A holiday weekend! YES.
Doesn’t it feel like we could use it? With all that’s going on in the world, a little joy and light, seems like a good idea to add to the mix. I think it’s a big part of healing– finding the light.While we’re learning and tuning in.
As most of you probably know if you follow along on instagram, I’ve been so into my tiny backyard garden, playing around and learning as a go (newbie over here!). But just the act of it alone, tending and watering and trimming away the old stuff so that new life can grow, it’s reminded me of so many things.
The restorative process of working with my hands.
The magic warmth of the summer sunshine on the back of my neck.
The simple cycle of what happens when you tend and take care of a living, growing thing.
The reminder that growth can happen even through imperfections (you don’t need to be perfect at something in order to do it. Stop dreaming about it, do it, and you will learn as you go).
The full presence that can take place when we spend time outside. Doing anything really. Alone with the breeze and sunshine, with our kids, with people we love, phones somewhere deep inside the house, and work and worries in the backseat.
It’s nourishment, in a way we don’t really think about as often. But the tending to, and taking care of our souls. Our bodies. Our thoughts. And our nervous system. Living in these times requires in, in some way.
So on this Fourth of July weekend, I hope you can connect to things that make you feel this way. To the moments that matter, not the stresses you’ll forget about in a month. And to the people who ground you in all the ways that count.
This little summer picnic poblano salad is one of those that’s meant to be shared around a table with those you love, and a perfect one to serve up on the Fourth (especially if you have some extra peppers or fresh herbs hanging around your own garden).
It’s from the second cookbook Simply Real Eating– get the book here if you’re looking for more fresh, simple & easy meal inspiration— and one of my favs.
Plus, extra points because it pairs super well with natural, dry wines like those from a favorite new brand I’m sooo excited to collaborate with this next month, and share with you all, called Crunchy Red Fruit.
Crunchy Red Fruit is a small, family run, local Seattle company that sends organic, natural, low-intervention wines right to your door. Amazing??? YES. Esp. in these times when we’re not exactly running out to the wine shop every so often.
Every bottle is sommelier-curated (make that master sommelier, hailing from Seattle’s best restaurant of all time, Canlis). But my favorite part? Aside from supporting a family run small business, it’s that the wines are so clean, but so fun. Ones you can’t find at a store. And delicious. And we all know I’m super picky about my wines. Plus, their every 2 month boxes are a total experience: complete with recipes to pair with bottle, music pairings, a movie pairing, and stories to immerse you in the world of wine. It’s so much fun. I knew I love it when one of the tasting notes was to pair with Trader Joe’s corn chips. Ha. YES!
And we are partnering up together for July! I’m pairing some of my favorite summer recipes from the new cookbook with their 6 bottle box. It’s a Simply Real Health takeover (of the best kind— with wine and food). Because if we can’t go anywhere this summer, we might as well make the party happen in our own backyards.
If you just sign up by July 5th, plus you’ll get $20 off your first order when you add “Simply Real Health” in the referral column at check-out. Sign up here!
Happy, happy Fourth of July my friends. Be safe!
Summer Picnic Poblano Salad
Serves 8
This is the perfect make-ahead, picnic-style salad. This baby pairs great with added chicken, sausage, grilled shrimp or steak, or with the addition of black or pinto beans too. It’s also amazing as a taco filling.
2 red bell peppers, chopped
2 poblano peppers (or green bell peppers), chopped
4 ears organic corn, removed from cobb
2 limes, juiced
2 avocados, cubed
5 sprigs fresh oregano leaves, chopped
½ cup fresh cilantro,chopped
garlic infused olive oil, to drizzle
1 grilled chicken breast or other protein of your choice (optional)
sea salt and pepper to taste
Directions:
Add all of the ingredients except for the lime juice and oil, to a large serving bowl. Drizzle with lime juice and a dash of olive oil and toss well to combine. Top with chicken, if using, garnish with extra herbs, and season to taste with sea salt and pepper before serving.
Photo by Carina Skrobecki for The Simply Real Eating Cookbook, on sale now wherever books are sold.
Want some more fresh recipe ideas (made easy)?
Check out the Easiest Dinner Meal Plan here: 4 weeks of flexible dinners, all planned out and organized for you. So you can hit go anytime you feel like you’re in a cooking rut. And this summer we’ll be doing a lot of it around here as we’re home. So make it fun to yourself!
