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Speaker 1: Hi, everybody. I'm Kelsey Nixon. And then this is Kitchen Prescription,

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Speaker 1: the podcast you listen to when you don't know what

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Speaker 1: to make for dinner. Today is episode eighty one slid School.

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Speaker 1: So it's the beginning of May, and chances are you

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Speaker 1: might be feeling a little anxious. As we all know

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Speaker 1: that May is known for being one of the craziest

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Speaker 1: months of the year, between spring sports and performances and

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Speaker 1: end of school celebrations. It's just general life craziness. I

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Speaker 1: am in the midst of extracurricular activities on weeknights, school

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Speaker 1: projects that have to be wrapped up, end of your

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Speaker 1: field trips, no I got to go whale watching, which

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Speaker 1: is exciting, and just general busyness. And there's a good

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Speaker 1: chance you're also feeling this, so I'm just sending solidarity

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Speaker 1: at the top of the episode. Hang in there, May.

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Speaker 1: It's intense. It's it's intense despite the pace of life

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Speaker 1: right now, I still am trying to mean a habit

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Speaker 1: I developed about a year ago, which is getting a

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Speaker 1: daily salad in I really like having a salad every day.

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Speaker 1: When I eat better, I feel better, And it's just

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Speaker 1: a practice I really love and sometimes I'm turning a

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Speaker 1: big salad into dinner that I'm serving to the whole

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Speaker 1: family with a side of rotisserie chicken or salmon that

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Speaker 1: I've put in the air fryer. And sometimes I'm just

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Speaker 1: getting my salad in for lunch. But today on the podcast,

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Speaker 1: what I wanted to do is have a mini session

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Speaker 1: of salad school. As I've been making daily salads for

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Speaker 1: the past year, i want to just share some of

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Speaker 1: my best tips for building a delicious salad with ingredients

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Speaker 1: that you likely have on hand. I've kind of made

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Speaker 1: this formula that are some salad rules to live by,

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Speaker 1: and I'm excited to share those with you. But before

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Speaker 1: i really get into that, let's do what we always

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Speaker 1: do on this podcast and start by giving you three

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Speaker 1: ideas for recipes that you could throw on your meal

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Speaker 1: plan for the upcoming week. So first recipe, this is

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Speaker 1: the first of the season, and I'm so excited. I

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Speaker 1: am making an Herby potato salad with bacon and I'm

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Speaker 1: gonna also do it with some grilled chicken on the side.

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Speaker 1: But we are going to like a church pot luck

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Speaker 1: and it's gonna be our primary meal. And they sent

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Speaker 1: out a sign up sheet for coal slot or potato salad,

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Speaker 1: and I immediately was like, yes, it is time. It

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Speaker 1: is potato salad season, because I have one potato salad

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Speaker 1: recipe in particular that I just think is the besnies,

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Speaker 1: Like it is so delicious. It doesn't feel right outside

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Speaker 1: of the summer months, but I think we are close

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Speaker 1: enough to summer that it is time to make the

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Speaker 1: potato salad. So I'm gonna make that, and then it's

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Speaker 1: kind of like a barbecue, so we're gonna grilled chicken,

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Speaker 1: and other people signed up for watermelon and stuff like that,

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Speaker 1: so I'm just really excited, you guys. It's so good,

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Speaker 1: And I just added this recipe to recipe Club. It's

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Speaker 1: got lots of chives in it, it's got some lemon

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Speaker 1: in it. It is a mixture. It's got a little

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Speaker 1: bit of mayown, a little bit of vinegar, so it's

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Speaker 1: not super mao en, and the potatoes aren't really smashed.

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Speaker 1: It's just the perfect balance of all flavors. And of

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Speaker 1: course I'm topping it with bacon, and oh it's so good.

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Speaker 1: The next recipe might feel a little out of season,

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Speaker 1: but there's a tip that comes along with this. I

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Speaker 1: was just not wanting to meal plan because I'm a

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Speaker 1: normal person and that happens to me too. And whenever

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Speaker 1: I feel that way, the first thing I do is

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Speaker 1: ask my family members. I say, Ollie, you're in charge

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Speaker 1: of picking a dinner this week. What do you want? Robbie,

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Speaker 1: You're in charge? And that's kind of what we that's

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Speaker 1: because then I don't have to make the decision, and

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Speaker 1: we all know that making the decision is the hardest part.

