Since we’re leaving town, I wanted to clean our fridge of veggies that will rot while we are away.  Yes, we did just get our CSA box but I’m donating it to a good friend of ours.  I can’t eat a week’s worth of veggies in one night and I don’t want crispers filled with mushy brown veggies when we return.  I’m not that selfless.

So what did I make?  A salad with shaved zucchini, chopped baby carrots, sous vide chicken breast, avocado, balsamic vinegar, and extra virgin olive oil.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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