Despite the fact that fall is nearly upon us, it’s still hot as fire in LA and I’ve been cooking accordingly. All summer long, I’ve been making giant quinoa salads filled with different veggies and a variety of almost-no-cooking-required ingredients. I make a big bowl each Sunday, which we eat for dinner and then blow through for lunch the next day. For this round I used arugula, spiced chickpeas, tuna in olive oil, heirloom cherry tomatoes, chopped cucumbers, basil, avocado, olive oil, balsamic vinegar, lemon, salt and pepper (full recipe below). It’s cooling food yet completely satisfying. The friend who I served this to over the weekend said she felt nurtured.
Alongside this giant (health) salad, I wanted to serve something indulgent. This came in the form of a pile of thinly sliced proscuitto de parma, a thick chunk of robusto cheese and salty green olives. And edible flowers for a bit of whimsy.
I had a big bunch of sage and an unopened bag of lavender sugar so why not try out some Lavender Sage Margaritas. This serves 2. Muddle a chopped sage leave and the juice of two limes and agave in a cocktail shaker. Add 3 ounces good quality silver tequila, 3 ounces of freshly squeezed orange juice and a handful of ice and shake until mixed and icy cold. Coat the rim of your glasses with the juice of a lime and lavender sugar. Strain into glasses and garnish with a sage leaf.
1 avocado, sliced