The other night at 5AM I woke up to a thunderstorm. There was a crack of thunder, and the whole sky lit up from the storm. After a couple of seconds, the rain began beating down. It increased in bravado until there was a literal flood washing its way down the street. I could barely see through the window for all of the rain, like that part in a carwash when everything is obscured. I love these summer storms. They bring a kind of comfort and joy that is reminiscent of childhood because it makes me feel so small in the world. The rain subsided, and slowly I curled myself back into bed, one arm draped over Sebastian as we watched out the window and tried to fall back to sleep.
It is a strange thing to wake up to sunny skies and dry streets after such a storm. Almost like it never happened - although the lingering effects can be seen in the greenness of the garden and that particular smell in the air that so many of us love after a storm. I've been thinking a lot lately about everything going on in the world. All of the horrible events that pop up like badges on my phone, so disconnected from reality. I still don't know how to speak eloquently about any of this, and I am not even sure if eloquence is helpful or meaningful in any way. It is hard to know how saying anything at all in this space is effective or useful. I keep thinking about how privileged I am that I can forget. That I can see that headline and feel horror for a few moments, and then just slip back into my world. Not that the knowledge and trauma of it escapes me, but that really in my life I am not directly touched by it. This isn't a complete thought, and I am going to continue to listen and read from those people directly effected, and continue to be an ally in any way that I can.
This is a difficult point to transition to recipe talk, so I will make it quick. This recipe is really about simplicity. Simplicity and nourishment. It takes only a few minutes to throw together, but is hearty and filling because of the lentils. It is inspired by a recipe I made last summer, one of my favourites in this space. Make this for sharing, or just for yourself as a quick and healthy meal. Love you, babes xo
Nectarine + French Lentil Salad w/ creamy caper dressing
Serves 3 - 4
This recipe can be adapted to what is in season around you/ what you like. I personally love having the stone fruit and arugula combination, so apricots, peaches, plums, or cherries would also work really nicely here. There will be extra dressing for the salad, it can last in the fridge for about a week. It is really good tossed with some grains and veggies, or any other type of salad you like!
- 4 cups packed arugula
- 2 nectarines, thinly sliced
- 1/2 cup dried french lentils (rinsed) + 1.5 cups water
- handful of toasted walnuts
- sprinkle of capers
Creamy Caper Dressing
- 1/2 cup tahini
- juice of 1 lemon
- 1 tbsp maple syrup
- 1 tbsp dijon
- 1 - 1 1/2 cups water (depending on desired thickness)
- 2 tbsp capers + 1 tsp liquid
- 1 tsp smoked paprika
- 1/2 - 1 tsp salt (to taste)
Cook the lentils. In a small saucepan combine the lentils, water, and pinch of salt. Bring to a boil, and then reduce to a simmer and cook covered for about 20 minutes, or until soft (but still firm).
To make the sauce combine all of the ingredients in an upright blender and blend until completely smooth, about 30 seconds to a minute. Set aside.
To make the salad place the arugula in a large bowl, top with sliced nectarines, cooked french lentils, toasted walnuts, and capers. Toss with dressing and serve! Once the salad is dressed it should be eaten right away, but all of the prepped ingredients can be stored in the fridge.