I no longer can turn on the oven during the day, signifying summer’s early arrival. Whipping up this cool, summer salad for my show on Nom last week was everything we are craving/eating these days. A balanced bowl that looks like you threw in everything-but-the-kitchen-sink (those are always my favorites). So much texture and flavor, with a new dressing twist we are loving: chipotle cucumber vinaigrette. Its sweet, spicy, tangy, and has a cooling effect when you eat it – perfect for warm summer days. Prep a few things ahead so they are “chilling” out for you in the fridge when lunch time hits. This has been my motto throughout our moving phase, and now still in our settling-in phase.
Thank you for all of your sweet comments and words of encouragement in my post earlier this week. I’m so thrilled you are enjoying the new site, and appreciate your presence here! If you have a few spare moments this weekend to connect with some fresh recipes in the kitchen, I would definitely give this one a go alongside the acai parfait from a few days ago. Together in one day they make you feel incredible (I think) but either on their own are fantastic too. I hope you have a weekend where you feel connected. To your physical place and the people around you. Its the last weekend of spring, and time to embrace the transition into sweet summer – xo.
After living out of boxes for 2 months we have a new perspective on the things we “really” need, and what we can let go. I loved this list of things to throw away, further encouraging my minimalistic heart to embrace it’s get rid of it tendency.
I watched this video, and my face melted straight off.
I don’t know where Scott finds the things he does, but he sent me this video the other day and I laughed so hard I almost peed. Wait for it.
Loving this new music discovery: “Sun Down” by Nik Freitas.
SUMMER SALAD W/ CHIPOTLE CUCUMBER VINAIGRETTE
Assembles 1 serving, but preps for 3.
1 cup spelt berries, cooked and cooled in the refrigerator
1 ear of corn, cooked under the broiler, shucked, and chilled
have on hand
1 cup cooked chickpeas
1 bunch of fresh parsley
an English cucumber
make a bowl
1/3 cup spelt berries
1/3 cup chickpeas
1/4 cup corn
a handful fresh parsley, chopped
1/4 cup diced cucumber
4 cherry tomatoes, quartered
2 teaspoons quality olive oil
1 teaspoon cucumber balsamic (or white balsamic)
1/2 teaspoon pure maple syrup
1/4 teaspoon sea salt
few dashes of black pepper
1/8 to 1/4 teaspoon chipotle powder
Prep tips: Precook the spelt berries, rinse under cold water, and drain well. Transfer to an airtight glass container, place in the fridge to chill, and use during the week. Cook the corn on the cob for 15 minutes under the broiler, turning every 5 minutes. Shuck and place kernels in a glass jar. Chill in the fridge to use throughout the week. Keep cooked chickpeas in fresh water in a glass jar in the fridge to grab easily too.
Assemble: Add all of the ingredients for the bowl together and toss. Taste and adjust seasonings if needed. Eat right away, or pack up to take with you in a lunch box with ice packs (just eat within 8 hours for best flavor + texture).
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