I tend to improvise and use what is around. Yesterday, after having @shain salad on my mind I took a look around. Leftover marinated Persian cucumber, a can of decent corn, green onion, colorful little tomatoes, a tart green apple, and the ricotta I made the other day were dressed with nuoc mam (always in fridge) and some grassy olive oil. No fresh herbs so I crumble in Mexican oregano. Also inspired by the same member's generous spice use I added touches of cumin and pumpkin pie spice. Garnished with dry roasted peanuts. It was lunch and dinner with my whole grain no-knead.