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Speaker 1: So Allie picked baked ZD. And baked ZD is hands

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Speaker 1: down my most popular recipe. My kids love it any

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Speaker 1: time of year, and I love that it makes two meals.

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Speaker 1: I usually I'm in the habit of making at least

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Speaker 1: two of them, and either stick one of the freezer,

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Speaker 1: I'll take it to somebody. I can make that recipe

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Speaker 1: with my eyes closed, and my kids love it. So

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Speaker 1: we are having baked ZD. And then the final recipe

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Speaker 1: is pork and pineapple sturfray, So this feels a little

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Speaker 1: bit more transitioning from spring to summer. Sturfray is such

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Speaker 1: a quick weeknight meal. I like that I can prep

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Speaker 1: a lot of this in advance. My girls love rice,

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Speaker 1: so I know I can deconstruct this meal, so there

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Speaker 1: you have it. We're kind of all over the place,

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Speaker 1: but those are three recipe ideas for you and herby

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Speaker 1: potato salad with bacon, serve it with grilled chicken, bake

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Speaker 1: zd and pork and pineapple sturfry. You can find it

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Speaker 1: and print all of these recipes and Recipe Club individually

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Speaker 1: or in our weekly meal plan with easy to follow

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Speaker 1: shopping lists broken down by recipe. And you guys all know,

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Speaker 1: I create a recipe Club to fix the things that

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Speaker 1: drove me crazy about getting recipes online. So when you

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Speaker 1: use recipe Club, there will never be any banner ads,

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Speaker 1: no longer blog posts or drawn out stories. It's just

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Speaker 1: the recipes you need to help you meal plan quickly

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Speaker 1: and get dinner on the table with as much easy

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Speaker 1: as possible. I am also a huge fan of cooking

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Speaker 1: from a printed recipe rather than my phone, so I

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Speaker 1: love having these printed copies in my recipe binder, and

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Speaker 1: if you are someone who feels similarly, make sure you

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Speaker 1: check out a recipee binder, which is the perfect foundational

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Speaker 1: piece for creating a simple dinner system, a place where

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Speaker 1: you can store and cook from the rect piece that

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Speaker 1: you make most often. It's been such a game changer

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Speaker 1: for me. You can find more details about both recipe

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Speaker 1: Club and the binder at Kelsey Nixon dot com. And

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Speaker 1: don't forget that you can save twenty dollars when you

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Speaker 1: bundle those two items together. Okay, let's jump into the

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Speaker 1: back half of the podcast and discuss a bit of

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Speaker 1: salad school learning. How to make a great salad is

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Speaker 1: a life skill everyone should nail down. Think about the

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Speaker 1: really great salads you've had, maybe at a restaurant, and

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Speaker 1: maybe it's a fancy restaurant, or maybe it's a place

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Speaker 1: like Sweet Green or Just Salad or Tender Greens. Maybe

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Speaker 1: it's just a really good salad you had it a

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Speaker 1: pot luck, or you have a salad that your friend

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Speaker 1: is known for and they make and you love it.

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Speaker 1: What was it about it that you loved so much? Now,

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Speaker 1: think about the salads that you've gotten that weren't so

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Speaker 1: great for me. Number one offender huge leaves, Like I

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Speaker 1: really am not interested in a salad unless it's chopped

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Speaker 1: like I And I know, I know that you can

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Speaker 1: give me a fork and a knife and I can

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Speaker 1: independently cut each leaf, but I don't want to do that,

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Speaker 1: so I hate it when there's huge leaves and salads

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Speaker 1: the exception, I'd be like a wedge. I can get

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Speaker 1: behind like the tradition and classicness of a wedge, but

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Speaker 1: if you're giving me a leafy, green salad, those leaves

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Speaker 1: better be manageable. Next overdressed when it's soggy, and I'm

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Speaker 1: a saucy girl. I like. I like, probably more dressing

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Speaker 1: than most, but there's a very fine line, and when

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Speaker 1: it crosses to overdressed, I'm not interested. Sometimes the salad

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Speaker 1: can be too simple. There's just not enough on it.

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Speaker 1: It feels like maybe it just came straight out of

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Speaker 1: bag and nothing was added to it, or something makes

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Speaker 1: it can be too complicated. So there are good salads

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Speaker 1: and there are not as good salads. You are gonna

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Speaker 1: be a person that learns how to make great salads.

