He totally got me. In a coffee shop. Haha. Yes, my best friend and love of my life asked me to be his wife in a coffee shop. Yes, I was surprised. Yes, I cried. Yes, yes, yes, of course I said yes. But I actually first said, ‘are your sure?’ Because like…are you sure?!!
It was so sweet, so us, so perfect. I cannot wait to marry my best friend.
Starting off 2017 as a fiancé was (is) kind of awesome. But also kind of nerve-wracking because like how do you plan a wedding and better question…how the hell do you pay for it? No, seriously…how do you pay for it? And like, do people really get married on Sundays? Mondays? Do I have enough PTO? I just need to know who’s going to watch Remi..?
In 2017 I resolve to not let planning a wedding stress me out (too much!),
make more omelets AKA waste less food,
floss more (I say this every year because let’s be honest, we all could do better),
spend more time with friends + family,
and eat more salad. Because everyone needs more greens in their lives!! And if you ate through the holidays like I did you could afford to lose a few L-B’s. My sister and I both resolved to get back on our health kick and dubbed 2017 the year of the salad (pretty much face deep in our FL binge)! We have no self control when we’re together but life is more fun with pizza, wine and your best sis.
Let’s kick 2017 off right with this nicoise-inspired salad packed with greens, veggies, good fats, and tons of protein for all you resolved gym-goers. I say ‘nicoise-inspired’ because of the addition of the butternut squash – I like the sweet contrast it adds to the dish, plus I’m always inspired by what’s in season, but leave it out if you’re more of a classic gal. Also, this salad is not for the weak! It takes a bit of prep but in the end it feeds a bunch of peeps and packs well for lunch. Take the time to mise en place – you’ll be happy you did!
Happy New Year!!
WINTER NICOISE SALAD
2 large handfuls of baby romaine
1/2 pound haricots verts
1/2 small butternut squash, peeled and chopped in 1 inch pieces
1/2 cup Kalamata olives, halved
1 can of tuna fish, drained
4 hard boiled eggs
1 cup mixed baby potatoes
3 radishes, thinly sliced using a mandolin
1 small shallot
1 Tbsp capers
1 Tbsp thyme
1/2 Tbsp Dijon mustard
1 tsp maple syrup
1/4 cup olive oil
2 Tbsp red wine vinegar
Salt and pepper
Preheat the oven to 425 degrees and then get started on your dressing. Chop the shallot, capers, and thyme finely and place in a medium sized bowl. Add Dijon, maple syrup, olive oil, and vinegar and whisk until combined, salt and pepper to taste. Toss 1-2 tablespoons of dressing and butternut squash on a baking sheet and roast in the oven for 20-25 minutes until just tender. Set aside to cool.
Meanwhile, bring a medium sized saucepan of water to a boil over medium-high heat. Once boiling, blanch green beans for 2-4 minutes until bright green and slightly tender. Remove from water with slotted spoon and place in an ice water bath. Next add the potatoes to the water and boil until fork tender, about 15 minutes. Once cool enough to handle, cut in half and toss with 1 tablespoon of dressing.
Lastly, assemble your salad. Start with a layer of baby romaine on the bottom and top with the green beans, squash, olives, tuna, eggs, and radishes. Serve with the remaining dressing.
I love you, B.