Crunch-crunch: A week of (make ahead) spring salads in jars

Rainy conditions and toe-tingling cool temperatures dissuaded any notions I had of going out this past weekend. Instead I donned Danny’s hoodie for an extra layer of warmth, and flew about the place, tackling my to-do list with vigor, a cup of tea never too far from my reach.

I managed to tuck a delicate chicken and coconut curry with lentils away in the freezer, accompanied by a dozen soft chocolate ginger cookies, and a few other goodies. Danny is plenty proficient in the kitchen, but he’ll have his hands full looking after our three kiddos when I’m away; the least I can do is prep a few meals.

I even assembled a batch of salads in jars, so they are certain to get a serving of vegetables at least once a day.

Layered salad-in-a-jar is another one of my favorite strategies for warm weather batch cooking. The salad dressing can be added right in the jar and when the ingredients are packed correctly everything stays very crisp and fresh.

All you need is a quick shake, a fork and you can crunch away to your hearts’ content.

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