Summer is all about freshness. Farmers Markets. Pick Your Own Farms. Roadside Produce Stands. Backyard Gardens. There is simply nothing better than fresh. What better way to highlight all of your delicious and healthy produce finds than in a salad.
Memorial Day weekend is the unofficial start of summer, and with that comes backyard get togethers, BBQ’s, and picnics. Chances are the usual cast of characters will be present at most summer gatherings. You know them well: coleslaw, potato salad, and pasta salad.
I love veggies, and among my favorite is broccolini. Broccolini is not baby broccoli, instead it is a hybrid of broccoli and Chinese kale created back in the 1990’s. This is NOT some genetic engineering product. It is a product of slow cross pollination efforts – that’s what all hybrid plants are.
On a foodie level, this time of the year is a little bitter sweet. While I am ready to say goodbye to the long, cold winter, I am hesitant to say goodbye to my fall and winter cooking. My dinged up, decades old stock pot receives plenty of love and use over the course of those six months. So many hearty, heart-warming, slow-cooked soups, sauces, and family favorites have emerged from it. Their scents have filled our home and taken the chill from the air. They’ve put the comfort in food.
I go food shopping once every two weeks. It’s a plan that has helped our family stay within our budget. But as we near day 12, 13, or 14, we find that our supply of food dwindles rapidly. We are often at bare bones, and sometimes, I need to get creative with meals to use up what we have on hand. My kids often joke that those throw-together-whatever-is-in-the-fridge meals are often the best.