Hi everybody! It’s me the elusive foodie, runner (not running currently), absentee blogger! I’m here! Isn’t summer supposed to be oh-so-relaxing? Yeah. It isn’t. At least for me. In my defense, this post was to live yesterday but my MacBook hated my SD card with the images yesterday. Had to run to Target to get a card reader to export my images of food long gone (yep, this dish is that good) so it worked. Heres the post. Phew!
I know I’m tardy but LIFE IS CRAZY! Seriously within the next month I think we’re home for only a few days. Not all of us are gone thankfully so my house and dogs are taken care of but I hate living out of suitcase but I love to explore so we do all the things and embrace with grateful hearts.
So this sweet little recipe. Perfect with leftover quinoa. I’ve been crazily bumping up protein in my diet lately thanks to all of my weightlifting efforts at the gym. Uses tons of fresh ingredients from your garden or the farmer’s market so it’s super cost effective. Great for leftovers, lunches, BBQ’s, get-togethers etc. Keeps perfectly in the fridge for a week. My tip is to keep the vinaigrette separate and dress prior to serving. That way veggies stay crisp and lovely! Okay, tons of cooking to do before we leave so I need to get my boo-TAY moving.
— Knead to Cook