If you read my post from a few weeks ago, you know that I have been very excited about starting to bake with strawberries. I had plans to make regular strawberry shortcake this week for a dinner with a friend, but after seeing the world’s most beautiful rhubarb at Whole Foods, I had to spice up my plans.
In addition to adding in some rhubarb, I also tried serving the dish in two different ways, both shown below.
The traditional tower:
The less traditional (but also less messy) parfait:
And I have to say, even though the traditional strawberry shortcake has been my personal favorite dessert for a long time, I think I prefer it with both of the changes I tried this week (the rhubarb and serving it as a parfait).
First of all, I want to say how happy I am to be back blogging (if you don’t know where I was, read this). Spending a week at the beach doing very little besides reading, napping, and eating gave me lots of time to do some thinking and planning for the blog. So get excited for a summer full of yummy recipes.
Ok, now onto today’s post. After nine days of heavy meals, I returned to DC very excited to eat light, healthy summer fruits and vegetables. It also just so happened that for my first night back, I was having a friend over for dinner who was about to leave for a work trip to Afghanistan (and thus would be missing out on all the same fruits and veggies I was craving). So in honor of this, I put together the following spread:
– Homemade Pesto (with basil from our garden) and Smashed Tomatoes served on Toasted French Bread
– A Lemon Kale Salad with Poppy Seed Dressing
– A Cauliflower and Garbanzo Bean Salad
This week’s favorite meal of the week post is all about the grapefruit. I have always liked grapefruits, but I’ve recently remembered why they are so great. They seem to be the only sweet (and relatively inexpensive fruit) right now. In college, they were sometimes the best fruit in the dining hall at this time of year. And right now, they seem to be the best fruit at TJ’s (the berries are too expensive, the apples and oranges are bad, and it’s too early for a lot of other good things).
Today’s meal is a mixed green salad with grapefruit wedges, goat cheese, and candied pecans with a honey dressing. Pretty simple, and nice and light for the summer.
This is another easy, healthy dinner. I’m posting it in honor of the health kick I need to go on after all the eating I did in the last 10 days of vacation. I was in NYC for a friend’s bridal shower, then in Charleston with Dave and my parents, and then in DC with my parents. And oh my god, did we eat well. So much amazing food!
So to combat all that good southern BBQ, I am sharing another one of my favorite healthy dinners. The other great thing about this recipe is that it also involves very few ingredients (mostly stuff you already have in the kitchen), which I love. The chicken takes about 15 minutes to prep, and then 50 minutes to cook, and then I just served ours with some broccoli that I’d sauteed on the stove for a few minutes in a little bit of olive oil (you could also do a tablespoon or two of butter). Very low maintenance dinner! You could probably even throw some veggies in the pan with the chicken if you wanted to make it even easier!
I tend to stay away from tuna. I’ve cemented the idea in my ahead that mercury is bad and, therefore, I can’t eat it. In reality, as long as you don’t eat it regularly, you’re probably fine. Dave recently found this recipe and I gave in to trying it. And oh my god, so glad. It’s delicious and very easy to make. We’ve made it part of our regular dinner rotation!
This week I wanted to share one of my new favorite meals with you. It’s from a cookbook my grandmother gave Dave this summer. All of the different flavors in this salad are really what make it great. Plus it’s pretty easy to make!
This salad is one of my favorites for nights when I want something healthy and fast. Although it makes for a great dinner during the summer, it is also good in the winter when you’re still craving something light and flavorful!