4th of July Food

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Seriously though, what is this weather?? We’re very much hoping that New England is just getting this rain out of it’s system before the weekend, because we want sunshine! We have activities on the brain, and rain just doesn’t go along with any of them. One thing, however, that we know that our weekends will certainly be full of is wonderful food. We’ve got the whole shebang here to inspire your kickoff to summer— apps, dogs, and dessert — woot!


4th of July Spiked Snow Cones
Food52’s Cookout Essentials
Dilled Cucumber Salad
Grilled Corn with Basil


And make sure to check us out on Facebook, Instagram & Twitter!

 

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Kale Caesar Salad

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Hey all, how was everyone’s weekend? Yesterday I went to what felt like the most blissful yoga class. Since moving to Boston, I haven’t really been able to commit to a routine the way I did when I was in college. I think it’s mainly been due to two reasons… A) struggling to find the right class where I can really zone out and get a good workout, while not feeling like I am in vinyasa boot camp, and B) studios around here are awfully pricey.

Then Sunday happened, and I found the resolution to all of my problems. I walked into a nice toasty (but not too hot) studio that looked like Free People and Anthropologie had a beautiful lovechild. Dark hardwood floors, patterned wallpaper, sliding reclaimed wooden doors, and only $5 for a Sunday class! I can get used to this.

Anyways, after an afternoon of some serious hamstring stretching, I was feeling mighty hungry, but I wanted something that felt both clean and filling. This led me to my current favorite, kale caesar salad with a lemony vinaigrette. This salad is light, but hits that savory cheesy note I’m always craving (without feeling guilty afterwards). Luckily my yoga studio is next door to Trader Joe’s, a win win!

For the salad
1 cup chopped de-stemmed kale
1 cup chopped romain
1 piece of whole-grain toast, cut into cubes
1/2 cup grilled chicken breast
1 whole diced roasted red pepper
1/3 diced avocado
1/4 cup shredded parmasean

For the dressing
1/4 cup olive oil
1 tbsp lemon juice
1/4 tsp fresh or minced garlic
1 tbsp apple cider vinegar
A dash of Italian seasoning
salt & pepper

In a small bowl, combine all dressing ingredients and set aside. In a separate large mixing bowl, combine all ingredients, lightly tossing in the dressing, then dig in!

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Watermelon & Feta Salad

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Oh August, we hardly knew thee. It seems like summer came and went, but since I’m not quite emotionally prepared to jump on the pumpkin spice latte band wagon, I’ve decided to share with you how my stomach has decided to resist the season change.

We had a gargantuan melon sitting on our kitchen table for a while — half of it came to Newport with us last weekend, but that only did so much damage. The other half was lingering in our fridge, just begging to become something unusual. Since I’m a freak for sweet and savory, and had never made a melon salad before, this guy hit all the right notes for me.

Ingredients:
(makes one large salad, or two small)

For the salad:

1 cup largely diced watermelon
2 heaping handfuls of kale, stems removed
1/4 cup almonds
1 large chicken breast
1/4 cup crumbled feta

For chicken marinate:

1 tsp thyme
2 tsp olive oil
1/2 tsp garlic powder
2 tsp lemon juice
salt & pepper

For dressing:
(I’ll be honest, I just sort of eyeballed this part)

1/4 cup olive oil
1 tbsp lemon juice
1/2 tsp fresh or minced garlic
1 tbsp apple cider vinegar
salt & pepper

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To Make:

01. Mix marinate ingredients well in a small bowl. Mix on chicken thoroughly and allow to sit for at least 10 minutes.

02. For dressing, place your olive oil in a small skillet with your garlic. Warm slightly just to infuse the oil. Then in small bowl, mix with the other dressing ingredients and set aside.

03. Give your de-stemmed kale a rough chop and put in a large mixing bowl with the rest of the salad ingredients (besides your chicken and dressing)

04. Put your skillet on medium-low heat and coat lightly with cooking oil. Cook your chicken until just cooked through and golden on each side. Allow to cool slightly and give it a rough chop (I like my chicken to be small little chunks in my salads).

05. Place chicken and dressing in your large with with the salad mixture and toss thoroughly.

And that’s it! I found this pairs really nicely with a crisp sauvignon blanc or pinot grigio.

A couple of tips:

* I’ve heard this goes very well with a little fresh mint mixed in. If you try let me know how it goes!

* There’s also a lot of hype these days about “massaging your kale.” Since kale is a pretty tough green, giving it nice little rub down with your hands and some olive oil for a few minutes goes a long way!

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Grape, Feta & Pear Salad

salad_1I’m pretty shameless in admitting how glutenous I became during November and December. I tend to lose all control when I see a tray of cheese or sweets, so this past weekend I tried to get myself back on track with a light salad that rid me of guilt.

In a large mixing bowl, throw together:

– a heaping handful of baby spinach or mixed greens

– 1/2 of a pear, diced

– 1/4 cup of red seedless grapes, cut into halves

– 1/4 cup of walnuts or pistachios

– a sprinkling of feta

– 2 tbsp of balsamic vinaigrette

Mix well, throw into a big bowl and eat up! It’s heavenly with some toasted focaccia.

A couple of notes:

* I was feeling lazy and used pre-made vinaigrette, but you can easily whip some up (in order to cut back on the fat, sugar, and sodium) with some balsamic vinegar, olive oil, lemon juice, minced garlic, salt & pepper

* To make it a little more filling, add some avocado or grilled chicken (or both!)

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