Thanksgiving leftovers are pretty epic on day one, but by day two, I tend to get a little bored by the mild flavors and starchiness of it all. That’s where this rainbow of a salad comes into play. A celebration of fall produce — ok, corn is not really in season, but thawed previously-frozen kernels work great here — it is a fiber-packed antidote to holiday overindulgence, and a great make-ahead option.
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cashews
Curry Cashews
As someone who eats a lot of beans, grains, lentils, and nuts, the bulk aisle is (not surprisingly) one of my favorite sections of the supermarket. Assuming your market’s bulk section has a good, healthy amount of turnover, it can be one of the best, least wasteful ways to stock up on everything from steel cut oats to red lentils, and, if you’re lucky enough to live near an excellent co-op like San Francisco’s Rainbow Grocery, loose-leaf tea, spices, alternative flours, and even kimchi.
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