I almost made Dayne crash our car because of my excitement from seeing a fully blooming lilac bush still in tact.
Thank goodness we did not die on the way home from getting a little Sunday night ice cream treat to devour while watching Game of Thrones.
I can’t remember where I originally saw this idea but I thought it was pure genius and had to be shared with everyone immediately. I’ve always been so bummed at how short lilacs tend to be around in the spring but this is such a beautiful way to be able to keep the scent around long into fall.
jar with a tight lid
Layer sugar and lilac petals in your jar
Store in a cool, dark place for a few days, shaking your jar every now and then.
Sift the lilac petals out and you’re lilac sugar is ready!
to use: replace plain sugar with lilac sugar anywhere you want a light floral note. perfect for tea, baking cupcakes or cookies, etc. let your imagination go wild!
I love when meals naturally progress into light, fresh, small and healthy bowls of goodness. The days are longer, clothes get smaller and here you are craving vegetables like a crazy person.
Our Farmer’s Market starts up for the season this Sunday and I feel like a kid again! It’s four blocks away, I’ve got an ADORABLE “oh kale yeah!” canvas tote all ready to go and my leisurely strolling game is on lock.
This recipe is perfect for a Sunday after hitting up your local Farmer’s Market because the vegetables are completely up to you. Carrots looking fucking magical? USE ‘EM! Green onions looking fresh AF?! Oh yeah, throw those in there.
You just can’t loose.
These noodles embody everything you want in 80 degree weather!
So why not make a big batch of buckwheat noodles and add fresh veggies in when you’re ready to go! Don’t miss my note at the end of the recipe on how to keep leftovers properly.
cold buckwheat noodles with miso + fresh veggies
serves 4 for a light meal.
8 ounces buckwheat noodles
a mixture of raw veggies of your choice!
3 tablespoons miso
1 2-inch piece of ginger, finely grated
2 teaspoons sugar
1/8 teaspoon ground cayenne
2 tablespoons rice vinegar
1 tablespoon soy sauce
juice from 1 lime, about 2 tablespoons
Cook the noodles in well-salted water according to the package.
Prepare the veggies of your choice however you may desire.
Drain noodles and run cold water over them to cool.
Make sauce: whisk together the miso, ginger, sugar, cayenne, rice vinegar, soy sauce and lime juice.
Divide noodles among four bowls, toss about a tablespoon of the sauce with each bowl, add more if needed.
Top with veggies.
note: Leftovers don’t keep well with sauce on. I recommend keeping noodles and veggies in one container, sauce in another and combine when needed.
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.