After a long, boozy, cheesy weekend in Portland, Maine, all I wanted for breakfast this morning was a hydrating smoothie. Amanda and I left no french fry or beer untouched during our stay, so I’m craving all things light, colorful, and refreshing. This smoothie consists of about a cup of frozen mixed berries, half a banana, some greek yogurt, cinnamon, and a ton of peanut butter. I topped it all off with Mom’s homemade granola and gulped down the virtuous elixir as memories of duck fat poutine and butterscotch ice cream slowly slipped away.
Lunch was my favorite: a Big Salad. There are many ways to make a Big Salad, but a great idea is just to imagine your favorite sandwich, ditch the bread, add extra lettuce and all of the toppings your heart desires. You’re not confined by bread, so you can stuff that salad with as much as you want. I love a pork and pickle sandwich, so I decked this Big Salad out with leftover roasted pork, thick rounds of garlic pickle, fresh cherry tomatoes, and arugula. I topped it all of with a ton of black pepper and some salted pepitas for crunch. I could probably eat that every day.
Dinner was another unexpectedly delicious pile o’ veggies. I made my Summer Vegetable Salad with Red Wine Vinaigrette and Feta, which is easier to make than it is to say. A medley of roasted zucchini, squash, and eggplant, all creamy and crisp after a nice roast in the oven, get tossed with a punchy dressing and salty feta cheese. A dash of herbs on top freshens the whole thing up. The salad is great on its own as a light dinner or first course, or on the side of a simply sautéed piece of fish or even an herb-y rice pilaf. Mom and I enjoyed this next to pan-seared fresh tuna and a glass of rosé.
After an exciting weekend of craft cocktails and blueberry scones, it was refreshing to end my day with a dinner that came straight from the ground. Summer in Connecticut is in full swing, and I plan on savoring every fresh, fried, healthy, and heathen moment.