Recovery. Also, a delicious Peach and Mozzarella Salad

Did you guys have a good Fourth? For me, yesterday was about as ideal as it could possibly be. I started the day off right with ten hours of sleep.

Maybe it’s a weird thing, but basically, if I am not going to work, I will sleep until 8 or 9 in the morning and get ten full hours. I don’t think I’m in sleep debt, because we almost always get 7 or 8 on weeknights. I think sometimes I just like extra. Plus that whole running thing takes a lot of energy.

Anyway, once I actually woke up and had some coffee and banana-chocolate-walnut oatmeal, I spent a few hours working in the garden in the SUN. YES, IT WAS SUNNY ALL DAY OMG. I harvested all of the remaining spinach and replanted a new crop so we can get back to having lots of leaves… the previous round of spinach had grown to be 3 feet tall and was going to seed. I also felt that the rhubarb was crowding my beets and lettuce a little bit, so I was forced to harvest two pounds of it and make more rhubarb syrup. Yes, it was essential.

And after doing all of that, Dave and I started work in the kitchen. While he made an AMAZING pineapple upside down cake and a sourdough bread loaf, I made this salad and my rhubarb syrup. We also made cookies. What kind, you ask? I’ll have to save that for later this week 🙂 Let’s just say they are chocolatey goodness with frosting.

This is what we had for lunch, along with the end of a baguette and a bit of balsamic and olive oil. I’m on my own tonight since Dave is going to a fancy TV shoot, so I may just eat the rest of the fresh mozzarella straight for dinner. With cookies.


This salad came about because a) nectarines are in season and on sale, and b) as I mentioned earlier, I harvested a metric ton of spinach from the yard:

So here’s what you need for salad for two:

2-3 cups of fresh spinach
6-8 fresh grape-sized mozzarella balls
1 nectarine
Handful of walnuts
Balsamic vinegar
Olive oil
Baguette on the side

Basically no prep involved except tearing and slicing 🙂 Wash everyhing, then tear the spinach up a bit and divide between two plates. Slice a fresh nectarine and add to the greens along with the mozzarella and walnuts (You may wish to break up the walnuts a little, depending on how big the chunks are). Drizzle with olive oil and balsamic vinegar. Serve with a sliced baguette.

After all of our baking was done, we headed over to our good friends’ for a delicious barbecue with delicious beer – best possible way to spend the evening. Mad props to Pete for some amazing chicken and pork! I also got to spend some quality time with one of my favorite photo subjects:

Cutest baby on the planet! I’m a pretty big fan of her mom and grandma, too. 🙂

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Uses For Leftovers recipes you may enjoy:

Salmon Rice Bowls with Avocado and Pickled Veggies | PDXfoodlove

Salmon Rice Bowls with Avocado and Pickled Veggies

Here's a secret... that is LOX in that bowl. So if you can make/reheat some rice and cook an egg, you're done cooking.

Pumpkin Cranberry Swirl Muffins | PDXfoodlove

Pumpkin Cranberry Swirl Muffins

Got some leftover cran sauce? Have I got an idea for you :)

Quinoa Chili Bowl | PDXfoodlove

Avocado Quinoa Chili Bowl

Make chili on the weekend and use it in creative ways in your lunches throughout the week!