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Speaker 1: And I really think that by learning a few tips

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Speaker 1: and this formula that I like to follow, a few

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Speaker 1: simple salad tips, techniques, maybe some tools, it's gonna help

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Speaker 1: you make really really good salads. So let's get into this.

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Speaker 1: First up, something you're probably not doing that if you

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Speaker 1: were to start doing, would make a huge difference in

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Speaker 1: the salads you makes. Season your greens with salt and

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Speaker 1: pepper before you add the other components and dressing to

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Speaker 1: your salad. It will make such a big difference. So

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Speaker 1: hear me out. You're making your salad right, you got

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Speaker 1: your leafy greens in the bowl. And depending on the dressing. Sometimes,

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Speaker 1: and I would say even depending on the lettuce or greens,

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Speaker 1: sometimes I will spritz with my oil sprayer, my olive

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Speaker 1: oil sprayer, just a little bit of olive oil just

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Speaker 1: to barely coat it. We are not like fully dressing

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Speaker 1: the salad. But then I'll add this salt and pepper

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Speaker 1: and give it a quick toss. Like no one wants

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Speaker 1: to eat a raw green. Well someone might, but I

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Speaker 1: don't like you. Just it's almost like establishing a foundation

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Speaker 1: of flavor when you season those greens. So whether or

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Speaker 1: not you spray some olive oil or not, ugh, I

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Speaker 1: you know, I guess you don't have to, but that

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Speaker 1: is what I typically do. I take my olive oil sprayer,

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Speaker 1: I sprit sprit sprits, I add some salt, I add

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Speaker 1: some pepper, and I toss. Then I make my salad.

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Speaker 1: Try it. Try it. Next back to that pet peeve

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Speaker 1: of mine, I chop my greens. I have this silly

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Speaker 1: product called salad scissors, but literally called salad scissors, and

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Speaker 1: it's just like the perfect blade. It's like it's perfect

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Speaker 1: for chopping up big leaves. And so if I've got romaine,

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Speaker 1: or I've got some big kale leaves, or I've even

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Speaker 1: just bought a spring mix where the leaves feel so

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Speaker 1: darn big, I'll pull out my salad scissors. I just

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Speaker 1: want to be able to take my fork and get

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Speaker 1: a perfect bite every time I stab into that salad.

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Speaker 1: So chop your greens. I like, you, guys know, I

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Speaker 1: belong to this salad swap and it's so fun, it's

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Speaker 1: so great. But I really do like it when those

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Speaker 1: salads come and the greens are chopped up a little.

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Speaker 1: You know what I'm talking about. You guys gotta know

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Speaker 1: what I'm talking about, all right. Another This is the

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Speaker 1: salad to I learned from the one and only Barefoot

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Speaker 1: Contessa Queen Inegarten to prevent soggy greens. This is another

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Speaker 1: pet peeve I mentioned. When you are preparing a salad

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Speaker 1: in advance, add so like for a party, you're gonna

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Speaker 1: add the vinagrette or dressing to the bottom of the

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Speaker 1: serving bowl, and then put everything else on top, the greens,

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Speaker 1: the veggies, the crunch all that cover it. Tuck it

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Speaker 1: aside in the fridge, let it sit, and then when

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Speaker 1: you're ready to serve, you simply toss the salad because

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Speaker 1: that dressing is just sitting in the bottom. It's not

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Speaker 1: making anything soggy because you haven't dressed it too early.

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Speaker 1: Isn't that brilliant? Think about it, even like you're going

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Speaker 1: to a potluck, put that dressing in the bottom. Now

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Speaker 1: you may want to have the option where you're just

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Speaker 1: serving the dressing on the side, and if that's the case,

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Speaker 1: you'll want to put it in a mason jar or

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Speaker 1: some other serving container. But I really do like this

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Speaker 1: tip and I use it often. Next tip, make your

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Speaker 1: salad dressings. I know it feels easier to buy a

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Speaker 1: salad dressing, but you need to know it's really not

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Speaker 1: hard to make a really good salad dressing. Learning how

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Speaker 1: to make like a standard mason jar of vinaigrette, it

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Speaker 1: will elevate your salad significantly. In fact, my salad's group,

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Speaker 1: one of the rules we have is you have to

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Speaker 1: make a homemade dressing, and I kind of love it.

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Speaker 1: I kind of love it because it forces you to

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Speaker 1: do it, and then every time you do it, you're like, oh,

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Speaker 1: this is not so bad. Now. There are some dressings

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Speaker 1: that are a little more intensive, where like, like I

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Speaker 1: have this basil lime dressing that I've been making a

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Speaker 1: lot lately, and because I want the basil leaves to

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Speaker 1: be chopped up really fine, I pull out the food processor.

