I had a blast channeling my inner 15-year-old girl yesterday when a friend and I took two carloads of giggly girlie girls over to Noah’s Ark in the Dells for the day. Oh. My. Gosh. If you haven’t shrieked like a teenage girl in a while, you should definitely give it a go. It’s cathartic and fun and no one even cares because they’re all screaming their faces off, too. Somehow we lucked out and there were no lines for anything at all, which meant we were able to run from slide to slide without navigating any crowds, and we rode slides until we were completely waterlogged and absolutely could not climb one more stair.
As we were going through our usual warm up at boot camp a few weeks ago, the conversation turned to (what else?) — food. Healthy food, naturally. I took the opportunity to throw myself aggressively into the warm up and keep my big mouth shut, as I don’t typically have anything constructive to contribute to these conversations. They tend to revolve around avoiding the very consumables that I happen to enjoy. I was concentrating on my form and was in my own little world of perfect side lunges when someone said, “Let’s ask the food blogger! Leah, do you happen to know a good recipe for homemade quinoa tortillas?” (A good recipe, like I have more than one up my sleeve). Well. I nearly laughed out loud and thought, I am being punked right here in the middle of Monday morning boot camp. I resisted a snappy reply, and instead, put on my saddest face and said only “sorry, I sure don’t.”
Despite my feelings about raw tomatoes, this salad is one of my all time favorites. I could eat it for dinner all on its own, but I love it alongside grilled chicken or fish. It’s the perfect summer side dish, and a great way to use both the sale Romas and the Sendik’s Artisan Ciabatta Bread.
You might recognize this recipe — if you’ve been reading this blog for more than two years, that is — and by now you know I wouldn’t hit you with a re-run if it wasn’t something I really, really liked. It was absolutely my intention to share a new recipe today. But I stumbled upon this one and I couldn’t resist making it again!
Connect with Sendik's