Recipe posts are getting a bit stale for me.
Not the actual consumption of food of course. That never gets old. What I really mean is penning the damn things.
I’m tired of saying the same bits and bobs over and over again with subtle variations. There’s only so many times I can claim “textural perfection” or “mouth candy,” without coming across as redundant or even worse, disingenuous. Although I’m fairly certain I’ve used the phrase “souped up, pimped out, veggie loving heart” only one time, and it seems to me that one deserves a repeat performance.
When it comes to food, the thesaurus is my friend, my very good friend in fact. While I may use it to search for synonyms, I avoid the word delicious like the plague. It’s a big no-no for food bloggers; too obvious, without saying much of anything. I gleaned this tidbit of information from my Food Blogging for Dummies book. I wish I were kidding. I’m about halfway through the 300 plus pages. I bought it three years ago. Oops.
So I still want to share my delightful and delectable recipes with all of you for two reasons.
One, it’s sort of the point of my entire blog. I want you to eat yo’ veggies, preferably local, and actually enjoy them too because veggies are the bomb.com, salt of the earth stuff right there, literally. Once I’ve converted you to loving your veggies, alongside whatever else you choose to put on your plate, I will move on to world domination. Obviously.
Oh yes, it will be mine.
The other reason recipes are important is they’re the bread and butter for food blogging success. As much as I loved my Pearls of Wisdom post or The Fitness Industry Makes Me Sad, those aren’t getting passed around Pinterest like bowls of candy. They’re not being shared on Facebook, going viral or even being revisited the way you would a recipe post. Those guys are like long lost lovers. You go back to them time and again, if only to look up the oven temperature. Those babies are hot.
You might be wondering, “Well Meghan, if you’re tired of penning recipe posts, where does that leave us?,” to which I would respond, “Great question, you all are so thoughtful and direct.” Clearly, this is why we get on so well.
The answer is: for me, it’s all about authenticity along with twisting words and phrases to better meet my nefarious needs. Cackle, cackle.
So, I’m still going to share recipes and talk about whole food hating, while being true to myself, which entails keeping it real and rather simple for this one.
This Southwestern Salad: it’s good. It’s really good. It’s a mixture of lettuce, fresh corn, black beans, cherry tomatoes, green onions, avocados and pepper jack cheese all topped with a quick and easy cilantro lime vinaigrette. Basically, it’s a boatload of tasty, nutrient dense, whole foods in one bowl. It’s also responsible for the Hubby and I eating an entire head of lettuce, plus toppings, in a single sitting. Now that’s impressive.
First the Hubby, then you, finally the world.
- 1 head of Lettuce, cleaned and dried.
- 1 ear of Corn, kernels cut off the cob*
- 1 can Black Beans, rinsed and drained
- 3 ounces Pepper Jack Cheese or spicy cheese of choice.
- 1/2 pint of Cherry Tomatoes, cut into halves or quarters.
- 3 Green Onions, chopped (white and green parts)
- 1/2 Avocado, chopped
- Wash and dry the lettuce and break into salad size pieces. Add to large salad bowl.
- Top with the rest of the ingredients from the corn to the avocado.
- Dress with Cilantro Lime Vinaigrette (see recipe below).
- *To cut corn kernels off the cob, I chop off the very tip off the cob to create a flat surface. I hold the handle of the ear of corn up high in my non-dominant hand, while pressing the now flat tip of the cob into my cutting board, at a roughly 45 degree angle. Then I take a sharp, wide knife and carefully scape off the kernels starting at the top and going down towards the cutting board. Rotate the ear and repeat. Once I've removed all the kernels, I go back around the cob, scraping the entire ear all over again. This captures all the flavor (or juice or milk) of the corn. You want this. It's the good stuff.
- **This easily serves 6 as an appetizer salad or 2 if you're having it for dinner.
- 1/4 Cup Olive Oil
- 1/2 Lime, juice of
- 1 Tbsp. Honey
- 1/2 tsp. Cilantro
- Black Pepper, a pinch of
- Whisk all ingredients together until blended.
- Drizzle over Southwestern Salad.
What are some of your favorite salad toppings? If you’re a food blogger, how do you feel about penning recipe posts?
Michele @ paleorunningmomma says
August 31, 2015 at 8:29 AMI have been feeling the exact same way, since recently I bumped my recipes up to twice per week. I used to love writing them and they felt easy, and now, same as you, I feel like I’m saying the same stuff over and over. How many times can I make fun of my husband’s picky eating? Luckily he doesn’t mind, but still, after a point it gets old. There’s no way in hell I’m stopping recipes though, so I’ll just have to relax and let the words flow I guess!
