It feels like it’s one bazillion degrees out. So I refuse to cook today. I will, however, gladly eat a salad with chicken, veggies, and almonds, topped with a Honey-Dijon Dressing. Yes, yes I will.
You can use your favorite summer veggies. I’m using what I have on hand (and what I think will taste good). This salad is great in the wintertime too, with broccoli and cauliflower instead of tomatoes and bell peppers. If it were a few months earlier we’d be using sugar snap peas and sprouts.
I used leftover chicken. It makes this salad a synch to make. But, cooking up a chicken breast or two isn’t all that difficult, so don’t let a lack of leftovers deter you.
You could omit the chicken and add some crispy tofu, or tempeh. Do what works for you, with the ingredients that you have in your kitchen!
This can be a main dish, or it would be great alongside a chicken that’s been roasted and brushed with some of the dressing. Ooh, or you could grill it and then brush with dressing… I’m gonna have to try that some time… it sounds really good!
I remember it well. School’s out, it’s hot, it’s summer. Time seems to stretch into forever. So much playing to do, ice cream and popsicles to be eaten, sprinklers to be run through. And then, about two weeks in, it hits… the boredom. I remember saying, “Mom, I’m bored. What can I do?” She’d give suggestions that I’m sure were great. I don’t know what I was looking for. But you know when you get so bored that nothing sounds fun? Yeah. Nothing.
So, in an effort to help any parents out there who are at their wits end trying to find activities for their kids this summer, here’s my suggestion: Let them cook!
Maybe you are already doing this. I applaud you if you are. And if you aren’t, no judgement here, just an idea for something fun to do together to fill the long summer days with great memories that you can both treasure.
I’ve been told that kids love to watch “that silly Rachel O“. You could take a small break and watch an episode together (they’re around 4 minutes each) and then cook what was made. The recipe is on the blog post below the episode and can be printed or viewed on a tablet.
I think I would like to enjoy some burgers and hot dogs, some potato salad and coleslaw, some onion rings and french fries. We’re going to a BBQ this afternoon, so I’m guessing I will get my wish.
Are you going to BBQ today, this weekend, sometime soon? Maybe you need some ideas for your menu. I’m on it.
I love a good burger. This burger might be a little messy, but it’s oh so good. Yes, there’s an egg on it. Try it. Just trust me. If you’re not into bacon and egg on a burger, that’s cool too. Here are twoother favorites.
I’m crazy about this Spicy Roasted Potato Salad. It has a good kick to it, but it’s also nice and creamy. Mmmm potatoes.
Cabbage isn’t really in season right now, but, if you’ve just gotta have Coleslaw, here’s one I like.
If you like the idea of hearty salads, Taco Salad is always delicious. Or, the Tomato Corn and Quinoa Salad that I made for this week’s episode was really tasty too (and it’s what I’m bringing to the BBQ that we’re going to).
I love dipping chips into dip. Corn chips and this Avocado, Tomato, and Fava Bean Dip are amazing. Seriously. I could eat a whole bowl of it all myself. If you prefer Guacamole, I’m happy with that option too.
And then there’s dessert. I’m more of a savory than sweets person, but I do still enjoy dessert once in a while. And I know there are many who would much prefer to eat dessert than the main course. I’m glad we’re not all the same. If you want simple, may I suggest some really good quality Vanilla Ice Cream (I’m partial to Trader Joe’s French Vanilla) with a spoonful of homemade jam over each helping? Or, Roasted Berries and Apriums over that ice cream, or Aunt Sue’s Chocolate Fudge Sauce… If you’d like something less ice creamy, more tarty, how about a Pluot Tart with Black Pepper! Or a Strawberry-Balsamic Tart… I don’t think you’ll be sad about any of these options really.
Whatever you do, however you celebrate summer, the 4th, Canada Day, and just being alive, I hope you eat well, enjoy your family and friends, and have a great time!
You know, that sweet summer corn that’s one of the most wonderful things that you could ever eat.
I’m not kidding.
I wait for this corn all year long… I wait for a lot of things all year long. That’s how it is with seasonal eating. By choosing to get our food from a local, sustainable source, we choose to (for the most part) wait until summer for things like fresh corn, tomatoes, and stone fruit. I’m cool with buying things frozen or canned (I can’t wait aaaaaall year for some tomatoes – I need to be able to eat Spaghetti and Meatballs, you know?!). But, I much prefer fresh, if possible.
So yeah, this week’s episode kinda screams summer freshness. It yells that you should barbecue some sausage or chicken to go along with it. It hollers that if you need to, it’s ok to just eat the corn straight off the cob, no cooking needed. It’s gonna make a mess anyways, so at least pick up the kernels that you’ve scattered all over the counter in the midst of slicing the corn off the cob, and gobble them up. Yes, gobble.
Do you find it necessary to act like a typewriter when eating corn on the cob, complete with a ding at the end of the “row”? Just me? Ok.
I used quinoa for this salad. Rice would also be acceptable (wait, do people make cold rice salads??), so would pasta. But I like quinoa because it’s got a bit more protein and it’s just different and really fun to eat (says me).
Fresh veggies are loaded in. Corn, green beans, red onion, tomatoes, summer squash, and fresh herbs. If you have other favorites, feel free to make a swap. I’m all about using what I have. No need to go and buy something if you’ve got a perfectly acceptable replacement in the fridge!
