This is Mercie from A Lovely Evening again. Thanks for stopping by. It's been so much fun sharing my favorite summer pleasures with you. I'm finishing with one of my favorite topics: food!
Summer brings an entirely different take on meal planning 'round our place. My husband and I try to turn on the stove and oven as little as possible, and focus on meals made with fresh summer produce. But that doesn't translate to a boring salad every night, rather a mix of various ingredients that make for delectable, healthy meals.
Here are two staples that are quick and easy and oh so delicious.
spinach salad with apples and manchego
5 oz fresh baby spinach
1 Gala apple, diced
1 English cucumber, quartered
1/4 c chopped walnuts
1/2 c grated manchego viego
olive oil + balsamic vinegar to taste
sea salt + fresh ground pepper
serves 4
Roughly chop the spinach and mix in apples, cucumber, walnuts, and grated manchego. Drizzle olive oil and balsamic vinegar and toss. Add salt and pepper to taste.
black and pink bean salad
1 can black beans
1 can pink beans
1 c frozen corn
1 medium tomato, diced
1 English cucumber, quartered
1 avocado, diced
cilantro to taste (I like A LOT)
juice of 1 lime
splash of Cholula
serves 4
Spread corn on baking sheet. Put in a 350 degree oven for about 15 minutes. You can use frozen corn, but I prefer to toast mine. Drain just a little bit of liquid from each can of beans. Not too much as you want the liquid to form the dressing for the salad. In a large bowl, combine black and pink beans, corn, tomatoes, cucumber, cilantro, and lime juice. Top with avocado and a splash Cholula. Delish!
Of course, a very very cold beer is always a nice accoutrement to any summer meal. My summer faves are Hefe Weiwsen, Hoegaarden, and Red Stripe. So light and refreshing!
photographs by Mercie Ghimire.
