I collaborated with the Food Mood Girl to create these quick, simple and healthy ideas for National Watermelon Day: a refreshing watermelon salad, watermelon lemonade and an icy treat to share with your favorite pup!
This summer blueberry salad recipe takes advantage of seasonal greens for a simple and refreshing mix that transports well for picnic adventures. "I've been standing on the edge of the…
I think of this as "The Urban Farmer's Salad" because it's what he makes for dinner when I'm still staring at my computer. It's one part "clean out the fridge" and one part homemade bleu cheese dressing. It's one part responsible and one part pure comfort.
Crepe meets Omelette, get it? This savory, vegetarian pancake is perfect for small kitchen cooking, especially on weeknights, as it comes together quickly. Double the olive fennel salad, whip up some extra yogurt sauce, wilt some more greens, and throw it all on a lentil pasta the following night to stretch your weeknight meal planning.
The creeping vine has begun to reveal a bright, blazing red. The blankets linger on the couch in the darkness of the mornings, tossed aside after cuddling in the evening’s chill. Soups and ciders have begun to be appealing again, and the bed has doubled with the thickness of comforters and quilts. It’s fall, but my mind keeps wandering back to the day I played hooky and soaked up the last bit of summer.
When I think back to that day of lounging aimlessly on the shores of Lake Erie, my skin feels warmer. The intense sunlight renders my skin golden, and I brace myself for the stark contrast of the water, an instant chill surmounted only by a quick submersion.
They say “when it rains, it pours,” but in my freelance world lately, “when it rains, it tsunamis” feels more accurate. The beginning of September was the equivalent of hiking to a cliff and seeing a vast, new territory of hurdles and challenges in the distance. As I stared into an overwhelming work load, I did a rare thing- I retreated. I took a day off, and I’ve been trying to channel a bit of that blessed hooky day ever since.
Lake Erie had shamefully been unchecked on my summer bucket list for more than one season. Finally, with fall and work looming, I recruited my partner in bucket list adventures for a day of soft sand, intense sun, a picnic lunch, sneaky whiskey and the type of water antics that leave you coughing and snorting and feeling like a child who just plunged off the diving board.
The picnic menu, like the day itself, was another attempt to soak up the end of summer and put a dent in the pile of harvested zucchinis.
When I finally returned to that precipice, to face the looming projects and more intense work load on the horizon, I tried to embrace the work with gratitude. Though not always successful and definitely guilty of an ugly meltdown, I tried to enjoy the pouring rain of projects. In case I forgot and let my mind slip into stress/frenzy mode, I attached a sticky note reminder near my desk. “Commit to creating joyfully, not stressfully,” wise words from the ever strategic Marie Forleo.
It’d be great if my life included A LOT more beachy days with best friends and wholesome picnics, and part of me will strive for more of those, but more importantly, I’m striving to take that beach day’s in-the-moment-happy vibe with me in my work. I like what I do, and even if I’d like a little more space between projects, I’m still grateful for the spike.
Here’s to sharing summer recipes well into fall, to holding on tightly to hooky days, to picnics with friends and to creating joyfully because it really could be so much worse.
Vietnamese Zoodle Salad with Fragrant Herbs & Peanuts & Zucchini Bánh Mì
About These Recipes: Ideal for that end of summer zucchini pile, these recipes are loose and easily adaptable. Omit the fish sauce in the Zoodle Salad and a vegan mayo in the sandwich for a vegan picnic spread.
“One must maintain a little bit of summer, even in the middle of winter.” ~ Henry David Thoreau In the middle of August, we gathered to celebrate the farmers, the fields…
The cashier withdrew the receipt he had been pushing towards me. He skimmed it with a puzzled look on his face, searching for an error. “I guess it’s right. I just didn’t expect your order to cost that much money.”
“Consider it my super power,” I responded, grinning through the sinking feeling.
As I pulled into the driveway, the neighbor boy dangled from a tree, his summer tan nearly camouflaged by the bark of the shady branches. “Where did you go?” he pried.
“To the grocery store,” I responded in the general direction of the tree.
“That’s all you got?” he asked in disbelief.
Debby Downer from the adjacent house probably judged me silently behind a curtain, as I schlepped my “meager” quantity of groceries to my third floor abode. Fortunately, the dog was eager to encounter beef cubes and minty sticks, so she put up little protest to my apparent failure.
I get it! I spend a lot of money on food.
However, with hormones, GMOs, pesticides and God knows what else being injected in our food, it’s hard not to spend excess money on what should be the simple act of eating and feeding those we love. Thus, I justify these expenses as health insurance or better yet, preventative care.
Fortunately, this summer’s ingredients have been boosted by the Urban Farmer’s efforts. Contrary to popular belief, we haven’t been swimming in vegetables, with the majority of the harvest making its way to the CSA members. However, late July and August have been kind to us, especially on the juicy tomato front!
The Urban Farmer and I recently hosted friends on the farm, and that Mint Themed Dinner on the Farm was the first time I had to do very little shopping to prepare a meal for a gathering. Not only was it refreshing to celebrate the farm as a beautiful piece of land with a spectacular view of the downtown skyline, but it was refreshing to celebrate all the farm has produced recently like these exquisite beets…
Each slice into the beets revealed a different fuchsia intensity and pattern worth painterly strokes, but most importantly, roasting revealed a tender, flavorful bite, complemented by smoky sea salt and subtly sweet coconut oil.
Beets, cucumbers, tomatoes and mint- all from the farm- became one colorful, healthy, flavorful, juicy salad to celebrate the farmers, the fruits of their labors and the height of summer. There were very few groceries, and there was no one critiquing my food-buying habits. It was a win-win scenario. Harvest or hop to the farmers’ market, and snag these beauties while the season allows.
Few ingredients inspire a love-hate relationship in me the way corn does. As a Nebraska-born girl, I feel a certain ingrained allegiance to corn- its sweetness, its bright, golden hue, its utilitarian cob, the accoutrements (corn-contoured butter dispensers, prongs, etc) and the way biting into an ear of corn makes summer just feel like summer. As a sustainability advocate, I resent the way corn came to dominate the landscape, reduce crop varieties, deplete soil minerals and become a secret, sugary ingredient in just about everything! In the spirit of summer and positive reinforcement though, this is an ode to my love of corn.
Roasting intensifies the corn’s innate sweetness. Paired with juicy grape tomatoes, spicy radishes, creamy avocados, hot peppers fresh from my honey’s fields, tangy feta and more, this salad captures the bold colors and fresh flavors of summer. It’s an easy salad to contribute to a summer bbq or cookout. In my case, it was part of my South American Inspired Picnic to celebrate my one year anniversary with the Urban Farmer. As a picnic food, pair this salad with plantain or corn chips for utensil-free eating.
This salad isn’t meant to be dogmatic. Start with the roasted corn, trust your palate and follow your cravings. You can easily make it vegan, and if you have leftovers, add them to an omelette at breakfast to enjoy corn at every meal possible. It is summer after all, and this is when corn deserves a chance to shine!