Thursday, May 15, 2014

Santorini salad + how to not be bored

So it's been a few days.

It actually probably didn't feel like more than a second to you fine readers, but it's felt like ages to me. I haven't written a post (or cooked something) since Saturday.

See, here's a little truism about post-college summer life: it can be really boring. Without papers to write, meetings to attend, parties to crash, and the general buzz of campus life, being home can become dull quickly.

So I've been keeping busy in order to fight off the boredom. Hiking is my personal favorite way to pass the time, but cooking is a close second. Regardless, I've compiled a quick list of things you can do if (like me), you're faced with summer boredom.

Kristen's Guide to Summer (that has nothing to do with food)

1. Exercise. I try to live by the 1:1 rule that for every hour of your day you spend in front of a screen wasting time (netflix, facebook, etc), you should exercise for an hour. FYI, this is a fantastic way to simultaneously work on goals of getting in shape and removing unnecessary screen time from your life.

2. Do something with your hands. For me that's usually cooking, but I might take a stab at crafting *gag* this summer or even gardening. What do you like to do to get hands on?

3. Catch up on sleep

4. Netflix (see tip #1)

5. Buy a cat. Don't let it die.


If you're only going to do one of those things, just make this salad. It's called a Santorini salad... I don't know why. But it's really easy, delicious, and the perfect light dinner or lunch.

We got to sit out on the deck and eat this in the late afternoon sun. While I don't have a recipe for this sort of view, I did learn something while eating this salad.

Sometimes if you're bored, the best thing you can do is just take a second to appreciate where you are and the free time you have. Leisure is a blessing. Cherish it.

Happy munching.

Santorini Salad with Cucumber Yogurt Dressing
Serves: 4
Prep time: 20 minutes
Cook time: 45


Cucumber yogurt dressing
4 tbsp plain greek yogurt (I used nonfat)
2 tsp olive oil
1/2 cucumber, peeled and seeded
1 garlic clove
2 tbsp fresh basil, chopped
salt and pepper to taste

Santorini salad
1 lb. shrimp, peeled and deveined
1 cup halved cherry tomatoes
4 cups shredded romaine
1/2 cup crumbled feta cheese
1 15oz can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp red pepper flakes
Garlic salt

1. Preheat the oven to 350 degrees farenheit
2. After rinsing chickpeas, set out to dry (do this early if you can -- the drier the better)
3. One chickpeas are dry, spread out on baking sheet and toss with 2 tbsp olive oil, garlic salt, and red pepper flakes. Mix well with your hands and bake in the oven for 20-45 minutes or until crispy. Set aside
4. In a food processor, combine yogurt, olive oil, cucumber, garlic, and basil, and pulse. Add salt as needed or more oil/yogurt if it's too thick. Set aside
5. Place shrimp on skewers, lightly rub with olive oil and lemon, and barbecue for 3-4 minutes on each side or until pink all the way through
6. In a large salad bowl, combine tomatoes, lettuce, roasted chickpeas (reserve 1/3 for topping), and dressing. Toss generously
7. Dish salad onto 4 plates and top with feta, remaining chickpeas, and shrimp


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