• Lindsey, EDRD

Memorial weekend memories

Can we agree that Memorial weekend kicks off summer? I mean, in this whole what-day-of-the-week world we've been in for 2+ months, it is nice to have a marker of change.


On Saturday morning we headed out to my parents' cabin for the day for some lake time and fishing.





Making Jell-o "slime" with grandma- the epitome of what mama *doesn't* want to do at home!

I picked up a new Nora Fleming charm last week. If you're not familiar, her stuff is SO GOOD. There are various platters and bowls, and you can buy interchangeable charms to easily have festive serveware. I made puppy chow, only with popcorn and peanuts instead of the usual cereal. Notice the veggie bowl in the background, ha. I'll get back to that later...

On Sunday morning I baked a derby pie for my husband to bring over my in-laws for the day. He took all the kids and I had a much-needed productive day at home.

My husband worked on Monday so it was mom business as usual. We rounded out the weekend's food with grilled steak salads.

I am betting that nearly everyone fired up the grill at some point over the weekend. As much as I love a good grilled steak or chicken breast or salmon filet, we can't neglect to give the fresh veggies some love. Back to that beautiful colorful bowl of veggies...


I am honestly not a huge raw veggie person. I've mentioned before, but give me ALL the roasted veggies. That being said, I dig this combo. It's ultimately a use-what-you-want kind of recipe. I was aiming for as much color as possible- green cucumbers, red grape tomatoes, purple onion (ok so technically it's called red, but c'mon), yellow pepper, and orange carrots. Ta-da! The marinade is super easy to throw together too. If you don't have fresh dill, just use dried. If you're feeling feisty, add a little bit of crushed red pepper flakes.


Rainbow Veggie Salad

1 cucumber, sliced

1/2 small red onion, diced

1 large yellow bell pepper

1 pint grape tomatoes, halved

1 cup matchstick carrots

1ish tablespoon fresh dill, like just the feathery part, no stems

1 tablespoon olive oil

1 tablespoon white wine vinegar

Pinch each of salt and pepper and sugar


Combine all the veggies in a large bowl. In a small jar or bowl, whisk together dill, olive oil, vinegar, and salt/pepper/sugar. Pour over the veggies. Refrigerate for at least 20 minutes, but not more than a few hours. If it's left overnight, the cucumbers will get a bit soggy.


Honestly I'm not even inclined to come up with nutrition info here. Serve yourself a giant heap. You could transform this into an entree by adding whole grain pasta or quinoa or chickpeas. Top with a nice blob of plain Greek yogurt. YUM.


Hello, summer- we've sure gotten started on the right foot!








 
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