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Meghan says
August 31, 2015 at 6:39 PMI have oodles of delicious (gasp, the forbidden word) recipes I want to share. Now if only they’d write themselves. 🙂
Also, I loved the fudge. I bastardized it with Peanut Butter but I still loved it.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Michele @ paleorunningmomma says
September 1, 2015 at 8:32 AMTruth is I have bastardized many of my own recipes with PB 🙂 Glad you liked it!
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Meghan says
September 1, 2015 at 7:48 PMI’m in good company then. 🙂 🙂
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Jessica says
August 31, 2015 at 10:13 AMTo heck with proper synonyms, this looks DELICIOUS! 🙂
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Meghan says
August 31, 2015 at 6:39 PMAmen!
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Jamie says
August 31, 2015 at 10:54 AMI live for beets and chickpeas on my salad.. It just gives it extra texture 🙂
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Meghan says
August 31, 2015 at 6:40 PMI agree, chickpeas are awesome in salad. I love the texture and added protein.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Brittany says
August 31, 2015 at 12:34 PMI haven’t been big on recipe posts these days, more because they take too much work and I just don’t wanna do it! I don’t give two F’s if my posts get shared, so I just do what I WANT! HAHA. I want this salad.
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Meghan says
August 31, 2015 at 6:43 PMI can feed you this salad in fifteen days.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Heather@hungryforbalance says
August 31, 2015 at 12:56 PMI enjoy your general ramblings posts! I also enjoy your “delicious” recipe posts. You should post what makes you happy; we will always be happy to read it 🙂
I love Southwestern salads and this looks like a “delightful” one.
P.S. We can totally kill a head of lettuce in a sitting as well.
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Meghan says
August 31, 2015 at 6:45 PMI think we should add “lettuce killers” to our resumes. 🙂
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Frances says
August 31, 2015 at 1:01 PMIf it helps, I really really appreciate the fact that you do post recipes! When I need inspiration for a week of healthy eats (which is pretty often) or for what to with my farmers’ market haul, I definitely look at your recipes and at your What I Ate Wednesday posts. Your style of eating resonates with me, and is what I aspire to, so I hope you keep posting.
Meghan says
August 31, 2015 at 6:47 PMYour comment absolutely helps Frances. Thank you for taking the time to leave it. Day made. I so very much appreciate it.
Also, I’ve got a boatload of salads coming along with a super veggie packed Panini so stay tuned.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Danielle says
August 31, 2015 at 1:10 PMPlease forgive me but I can’t help myself… This looks deliciously delish! I know I know. But that’s my reflex typing what my brain got, and my eyeballs said to my tummy damn, that shit looks yummy.
Posting recipes is still a thorn in my side, as much as I play and create magical edible eats in the kitchen, posting recipes has not exactly been my primary focus. My food tastes change like the weather so I feel it’d appear I was deranged. And I want to care more about all these recipes, but that has to happen naturally. Meanwhile I enjoy your masterful gems that inspire me and make me all happy and smizy inside 🙂
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Meghan says
August 31, 2015 at 6:50 PMYou can say delicious as many times as you want.
Also, I didn’t post a lot of recipes either in the beginning. I was still finding my voice. It took me some time and confidence to work up to those. Plus, I was your typical throw it all in the pot and taste as you go, so I’ve had to force myself to measure things and write them down. Totally worth it though, and I’m glad I did it on my time frame.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
meredith @ Cookie ChRUNicles says
August 31, 2015 at 3:22 PMI love this salad combo, you know I love my black beans and corn together! I go through phases with all of my post types. Sometimes I am on a recipe roll and then weeks go by with none. I really need to post some, I have the ones in mind but the taking of pictures and yes, writing them, is what’s holding me off lol.
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Meghan says
August 31, 2015 at 6:51 PMYes, this is pretty similar to your Cheesecake Factory Salad. I’m missing those crunchy tortilla chips on top though.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Amanda @ .running with spoons. says
August 31, 2015 at 6:52 PMYou told me to come read, so I came to read right away. How did you know exactly what I needed to hear? Currently struggling through a recipe post of my own, and I couldn’t agree more about hating to pen the damn things. I just want to be like… HERE! FOOD! MAKE IT! … but nooooo. There’s taste and texture and special diets to talk about. Le sigh. Good thing I have a stack of bars to fuel my thoughts. Although I should probably follow that up with a salad because #vitamins.
