Peach + Corn Pasta Salad

God bless football.

Perhaps that sounds a little backwoods or something, but I mean it with all my heart.

I can’t even put into words how happy I am the NFL is back.

One of the true delights of my life is putting on my Seahawks gear & forcing Topanga to wear her jersey and gluing myself to the TV to watch my baby boys play. During the National Anthem, they panned to Russell Wilson praying with a couple of guys and I LOST IT. Like big, ugly sobs. I’d like to blame it on the hormones, but I think I was just overwhelmed that football is back and there is some sense of normalcy in our lives. Top it off with a win and I was pretty inconsolable.

Garrett is so supportive during these times. He just kept bringing me snacks and cleaning up my dishes so I could fully enjoy.

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

Ingredients:

  • 2 cups of cooked whole wheat pasta
  • 2 peaches, peeled + sliced
  • 2 ears of corn
  • 1 tomato, diced
  • 1/2 a red onion, sliced thin
  • 2 cups of arugula
  • Juice of 1 lemon
  • 1/4 cup of olive oil
  • S+P, to taste

How to:

  • In a bowl, combine pasta + peaches + corn + tomato + red onion + arugula + S+P
  • In another bowl, combine lemon juice + olive oil + S+P
  • Drizzle dressing on salad + serve chilled or room temperature
  • Put on a lil sundress + pour yourself something bubbly + enjoy this salad al fresco, pretending you’re someplace way better than wherever you actually are

Curry Chickpea Salad Sandwiches

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Skill #632 I have lost in quarantine.

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The ability to do my makeup.

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Not that I ever really knew how to do it. I just kind of slapped it on and hoped for the best.

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But now I REALLY don’t know how to do it. We took maternity photos this weekend. It was really one of the first, true excuses I’ve had to get out of pajamas and put my face on. I gave myself three hours to get ready in case of emergencies. Of which there was really only one and it was that I look a like a clown with a bunch of makeup on. Seriously, I startled myself when I looked in the mirror. Garrett was reassuring, but I just think I’m meant to be the fresh faced, unwashed slob I’ve really become in quarantine.

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I’m happy I’ve finally tapped into my true potential.

 

 

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

Ingredients:

  • 2 cans of chickpeas, rinsed + drained
  • 2 carrots, shredded
  • 1 red bell pepper, diced
  • 1/2 cup of raisins
  • 1/2 cup of cashews, chopped
  • 1/4 cup of cilantro, chopped
  • 1/2 cup of hummus
  • Juice of 1 lemon
  • 1 tbsp. of curry powder
  • S+P, to taste
  • Croissants (or mini croissants as seen here!) for serving

How to:

  • In a bowl, add chickpeas + mash until about 1/2 are mashed
  • Add carrots + red pepper + raisins + cashews
  • Meanwhile, combine hummus + lemon juice + curry powder + S+P in a lil bowl
  • Pour dressing over chickpea mix
  • Serve as a sandwich on croissants
  • Serve a few on doily-lined tray + eat these daintily like the pretty princess you are

 

Adapted from here!

Triple Berry + Crunchy Chickpea Salad

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Have I mentioned how fun home ownership is?

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One thing they don’t advertise on Zillow is all of the projects you get to do on weekends!!!

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Not that I, personally, am doing any projects, but I am overseeing.

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This weekend, Garr worked on painting our kitchen cabinets. They were the darkest brown you’ve ever seen with no hardware and just kind of drab. My dream has been to have white kitchen cabinets basically since Pinterest launched. Well, he made them come true! He and some of our pals started painting this weekend and the first thing he said as he made his first brushstroke was, “Yeah, that’s not good…” so it’s really surprising they turned out as well as they did. We also added hardware and as Garr was putting them on he was like, “Oh no…” and we realized he drilled the holes incorrectly on about 3/4th of the cabinets. I love my handyman.

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Then I cooked & grease splattered on all of them & the dream went into the dumps.

 

 

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 cup of strawberries, sliced
  • 1 cup of blueberries
  • 1 cub of blackberries
  • 1/4 cup of walnuts
  • 6 cups of mixed greens
  • 1 tsp. of cinnamon
  • 1/2 tsp. of crushed red pepper
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of agave
  • 1 tsp. of dijon mustard
  • 1 shallot, minced
  • 1/3 cup of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Arrange chickpeas on a lined baking sheet + drizzle with 1 tsp. of olive oil + cinnamon + red pepper + S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, whisk together apple cider vinegar + agave + mustard + shallot + remaining olive oil + S+P
  • Meanwhile toast your walnuts for a few minutes over low-medium heat, tossing often
  • To assemble, add greens to a bowl + top with berries + chickpeas + walnuts + dressing
  • Serve chilled
  • Prepare a bowl for yourself + sit out on your porch + feel the health + sunshine running through your veins

 

Adapted from here!