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.
I’m not sure if you’ve heard but watermelon salad is the new kale salad. It’s everywhere. So, here I am being a super basic b providing another iteration, but one that, in my humble opinion, is superior to the others. Or at least slightly different.
There’s no feta or balsamic vinegar or parsley. Instead there’s shaved queso fresco, pickled red onion, lots of cilantro, slice of jalapeño and a bunch of lime juice. It’s a refreshing punch in the face during the most hot time in our year.
These are officially the dog days of summer. Days have been slow in my corner. I’m not that busy. Or as busy as I’m used to being. But that’s ok because it’s a nice slow down before a crazy hectic fall and holiday season. While summer is usually not my season of choice, I’m enjoying the slowness right now. I’m eating lots of bbq, hanging out with Amelia and reading. It’s been a lovely break from the madness.
Oh can we talk watermelons for a second! I’ve gone through a ridiculous amount of watermelons over the course of this summer. I don’t know why (I mean I know why) but I can’t go to the grocery store and NOT buy a watermelon. I usually don’t incorporate it into meals, instead I just eat it plain. I’ve also had a ton of bad watermelon.
Here are some (hopefully) helpful tips on selecting a watermelon to bring home with you:
1. Tap the watermelon. I should give off a deep but hollow sound. If it sounds a bit dullish, more like a boring thump, then it’s overripe. Eeeesh!
2. The weight of a watermelon matters. It should be heavy for its size.
If you’re lucky enough, you’ll open up the watermelon and it’ll be yellow! That was a good day.
To a small bowl or mason jar, add the red onion. In a small saucepan, combine the vinegar, water, sugar and salt. Bring the vinegar mixture to a boil then immediately turn off the heat and pour over the onions. Allow to stand at room temperature for at least 2 hours or up to 2 days. Transfer to the refrigerator. Pickled red onions keep in the fridge for 3 to 6 months.
In a serving bowl, whisk together the lime juice, olive oil, pinch of salt and a few turns of freshly cracked pepper. Add the watermelon, sliced jalapeño, cilantro and toss gently until everything is evenly coated in the dressing. Top with shavings or crumbles of queso fresco, pickled red onion and more cilantro.
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)_/¯
It was part of Joy’s Sunday round-up (I love her Sunday reads). Oh man is was depressing. This article is all about dating and being dissatisfied and feeling like there are so many options out there so why would we settle when something better might be around the corner?!
I really think this is why it can be so hard to date in big cities. A lot of people are always in search for the next best thing. That search, that need for constant stimuli, the need for something even better than what you have makes people’s attention span thisbig. Good gracious, how terrible.
I’m convinced that the fastest way to lead a miserable life is to go around constantly wishing you have more. To compare your happiness to another’s and thinking it doesn’t measure up. I know this all too well. It’s a gnawing feeling. It’s the rat race and I’ve recently realized it doesn’t just pertain to our work lives. It can seep into parts of our personal life, too.
For all my single friends, I FEEL YOU I LOVE YOU STAY STRONG! To people who are in good relationships questioning, Are they good enough?! They probably are. Let’s talk about salad. (Don’t worry, I’ll have a cheese dish soon.)