I don’t know about you, but I always develop an appetite for healthy foods during the summer. It is in the summer that I feel the need to take the greatest care of my body, giving it as much nutrients as possible and taking advantage of the abundance of fruits and veggies. The summer season’s fresh produce always inspires me to come up with new ideas in the kitchen, and this summer makes no exception. It’s even better now, because since becoming pregnant I have miraculously started eating a lot healthier than before. The little one definitely knows how to stir me in the right direction food-wise. 🙂
One of the questions that pops up in my posts rather often is: What to do with leftover food? I’m always interested in repurposing food that is still safe to eat, and the thought of throwing it away does not sit well with me at all. I did some thinking and came to the conclusion that this must be a personality trait I inherited from my parents and my aunt. They were thrifty and very resourceful, and with good reason: the times were hard and food was scarce, and so they cherished every bit of it, and repurposed it with a passion.
I faced a new “leftover challenge” last week, when I realized I still had some roasted red peppers in the fridge. The roasted red pepper salad was an element of my 4th of July menu, and it looked like I had made a little too much of it.
Happy 4th of July everyone!
What are you all doing today? Over here, one thing is for sure: the grill will be on 🙂 We’ll grill burgers and hot dogs and we’ll eat plenty of various salads. As for drinks, since I’m pregnant I’ll limit myself to apple juice. Meanwhile, my husband will enjoy one of our latest flavor discoveries: the Beso del Sol sangria! I was very excited when the Beso del Sol creators asked me to review their product and to build a summer menu around it. Sangria is one of my favorite drinks ever, so why not?
We used to drink sangria when we lived in Europe, and we loved it. A refreshing mix of delicious wine and fruity goodness, to me it is the quintessential grown-up summer drink: light and flavorful, it is also alcoholic enough to be taken seriously. You can add extra sliced fruit when you serve it, or you can leave it as it is. Either way, the fruit used while making the sangria will shine through, rendering an unmistakable flavor and a tantalizing aroma to the original wine.
I made this easy salad the other day not because I wanted to cook a vegetarian dish, nor because I was too lazy to make anything complicated – but because I was missing my mom. A lot. I haven’t been feeling well lately (I’m going to see a doctor tomorrow) and I really need my mom: I miss her touch, her comforting warmth, her unique way of caressing me and of helping me to feel better. She is in Romania at the moment and she’ll fly back to Chicago in early July. We’ve got everything planned for a wonderful summer vacation after she gets here. Less than two months to go, and time can’t seem to go fast enough.