Hello there, ladies and gents! I’m back from a wonderfully lazy little trip to my friend Ingrid’s parents’ lake house. It was peeeeerfection. I caught a ride there and back with my brother and sister-in-law and their youngest little cherub, so I didn’t even have to drive. (Fun fact: I hate to drive. Hate it like I hate Chick-fil-A.) Ingrid is one of my very best friends from law school, and we always joke about how our families have pretty much the same collective personality. So, the weekend had all the comforts of hanging out with my own kin…..plus a sailboat, jet-skis, a pretty lake, and NO STUDYING. (I didn’t take my camera, sincere apologies. This is why I’m not a professional blogger–I tend to forget important things.)
There was also some really good food. (And isn’t that what we’re here for, after all?) I came home on a mission to recreate a coleslaw-esque salad Ingrid’s mom made, but things went awry. First of all, her salad had a mayonnaise-ey dressing. So I got out the blender and tried to make some mayonnaise out of soy milk and olive oil and it was literally the grossest thing my hands have ever wrought. I spit in the sink after I tasted it (even though I’m usually quite refined). Back to the drawing board on the homemade Vegannaise. Also, the salad that inspired my project had cranberries in it, and the grocery store I went to had no such thing.
But–take note, potential employers–I am nothing if not resourceful. I came home with some cabbage and some Rainier cherries, and mixed up something different. This was kind of unique and refreshing, so I submit it for your consideration.
Cherry-Almond Slaw with Ginger Vinaigrette
- 1/2 c. canola or other neutral-tasting oil
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1-inch piece of ginger, peeled and roughly chopped
- S&P to taste
- 4-5 c. shredded cabbage
- 4 scallions, sliced thin (white and green parts)
- about 1 1/2 c. Rainier cherries, pitted and roughly chopped
- 1/4-1/3 c. slivered almonds
Combine the dressing ingredients in a blender, or if you’d rather, just mince the ginger and whisk everything together. I definitely did not use all of the dressing (saved some for future lunch salads), so scale back the ingredients if you’d rather not have any leftover. Toss the slaw ingredients with the dressing and serve. (Oh–and, I totally should have toasted the almonds first for more flavor, so you might try that. Way to drop the ball, DK.)
But wait–there’s more! I also found this sad little tupperware of leftover cooked orzo in the fridge.
I’d say it was about 2 cups. Taking my cues from this Heather’s Dish recipe, I added the following:
- the raw kernels from 1 ear of sweet corn (I <3 you, Iowa)
- 2 sliced scallions
- about 1/2 c. blueberries
- a handful of roughly chopped parsley
- drizzle of olive oil
- drizzle of agave (sub honey if you want)
- a few generous splashes of balsamic vinegar
Finished tupperware (less sad):
So, although I’m back from my little retreat and there are no boats waiting in this backyard, I do at least have a fridge full of healthy eats. We also have a make-your-own-bruschetta station….
…….and a really swanky pool.
Much love from the Moines…..see you again soon!