Great for cookouts

slow-cooker vegetarian chili

Molly and Sarah’s go-to bread

I (Sarah) use a mix of flours — about 50 g. of wheat bran, 300 – 350 g. wheat flour, and white flour to fill out the 500 g.; I’ve also used wheat germ (it adds a bit of nuttiness). I think Molly uses 100% whole wheat. Basically, as long as your total is 500 g., you can experiment with different wheat flours.

from Sarah

Sarah’s note: I cut the kernels off the corn before I cooked it, and I just tossed them in with the green beans to boil for a few minutes. I didn’t have scallions so I diced a little bit of red onion, and I think cilantro tastes like soap so I skip that — but I imagine you could substitute parsley or another herb, too.

This is also an easily deconstructed meal for kids/picky eaters — I gave the cooked veggies and salmon to the girls before I added the dressing, and Brad would prefer to have his salmon separate and undressed, as well.