We had drinks with our neighbors on the deck and after 2 negronis I no longer had the burning urge to cook dinner. So I raided the fridge. There were 2 left over stuffed artichokes. I made a shepherd's salad and a beet salad to go with the artichokes.
I have parsley growing in the garden and it was beginning to bolt, so I gave it a shearing and with the handfuls of parsley I made a salad of 3 mini cukes, red and yellow cherry tomatoes, red onion, chives, and a white wine vinegar and olive oil dressing. Salt and pepper were added at table side.
The beet salad was a little more time involved, but just as easy. I steamed the beets in the instant pot on high for 28 minutes. 3 large beets on a trivet with about 1 cup or 1.5 cups of water in the inner pot. Let the pressure drop naturally. Remove the beets and wearing gloves, cut off top and bottom and the skin will slide off easily. Each beet was cut into a 1/2 inch dice and mixed with 1/2 a vidalia onion cut into similar sized dice and 2 small mini cukes cut into quarter moons.
This is the stuffed artichoke that was made in the instant pot. I was never a huge fan of stuffed artichokes, but boy, oh, boy, these were good and sitting in the fridge for a few days did not dampen their appeal.
Over all this was a quick and pretty satisfying meal. Not bad for a total left turn from what I had been considering up until 5:30 pm!
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