7/4/18
After a long, boozy, cheesy weekend in Portland, I needed a smoothie.
This enormous, elaborate smoothie (is there any other way?) consisted of frozen mixed berries, half a banana, some greek yogurt, cinnamon, and a ton of peanut butter.
I topped it with homemade granola and gulped down my virtuous elixir as (fond) memories of duck fat poutine and butterscotch ice cream slowly slipped away.
Lunch was my favorite: a Big Salad.
There are many ways to make a Big Salad, but a great idea is to imagine your favorite sandwich, ditch the bread, add extra lettuce and all of the toppings that normally wouldn’t fit between bread.
I love a pork and pickle sandwich, so I decked out this Big Salad with leftover roast pork, thick rounds of garlic pickle, fresh cherry tomatoes, and arugula. Topped with a ton of black pepper and some salted pepitas for crunch, I could eat this every day.
Dinner was another unexpectedly delicious pile o’ veg.
I made my Summer Vegetable Salad with Red Wine Vinaigrette and Feta, which is easier to make than it is to say.
A medley of roasted zucchini, squash, and eggplant, all creamy and crisp after a nice roast in the oven (or toast on the grill), get tossed with a punchy dressing and salty feta cheese. A dash of herbs on top revives the cooked vegetables of their summery freshness.
This salad is great on its own as a light dinner or first course. Try it on the side of a simply sautéed piece of fish or an herb-y rice pilaf. I enjoyed it with pan-seared tuna and a glass of rosé.
After an exciting weekend of craft cocktails and blueberry scones, it was satisfying to end my day with a dinner that came straight from the ground.
Summer in Connecticut is in full swing, and I plan on savoring every fresh, fried, healthy, and heathen moment.
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