summer

Summer Veggie Salad with Herb Vinaigrette

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SO MANY VEGETABLES. That’s what I thought this week after our CSA delivery. However, it’s important to note I didn’t view this as a problem; rather, I immediately planned to make a salad. Summer Veggie Salad with Herb Vinaigrette resulted from my planning, so there we were eating our vegetables and herbs. As you’ll gather, the salad works with any raw veggies, the fresher the better, so throw in what you have. I listed the vegetables I used below, since I loved the mix.

Summer Veggie Salad

2 ears of corn

1 cucumber

1 zucchini

2 heirloom tomatoes

3 carrots

Herb Vinaigrette

1/3 cup olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp basil

1 tsp sage

1 tsp chives

salt and pepper

Boil water for corn, and cook corn for about 3-4 minutes. Roughly chop all veggies, and combine in a large bowl. If warm, rinse corn under cold water to cool, then cut off from cob. In a container with a lid, combine olive oil, apple cider vinegar, dijon, basil, sage, and chives, and shake to combine. Season veggies with salt and pepper, and toss with vinaigrette. Let salad sit covered for 15 minutes to let flavors blend.

Roasted Cauliflower

It seems I’m turning into quite a traveller. This weekend marks my third plane trip in six days. I am visiting friends from school in the Chicagoland area this weekend! I love being busy, but next weekend I’ll spend time at home.

Roasted Cauliflower is a year-round favorite at our house. Roasted veggies are always fit for the colder months, but we roast locally grown farmers market cauliflower during the summer.

Time to board the plane. See you in Minneapolis!

Roasted Cauliflower

1 medium head cauliflower

2 tbsp olive oil

2 cloves garlic

1/4 cup parmesan cheese

salt and pepper

Preheat oven to 400 degrees. Chop cauliflower into 1 inch florets. Place cauliflower into sealable sack and add olive oil, tossing to coat. Place cauliflower in oven safe baking dish, add garlic, salt, and pepper, and stir to combine. Cook cauliflower until lightly browned, 35-45 minutes, depending on desired softness.