But sometimes I like to choose fun. And for me, that means adding pasta into the mix. Pasta salad is the best kind of salad. We all know this.
I also love the very American seven-layer salads. They look like traditional Americana dishes to me. Something I never grew up with. My mom didn’t make American foods like this, which obviously made me even more curious.
For this post, I teamed up with Classic Yellow Mustard is a summer (and beyond) staple that adds a pop of flavor into all kinds of summer dishes. I usually make dressings with Dijon mustard but this is proof that yellow mustard also has its place in dressings. This one is a creamy herbed dressing that can be used instead of ranch.
I like my pasta salads to have texture, texture and more texture. The radishes and sugar snap peas add lovely texture. It makes it super refreshing and on the lighter side, which might be surprising considering the fact that it’s a straight-up pasta salad.
Amongst all of the candy and cakes and cookies during the holiday season, I always love a good salad. To be completely honest, I think salad belongs on every table all the time. I grew up despising salads because my mom thought it’d be a great job to pass the duty off to me during dinnertime prep, and I couldn’t stand making them. And that’s because they were uninspired—I was only 14 so salad wasn’t all that interesting to me! But fast-forward to now and I’d love nothing more than to talk to you about how to make a salad delicious.
For this post, I teamed up with KitchenAid® and their Artisan® Stand Mixer. I used the Food Processor attachment to make this salad, which made it a total breeze. I did it in about 15 minutes and it was DELICIOUS!
Tomorrow I’m hopping on a plane to speak at Blogher in hot and humid Orlando, Florida. Should be fun! I’m there for like 24 hours so unfortunately I won’t have time to go to Disney World. I have a lot of fun memories of Disney World, especially grad night where all of us loaded in a bus and drove 3 hours up north to attend. They shut down Disney early and us kids, like a thousand 16 year olds hung out during the middle of the night.
There were SO many kids doing things they shouldn’t have been doing. Luckily my school threatened the day lights out of us with the idea of not possibly graduating so I’m pretty sure none of us brought alcohol/did bad things because the wrath of failure and parents was too much to deal with. FEAR IS WHAT DRIVES MANY OF US! Sometimes it’s not a bad thing.
Anyway, I’ll be back before you know it and then I’m headed to Palm Springs for the weekend with my friend Cassie and of course Amelia is coming because when a pool calls, homegirl is there.
Last week I shared with you three 15-minute lunches that I make for myself. In keeping with that real-life-food-talk, I wanted to share this recipe: Copycat Sweetgreen Kale Caesar.
Most days I want to eat healthy. Whether I actually achieve that or not is another story lol. Trying to balance sweets, baking, cheesy things and health is something I’m constantly juggling. Admittedly, I’m not perfect at it but having things in the fridge for a healthy lunch makes it THAT much easier.
A monsoon has arrived in Los Angeles. Not sure if you’ve heard. I’m sure you know because every Angeleno is posting photos on Instagram as if they’ve never seen rain before. I understand, it is pretty mesmerizing and soothing and peaceful.
This week I’ve vowed to stay on this cleanse and I’m doing pretty great so far. Granted it’s only been like a day. But still! The best part about this cleanse is that I can eat because I have to chew! I don’t know if that makes sense at all but the hardest part about those psychotic juice cleanses is that you never eat. At least with this one I can have food.
This recipe is tweaked from Goop and it tastes exactly like the ginger carrot dressing at Benihana. If you went as a kid, you’ll remember it well.
Every single birthday party for at least 3 years took place at Benihana.