 |
| A summer quinoa salad studded with fresh, ripe fruit. |
I cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple. That's no surprise to you, I'm sure. I don't exactly do elaborate. We don't go for complicated around here. And goddess knows, we don't do formal. If we can toss together a bowl of fresh greens and herbs and add some quickly cooked protein to make a meal of it, we're content. We might add a little organic free-range chicken with lime. Or a piece of broiled wild salmon with agave. Or some cooked quinoa. A glass of ten dollar wine.
It's all good.
So today's post (and recipe) is a nod to the natural marriage of summer and simplicity.
Continue reading
