upoAre you stuck inside, dreaming of next year’s garden? Are the kids (or your inner child) driving you nuts as you scrape the bottom of the bucket on distracting -er- enriching indoor activities to keep them busy learning?
Maybe your New Year’s resolution was to save money to put them toward some personal goals.
Double-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy!
A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without cilantro and (b)stop feeling like such a yuppie for buying a salad I could clearly reverse-engineer to make myself. Now when I’m up for more than throwing together some greens with nuts (read: up for more chopping), I’ll use this mix as the base recipe and improvise from there. I was actually pretty surprised when I couldn’t find a blog entry for this. Perhaps because it’s so straightforward, it didn’t feel like a recipe. This week’s weather in Seattle is sneaking up to the mid-80s, which counts as hot, so here’s a good option for those hot late Summer days when you don’t want to add another degree to your house by turning on cooking appliances. Air conditioning is a luxury, yo.
From the kitchn, with the last few steps re-ordered.
1/2 cup of honey
1/2 cup of water
3 to 4 fresh sage leaves
1 pound fresh blackberries
Extra blackberries and sage leaves for garnish (optional)
Also optional: vodka or gin
Fresh back from a cross-country road trip through 4 national parks, three rolls of campfire-cooked Pillsbury products, and too many kinds of 80+-degree weather, I give you…
Cold Zucchini Basil Salad A variation from simply real health I googled after a random Instagram find.
1 large heirloom tomato, sliced into bite-sized pieces
3-4 zucchini total (prefer a mix of green and yellow summer squash)
1/4 c goat cheese
A handful of basil, rolled and chopped into ribbons
olive oil (the highest quality you have on hand)
Salt & pepper, to taste
1 fresh lemon
1/4 c slivered almonds
1. With a vegetable peeler, thinly scrape the zucchini and summer squash into long ribbon slices, tossing the seedy core, or saving it for a Sunday frittata mix.
2. Add the ribbons to a bowl, season with sea salt* and pepper*, basil, drizzle with olive oil* per preference. [*NOTE: if you want salad for later, pack the zucchini separate from the olive oil, salt, pepper and lemon juice to keep the crunch, and combine just before eating]. Toss to mix.
Today’s Trial Recipe Rating:
Novelty Rating: 5 of 5 stars.
Well, that is certainly novel. Likelihood of Repeat: 35%
The first couple sips are always a little startling, after that it starts to grow on you..I think…maybe..
Don’t worry folks, if this is not enough cold refreshment for you this summer, I’ve got at least two more in my back pocket coming, on top of last year’s frozen coconut limeade. Lesson Learned: Even when you’re feeling unsuspectingly casual and lazy-looking without a stitch of makeup on a Sunday afternoon, you might still concede to post a video that includes your mug in it, in the interest of telling the world about the DIY espresso tonic your household experienced..shrug.
But seriously, next time I might try muddling the rosemary** a little, and maybe adding a few crushed berries for a sweet, tart flavor.
*I actually drink tonic water on its own sometimes, no gin. On the advice of one of my docs, the quinine in it supposedly helps with nocturnal leg cramps -so painful they wake me up. The internet, however, indicates that docs no longer prescribe quinine for anything besides malaria due to strong side effects (beyond the crazy dreams, I’m guessing). I have to assume that tonic water has much lower amounts of it than a prescription, though. However, if you are after quinine in tonic water, read the bottle labels carefully. Sometimes it’s just sugar water without any actual tonic-ness.
As a kid, my mom would make steamed broccoli, and my favorite parts to eat were the little slices of tender stalk (outside bark was peeled off) that she would steam along with the usual tree-like shapes I would stick in bowls of rice to create a tiny diorama before eating. It wasn’t until years later that I learned other people don’t necessarily consider the stalk worth even cooking. I found this combo while searching for recipes to use up the giant quantity of miso I will have left over from another one that calls for only a few tablespoons.
1/3 cup rice vinegar
3 tablespoons yellow or red miso (note: check labels to ensure specific gluten-freedness)
3 large garlic cloves, peeled
2 teaspoons sugar
2 teaspoons chopped fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
1/4 cup olive oil
1/4 cup mayonnaise
Step 1: mix everything in a blender.
4 broccoli stalks, julienned into bite-sized pieces*
4 cups chopped spinach
1/2 cup finely chopped sliced almonds
Step 2: mix dressing and salad ingredients in a large bowl. Garnish with almonds and chill or serve.
Today’s Recipe Rating: Novelty Rating: 4 of 5 stars.
This was astonishingly a salad I was both happy to eat, and that I thought was good for me, and the flavors only seemed to get better on day 2 and day 3. Likelihood of Repeat: 20% See below. Lesson Learned: Unfortunately, being the thrifty person I am, *I did not buy “Trader Joe’s broccoli slaw,” so the amount of time it took to shred broccoli stalk myself was maddening, and did not feel equal to the amount of slaw I got out of it. Still seems weird that Trader Joe’s would sell something people often might thing to throw away, or could get out of spare stalk, though..