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I took this at the beginning of the summer when my roses made their first appearance of the season.
It's one of my favorite photos. In fact, I'm considering framing it for our home I like it so much.
I've had my "new" camera for a little over a year now. When I bought it a bloggy friend Kacey suggested a book to read and I took a couple of basic classes that provided some knowledge and comfort. My sweet husband has gifted me with a few new lenses along the way as well. Truth be told, it's the constant snapping away that has provided the best lessons ~ trial and error {lots of them!}.
And I think I'm {finally} getting the hang of it!
{I'm almost ready for one of Lisa's classes now :)}
We are in Maine so I've "programmed" Sunday Salads this week. I've already shared with you how challenged I am in this area so I'm keeping my fingers crossed that this will appear on the desired date and time :)
Quinoa Salad
1 cup quinoa ~red, white or a combo {I get mine at Trader Joe's}
2 cups water
1tsp kosher salt
2tbls lemon or lime zest
2tbls fresh lemon or lime juice
1 tsp cayenne pepper
3tbls olive oil
1/4 cup sundried tomatoes, thin slices
1/4 baby radishes
2 small english cucumbers, diced
1/3 cup kalamata olives, quartered
1 can black beans
1/4 cup diced red onion
2tbls fresh thyme {I have lemon thyme in the herb garden}
1/2 cup chopped cilantro
Baby greens ~ if desired
Bring the water and salt to a rolling boil. Add the quinoa and cook for 15 ~17 minutes on medium low heat. Remove from heat and let cool.
Whisk together the zest, juice,pepper and olive oil to make dressing. Set aside
Combine the vegetables and herbs. Once the quinoa is cooled add to the mixture. Pour the dressing on and carefully mix. Place on top of greens if desired.
* Depending on the meal, I placed the quinoa on a bed of greens or serve it as a side dish.
Happy Sunday!
Chipotle Chicken Salad
{this is our version of a Cooking Light salad}
Salad:
Baby greens of your choice {amounted need to serve desired number of diners} I use spring mix
2 cups chopped grilled chicken breast
1 cup diced fresh tomatoes
1/2 cup sliced red onions
1/2 {or more} shredded cheese of your choice
1 can black beans, rinsed and drained well
1 can corn, rinsed and drained well
1 avocado diced
Dressing:
1/2 cup chopped cilantro
2/3 light sour cream
1tbls milk
1tbls minced chipotle chile{canned in adobe sauce}
1 tsp adobe sauce {or more if you like it spicy like we do}
1 tsp cumin
1tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt
Whisk together and refrigerate. This will last several days in the frig.
*I usually only use half of this recipe and save the rest.
Layer the salad ingredients to your liking on a large platter. I toss it together while I'm serving.
Yep, it's really this easy and SO good!
I've always been a bit apprehensive of these delicate plants and shied away from them at the garden center.This year I was brave and planted a few roses in our flower garden.
Surprisingly, not only have they survived {a small miracle in and of itself} but they have bloomed continuously through the late spring and summer months.
Looks can be deceiving. This variety blossoms into a beautiful miniature peony like flower. It has layers upon layers of petals when it is in full bloom.
I'm joining Lisa this week along with her talented ladies for Black and White Wednesday. Stop by and take a peek.
It's salad season here in our home.
With the fresh summer vegetable and fruits in plentiful abundance, I can't get enough or pack enough of these fresh goodies into meal time salads.
Anyone interested in joining me for Sunday Salad for the next couple of weeks? I'm sure you've got a recipe or two that we'd all love to try. Let me know and I'll link us all up.
This salad was shared with me a few years ago. While going though my recipes, it jumped out at me and screamed make me. Well, maybe not but it did remind me how much I like this recipe and how easy it is to whip up when you're short on time.
It makes wonderful leftovers to send off with your husband the next day for lunch. It even travels well to the beach!
Caprese Salad
Enough olive oil to gently cover bottom of pan
1 medium onion chopped
1 cup uncooked jasmine rice
1 3/4 cup water
2tbls olive oil
1tbls good balsamic vinegar
1/2cup basil lightly chopped
2 cups cherry tomatoes cut in half
1 ball mozzarella cheese cut into chunks
pinch of salt and pepper
Heat oil in pan, add onion and lightly saute. When onion is just turning transparent, add the rice. Cook until rice is lightly golden (similar process to cooking orzo or risotto) then add water. Cover and bring to a boil then reduce to a slow simmer. Cook 15~20 or until rice is tender. Let rice cool to room temperature.
Combine olive oil and balsamic vinegar and whisk together. In a separate bowl combine basil, cherry tomatoes, mozzarella cheese, salt and pepper. Drizzle the oil and vinegar over the ingredients. Add the rice mixture when cool and toss.
For lunches I add shredded chicken for extra protein ~ a very nice addition.
Enjoy!