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Speaker 1: So I do have to accept that that's gonna happen,

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Speaker 1: or the blender or whatever. But still it's not that

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Speaker 1: bad make your salad dressings. In fact, we have a

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Speaker 1: salad dressing cheat sheet in Recipe Club, and on the

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Speaker 1: front page are the six salad dressings I like that

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Speaker 1: are store bought. So look, I'm not above a buying

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Speaker 1: a salad dressing. You will find some salad dressings in

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Speaker 1: my refrigerator. I'm just telling you it's not that hard

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Speaker 1: to make a salad dressing from scratch. On the flip

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Speaker 1: side of that salad dressing cheat sheet, you're gonna find

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Speaker 1: the six salad dressings that I make most often. And

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Speaker 1: that's such a great tool for me. It lives within

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Speaker 1: right behind the salad tab in my recipe binder right

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Speaker 1: next to my salad cheat sheet, So keep that in mind.

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Speaker 1: If you've never made a salad dressing before, try it.

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Speaker 1: And it's also when you make a salad dressing, it's

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Speaker 1: a great way, like if you're trying to just overall

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Speaker 1: become a better home cook, it's a great type of

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Speaker 1: recipe to experiment adjusting to taste. So you add your oil,

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Speaker 1: you add your vinegar, maybe a shallat, some salt pepper,

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Speaker 1: some mustard vinegar or citrus juice. You shake it up

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Speaker 1: and then you taste it and it's like, you know,

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Speaker 1: it's a little too bitter. I'm gonna add a little

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Speaker 1: bit of honey. And then you shake it up and

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Speaker 1: you taste it and say, you know, I think i'd

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Speaker 1: like it a little more vinegary, and you ad. It's

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Speaker 1: just kind of this creative process. Try it. If you've

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Speaker 1: not made salad dressings before, give it a try. And

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Speaker 1: I mentioned the salad dressing cheat sheet. The other one

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Speaker 1: I want to mention is my actual salad cheat sheet

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Speaker 1: because this is something I use multiple times a week.

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Speaker 1: It's essentially the formula I use for making everyday salads.

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Speaker 1: And what I like about it is. I find that

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Speaker 1: it is a good formula to follow for making hearty

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Speaker 1: salads that will pass for a meal. And the reason

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Speaker 1: why is that I typically always include some sort of

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Speaker 1: grain or protein. So these are the different categories that

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Speaker 1: live on my salad cheat sheet. So similar to the

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Speaker 1: dressing cheat sheet, I want you to envision a front

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Speaker 1: back here and on the front are the six different

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Speaker 1: components that go into every salad I make. So I

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Speaker 1: have greens everything from romaine to kale, to spring greens,

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Speaker 1: to arugola, spinach, bib lettuce, even cabbage, grains or pasta. Now,

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Speaker 1: if you're grain free, you certainly don't have to do

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Speaker 1: a grain, but you could do something like a brown

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Speaker 1: rice or a quinoa. I really love pearl couscous or

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Speaker 1: Israeli couscouse. You could make a pasta salad like I

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Speaker 1: have this awesome BLT pasta salad that I love to

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Speaker 1: make during the summer, and by adding the pasta, it

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Speaker 1: just makes it heartier. Protein obviously we want to have

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Speaker 1: some sort of protein, so whether that is a traditional

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Speaker 1: protein like shredded chicken or some panchetta, or some ground

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Speaker 1: turkey or grilled steak or shrimp, or salmon, or eggs

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Speaker 1: or chickpeas or beans. There's all sorts of different ways

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Speaker 1: you can get protein in there. We're obviously gonna have

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Speaker 1: some veggies, and you can start with the essentials things

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Speaker 1: that are very obvious, like cucumbers or carrots, tomatoes, maybe

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Speaker 1: even avocados. But then thing of things like atamamie or

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Speaker 1: pickled onions or veggies or bell peppers, or even introducing

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Speaker 1: some fruits like apples or berries that's also great too.

