The way I plan recipes for the blog is probably a bit unconventional compared to other bloggers. It’s mostly based on spontaneity and availability, and in summer, the weather. I don’t have a notebook with blog posts scheduled, but rather a notebook filled with random post-it notes about ideas I may have had or flavors I want to try together. Usually, something will pop into my head and I will mull it over a day or two. Then, if I’m still thinking/dreaming about it (yes, dreaming), I will go ahead and set aside a bit of time to make and photograph it. This lentil salad, for example, came about because I was trying to think of a somewhat savory way to incorporate some stone fruit I had lying around in my kitchen that was starting to take up valuable real estate on the kitchen counter. I thought about combining it with some lentils for an easy summer salad, but had some doubts about whether the flavors would jive.
This salad is the epitome of summer eating. Fresh and bright flavors with a bit of protein to get me through the day. Though I’m itching for fall, pumpkins, and chai-spiced things at the moment, the temperature outside makes me crave raw, fresh flavors. The salad came together in under 30 minutes so it won’t take up too much of your time. I threw in some chopped toasted almonds for both the added flavor and crunch. And, as per usual, it’s both gluten free and vegan so everyone can enjoy it. In case you are a little skeptical about the lentil and stone fruit combination, just trust me and try it. I think you’ll find it particularly delicious 🙂
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