It’s been a long spring. The murder of George Floyd, protests, Covid-19, social distancing, distance learning, not to mention economic destruction for many. It’s been dark and heavy. But summer is coming and I, for one, believe it’s going to the best summer ever (despite my trip to Barcelona and Italy being cancelled-BOO!). And let me tell you why…ending with these amazing summer salads.
This salad. Goals right here. I could eat this for every meal (actually for 2 days, I did just that-and I have plans to make it again this weekend!). Grilled Peach and Herb Panzanella Salad for the win.
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It’s March now and I’m SO ready for spring! And of course, just as I had decided winter was over, Mother Nature goes and dumps a whole bunch of snow all over the Twin Cities. The cold is back. And although I know it will be short lived, it is still a bitter pill to swallow. Since I really needed a bit of spring, I decided it was time to make a great salad. You won’t believe what leftovers you can use to create something entirely new. Chimichurri Panzanella Salad with White Beans is a bit of spring on a plate. …