Mediterranean Orzo Salad

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Buying a house is fun.

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I recommend doing it sight unseen in a global pandemic.

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Just adds an element of ~surprise~ to the process.

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Before we move, we were hoping to get some work done on the house. Ya girl just wants some fresh paint on the walls. Really, I just want all the walls painted a deep gray to match my soul and the energy I’m bringing with me into the house. We got our first quote from a company yesterday. These fools want me to pay $5,000 for them to paint a few walls! Y’all best believe I’m about to get some overalls and a set of paint brushes and I’ll go to town myself. Baby can breathe in paint fumes, right??

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I already miss our rental homes and not caring about scuffs and imperfections and weird smells.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cups of cooked orzo
  • 1/2 an English cucumber, quartered
  • 1 pint of cherry tomatoes, halved
  • 1/2 a red onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup of kalamata olives, halved
  • 1/4 cup of cilantro
  • 1/4 cup of olive oil
  • Juice of 1 lemon
  • S+P, to taste

How to:

  • In a bowl, combine orzo + cucumber + tomatoes + red onion + bell pepper + olives + cilantro + some S+P
  • In a little bowl, combine olive oil + lemon juice + some S+P
  • Drizzle dressing on orzo, stir to combine
  • Serve room temp or chilled
  • This holiday weekend, just sit in front of the tube with your pants unbuttoned + stuff your face with some colorful orzo goodness

Brussels + Chickpea Salad

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Why have I been doing my own grocery shopping all these years?

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When there are people you can pay to literally do it for you????

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I’ve been v resistant to the instant cart/click list whatever your grocery store calls their grocery shopping service life.

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I am one of those freaks who LIKES grocery shopping. I like creating my list and picking out all of my things myself. A simple pleasure. Which has been stripped from me since COVID! I truly haven’t stepped foot in a grocery store since March. Been v blessed to order Garr around to do my bidding. But we decided to try something different last week and order our groceries online and just pick them up curbside. Umm…absolute GAME CHANGER. I have seen the light! Now, I do need to offer my training skills for how to pick out avocados to last a full week. And the art of digging around the spinach boxes for the best possible expiration date.

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But baby steps, people.

 

 

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 lb. of brussels sprouts, roughly chopped
  • 1 can of chickpeas, rinsed + drained
  • 1/4 cup of walnuts, chopped
  • 1/4 cup of pickled red onions, sliced
  • 1/2 cup of dried cranberries
  • 1/4 cup + 2 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 1 tbsp. of agave
  • 1 tbsp. of Dijon mustard
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange brussels on a lined baking sheet + chickpeas on another
  • Drizzle each with 1 tbsp. of olive oil + S+P
  • Bake for 20-25 minutes, tossing once in the middle of cooking until roasted to your desire
  • Meanwhile, combine remaining olive oil + apple cider vinegar + agave + Dijon mustard + S+P
  • To serve, combine brussels + chickpeas + walnuts + onion + cranberries + dressing
  • Serve warm
  • Swan dive into the bowl + doggy paddle your way out with your mouth

 

Beet + Chickpea Salad

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I forgot how utterly exhausting socializing is.

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What a blessed 2.5 month break it’s been from having to converse with humans.

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North Carolina is starting to reopen and we are cautiously re-entering society. Kind of.

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We grabbed takeout with a couple friends Sunday and sat outside at a brewery and ate before anyone else arrived. As soon as other peeps showed up, your sane girl made us pack it up and go home. I’m sorry, I’ve never really trusted any strangers, but NOW?! Monday we went to a cookout. Not to worry, I stayed outside, kept my distance and squirted hand sanitizer on me any time someone selfishly shook my hand or went for a hug. I literally kept a bottle by me all afternoon. *Sane* I’m telling you, two days of being out of the house and I was WHOOPED. My voice is actually hoarse today from all of the talking.

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We were also ASLEEP by 8:30pm which isn’t really a huge stretch for us, but still noteworthy.

 

 

Time: 1 hour (prep + cooking) | Serves: 2-3 salads

Ingredients:

  • 3 beets, peeled + rinsed + tops cut off
  • 1 can of chickpeas, drained + rinsed
  • 1 cup of quinoa, cooked
  • 1/4 cup of pickled red onions
  • 4-6 cups of mixed greens
  • Juice of 1 lemon
  • 6 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange each bit in a lil foul patch + drizzle each with a tbsp. of olive oil + some S+P, wrap up em up but not super tight + place on a baking sheet
  • Arrange chickpeas on a separate lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Roast beets for 40-45 minutes or until tender + chickpeas for about 20-25 minutes, tossing once
  • Meanwhile, stir lemon juice + remaining olive oil + S+P
  • Once beets are cooled, dice em up
  • To serve, arrange greens on a plate + top with quinoa + chickpeas + beets + pickled red onions + lemon dressing
  • Once consumed, eat some cake or pie to counteract the nutrition