This past weekend was one of those great spring weekends that leaves you feeling both refreshed and emotionally fulfilled from all of the happenings with friends and family.
Friday night was spent at a friends house for a quiet but goofy night of beer, grilling, and card games. Saturday we woke up in our sun soaked room (which I’m trying to keep in an all-white palette situation and it’s so so dreamy on weekend mornings) and promptly went for a quick but painful run with the dog. We walked to our new favorite coffee shop (bull run for you Minneapolites) and chowed down on two eggs, bacon and pancakes alongside our iced lattes. Then we went to THE BEST off leash dog park in all of the world and let Kennedy run and play and sniff and swim and chew sticks and it was sunny and glorious and the three of us were so happy. Little nap in the sun, popcorn, movie and wine and our Saturday was complete.
I’m sure you saw on Instagram that I made breakfast for my mom Sunday morning and then spent the rest of the day in the sun AGAIN! So lucky. One delicious and super filling meal at 4bells in Loring Park later and my weekend was complete.
Good summer weekends are just magic.
And so is this salad! I should probs shut up about my damn weekend and fill you in on this super easy and flavorful salad!
It’s got my new favorite ingredient in it: miso! I’m going to use it a LOT through out the summer so buy some now so you can keep up on new recipes. I found it easily at Cub in the international foods aisle so based on that fact alone you should have no problem finding this $5-ish dollar paste just about anywhere.
thai peanut chicken salad
makes 2 lunch sized servings.
4 cups romaine lettuce, chopped
3 cups shredded rotisserie chicken or baked chicken breast
1 cup shredded carrots
2 tablespoons peanuts
2 tablespoons scallions, chopped
2 tablespoons roughly torn cilantro
sriracha miso dressing
1/2 cup plain yogurt
2 tablespoons miso paste
2 tablespoons peanut butter
2 tablespoons lime juice
2-3 teaspoons Sriracha, depending on your preferred spice level
Puree all of the dressing ingredients in a food processor until combined, about 30 seconds.
In a medium bowl toss shredded chicken with dressing, set aside.
Assemble salad: lettuce, carrots, peanuts, scallions, cilantro and then the dressed chicken on top.
note: you can also skip step 2 and dress the entire salad with the sriracha miso dressing.
Does the world really need one more kale salad? Admittedly, the combination of flavors looks like a hearty winter salad, and it very well can be, but trust me when I say the chili lime almonds are brimming with such a bright flavor that works wonders next to the salty feta and fruity pomegranate seeds.
The best part is that this is a recipe within a recipe! You can make just the almonds and have a healthy and yummy snack all week long! Because everyone knows you can’t go wrong with a little brown sugar.
I’ll let you in on a little secret .. I took these pictures what feels like a million years ago in Michigan. It’s so weird to even think where we were at the beginning of 2016 because Dayne and I are quickly getting back to our old selves here in Minneapolis. Our little family of four found residence in a 1920’s duplex with a small yard and our lives quickly filled up with friend’s birthdays, family dinners, long walks around Lake Harriet and we couldn’t be more thankful to be back to our home.
Keep an eye out for a little Michigan inspired post coming soon! Just because I’m wildly in love with Minneapolis does not mean I’m not thankful for our year and a half in Michigan.
kale + pomegranate salad
1 acorn squash
2 tablespoons olive oil
3 cups dino kale, chopped
1 cup romaine lettuce, chopped
1/2 cup pomegranate seeds
1/3 cup feta cheese
chili lime salted almonds
2 cups unsalted almonds
zest of 3 limes
1 tablespoon chili powder
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
1 1/2 tablespoons coarse sea salt
maple balsamic dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
2 teaspoons pure maple syrup
a pinch of salt and a few grinds of fresh black pepper
Preheat oven to 400° F.
Slice acorn squash and toss with olive oil and spread across a baking sheet.
Roast squash for 30-40 minutes, until fork tender. Set aside.
Set oven to 375° F.
In a large bowl, combine almonds, lime zest, chili powder, sugar and maple syrup and stir until nuts are evenly coated.
Spread nut mixture on a sheet pan.
Roast nuts for 6-8 minutes, until they are brown and the sugar is bubbling.
Remove the almonds from the oven, sprinkle with the salt and stir.
Let the nuts cool completely before serving.
In a blender combine all dressing ingredients and blend until smooth.
Assemble salad: kale and lettuce, squash, pomegranate seeds, feta cheese, chili lime salted almonds.
What do you make yourself for lunch when you’re starving and no one else is around? I bet you’d think that because I’m a person who shares recipes with the (small) masses, that’d I’d say something along the lines of “a perfectly cooked medium steak sandwich with a hand-mixed horseradish aioli on a bed of fresh arugula from my garden.” Or maybe you’re hoping that this is where I tell you about my secret Big Mac habit. Alas, I gave up fast food almost 4 years ago, minus the three sausage egg mcmuffins I’ve had since.
The real truth is, I’m probably frying up an egg for lunch or brunch before I even know what’s going to accompany it. Before dropping Dayne off at the airport a few days ago I quickly whipped this up and it dawned on me that maybe not everyone KNOWS how good a simple and pretty ugly egg sandwich is. If you are one of these people, I’m so sorry – but this sandwich is your light. Now go walk into the light and scarf your face with it’s uncomplicated perfection. For it is good, and it is what the Universe would want.
ciabatta egg sandwich
makes 1 sandwich.
1 slice of havarti cheese
about 1/2 of an avocado
a few slices of ciabatta bread
1/2 tablespoon of butter
salt and pepper to taste
hot sauce, optional
Stick your bread under the broiler for a minute or two to get a nice crunch.
Smear the avocado on half of the bread.
Heat a small skillet on low heat, melting the butter.
Crack the egg into the skillet and season with salt and pepper, cook for 1 minute.
Flip the egg, and put the slice of cheese on top of the egg.