Yesterday I mentioned that it was raining, well the rest of the weekend was beautiful. It was hot but I can handle that. Geoff worked Saturday but got home early enough for us to have a productive Saturday together. We started with some early birthday shopping for me. My birthday isn't until October but I have been in need of these beauties for a while...
Combine basil, avocado, pepitas, garlic, lemon juice, and olive oil in a food processor. Blend until desired consistency is reached and taste. Add desired red pepper flakes and s&p.
Spray grill pan (or saute pan) with olive oil and grill over medium high heat until vegetables are tender and starting to brown. Season lightly with s&p.
Combine quinoa, grilled vegetables and desired amount of pest in a large bowl and stir to combine. I used about 3 tablespoons of the pesto. There will be left over pesto. Last night I stirred the left over pesto into a bowl of tomato soup and slathered some on a panini for Geoff.
The salad was a perfect tribute to summer. I know a lot of people are transitioning into fall and even though we aren't (what is fall anyway?) summer produce is slowly leaving the produce section.
I sauteed kale with garlic to have on the side. It was my first time using fresh kale. Normally I use frozen kale from Whole Foods and it turns out perfect ever time (ok twice but still) and this did not turn out perfect. It was very bitter. I think I may have over cooked it... I may stick with the frozen for a few reasons: cheaper, faster, and takes up less space.
I will be buying fresh kale to make kale chips soon though. I sucked it up and bought a bag at WF last week (nacho cheese flavor I believe). It was AMAZING. Reminded me of my high school days of Dorito boats minus the 1,000 calories and fake cheese.
Here is the perfect ending to a Saturday....
.live creatively well.