The sky is all kinds of pale pastel; mostly blues fading into pink, with a shimmer of orange light creeping its way over the tops of distant buildings and shining straight through the house to catch a door knob, or the side of a wall. There is a pale magic to this early morning light, something more subdued than the intensity of golden hour or the deep rays of an evening summer sunset.
I don't think that there is truly a time when I can say that I am the most myself, but my thoughts feel clear and my creative energies the most intact during this quiet morning time.
This is a very exciting week, full of transitions and changes. Today (Wednesday) is my last day of work for the summer. On Friday, I am flying out to Vancouver with my mum! We are staying for a little less than a week but I am sure that it will be filled with friends, family, amazing food, and the most beautiful hikes and swims imaginable. The day after we get back from Vancouver, Sebastian and I are moving back to Montreal for the school year. This is my last semester of undergrad, which comes with a slew of different feelings from crazy excited to completely unsure. But, for now, I am just happy to be going home :)
I was reading this post the other day - because it is one of the more popular on the blog - and it made me so excited for my apartment and my morning rituals. There is something so amazingly comforting about returning to an old routine, or at least an old space that holds so much new potential.
I am going to take lots of photos in Vancouver, and hopefully put together a post of my trip and some foods so I can share with all of youuuuu!
This recipe is probably one of my favourites I have ever made! Just looooook at all those colours!
Summer roasted corn is just something that is endlessly amazing to me. I roasted it with a mixture of lime, cumin, olive oil, and salt which is my absolute favourite marinade. It just really makes the sweet freshness of the corn come out, while still adding a tangy savoury flavour to the mix.
The saddest thing about this recipe is that Sebastian couldn't eat any of it! He is allergic to corn, and I felt so bad wafting this pretty bowl of summer goodness in front of him when he couldn't eat a bite (well, he maybe did have just ONE bite). But don't worry, I had other testers who confirmed what I already knew: this salad is a keeper.
It is a little more complex/ingredient heavy than my usual recipes, but I promise it is so worth the BBQ process and doesn't even take that long if you use the time well.
Try this out, and savour that late summer bounty before fall creeps up and we are bundled into coats and scarves. Have an amazing last week of August, babes xo
summer roasted corn and bountiful veggie salad
I made this salad with quinoa because it was what was in the cupboard, but I am sure it would be delicious with spelt berries, barley, or any of your favourite grains (although rice might be weird).
This recipe looks more complicated than usual, but really it only takes about 35 minutes and is SO worth it, I promise.
- Juice of 1 lime
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- pepper to taste
- 1/2 cup black quinoa + 1 1/2 cups water
- 3 ears of corn, husked
- 2 red bell peppers
- 2 nectarines, sliced into small cubes
- 16 heirloom cherry tomatoes, sliced lengthwise
- 1/2 cucumber, sliced into small cubes
- handful of fresh basil, roughly chopped or ripped
- Juice of 2 limes
- 2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp maple syrup
- 1/2 tsp salt
- 1/8 tsp cumin
- pepper to taste
Preheat the barbecue. I turned mine up to the second highest heat and kept it around 550 - 600.
While the barbecue is heating, shuck the corn and whisk together the marinade in a small bowl. Liberally coat each ear of corn with marinade using a pastry brush or baster. Place both the corn and the red bell peppers on the barbecue and cook for 20 minutes, turning every 5 minutes. You will know they are done when the corn is a golden brown in some places and a deep bright yellow, and the peppers are blackened on the outside.
While the corn and peppers are cooking, put the quinoa on and prepare the veggies. Combine 1/2 cup quinoa with 1 1/2 cups water in a small pot. Bring to a boil and then reduce to a simmer and cook covered for 20 minutes. Slice the nectarines, cherry tomatoes, and cucumber, and place in a large salad or mixing bowl.
When the corn and red peppers are done, remove them from the barbecue (and turn it off). Place the red peppers in a brown paper bag or cover with a kitchen towel for 10 minutes (this is called sweating the pepper and it makes the skin easier to peel off). Let the corn cool until it can be safely handled.
While the corn and peppers are cooling, make the dressing. Place all ingredients in a small jar and shake vigorously to combine.
Remove the peppers from the bag and slice open so you can lay them flat on a cutting board. Remove the seeds and peel the charred skin from the backs of the peppers. Slice into thin strips and add into the salad bowl. Slice the kernels off the corn by holding in upright and and slicing from the top down. Add to the bowl.
Add the cooked quinoa and basil to the bowl of veggies, toss with dressing, and serve! This will last in the fridge for about 3 - 4 days. Enjoy!