Little by little, my house is finally starting to come together. You know, it’s funny how furniture can really help with the whole “lived in” look and feel of a place.
Yes. It’s true. I’ve been basically furniture-less for the past couple of weeks. Fun times. My back is not happy with me right now.
BUT I got a few pieces delivered on Monday, so things are starting to appear more normal. And slowly but surely, I’m getting used to my new kitchen. Not everything is in the “right” place yet, and I’m finding myself having to chase the light around a bit more than I did in my previous house, but overall things are looking OK.
This Cherry, Grilled Corn and Quinoa Salad with Arugula and Blue Cheese was the first thing (other than a batch of chocolate chip cookies) that I made and photographed in my new space. It’s not overly complex. And it doesn’t require a long list of ingredients. It’s just summery, simple and satisfying. Which is about all I require of a salad these days. Life can be complicated sometimes. Our lunch shouldn’t be.
The dressing is fairly light, so this salad can be prepped a couple hours in advance of serving without getting soggy. It would be a great choice for a summer party or potluck (hint: 4th of July is right around the corner!).
I’ve been running my mouth about “summer” since the middle of May. Which was technically incorrect. Because up until yesterday, it wasn’t actually, really, officially summer. But now IT IS. Hooray!
Please excuse my previous inaccuracies.
Now that it’s actually, really, officially summer, I think we should be eating as many caprese salads as possible. Or at least some variation of a caprese salad. Like these Melon Caprese Skewers with Herb Oil.
Also, we should put as many foods as possible on sticks. Because food on a stick trumps food not on a stick. That’s a fact. The proof is in the popsicles. See what I did there?
This is one of those recipes that isn’t really a recipe. Just ball up some melons and cucumbers, then thread them on skewers with fresh mozzarella and basil leaves. The only thing you really need a recipe for here (or maybe you don’t) is the herbed oil. Which, by the way, is awesome drizzled on all sorts of things.
Question. Does anyone else find “balling” foods to be supremely satisfying? Or am I just a total weirdo?
These Melon Caprese Skewers would be awesome for a 4th of July party. If you try them out, let me know about it!