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Speaker 1: And then texture is so important for me that I

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Speaker 1: always want to have some sort of crunch, whether that's

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Speaker 1: a nut like a pecan or an almond, or maybe

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Speaker 1: even a seed like sunflower seeds, or maybe it's something

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Speaker 1: like crumbled pita chips or sundried tomatoes. And then I

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Speaker 1: usually kind of put crunch in cheese in the same category,

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Speaker 1: and because I get that same textural thing. But I

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Speaker 1: would say the cheeses I use most often in salads

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Speaker 1: are feta crumbled feta crumbled goat. And then I'm a

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Speaker 1: big fan of the unexpected cheddar from Trader Joe's. And

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Speaker 1: then finally dressing, and this could be as simple as

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Speaker 1: a splash of you know, fresh lemon juice and some

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Speaker 1: olive oil, two more traditional Italian vinigrette or creamy balsamic,

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Speaker 1: or you're gotten fancy and you're making green Goddess dressing

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Speaker 1: and you know the basil lime dressing, and you just

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Speaker 1: can't help yourself because they're so darned delicious. So those

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Speaker 1: are the six components greens, grains, protein, veggies, crunch, slash, cheese,

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Speaker 1: and dressing. And then on this salad cheese sheet, if

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Speaker 1: you flip it over, it includes the six most the

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Speaker 1: six salads that I make most often. So I've got

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Speaker 1: an apple cheddar, green bowl, I make a tie steak salad,

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Speaker 1: a lot barbecue chicken bowls, make an Asian salad, I

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Speaker 1: make those BLT bowls, like I said. And then I

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Speaker 1: have a chopped caesar that I love to make that

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Speaker 1: I usually serve with salmon, but I also just do

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Speaker 1: it as a straight caesar a lot of the time too.

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Speaker 1: So this also lives in my binder behind that salad tap.

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Speaker 1: And when it's a Tuesday and it's like, oh, we're

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Speaker 1: having you know, Mississippi pot roast for dinner tonight, so

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Speaker 1: I'm going to get my salad in lunch today. What

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Speaker 1: do I have on hand, and I can reference this.

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Speaker 1: I can either look at the ingredient list of those

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Speaker 1: six salads, or I can just remind myself, oh yeah, okay,

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Speaker 1: I got these greens. I'll poll ind, I'll maybe I'll

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Speaker 1: do some pasta with my salad protein. And it just

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Speaker 1: helps me build it. It helps develop that muscle of learning

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Speaker 1: how to build a really great, hearty salad. Now, don't

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Speaker 1: worry if you feel like this is kind of overwhelming.

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Speaker 1: To remember, I have that princapal cheat sheet that is

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Speaker 1: laid out beautifully so you can follow along for each

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Speaker 1: of these categories. Like I said, I've listed everything, and

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Speaker 1: I've also got a photo showing those offs, so it's

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Speaker 1: a bit more visual. But by breaking it down into

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Speaker 1: the categories, I feel you can kind of mention. I

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Speaker 1: feel that you can kind of mix and match ingredients,

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Speaker 1: and it's a great way for me to use up

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Speaker 1: stuff I have on hand or ingredients that are hanging

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Speaker 1: out my fridge. So that's it. I'm not over exaggerating

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Speaker 1: when I say that learning how to make great salads

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Speaker 1: has changed the lunch game for me this past year.

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Speaker 1: It really doesn't take that much effort and I've become

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Speaker 1: more confident with what ingredients I like to have on

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Speaker 1: hand regularly so that I mix it up just enough.

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Speaker 1: But I don't feel like I'm constantly having to think

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Speaker 1: of new ideas. You can find and print both the

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Speaker 1: Salad Sheat Sheet and the Salad Dressing cheat Sheet and

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Speaker 1: Recipe Club, and if you guys want, you can use

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Speaker 1: the Code podcast to get your first month free so

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Speaker 1: you can check it out. Finally, let's finish with the

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Speaker 1: weekly Gimme five. These are five things that made my

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Speaker 1: life easier or more enjoyable this week. Top of the

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Speaker 1: list are those salad scissors. I love them. It's a

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Speaker 1: little gadgety, and I usually don't love gadgets because I

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Speaker 1: don't like storing extra things, but I love those salad scissors.

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Speaker 1: Those salad scissors are awesome. Uh Okay, I'm honest. We're

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Speaker 1: clearly talking about salads this month, right, And I've had

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Speaker 1: this wood salad bowl forever, and anytime I share reel

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Speaker 1: or something on Instagram, I get questioned about the wood

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Speaker 1: salad bowl. But I kind of thought to myself, you know,

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Speaker 1: I could use another wood salad bowl. So I went

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Speaker 1: on the hunt and found the cutest wood salad bowl.

