Autumn Waldorf Chicken Salad (AKA “Falldorf” Chicken Salad)
Excuse me, but I have a bone to pick with time. It’s moving too fast.
After over eighteen months of this global panini, it suddenly feels like the world is holding down the accelerator to get back to “normal” while still figuring out how to drive. Meanwhile, I’m the dad in the passenger seat slamming on imaginary brakes.
I want to get back to living a normal life just as much as the next person, but a tiny part of me doesn’t feel ready. First of all, if I’m being *real* honest and vulnerable, I’m still getting over the heartbreak of watching live music vanish in front of my eyes last March. On the other hand, despite the sadness, I enjoyed being forced to slow down. I have loved not having to live out of a suitcase, getting to actually have weekends, and suddenly having all the time in the world to plan and cook delicious meals. Also, I’ve finally gotten to pursue my dream of turning this blog into a business. NBFD!!!!!
I’m truly not complaining (I’m grateful to have stuff going on), but when your personal and professional schedules suddenly go from zero to sixty, it can be a little scary. But, since there’s not much I can do to slow this transition (it was going to happen eventually!) all I can do is control how I respond.
Naturally, I am responding with food.
Heirloom Tomato & Fig Salad
The end of summer is upon us, and it’s bittersweet. Now that Labor Day Weekend has passed, many of us are resuming regular work or school hours, putting our beach supplies back in storage, and saying goodbye to cookouts and rooftop bars. But even if you do work normal hours all throughout the summer, there’s something about that post-Labor Day feeling (i.e. today, right this very second) that’s just kind of a bummer. But it doesn’t have to be.
I LOVE this time of year. It marks a transition from not liking how my violin strings sound 75% of the time (#gutstrings #humidity) to thinking they sound pretty okay 75% of the time. It means that soon, I can stop worrying about maintaining a pedicure and get my cute boots on until at least March or April. And soon, I can go apple picking and make ALL THE PIES!! But for now, it’s still technically summer for another month, and all of the perks that come with crisp, cool weather aren’t here yet. So how can one really make the most out of this weird, transitional SummerFall? Two words: fresh produce.
Sesame Chili Potato & Cucumber Salad
As much as I like to think I keep it current with internet phrases and memes, more often than not I am actually embarrassingly out of the loop.
Exhibit A: Until a quick Google search about 5 minutes ago, I literally had no idea what a “hot girl summer” was, why everyone has been trying to have one, or where the phrase even came from. Even now though, I only have a vague understanding of the criteria. Does it require having a tan? If so, I’m automatically disqualified. But does it involve cooking in an air conditioning-less kitchen on a 100˚F day and questioning every life choice I’ve ever made? Then I guess I’m nailing it.
Chorizo, Corn, and Burst Heirloom Tomato Frittata
Hey strangers! Are you EVEN surprised that I disappeared again? I’m not. Womp. The last time I posted was right before heading off on tour to New Zealand. That was three months ago. Omg. MONTHS.
I’ve been MIA a lot recently, but between the tour + vacationing in Australia + performing in Oregon + (some more) vacationing in the mountains + (even more) performing at home in NY + finally getting into spinning, I’ve been busy this summer. Especially that last part. Time flies when you’re trying to look cute holding in cardio burps.
Summer Salad
Today was my aunt and uncle’s anniversary, so our family had them over for a celebratory dinner at our house. I was asked to cook, and happily agreed, as I will use ANY excuse to be in the kitchen creating all day. I made marinated tuna skewers with a ginger lime sauce (that will be posted separately once I perfect it) and veggie/squash kabobs with this salad on the side. Needless to say, there was none left by the end of the meal, and I knew my experiment was a success.
I’m calling this recipe “Summer Salad” since it’s light, refreshing, and full of summery flavors. Also, who knew Watermelon went so well with vegetables and cheese? I guess at least a few people, since apparently the Watermelon-Feta combination is a popular one, but I’m going to give you my recipe anyway. I will always give credit when and where credit is due, so any resemblance that it bears to another that you might find is purely coincidental.
Ingredients:
8 cups finely diced seedless watermelon (Roughly half of a medium watermelon)
2 cups diced heirloom tomatoes
1 cup reduced fat crumbled feta cheese
1/4 cup thinly sliced mint leaves (about 4 sprigs)
Combine ingredients in a large bowl and toss gently. No dressing is needed in my opinion, as the natural juices of the watermelon make the salad moist enough and help to combine the flavors nicely.
TIPS:
- Serve the salad in the empty watermelon shell and garnish with tomato and mint leaves!
- Any type of tomato will do for the salad. I love heirloom tomatoes because they’re so pretty and always add beautiful, bright colors to any dish. You may even be able to do without the tomatoes too, but I found they added a nice acidity in lieu of dressing.
- For cutting the mint, layer several leaves on top of each other and roll them up. Then slice them widthwise, creating the “chiffonade” effect which works perfectly for salads. You can do this with basil too (which may also work well in this salad… Next time)!
