If I had three words to describe the last month or so they would be: ‘On the move’. It’s hard to fathom how much adventure and change we’ve crammed into the last 6 weeks, but somehow it’s happened.
E, my partner in crime, graduated from business school and is now back on the west coast for good. It’s been fun exploring Philly but I am so, so happy to have him back in town.
On June 5th we took off for two and a half weeks in Israel and Turkey. It was our first sojourn to the middle east, and one of the best trips we’ve ever done. Equal parts fascinating, intense, and fun, I am still in awe of what we saw. (Watch this space for a recap soon!)
After we returned from the Middle East, I wrapped up two and a half years at Yummly, and started a brand new role at Raised Real in San Francisco. Two weeks in and I am loving the new challenge, and a dramatically shorter commute.
We spent July 4th hanging at a friends place, drinking white wine and eating burgers with an assortment of our closest friends. It was a wonderfully chill way to spend Independence Day, and just what the doctor ordered after weeks of endless movement and transition.
I brought this salad to the party, and it got rave reviews. It’s something I’ve made before so I am throwing it up on the blog. At this time of the year the berries are delicious, abundant and affordable. It seemed silly not to take advantage of the summer’s best stuff! Enjoy this quick, healthy, and most importantly, tasty, combo!
- 4 cups mixed greens
- 1.5 cups cooked white quinoa
- 3 cups strawberries (454g/1lb)
- ½ cup feta
- ½ cup almonds
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- Hull and halve the strawberries, and finely chop the almonds.
- Add the greens, cooked quinoa, strawberries, feta, and almonds to a large salad bowl, and gently toss to mix the ingredients.
- Immediately before serving drizzle the salad with balsamic and olive oil. Enjoy!
Serves 4 as a main, 8 as a side.