Morning!
Last night I hosted another fun “ingredient potluck” dinner with my blogger friend Gena. I love these get-togethers — we catch up, enjoy each other’s company and share a wholesome meal while clearing out the random odds and ends from our fridges. It’s budget-friendly and satisfying.
Like last time, Gena arrived with a few items from her pantry and fridge, and together we combined them with what I had on hand, improvising as we went.
First on the menu was a kale salad.
Gena brought kale, apples, raisins, carrots and a homemade cashew curry dressing. I added canned beets I had in the fridge, and the result was a bright, flavorful salad with a satisfying balance of sweet and savory.
The salad was delicious — a great combination of textures and flavors.
To make the cashew curry dressing, Gena blended these ingredients (a food processor works well too):
- Heaping 1/2 cup cashews
- 1 tsp curry powder
- 2 pitted dates
- 1/2 tsp sea salt (adjust to taste)
- Juice of 1 1/2 lemons (about 3–4 tbsp)
- 1 tbsp olive oil
- 1 cup water
It’s a creamy, slightly sweet dressing with a warm curry note — perfect if you like rich, flavorful dressings.
For the main course we decided to build a quinoa-based salad.
We combined cooked quinoa, red pepper, cannellini beans and dressing with Gena’s roasted eggplant and chickpeas. The mix of roasted and fresh ingredients made a hearty, colorful salad.
Here’s an easy version you can make at home:
Eggplant & Red Pepper Quinoa Salad
Combine the following:
- 1 cup quinoa (dry), cooked according to package directions
- 1 can cannellini beans, drained and rinsed
- 1 cup cooked chickpeas
- Half a red pepper, chopped
- 4 slices roasted eggplant, chopped
For the dressing:
- Equal parts balsamic vinegar and olive oil (about 1/4 cup each)
- Juice of one lemon
- Salt and pepper to taste
The salad was vibrant and delicious — feel free to adapt ingredient amounts or swap in what you have on hand. It’ll still be tasty.
We ate on the porch and chatted late into the evening — it was a beautiful night to dine al fresco.
It was wonderful to catch up with Gena — she’s always fun to be around and gives excellent career advice.
Today is my last day interning with Rebecca Scritchfield. The four weeks flew by — it was valuable to observe a private practice dietitian working with clients and in the media. Next week I begin a three-week internship with Corporate Wellness Solutions before the wedding.
Happy Friday — have a wonderful weekend, everyone!