Here at Crest Cottage we tend to food shop once every 2 weeks. This is fine for most things because we cook so much from scratch. The only thing we haven’t been able to master is getting our produce to last 2 full weeks. Trying to balance the items on sale with the items that will last that long, all while staying under budget, is challenging. We tend to supplement our fresh produce with frozen toward the end of that second week. This week, I came up with this CRAZY easy veggie side to have with our salmon. Check it out!
First, I toasted some slivered almonds in a pan.
When they were brown, I added in a box of frozen succotash and a box of frozen peas to defrost.
When they were warm, I added in some brown rice I had made before (I always make extra to have on hand for the week), the juice of 3 small lemons, and sea salt.
When it was all warmed through, it was served with salmon.
It was that easy! Minimal effort, maximum taste. John even went back for seconds of the side dish! He never does that!!! He couldn’t believe that it was just lemon juice and salt. WIN!
This post was featured on Midnight Maniac’s Meatless Monday!