Simple Summer Squash Salad

Simple Summer Squash Salad

Summer food should be pretty.  The sun is shining.  The gardens are bursting with fragrant herbs and brightly hued fruits the way God imagined and created them.

While I didn’t grow the items found in this summer salad, I did buy them at the Whole Foods in Buckhead (a delightful shopping, eating, and living area of Atlanta).  This Whole Foods takes the cake on any one I’ve been in.  The produce alone would be reason to keep coming back to it again and again.  I remember the first time I took our older son in there.  He exclaimed “watermelon” while looking at the sample containter of beautiful red, completely juicy, delicious watermelon.  (And that was the first time he had said it!)


And another favorite thing I love about this salad is the dressing.  I do love to make my own, but when you’ve found a simple summer vinaigrette such as this one: Brianna’s Real French – why waste the time in making my own?  It is slightly tangy and fragrant and rests lightly on any food you put it on (this salad and our pink grapefruit salad are our two favorites).  And if you want to know where to get the delicious Yard Blend that I use in this side dish, contact my friend Jayme over at Holly and Flora.

So, without further ado – here is a perfectly simple summer side dish that would be a great accompaniement to your next light summer affair.  Get some crusty bread, cheese, wine, berries, and this – night well made.

This recipe was inspired by Laura’s.

Simple Summer Squash Salad
Recipe type: Vegetable
Cuisine: American
Prep time: 
Total time: 
Serves: 2-3
Simple summer squash in a light vinaigrette with salty, smooth goat cheese
  • 2 yellow summer squash, sliced in ribbons
  • 1 zucchini, sliced in ribbons
  • 2-3 T Brianna's Real French Vinaigrette
  • pinch of salt and pepper
  • ½ tsp of Holly & Flora's Yard Blend
  • 2 T crumbled goat cheese
  1. To slice ribbons in your vegetables, I used the side of my box grater with the long grating option.
  2. Toss your sliced vegetables in everything but the goat cheese. Let marinate for about 20 minutes
  3. Crumble the goat cheese on top before serving.



Eat This: Caesar Green Beans

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Caesar Green Beans

One of my favorite things in the world of food is Caesar dressing.  The tanginess and saltiness and creaminess just makes me salivate and want to dip everything I have in front of me – bread, croutons, crackers, vegetables, meat, salad (of course), in it.  Just dump the contents of the bottle in a large bowl and let me dig in!  I wanted to liven up some frozen green beans and thought this would be the perfect side dish.  I could have easily eaten the whole dish!

Caesar Green Beans
Recipe type: Side Dish
Cuisine: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Green beans with a delicious sauce
  • 1 bag frozen whole green beans
  • 1 T unsalted butter
  • 2 T Caesar salad dressing
  • s/p to taste
  • 1 T sliced toasted almonds
  • 2 T freshly grated parmesan cheese
  1. Cook green beans according to directions package.
  2. Drain.
  3. In a pan, melt the butter. Stir in the dressing and green beans until all combined.
  4. Season with salt and pepper.
  5. Top with almonds and cheese.
  6. Devour.

Taste of Chipotle: Cilantro Rice

posted in: food, Uncategorized | 0

My husband is a fan of the cilantro rice at chipotle.  So, instead of buying expensive burrito bowls all the time (though I did give him a gc at Christmas time which he has graciously shared with me and baby)…I thought I would work at perfecting my own cilantro rice, especially now that I have cilantro growing in a pot on the back porch.

So, after 3 tries, I think we have done it.  Here you go.  Enjoy!

2-4 T olive oil

2 cups Jasmine rice

3 cups water

1 T orange zest

1/2 lemon zest and juice

1 lime zest and juice

cilantro handful (depending on your taste level for cilantro)

Just like you do risotto, add the rice to the olive oil and coat the rice BEFORE you add the water.  Essentially you are toasting the rice, which makes a big difference in taste!  Then add the water and juice and zest (and additional s/p if you care to add any).  Bring to a boil, then cover and simmer for 15-20 minutes or until all the liquid is absorbed into the rice.  Take off the burner and add in the finely chopped cilantro.

Enjoy with black beans or chicken or meat of your choice.  So yummy!