I know, I know. I’m using raspberries and they’re So not in season in October but I just had to toss ’em into this dish. We had to say good-bye to fresh raspberries from the garden a few weeks ago but I thought we could all use a little sweetness to start the week off.
Plus, I found a bunch of fresh berries at the farmers market so I just had to stick ’em into this salad to squeeze out the last of summer, hehehe.
What summer foods are you missing the most? For me, it’s the luxury of traveling down to my family’s home on the shore and picking fresh basil, cucumbers and zucchini.
My buddy, Cali from Broccoli Cupcake and I got together last weekend in Baltimore and we thought it would be fun to share a fun recipe with y’all just in time for the cooler Autumn weather to kick in. Cali whipped up a yummy new recipe for a Butternut Squash and Cilantro Quinoa Bowl, which I am totally making for my clients tomorrow night.
Actually, I’m thinking of tossing in some of that quinoa into the leftovers of this salad tonight.
lI made a huge batch of quinoa this weekend and I’m so excited to use it throughout the week- I simply store it in a large glass container on Sunday nights and then toss it into salads, stir-fries and tacos Monday thru Friday.
That’s what I’ve started doing with my clients lately, too. Making a nice big ol’ batch of quinoa or brown rice- then ploppin’ it into everything from morning porridge to smoothies.
Pretty fancy, eh?
It’s actually a great way to save money on take-out and meals throughout the week- I’ve got my mom hooked on the idea too. She’s Ziploc- bagged her way from Sunday thru Friday with grains.
Because that’s what clean, healthy eating is all about.
Being prepared and stockin’ the fridge before the week gets hectic.
So, even though the summer days are long gone, I’m still sportin’ my fresh raspberries in this yummy salad and my fun lil’ flip-flops around Manhattan until my toes get chilly (I hope that’s not until late October).
- 4 red potatoes
- 1 cup fresh raspberries
- 4 cups loosely packed mixed leafy greens such as spinach or arugula
- ½ cup snap peas
- ½ large red onion, thinly sliced
- 1 Tbsp. melted coconut oil
- ½ tsp. honey
- 1 Tbsp. finely chopped fresh sage
- 1 Tbsp. sesame seeds
- ¼ tsp. sea salt
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. freshly ground black pepper
- Boil a large pot of water over medium heat; add potatoes and cook for 20 minutes or until tender. Remove from heat; drain and run under cool water for 1 minute. Cut potatoes into quarters and place in a large bowl.
- Add remaining ingredients; gently toss to combine.
- Transfer to serving bowls; serve warm.