Farmer's market bread salad
What a week, friends. We're staring down the barrel of a huge house move and the world seems to be devolving into complete chaos. To combat all of this uncertainty, I'm organizing. Or, organizing as much as possible when life feels like a giant snow globe: One flick of the universe's wrist and everything that makes me feel grounded will be flying around every which way.
As someone who claims to be unsentimental about "stuff" and who has become pretty cutthroat about culling after 15 years of living in one, two, or three-room (not bedroom, room room) apartments, we still have a lot of unnecessary crap. Why do I have receipts for jeans I bought two years ago? Why are there face creams I've never used in my medicine cabinet? I'm not terribly worried about getting rid of things because we're moving to a house with plenty of space, but seriously future self: STOP BUYING PARENTING BOOKS YOU WILL NEVER READ. No one has space on their nightstands or in their brains, house or no house.
I've also been trying to keep the food easy and nutritious since we don't have time or energy to cook anything complicated and I don't want to feel terrible after a heavy meal when we have so much to do. Enter, bread salad with fresh raw veggies from the farmer's market and a quick basil dressing. I am the queen of buying bread that looks great, forgetting about it, and realizing it's there a week later when it's hard as a rock. Bread salad is the perfect way to resurrect stale loaves and is a great alternative to leafy salads. You can make a huge batch of bread salad and eat it all week without worries about wilting. Also, I've never met a toddler who wanted to tear into a salad of leafy greens. But a salad that features bread and tomatoes and can be eaten with your fingers is a win with my kid.
A couple of notes: I tend to make this salad with heavy, thick whole grain bread, but it can easily be made with a stale baguette or something lighter. Use your discretion with the amount of dressing you add to the bread: A thicker bread will require more dressing while a lighter, airier bread will turn to mush with the same amount of liquid. The goal of adding dressing to the bread is to revitalize it with liquid without turning it into a liquid. So, start with 1/2 of the dressing and add more depending on how dense your bread is.
I like to eat this salad as is for lunch, but for dinner, feel free to add cheese, grilled chicken thighs, shredded rotisserie chicken, hard-boiled eggs, or grilled shrimp to make this into a more well-rounded meal.
Farmer’s market bread salad
8 oz very stale bread
2 ears corn
1 medium zucchini or other summer squash
½ large red onion
1 pint cherry tomatoes
For the dressing:
2 large handfuls of fresh basil leaves (I used about 75 leaves, or about 1 cup slightly packed)
½ cup olive oil
½ cup red wine vinegar
1 large garlic clove
2 tsp Dijon mustard
1 tsp salt
Make the dressing: Blend all dressing ingredients in a food processor until you’ve reached the desired consistency. Check for seasoning and set aside.
Chop the bread and place in a large bowl. Add ½- ¾ of the dressing (See note above to determine how much dressing) and toss. Set aside.
Chop the rest of the raw veggies and add to the bread mixture. Mix well and refrigerate for at least 2 hours. When ready to eat, drizzle with leftover dressing before serving.
Cucumber and watermelon juice
Watermelon and cucumber juice | me & the moose | watermelon and cucumber combine with lime and any herbs that are overflowing in your garden (basil and mint are favorites) for a refreshing summer drink that’s equally delicious as a mocktail or a cocktail. #meandthemoose #drinks #summerdrinks #cucumber #watermelon #watermelondrinks #juice
I food shopped last weekend as if we aren't moving 2 weeks from today. And we're not moving a few blocks away where we can schlep our leftover mayo in a cooler and voila, have a restocked fridge. We have an overnight in between moving out and moving in and somehow, I don't think the Hampton Inn's mini fridge can accommodate our haul of condiments. Call me crazy.
Watermelon and cucumber juice | me & the moose | watermelon and cucumber combine with lime and any herbs that are overflowing in your garden (basil and mint are favorites) for a refreshing summer drink that’s equally delicious as a mocktail or a cocktail. #meandthemoose #drinks #summerdrinks #cucumber #watermelon #watermelondrinks #juice
So, operation clean-out-the-fridge has begun and I completely forgot that I tossed a mini watermelon and a cucumber into my farmer's market bags last week. Before they went bad, I whizzed them up in the blender, added some lime juice for zing, and ran the whole thing through a fine mesh sieve. M was begging to bring it to school in his water bottle, but luckily he drank it all before we left the house, so I didn't have to break his heart by saying no.
One note: If you want to skip the sieving, look for a seedless watermelon and a hothouse or English cucumber for this recipe. Depending on your family's tolerance for pulp, you may also want to peel the cucumber too.
Cucumber and watermelon juice
Time: 10 minutes
Yield: 1 serving (about 1 cup of juice)
2 oz cucumber
8 oz watermelon
1 Tbsp lime juice (Juice from 1 large lime)
Combine all ingredients and blend for 1 minute. If desired, pour juice into a fine-mesh sieve and press out liquid into a glass. Discard the solids.
Guacamole skewers
Guacamole skewers are a super easy way to use up a late-summer bounty of tomatoes AND feed everyone from a solo diner to a crowd of people.
This recipe is also a way to use an avocado that is JUST ripe enough as well as cilantro at any life stage. For me, the cilantro is usually a few days past its prime because I was overly ambitious when I went shopping. And I am notorious for checking the avocado when it’s *nearly* there, but then forgetting about it for 5 seconds too long and suddenly it’s overripe and disgusting. But we are not wasting food in this house!
And I seriously love this sauce. If you don’t love cilantro…you’ll hate it. But I was luckily born without the gene that makes cilantro taste like soap, so I want to slather it on everything. Feel free to double the sauce ingredients if you want some leftovers: It’s bright and tangy and a perfect topper for chicken, veggies, and eggs.
Guacamole skewers
Time: 10 minutes
Yield: 16 skewers, plus extra dipping sauce
For the sauce
1 bunch cilantro, well-soaked/rinsed/de-sanded
4 Tbsp neutral oil
3 Tbsp lime juice
2 very generous pinches of salt and more to taste
1 large clove garlic
Roughly remove the stems from the leaves of cilantro (but a few stems are fine). Blend ingredients in a food processor until smooth. Taste for seasoning and add more salt or lime juice, as needed.
For the skewers
Red, orange, and yellow cherry tomatoes
1 large avocado (halved, quartered, and then chopped into fours to get 16 pieces)
2 limes (halved and quartered)
1 red onion (pickled if you like)
