choices prepared ahead of time.

This week has been a “week of salads” — grilled shrimp “nicoise” salad, grilled eggplant and tomato salad, Whole Foods salad, etc.  Will recap those in next week’s Weekly Eats post!

What is one snack that you associate with the phrase “can’t stop, won’t stop?!”

Happy weekend, friends!