Happy Monday!
I hope you all had a wonderful Memorial Day Weekend!
This e-mail is coming to you one day, and at least half an hour late because yesterday I was on a boat. I love Summer, it’s my favorite season by a mile. I am my most me in Summer. There is another level any time I’m on a boat; add my best friends, a playlist with “Come Over,” and sprinkle in an iced-tea White Claw, I’m halfway to heaven.
There’s something about a drink that you know someone you used to have a crush on would judge you for that makes the bev that much sweeter, that much more fun to drink on a boat.
I got a little sunburnt, talked to Maci’s dad about dinosaurs among other topics, ate a life-changing potato, finished a book that I will talk about next week. I got home, wrapped up a pottery project, and then took a shower that was nothing short of glorious. I’m an entering June with a full and happy heart, more than cautiously optimistic.
Ok. Now it’s time to talk sides. Thank you to everyone who contributed. I think we should do this again, I love crowd-sourced info, so everyone comment on this post with your go-to gas station snack.
If you texted me a recipe, I know someone did, I’m sorry I didn’t include it. I remember thinking, “yum!” Apparently, I text about salad quite often, because there were too many conversations with “salad” recently to find this particular one.
This sentence now has links to the my instagram, and old issues of the newsletter. Also I’m bringing back the Outdoor Voices link because I have given up looking for my exercise dress and want to buy a new one. And if you want a sticker or magnet, sign up here. If you want to have the newsletter equivalent of being invited to the lake house, sign up below.
Mauri’s Chicken Salad
Mauri may not know this newsletter exists, but she told me about her chicken salad, and Makenzie passed on the recipe, and I’ve been loving it lately:
Boil chicken in salted water with LOTS of lemon pepper, let cool then shred
Slice purple grapes in half, chop pecans and green onions
Add mayo (or greek yogurt!) salt, garlic and enjoy!
The Ultimate Roundup from Kate
Ho ho ho do I have two summer salads for you.
1. The Oh She Glows Long Weekend Grilled salad. It’s fresh. It’s acidic. It’s packed with nutrients. But it also has avocado so makes you feel like it just might still stick to your ribs. 10/10.
2. Minimalist Baker’s garlicky chickpea and kale salad. 8/10 with her recipe. 10/10 if you add cherry tomatoes straight from your own vegetable garden and throw a grilled salmon on top.
And actually I have a third. Can’t go wrong with oven roasted beets and sweet potatoes over spinach/arugula and tossed with some lemon dijon vinaigrette. Top with your fav salad nuts (walnuts or just) and your fav cheese (feta), and dig in.
Sandon’s Mustardy Potato Salad with Watercress
In order to participate and not spectate, I’m sending my newest favorite summer side, which got me through COVID summer and also how-risky-is-it-to-visit-family winter.
It’s from Woman’s Day magazine (April 2020, I think).
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Mustardy Potato Salad with Watercress
INGREDIENTS:
1 1/2 lb. baby potatoes
Kosher salt
2 Persian cucumbers, cut into ¼-in. pieces
1/4 c. fresh lemon juice
3 tbsp. whole-grain mustard
1 tbsp. Dijon mustard
2 c. watercress
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh chives
DIRECTIONS:
Place potatoes in a medium pot and cover with water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain and run under cold water to cool. Halve any potatoes that are large and transfer to a large bowl.
Meanwhile, in a medium bowl, toss cucumbers with lemon juice; let sit, tossing occasionally. When potatoes are done, using slotted spoon, transfer cucumbers to bowl with potatoes, leaving lemon juice behind.
Into lemon juice, whisk mustards and 1/2 tsp salt; then toss with potatoes. Fold in watercress and herbs.
PER SERVING: 170 calories, 0.5 g fat (0 g saturated), 5 g protein, 575 mg sodium, 35 g carbohydrate, 3 g fiber
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I alter it to my liking by subbing in arugula and omitting the chives, and when I’m feeling spunky I throw in some deli turkey to make it a complete meal. Also, letting the cucumbers sit in the lemon juice isn’t necessary, at least for me.
Gracelyn’s Perfect Summer Side
The most perfect summer side. Goes with everything.
For you non-link-clickers, it’s street corn, click the link.
See y’all next week!
xo