I know you probably won't believe me when I say I've been lacking some serious kitchen inspiration lately, but it's true!
Despite the stack of cookbooks on my dining table, hoards of bookmarked recipes on my computer, and a fridge full of local produce just begging to be eaten, I just can't seem to get excited about cooking lately.
Actually I should rephrase that. I haven't been excited about "everyday" cooking (such as making myself and my husband healthy and delicious lunches everyday). Planning meals for dinner has been less of a problem, thanks to cooking classes I've been taking with the Feisty Chef. But for the food we eat during the hours of 11am - 4pm, I've been drawing a blank.
Last night I finally mustered up the motivation to inspire myself and I weeded through recipes I've bookmarked for the last few years and found some new ones I haven't tried, namely this one.
Adapted from/Inspired by Smitten Kitchen
1 cup cooked grains (I used a blend of quinoa, pearl barley, rice and lentils)
1 pound green beans, trimmed and cut in half
1/2 cup shelled fava beans*
1 cup fresh raw corn kernels
1 large bunch of arugula
1 tablespoon freshly chopped basil
1 teaspoon freshly chopped parsley
1/4 cup olive oil
1/8 cup white wine vinegar
1 teaspoon dijon mustard
1 large shallot, minced
salt and pepper
Blanch green beans and fava beans and cool in an ice bath. Drain well. Combine beans, corn, grains, herbs and arugula together in a large bowl. In a small bowl or jar whisk together the oil, vinegar, shallot and mustard. Pour dressing over salad, toss well to coat. Season with salt, pepper and lemon zest.
*Don't forget to shell the beans again after they've been cooked