GIANT CHOPPED SALAD

I hardly ever make just a salad for dinner because I'm also feeding a 6'3" husband. But I filled this one up with so many hearty things it worked as a main dish for us (plus a side of crusty bread) for Daniel. 

As always, I used what I had and didn't measure, but here's the loose "recipe." Totally adaptable to your likings and what you have available. Enjoy!

GIANT CHOPPED SALAD

-Greens of choice (I used arugula)

-Herbs of choice (I used dill and basil)

-Chopped tomatoes

-Fresh mozzarella

-Sliced turkey

DRESSING:

-Oil and vinegar, plus lemon juice and s + p. 

Easy, summery, and filling. Enjoy! 

BASIL GIN SOURS

Basil Gin Sours

We had a nearly-record-breaking day of weather yesterday, with temperatures almost reaching 70 degrees. It felt like summer in Seattle. To celebrate, we made these basil gin sours that were fresh and delicious. Recipe below:

BASIL GIN SOURS

1. Muddle a few basil leaves at the bottom of a glass

2. Fill the glass with ice

3. Add gin (about a shot glass worth, or one and a half ounces)

4. Fill the rest of the glass with lemonade

5. Squeeze half of a fresh lemon in

6. Top with chopped fresh basil

7. Stir and enjoy!

A classic drink for spring. The perfect mix of sweet and sour, and so fresh. Will definitely be making these again soon.

TOMATO BASIL RICE SALAD

The Basil Tomato Salad makes a return for spring!

Love this salad so much. It's crazy easy and crazy good. I adapted it from Barefoot Contessa's version here. My loose recipe:

Cook grain of choice (I've used both brown rice and/or quinoa, both are great)

Add chopped tomatoes and fresh basil

Dressing:

About half and half of oil and rice vinegar, plus a little sugar to taste and salt and pepper.

Mix well, dress the salad, and chill till ready to serve. A spring and summer weekly staple around here. Enjoy!