It seems I can’t go to the store or farmer’s market without buying way too many tomatoes. Good thing they’re good on and with just about everything. My favorite way to consume tons of tomatoes? Probably on a sandwich with a swipe of mayonnaise. Incredible. I love them on their own too, with a bit of salt and pepper. And of course, I love them in every salad ever because they’re never not welcomed, especially during the summer months of August and September.
This salad is a tofu twist on an Italian classic: the panzanella. Bon Appétit asked me to create a recipe highlighting tofu to compliment Aveeno’s Positively Radiant Collection. If you flip to the back of September’s issue of Bon Appetit, there’s a lil’ link highlighting this recipe. If you’re interested in getting a free sample of the products in the mail, click here.
This past weekend I ate ribs, two hot dogs, one s’mores, slices of ribeye, a few slices of bread, two spoonfuls of cookie dough ice cream, a few (?) watermelon mojitos, nachos…and I feel like if I really tried, I could find more things that I consumed. But whatever, I’m past it. It happened and it was glorious.
My favorite part of the weekend was spending time with friends and family and watching Amelia swim her little heart out. I need more weekends like this one. I bet you do too. They remind you what’s important. And hot dogs are important!
This is a recovery (ish) salad. There’s fresh and spicy watercress, sliced yellow plums, sliced squash and buckwheat groats (!!).
Can we discuss buckwheat groats? Buckwheat groats are a toasted grain. I toasted these up in about 5 to 6 minutes and they were delicious on a salad. They add great crunchy texture to lots of dishes like vegetables, salads or even pancakes.
I’m on my way to Chicago for no reason at all other than to hang out. How amazing is that?! I wish I could bottle up the feeling right before a trip. You’re running errands, packing, washing clothes, and while normally those are really lame things to do, it’s actually ultra fun when they’re for a vacation vs. normal life.
This salad has Memorial Day written all over it. It’s large format or whatever you want to call it. Basically, it’s a big-ass salad for hella ppl.
Do you have cherries yet? I feel like LA/California gets produce weeks (sometimes months!) before the rest of the country so it’s hard for me to gauge if this is a useful recipe or totally pointless. ¯\_(ツ)_/¯
This is another installment of Adrianna Loves Butter But Is Eating Healthy-ish. Spring produce motivates me to eat greener, brighter things.
On Monday a pound of arugula (a pound!! that’s a ton of arugula) was dropped on my doorstep and I immediately went into brainstorming mode as to what to do with it. I have pesto and soup and a few other things planned for that arugula, but first, a salad!
Since we’re not exactly in full on Spring-mode yet, I wanted a salad that felt comforting. Something that you’d still want to have on a cold-ish day. There are a bit of beans that help with that, some feta for its wonderful saltiness, some mint and Italian parsley for flavor and the usual suspects of zested garlic and diced shallot.
This salad isn’t chock-full of unexpected ingredients or combinations that are unusual or particularly interesting. It’s just a good tasting salad.
The internet LOVES weird combos and cheese oozing out of the sides of things. And that’s ok, I do too. But sometimes, I like simple and familiar. This is a friendly salad.
The dressing might be my favorite part. Eating healthier has been a lot of me having to re-teach myself how to cook. I can’t do the things I did in the past (read: put butter in everything). A little cleverness goes a long way.
What do you eat when you’re sort of stressed and worried? Let me preface this by saying if you say carrots, we’re no longer friends. You’re gonna be kicked off the island. JK, I would never do that to you, ok.
I spent a solid hour last night just staring off into space, imagining all of the awesome things people should stress-eat. A whole cookbook could be written on the subject. It could be packed to the brim, giving people ideas on how to numb their anxiety with doughnuts and cheese. This type of cookbook definitely wouldn’t be have a release date in the month of January, but I bet it’d be super popular right before tax season.
Last night I chose nachos as my ammo…and it worked! I felt calmer and more relaxed after each and every cheesy chip. This salad is sort of the opposite of what I wanted last night but now that I’m done with my nacho craving and I’m a more relaxed me, bring on the pretty salad, man!
1. If your dog is annoying you, an empty-ish (plastic) jar of almond butter will distract him/her for hours. HOURS, I tell you. Amelia sat under the couch and tried her hardest to reach the bottom of the almond butter jar. She failed, thus creating about four hours where I didn’t see her/hear her. Glorious. Pretty sure she was drunk on almond butter.
2. Pinterest will shave hours off your life. Hours. Lots of ’em. I feel like I’m actually liking Pinterest for maybe the first time ever.
3. Bar Method, my recent workout endeavor, will seem easy and calming and girly, but then the instructor will push you to work those lil’ muscles you never knew existed. and then the next day you’ll wake up barely able to move. It’s a good thing, apparently.
3. Persimmon and salt-cured fat (aka lardo) taste soooo good when they’re on the same plate! AHH! This salad is my new obsession.
This salad makes my Thanksgiving salad dreams come true. I’m a notorious lettuce-salad-hater. It’s from years and years of being forced to make the dinner salad growing up. They were sad. They were depressing. (Sorry mama.) And they were always made with terrible lettuce.
I have a few thoughts on my brain currently. No, they’re not intelligent thoughts. They’re just thoughts. This weekend is the first “football weekend” of the season and today I’m bringing you a salad. I guess this should tell you how invested I am in football.
I’m not one to have a bunch of traditions like eating breakfast in bed on Saturday (do real people actually do this?) or lighting candles at 5pm and getting in a hot tub to unplug…blah blah. But i will admit that starting traditions are kinda fun.
This fall my new tradition is rewatching Felicity. I started last night. Since LA is still being a jerk with its heatwave, I set a fan right in front of my face and watched Felicity while I ate delivery pizza. I call that one very awesome tradition, man. Fall reminds me of starting school. And Felicity starting school, moving to New York and being a psycho about Ben just brings warm nostalgic feelings in my tummy. But seriously, how crazy is Felicity in the beginning. Like, stalker status.
The best? What a bratty title. I always think it’s super snobby when someone names a recipe “the best” of anything but sometimes it really is true. Sometimes your aunt’s guacamole is magical and has this one weird and unexpected ingredient that really does make it the best. Sometimes your grandmama really does know the secret to perfect carrot cake. Sometimes it’s valid. This situation here is sort of the best tabbouleh salad I’ve ever had. Like, ever. So here we are with this super pretentious recipe title. I’m sorry…but only a little sorry.
I really love normal tabbouleh salads and I really, really love fattousch salads, so I figured I’d give this tabbouleh salad fattoush-like qualities. Did I just make sense? That was a long sentence.
Yesterday I saw Halloween candy at the drug store. Just no. NO! Summer is not over! It’s still 90 degrees out and peaches and plums and watermelon are still in abundance. Sure, I’m kind of sick of sweating, but I’m not ready for pumpkins, apples, sweaters and halloween. I’m not, so stop trying to force the future on us. We’ll get there…let us be.
A few years ago, I whipped up one of those very common watermelon and feta salads and got pretty obsessed. They became the thing I took to every BBQ or get together I attended. Super easy to throw together and everyone would always be really doubtful about watermelon and feta going together, and they’d always end up being so psyched about the salad.
This is a take on that salad, but with grilled cheese because grilled cheese is grilled cheese. Duh. Very big no-brainer. Grilled cheese is delicious, always.