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Speaker 1: I think it's bamboo actually, but it has a scalloped

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Speaker 1: top and it is so cute. It comes in three

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Speaker 1: different sizes. I got the large so I could do

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Speaker 1: big family salads. But it just makes me so happy

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Speaker 1: and it's so cute. I just keep it on my

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Speaker 1: counter with citrus in it, and it's got just enough

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Speaker 1: playfulness and anyways, I'm excited to use it this summer

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Speaker 1: for potlucks and stuff. We talked about dressings, making homemade dressings,

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Speaker 1: and Oxo makes this product. It's called the Twist and Poor,

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Speaker 1: and I make a lot of my dressings in Mason jars,

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Speaker 1: but I do really love this product. What I like

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Speaker 1: about it it's not glass. It's made of like that

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Speaker 1: really sturdy plastic. But it's got measure lines on it

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Speaker 1: so you could make your dressing. And then when you

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Speaker 1: put the lid on it, it's got this contraption in

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Speaker 1: the center where you twist it back and forth and

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Speaker 1: it mixes up the dressing. So if you wanted to

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Speaker 1: make a big batch of like a red wine vinigrette

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Speaker 1: to use on salad throughout the week, keeping your fridge,

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Speaker 1: and then each time you go to use it. You

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Speaker 1: can just twist it anyway. It's a really cool little caption.

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Speaker 1: It's got like six thousand reviews on Amazon, very loved

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Speaker 1: by a lot of people, and I found myself reaching

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Speaker 1: for it this week and really liking it. Okay, the

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Speaker 1: next two we're stepping out of the kitchen and into summer.

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Speaker 1: There is this style of dress at Anthropology that has

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Speaker 1: been popular for a couple of years. It's called the

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Speaker 1: summer set, and I think it's probably the most flattering

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Speaker 1: dress on the most amount of women. Like it's just

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Speaker 1: a really flattering cut. And I've got one or two

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Speaker 1: of them, but they're expensive. They're a couple hundred dollars

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Speaker 1: and they come in like short length and longer length.

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Speaker 1: But I found a dupe on Amazon one that is

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Speaker 1: white in islet, and it's so cute and I'm gonna

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Speaker 1: I got it and I can't wait to use it

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Speaker 1: as both like a cover up throughout the summer. But

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Speaker 1: I also I think I could, like I've got a

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Speaker 1: baby sharp, I've gotta go too. I think I'm totally

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Speaker 1: gonna wear this stress. So such a fine with you

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Speaker 1: was like forty dollars, so significantly cheaper but it's still

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Speaker 1: got that same cut that I like so much in

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Speaker 1: that signature dress. And then finally, last week I told

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Speaker 1: you guys about the only makeup subscription I keep was

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Speaker 1: that mascara. Well, I had one more makeup item run

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Speaker 1: out this week, and while I don't have a subscription,

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Speaker 1: I have probably been buying this product for ten years

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Speaker 1: and it's the IT Cosmetics c C cream. It is

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Speaker 1: my favorite baby cream CC cream that is moisturizing, It's

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Speaker 1: got a hyaluronic acid in it, it's got SPF fifty

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Speaker 1: in it, and I feel like it's just the right

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Speaker 1: amount of coverage where I don't want to look like

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Speaker 1: I'm wearing too much makeup, especially when I have days

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Speaker 1: where I'm working from home. But it makes me feel

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Speaker 1: like I smooth things out a little bit, I get

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Speaker 1: some SPF on on my skin, and yeah, I was

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Speaker 1: so happy to buy it again and it was twenty

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Speaker 1: five percent off, So that is another thing made my

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Speaker 1: life easier this week. That's it for today. You guys,

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Speaker 1: make sure you're subscribed to the podcast so that you

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Speaker 1: never miss an episode. This podcast is always meant to

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Speaker 1: be just a quick twenty to thirty minute listen while

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Speaker 1: you map out your meals for the week, and support

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Speaker 1: you as you set up your own simple dinner system.

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Speaker 1: Next week, we'll be chatting about how to make dinner

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Speaker 1: when your kids play sports. I know some of you

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Speaker 1: feel me there, but thank you so much for listening today.

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Speaker 1: I'm so glad you're here. Until next time, happy cooking.

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Speaker 1: I'm Kelsey and look forward to chatting with you and

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Speaker 1: next week. I th