The sun is out, it’s a holiday weekend, and the dewberries are ripe for the picking. I didn’t really plan a whole lot this weekend so I wouldn’t feel overwhelmed. Sometimes I go crazy with the to-do lists and planning and I usually end up feeling overwhelmed when I can’t cross things off. So far today I’ve picked a good amount of dewberries, had a leisurely brunch, and have plans to perhaps make some coconut milk ice cream later to go with a rhubarb berry crumble I’ll most likely make tomorrow morning. So basically, it looks like all my plans are food-related, but that shouldn’t be a surprise to anyone that knows me.
Speaking of food, I made a big ass grain salad this past week. I find grain salads to be perfect for quick, healthy dinners because they don’t involve too much cooking, you can make a huge batch, and they keep well in the fridge. This version lasted me through several meals, but it could also be a great addition to a holiday gathering or dinner party.
I included some marinated tofu in this version because I was trying to use it up before it went bad, so you get a double dose of tofu along with the dressing. If that bothers you, replace the marinated tofu with another protein source or change up the dressing. I recommend using kale or another hearty green so that it can stand up to the dressing and not wilt. Oh, and don’t worry if you have leftover dressing. It makes a great sandwich spread, veggie dip, etc.
Have a happy holiday weekend friends 🙂
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