I met my husband in our town’s version of a soup kitchen, four years ago this month.
Photo Credit – Ames Tribune – June 2, 2012
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As all good how-we-met stories go, it was a chance encounter of the best kind.
Neither of us typically volunteered on Tuesdays, I’d always been partial to Fridays, and he liked Wednesdays. But there we were on that beautiful summer’s afternoon; he making bread pudding for a hundred, me stirring baked beans. Sam’s Club had donated a crazy amount of ribs, the smoker was going outside, and it smelled heavenly for blocks
It just so happened the Tribune had dispatched a nice reporter and photographer that day to write a story about Food at First. While everybody went about their tasks, they milled about in the kitchen asking questions and taking pictures.
Who knew we’d wake up to discover our first meeting, had been memorialized on the front page of the paper(!)
From the first time, we exchanged “Hellos” to our first meal together (2012, Des Moines, 8 pm, a pretty incredible patty melt with a side of fries and a glass or two of wine). From all of the meals, we cooked for each other while we were dating, to our wedding (favorite recipes of the only people invited – my parents). From meals filling our children’s freezers to those we love to gift to friends, to Spaghetti Saturdays
Food has always been an important part of who we are as a couple
The first recipe was posted to The Veggies not long after we met. While I didn’t realize it at the time, I’ve become so thankful for this living journal of not only our meals but our life together. I’m certain I couldn’t have kept it going all of this time if it wasn’t for him
My husband is truly my all-around editor. He keeps the cutesy out of my writing, the blandness out of my cooking, the awkward composition out of my pictures, and my “oh no what was I thinking” moments to a minimum
I love cooking for him. Especially on the weekends when, admittedly, I can get distracted or caught up on the meditative process of it all. Before I realize how late it’s gotten, he’ll grab a handful of nuts and gently enquire “Dinner soon?”
To which I’ll reply, “Loves, maybe you can watch a little more of your movie? I still need to roast the chicken.”
We’ve taken to lunch dates on Sunday afternoons this summer.
It’s so nice to sit and talk when we’re not rushed to be anywhere, and the bustle of the brunch crowd has long-since passed. If the afternoon isn’t too hot, we’ll order carry-out and picnic at the park. Whenever he asks me what I’m hungry for, my answer lately has been a salad.
I’ve drawn inspiration here from Panera Bread, who can always be counted on for options that are delicious, clean, and inspiring. Think of it more as a sketch than anything else. Any combination of greens, veggies, and protein would be great. Panera’s version includes pickled onions, which, if you have the time to make them, add a fun and unexpected twist
Green Goddess is the perfect name for this heavenly dressing, which will elevate any salad. This version is gorgeously creamy, yet dairy-free.
The dressing should, by no means, be limited to the recipe. It’s decadent over roasted potatoes and sweet potatoes, as a finishing kiss for garden-fresh veggies, or as a slather on your favorite sandwich
Enjoy!
xoxo
~ Inspired by Panera Bread – Green Goddess dressing adapted from Gwyneth Paltrow’s It’s All Good
Green Goddess Cobb Salad
Ingredients
- Green Goddess Dressing
- 10-12 basil leaves
- ¼ cup chopped chives
- 2 Tbsp cilantro
- ¼ cup Italian parsley
- leaves from 1 sprig of tarragon
- 2 sliced scallions, white and light green parts only, roughly chopped
- ½ ripe avocado
- ¼ cup mayo
- 2 Tbsp honey (or liquid sweetener of choice)
- 2 Tbsp white wine vinegar
- Juice of 1 lemon (about ¼ cup)
- 3 Tbsp olive oil
- ¼ cup water
- ½ tsp coarse sea salt
- ¼ tsp freshly ground black pepper
- Pickled Red Onions
- 1 medium red onion
- ½ tsp sugar
- ½ tsp salt
- ¾ cup rice vinegar (or white wine vinegar, or apple cider vinegar)
- Cobb Salad
- 1 boneless skinless chicken breast, cooked and chopped
- 3 slices bacon, cooked and crumbled (or turkey bacon)
- 5 oz spring green mix
- 2 cups cherry tomatoes, halved
- 2 hard-boiled eggs, peeled and chopped
- ½ avocado, peeled and diced
- 2 oz feta cheese (or blue cheese)
- Pickled onion slices
Instructions
- Green Goddess Dressing
- In your blender, or bowl of a food processor, add all of the ingredients
- Blitz until the dressing is pureed
- Keeps well in a jar in the fridge for up to a week
- Pickled Red Onions
- Start 2 or 3 cups of water on to boil in a kettle.
- Peel and thinly slice the onion into approximately ¼" moons.
- Peel and cut the garlic clove in half.
- In the container, you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
- Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
- Add the onions to the jar and stir gently
- The onions will be ready in about 30 minutes but are better after a few hours.
- (They will keep for several weeks in the refrigerator, but are best if used within the first week)
- Cobb Salad
- Prepare the Green Goddess dressing and refrigerate until ready to use
- Cook the chicken using your preferred method.
- Place all ingredients for the salad (including the chicken) in a large serving bowl and toss in the desired amount of green goddess dressing
1 Comment
I think it is amazing that two beautiful selfless souls met each other on a day that you both did not normally work. Surely it was fate? Followed you on social xxx