If you’re like a good friend on mine, and you don’t prefer some veggies totally raw, welcome to the world of roasted veggies. Start with larger pieces, toss with olive oil, salt, and pepper. Then bake at 350F for 10-20 minutes, or until they’re as crispy as you’d like. Let them cool, chop or dice, and toss with the salad. You could also par cook them (which means partially cook) by boiling for a minute or two. Then don’t discard the water, there’s lots of goodness left in there! Use it to boil some pasta or make a veggie stock (take some of the veggies that are left in your produce drawers from last week, you know, the ones that look a little sad… give ’em a good scrub, chop into large pieces, and cook cook cook away).
I used some leftover chicken. It was originally roasted in the Crock Pot, taken off the bones, then frozen. You could also cook a chicken breast like I did for a recipe that I made last year. Whatever works for you. I just like to be creative with leftovers.
You could also add beans. I’ve done this before. It’s good. I just didn’t have any cooked, so I didn’t do it this time. If you wanted to go vegetarian, I’d omit the chicken and add the beans. Pinto or white beans would be yummy, even chick peas would be great.
This makes a lot of salad. It’s perfect for your Canada Day or 4th of July BBQ, for a simple dinner at home, or a picnic on the beach. Although on second thought, I’m picturing a windy day and crunching on sand along with fresh veggies and I think I don’t like my idea anymore… let’s change it to a picnic on some grass, lounging on a cute quilt, with your favorite someone. There. That’s better. Bring along some lemonade or maybe some sparkling wine, some Italian Date Subs, olives and pickles, some salt and vinegar chips (these have been my favorite since I was a kid), and some fresh fruit and then you’re all set.
Perfect for a picnic or a BBQ, this is a light yet hearty salad, with plenty of delicious summer veggies.
Ingredients
2 C uncooked quinoa, rinsed and drained
4 C stock or water
4 ears of corn, kernels sliced off the cob
2 small summer squash, diced
1 C green beans, diced
1/4 to 1/2 C red onion, diced or minced
5 small tomatoes, diced
1 C chicken, cooked and chopped
Dressing: 1 T lemon juice
1/2 to 1 T apple cider vinegar
2 T balsamic vinegar
1/2 T maple syrup
1 t dijon mustard
salt, to taste
pepper, to taste
pinch cayenne
2 T fresh basil, chopped
1 T fresh parsley, chopped
1 t fresh oregano, chopped
1 t fresh chives, chopped
3/4 C olive oil
Instructions
In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.
3.2.1251
Here are some of the ways that I’m planning to use the contents of this week’s Abundant Harvest Organics box (along with a few other ideas that I think would be fun).
I have yet to visit Paris, Boston, or Rome. New York is amazing, this much I already know. Canada’s beauty is majestic and awesome. Texas is sweet comfort, with rodeos and southern drawls. Colorado is breathtaking (sometimes literally, if I’ve just arrived and try to climb some stars). Alaska is cold, but the mountains are so close you can almost reach out and touch them.
These places are all dotted with family and friends. I’ve visited some just briefly, others I’ve called home. But, of all the places I’ve been to, California was where I always dreamed I’d end up. My mom grew up here, so it kinda made sense I guess.
And so I did. Here I am.
And yet I wonder… don’t we all just wonder sometimes, if I could live anywhere, would it be here?
Since we are here, and don’t have plans to leave in the foreseeable future, we’re trying to make the most of it. Trying not to complain too much when it’s 100 degrees in September and the rest of the world is all cozied up with fall. Or brag too much when it’s 80 degrees in January and we have fresh produce instead of snow. We’re experiencing some of the things that make a huge place like LA feel small. Enjoying events and finding favorite grocery stores. Meeting friends at restaurants that feel like hidden treasures and shopping at one of a kind stores. Making a tiny apartment, in a place where people are living in building upon building, into a home. Sometimes dreaming of other places, scenery, climates. But we’re here, we’re here, we’re here. And that’s good…
Although that may change after we visit Paris.
But for now, some of the things we enjoy about where we live are:
Oscars Outdoors – Bring a picnic, stay and watch a movie. It’s one of the few places I’ve laid on the grass and looked at the stars in LA.
The Hollywood Bowl – We saw She and Him perform here the other week. We picnicked (what a funny word!) with friends and then enjoyed the music from waaaaay far away… and saw the big dipper for the second time in a week. I thought you couldn’t see the stars in LA.
Bistro Provence – We have been only twice. It’s a little pricy, so for us, it’s once a year date. But both times were so worth the high price tag. The food was phenomenal. So you could go just for that. But, we loved that the chef was out in the dining room, chatting, bringing out plates, taking orders. And our server was so great. He got a huge kick out of Husband ordering the snails as his second course.
Pasadena Playhouse – We went to see a play starring Bradley Whitford, who is one of our favorites on the West Wing. We got to meet him afterwards, which is one of the coolest things that’s happened in the 2 1/2 years that we’ve lived here. Not only was he nice, but we got to walk and talk with him (that will be way cooler to you if you watch the West Wing…). The Playhouse will always be a treasured memory. (Note: The play was good and I’m sure they have many wonderful productions there, but meeting Bradley was definitely the highlight.)
Saban Theater – We  saw Casablanca on the big screen here last weekend. I’ve seen this movie a few times, but none were like this. You know when they’re singing the patriotic songs – when Laszlo tells the house band to play “La Marseillaise“ and they drown out the Germans? I cried. I wasn’t expecting that. I don’t know if it was seeing it on the big screen, or being in the beautiful theater that was around when Humphry Bogart was acting… probably both. It was amazing, in any case, and I can’t wait to go back.
I hope you’re loving and enjoying wherever you are.
And to my family and friends in Canada, Happy Canada Day!!
It feels like it’s one bazillion degrees out. So I refuse to cook today. I will, however, gladly eat a salad with chicken, veggies, and almonds, topped with a Honey-Dijon Dressing. Yes, yes I will.
