In the past, I would have hesitated before posting this recipe. It would have seemed too commonplace and simple. Instead, I loved how this site was a place where I could push myself to make more complicated recipes and experiment with different flavours. However, this is the kind of recipe that I am desperate for lately and I am so glad to have a place to keep it. How could I have ever thought twice about posting a recipe that gets better as it sits, is fast, cheap and easy to make, and is healthy and filling at the same time? Right now, this is exactly the type of recipe that I want to have at the ready, that I can draw on when my mind is totally blank about what to keep in the fridge for lunch. Even more importantly for me, I love that this bean salad takes up a small amount of prep space and creates minimal mess. Now that I’m working in such a small kitchen, this has become a priority for me and I am making more and more recipes that don’t result in kitchen chaos (which happens very quickly and easily these days).
The summer fruit was here and now it’s gone. It happened so fast. Summer is definitely my favourite time for fruit, and I eat a lot of it. It’s my snacks, my breakfast, and my dessert so I need to fill the void fast. The past couple of weeks the best fruit I can get my hands on is definitely the plums. I love stone fruit so much and I am more than pleased that the plums are delicious at this time of the year. I bought some plumcots at the store the other day and have been snacking on them whenever I need a bit of a pick me up. In even more exciting news, I also came across these small purple Italian plums at my local organic grocery store. They are a lot smaller than the black plums I normally get. While I am sure I could have easily eaten a dozen throughout the week, these little plums were destined for something greater. Something I have wanted to try for a long time now, a plum cake that I read about on Smitten Kitchen a couple of years ago.
Part of me can’t bear to do anything other than shove my face with fresh, raw fruit now that everything is in the markets. I love berries a lot but if you made me choose, I think stone fruit would be my favorite. Especially peaches and nectarines. There is probably nothing better than a juicy, sun-warmed peach that pulls perfectly away from the pit. I am so grateful they are back. However, I couldn’t get the idea of poaching peaches in their own juice out of my head. I was watching Masterchef Australia (hooray! I still can’t get enough of that show…) the other day and one of the contestants cooked carrots in their own juice. I thought this was a pretty brilliant idea but because I am not such a fan of cooked carrots (although I am tempted to try them like this! I will report back) I decided that peaches would be a great way to try this intriguing technique. And so, I decided that poached peaches and cream was a very acceptable way to use my beautiful raw peaches.
I wanted to call this my everyday green salad because it’s not unusual for us to eat it 4-5 times a week. To me, it’s the easiest, go-to salad that goes with almost anything. I always have the ingredients on hand and it’s a no-brainer side dish to many of our meals. I hesitated putting it up here because it’s so simple but then I remembered that it wasn’t so long ago that I always looked to recipes that I found on the internet to make salad dressings. In fact, when I’m looking for some new inspiration, I still do. Another perk is that my boyfriend still doesn’t know how to make it so instead of having to walk him through it every time, he can just look it up here (woohoo!).