I hope you all had a lovely Mother’s Day weekend! My mom sent me a picture of the scones I posted last week (which she baked for herself on Mother’s Day morning) and it made my heart feel so full – like I was really there. I love how food can transcend distance and time to connect you with people. Taste – it’s so special, and powerful. Now pulling a one-eighty on you with a not-so-smoothe segue, I’m sitting here writing this post on the first lovely, sunny day we have had in weeks and all of the sudden the room went dark. A thick, spooky cloud is now covering the sky, and the loudest thunder I have ever heard in my life just cracked above my head – I’m pretty sure I just peed my pants. Now a torrential downpour? Okay. This place is nuts. Denver, Colorado has no rules. It’s skies play how they like, and that is why after three weeks of thunderstorms we had a snow storm drop on us over the weekend, just to have a gorgeous seventy degree sunny day follow. And now this spontaneous (albeit, awesome) thunderstorm. Try getting dressed in the morning, its a real pickle.
You know what place doesn’t have changing whether and is pretty much almost always darn perfect? California. Tomorrow. TOMORROW. Tomorrow we get to go home. California here we come – for an entire week (!!!). We get to see our best friends who just had their baby, and do all the things that we use to do and loved so much. It is going to be a packed week and you just try getting me on that plane to leave again, you just try! (I kid, I’ll come home, hopefully with a tan and a belly full of fresh produce.) (Ah! Tan! I use to be so tan and blonde. One winter in Colorado and the shades have reversed. Darker hair, lighter skin, who is this chick in the mirror?) Anyways, moving away from frivolity and onto some substance. Like this dressing. You guys, this dressing.
This dressing is simple yet so perfect. I couldn’t believe the magic that is avocado dressing when I first tried this creamy, tangy concoction. Where had this blended avocado heaven been all my life. I threw an avocado, some lemon juice, salt and pepper together and blended it – adding water to thin as needed. Took a taste – and WOW. Had one of those I-can’t-believe-I-just-made-that moments, poured it over my veggie loaded salad, and dug in. What’s so great about this dressing (besides its simplicity) is its versatility. I could see it going on any number of grain and veggie salads – plus legumes! It was to die for with chickpeas in this bowl here. I’m excited to be sharing this recipe with you all today over on Food52! It’s featured under their “Not Sad Desk Lunch” column, and could not have been more perfectly placed! No more sad desk lunches here with this green beauty present. Pop over to their site here to get my recipe for this everyday avocado dressing and upgrade your salad bowl today.
Ps. I will be taking the next week off from blogging to fully embrace this week long vacation back home. However, I will be back and fully refreshed with more whole-foods deliciousness to share with you all the following week, fear not! (I’ll be sure to be posting pictures from our trip on Instagram if you’d like to follow.)
Pss. I am happy to say I am now “in cahoots” with Huckle & Goose (meaning I’ll be contributing recipes). They are a wonderful farm-to-table based company that provides weekly meal plans designed around the seasons to help you reclaim dinner and feel empowered in the kitchen. Read more about how awesome they are here, and if you or anyone you know would like to subscribe – use the code FARINGWELL at checkout to get 40% off your yearly subscription, hip hip!