In a perfect world everything would go according to plan. In the real world we need Plan B. Sometimes Plans C & D, too. This past weekend I had the menu planned out for each meal except for 2 meals I knew we’d be going out for, 1 of which was to get together with some friends. I’ll just summarize by saying, nothing has gone according to plan for about a week now.
I fixed a roast Monday with the intent to either freeze it or use it as a topping for the huaraches I was planning on making for dinner. I was fatigued after a day of moving furniture myself and packing boxes for our move. I also didn’t sleep well. So by the time I realized I needed food I knew there was no way I could fix dinner. No energy = no kitchen work.
I decided to go to Jason’s Deli for a sandwich after taking a shower. Once I was well nourished, I took care of carving up the pot roast. The huaraches were going to be my lunches for work, too. So while I carved up the pot roast, I was thinking about how to use the ingredients I bought for the huaraches with the pot roast in a way that I didn’t need to heat up the pot roast. Lettuce and tomato were my main concern, then carrots and celery which were used for other dishes and I had leftovers. Ah! Pot Roast Salad!
Definitely not something you see on a menu. Definitely something I’ve never tried before. My recent adventures have me thinking outside the culinary box these days. I knew if my experiment was a flop, I could always run out somewhere to pick something up for lunch real quick. Thankfully, I didn’t have to. It was oddly surprising. I chopped up slices of the pot roast so they were roughly the same size as the tomatoes and carrots. The flavors blended well together and I was able to get a little bit of pot roast in every bite. I’m looking forward to the next salad.
Plan B isn’t a bad thing. Neither is thinking outside the culinary box!
Notes: I fixed the pot roast with a fresh sprig of rosemary, half a yellow onion quartered, 2 whole peeled garlic cloves, and salt in a slow cooker. If you save the juices you can fish out the rosemary, onion, and garlic and add fresh seasonings and vegetables to make a hearty broth. The dressing I used for the salad is homemade from a recipe I got from Leanne Ely of Saving Dinner.