I mentioned earlier this week that I was going to make this corn-rice salad from BHG. I just whipped
Remember how I wrote this morning about creative salad mixes? Immediately afterward, I was browsing Martha Stewart Living (at 5:45am before my 6:00am Pilates class, eek!) and was inspired by the spread on zucchini, which featured a zucchini dill salad. I decided to make an adjustment and use cucumber instead!
I’m currently sitting at Weaver Street in Carrboro, enjoying the dregs of my salad marinade.
Coarsely chop cherry or grape tomatoes, cucumber, and red onion if you’d like. Drizzle with olive oil and lemon juice. Sprinkle on sea salt, pepper, and plenty of dill. Let sit for several hours before eating so that vegetables fully absorb the juices. Enjoy chilled or at room temperature.
So refreshing! And fantastic enjoyed with an almond iced coffee, mango peach applesauce, half of a hummus London broil sandwich, and baby carrots. Or you know, whatever…
I recently discovered that I have a grill in my apartment’s garden patio, so my friend and I decided to try our hand at grilling. I was on a mission to prove that girls can grill, and I was definitely successful. And I say “I” instead of “we” because her only job was to make the margaritas haha.
on the menu
Roasted Garlic Teeny Tiny Potatoes:
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