Crunchy Af Asian Persuasion Farmers Market Salad

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Summer is made for salads…at least for the two of us. With the fluctuating and confusing weather going from hot to crazy hot to randomly Fall like, we’ve kept it simple. Basically, less cooked foods besides the occasional roasted veg that happens on those below 70 degree days. I mean, I’m going to have my roasted sweet potato because that crunchiness is not replicated on the stovetop. It’s not the same!!!

To get creative and eat outside the box, salads have become entire meals loaded with everything you could possibly need. Protein, check. Healthy fats, check. Crunchy things, check. Greens, check. Delicious dressing, check check and check. Basically any REAAAAALLLY good salad needs at least something crunchy, creamy, salty, sweet and it needs a really freakin good dressing. It’s a must!

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Hubby and I really love that miso ginger dressing that coats every crevice of lettuce at a sushi spot or Hibachi grill. Besides the actually hibachi veggies, the starter salad is WHERE IT’S AT!

If you don’t feel like making your dressing (it’s okay, this is normal human-ness, sometimes I’m lazy af too), there is a creamy miso ginger dressing over by the sushi section at Whole Foods (it’s so damn good). It’s going to run you about 5-6 bucks but it’s worth it if you’re feeling lazy. Or you can give that Newman’s branded sesame ginger dressing a shot. Easy to find. Easy on that budget too 😉

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Easy Peasy Cauliflower Fried Rice

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In case you were not aware, I LOVE working at the farmer’s market. I mean aside from the amazing people, I get my hands on veggies and fruits I normally wouldn’t be able to. Well, I probably could but the fact that the opportunity to try nature’s unique creations. I tried quince for the first time a few weeks ago. I used to just glance at it, ask what it was and just ignore it. Because let’s face it, there was no way I would actually do something with that. But now, that’s all changed.

Last week I got my hands on…purple cauliflower. I mean it’s just absolutely stunning. It’s a vibrant purple that begs to be eaten but in an elegant way. There’s no way this should become a puree, it begs to become something more. It has potential. And the night I realized I didn’t have rice in the house, the purple cauliflower became…rice.

Yes, I said rice. The texture is absolutely perfect. It doesn’t make you miss rice. It holds flavors exquisitely and it really makes you feel good about eating your veggies. I mean, come on! It’s a winner.

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