my previous apartment didn't really have a kitchen. At first I was fine with it--most summer produce is best eaten raw anyway--but then the cold and gray set in, and I wanted to make stove-top oatmeal, and hearty soups, and roast... anything, and I couldn't. Needless to say, I've been l-o-v-ing this legitimate kitchen of mine now.
this sautéed zucchini, this seared salmon, and this orzo salad. The "trouble" with whipping up recipe-led meals is that I end of having left-over ingredients. So, one night last week, I finished off the rosé and threw together this Greek-inspired salad
1 large cucumber
1 cup of cherry tomatoes (bonus points if they're multi-colored--it looks prettier)
1 shallot (or 1/4 medium-sized red onion)
1 oz of feta cheese
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
black ground pepper (optional, of course)
- Slice cucumber, cherry tomatoes, and shallot.
- Toss with feta.
- Drizzle with EVOO and balsamic vinegar.
- Season to taste.
- Be thankful for your kitchen, and enjoy.