Welcome to Day #2 of Refrigerator Confidential!  This week, I’m taking you inside our refrigerator so you can see what we buy at the Saturday Upcountry Farmers Market, and what we do with it throughout the week.  It’s kind of a game for us {a very tasty game I might add}, and the goal is to eat all or most of the food by Friday, and end up with lots of empty bags to fill up at the market on Saturday.  Sometimes we are successful, and sometimes we don’t do so well.

Yesterday I told you in words and pictures what we bought at the market.  I didn’t say anything about what else was in the refrigerator.  We had {not an exhaustive list, by any means}:

leftover homemade chili
leftover brown rice
cooked broccoli
homemade mustard vinaigrette
beets, which I cooked and pickled yesterday

Sunday’s Meals with links to recipes:

Breakfast
Me- Nancy’s Low-fat Plain Yogurt with olive oil, salt, pepper, cumin; broccoli with a drizzle of mustard vinaigrette
My husband- Nancy’s Low-fat Plain Yogurt with local honey, dried Maui pineapple, dried Maui apple bananas & coconut flakes, roasted peanuts & walnuts
Freshly Pressed Ginger Kombucha {1 bottle is almost half gone already!}
Green tea

Lunch
Leftover chili & brown rice {they’re almost gone!}
Salad of kale, arugula, pickled beets, Maui onion, Wakame & Ginger Sauerkraut Salad with mustard vinaigrette
Broccoli with olive oil, lemon, salt, pepper, Parmesan and toasted sliced almonds

Dinner
Baked salmon with mayonnaise and Sweet Ginger Chili sauce {similar to Thai sweet chili sauce, but with healthier ingredients}
Caesar salad with homemade croutons and avocado

Pickled Beets
4 fresh beets, scrubbed and steamed until tender {about 45 minutes for medium size beets}
Onion, sliced {as much as you like, or none}
3/4 cup cider vinegar
1/4 cup sugar
1/4 tsp kosher salt
1/4 tsp whole peppercorns
2 small bay leaves {or 1 large}

When beets are tender when pierced with a knife, let them cool until you can handle them comfortably.  Peel off the skins, and cut them into whatever shape you like.  Put them into a container with a tight lid, so you can turn them upside down to distribute the pickling liquid.  If you are using onions, layer them in with the beets.  I usually use a quart mason jar.  In a small saucepan, combine all ingredients and bring them to the boil, stirring to ensure that the sugar gets dissolved.  Pour over beets and onions.  There will not be enough liquid to cover your beets, so turn the container upside down occasionally, and shake to distribute the liquid.  They will get tastier as they marinate longer.

Here is the refrigerator on Day #2:

Bon appétit!