Lightness.

Sometimes it is important to lighten up. And that could be via commitments, partners, “so called friends”, food, jobs, cities. So many things weigh us down and perpetuate drama that we don’t need.. The energy that is drawn away from elements in our lives that actually add positivity and value often gets lost in the mire of every day life and societal commitments. It’s OK to say no. Or begin to cull what is truly important. Focusing on quality of engagements vs quantity is truly what it is about. Take the time to prioritize your life. Go for what makes you happy. And norms be damned.
I love to eat light in the summer. Quality food that gives me energy and pleasure is where I like to be. I recently came across such a recipe. And I could eat it every day. It is truly a labor of love. And pairs well with glazed salmon. Or a grilled chicken with lemon chive marinade. I say it is a labor of love because it takes a while to prep and slice the snap peas. I wouldn’t want to take this to a party unless I sincerely care about the people I am with. Or family.  Or your really want to impress someone.  With love.

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And one picture for pure beauty’s sake. Because everyone needs beauty in their life.

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Sugar Snap Pea Salad with Buttermilk Dressing (Courtesy of Bon Appetit) With adjustments.
Ingredients
3 T Whole milk Greek Yogurt
3/4 C buttermilk
8 oz. sugar snap peas, ends and string removed
3/4 c buttermilk
2 T lemon juice (use fresh. Makes such a difference)
Zest of a lemon, split into two equal parts.
2 heaping tsp of minced garlic (can use jarred to save time and effort)
1 tsp minced dill
Olive Oil + some for drizzling.
Salt and pepper. Be generous.

Putting it Together
Start with making the buttermilk dressing. In a medium sized bowl, add buttermilk, yogurt,  garlic, and a pinch of kosher salt, whisk together. Add lemon juice and whisk again. Add ½ of zest, dill, salt and pepper and whisk again. Set aside.

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After you have cleaned and prepped the snap peas, slice each one horizontally. Should get about four to five slices in each one. This is the labor of love component I was telling you about.

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Toss the peas with olive oil and other half of lemon zest. Pour buttermilk dressing onto platter. Place dressed snap peas on top of dressing. Drizzle with olive oil.  Salt and pepper to taste.

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Lovely, fresh and I could eat it every night. No really. Every night.

 

Enjoy!
Terri

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