Do you receive a CSA box? It’s that time of year when I begin to plan my meals around what it inside my CSA box. One of my favorite things about summer is the start up of my CSA membership.
Well, maybe besides summer running?. I love the feeling of sweat running down my back, dripping off my nose, wearing shorts and tanks again, and most of all, the warm sunshine.
Yes, running in humid conditions is hard but after coming off a long winter, it feels soooo good. The truth of the matter is, I don’t mind slowing down when it’s 90 degrees and humid, and you shouldn’t either?. Plus racing a 10K in the middle of summer and taking a wrong turn never-ever a good idea?. Actually running a 10K verses racing one is a better idea!
I’d love to hear what you love about summer running so please comment below. And if you receive a CSA box, what’s your favorite thing about your CSA? I love how Laura tucks in a newsletter with helpful tips…and of course the recipes.
This past week before we left for Texas we had a Napa cabbage in our box, which to be perfectly honest with you all, I don’t rush off to the store and purchase weekly. It’s not that I don’t love it, it’s just that I am not always so sure how to cook with it.
Kudos to Laura for enclosing another GREAT recipe. I am all in favor of serving salads for supper all summer long. The less I have my oven on in the summer, the better. You with me yet?
My husband was grilling chicken breasts up for the week and I asked him to throw on a few sweet potatoes as well. Wow, as much as I love my sweet potatoes slow roasted and steamed, they are incredibly tasty grilled too.
This salad is super easy to throw together once the sweet potatoes are grilled and the other veggies are chopped. Plus it holds up well in the fridge so left overs are even more delicious since the flavors have more time to blend.
Are you ready to ask your husband to do a little grilling for you…..and are you ready to get chopping?
GRILLED SWEET POTATO AND NAPA CABBAGE SALAD
(via Loon Organics)
INGREDIENTS:
- 3 medium sweet potatoes (2 pounds)
- 5 tablespoons olive oil, divided
- 3/4 teaspoon Pink Himalayan sea salt
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh lime juice
- 2 tablespoons warm water
- 2 teaspoons honey
- Dash of hot sauce (optional)
- 1 jalapeño pepper, seeded and minced
- 3 cups shredded Napa cabbage
- 1 cup sliced red onion
- 1/3 cup crispy pumpkin seeds
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
DIRECTIONS:
- Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
- Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
- Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
- Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.
How often do you fire up your grill? Do you find yourself grilling more in the summer?
Are you a salad for supper fan?
Do you belong to a CSA?
How’s your summer running going? Do you enjoy summer running?
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