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Meghan says
August 31, 2015 at 7:01 PMI say eat the bars because I’ll probably overload you with salads when you come to town. Someone’s gotta help me eat all that lettuce?!
You should write the anti-recipe post for tomorrow and then follow it up with a delicious recipe. It’ll be glorious.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Sarah Pie says
August 31, 2015 at 8:30 PMI confess to eating an entire head of lettuce by myself on more than one occasion… 🙂
Your recipe posts always make me smile, mostly because you eat the kind of food I love to eat so I always leave ready to cook. That being said I feel your waning love with writing them because it does get really old, really fast (you’ll notice I haven’t posted one since I got back haha).
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Meghan says
September 1, 2015 at 5:36 AMSince I have a ton more recipes to share, a waning love won’t keep me down. I’ll just have to figure out a different way to give you guys the goods without boring myself or you in the process.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Jen @ Chase the Red Grape says
August 31, 2015 at 9:49 PMThat book actually exists!!? Maybe I should buy it…
I create so many meals each week for david and I, using the local fresh produce we have sourced at the weekend, yet I hardly ever post a recipe. Why? because I always think they are ‘to simple’. Now I am thinking maybe that’s what people actually want to see! And making simple food from amazing ingredients makes me happy so a win win! Hmmm you have me thinking!
Also this salad looks great! David and I have been slowly adding beans back into our diet to see if we have any sort of reaction to them – so far so good! So this may be our next try!
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Meghan says
September 1, 2015 at 5:41 AMDon’t buy it. I’ll loan you my copy. It’s just collecting dust anyway. 😉
In general, recipe posts are great for blog traffic because people share those and come back to them time and time again if they like the recipe. I say if you have good food to share, you should do it, especially if it’s simple. Keep in mind, once you do the recipe post, you have to advertise it: share it on FB, IG, Twitter, and most definitely on Pinterest. In fact, the more group Pinterest boards you can pin it to, the better. Me personally, I like recipes which keep it simple. If you’ve got me ordering a special spice or ingredient off Amazon, I’m out.
I’ll keep my fingers crossed for you and David with the beans. They’re one of my favorite protein sources, alongside eggs and cheese. I hope it works. 🙂
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Khushboo says
September 1, 2015 at 3:37 AMDayummmmn girl, you are killing it with that first photo- dreamy!! Clearly I’m not as clued up about food blogging like I thought- I am so guilty of using the word ‘delicious’ but hey- if the word fits ;)! This salad is everything- cheese and avocado are top on my list of favorite salad toppers- love me some healthy fats!
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Meghan says
September 1, 2015 at 5:51 AMThanks sunshine and you’re right about that first photo because Food Gawker accepted it. HOORAY!
P.S. It was taken with my iPhone. 🙂
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Thalia @ butter and brioche says
September 1, 2015 at 3:47 AMI am loving this recipe – nothing beats a good chopped southern salad!
Meghan says
September 1, 2015 at 5:52 AMThanks. I’m a fan too.
Meghan recently posted…Simple Southwestern Salad with Cilantro Lime Vinaigrette
Sarah | Well and Full says
September 2, 2015 at 12:00 PMI didn’t realize saying delicious was taboo for food bloggers!! Whoops! 😉 But I’d say delectable is a great word to describe this salad 😀
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Meghan says
September 2, 2015 at 6:33 PMDelectable works too, although I wouldn’t hate if you said delicious either.
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Arman @ thebigmansworld says
September 4, 2015 at 1:50 PM1. The pictures are so effing vibrant and glorious, I am using you as a reference point to all the twats out there who say it’s DSLR or end all.
2. As much as I hate some of the stuff I say in my posts (ask Spoons), it’s imperative otherwise people ask silly questions.
3. Hello beautiful. you, and the salad.
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Meghan says
September 5, 2015 at 8:33 AMYep, the pictures were all iPhone. I guess I am proof it can be done, especially since Food Gawker accepted this one. 🙂 🙂 Insert happy dance here.
Hello Arman, you beautiful Aussie you.
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vickie says
October 23, 2015 at 11:32 AMLove the recipe…but have a question on the dressing. Ingredients list 1/2 olive oil….it that 1/2 cup?
Thanks!
Meghan says
October 23, 2015 at 12:07 PMEek, you are 100% correct. It’s half a cup of olive oil. Thank you for noticing that and letting me know. I very much appreciate it, and I updated the recipe. I hope you enjoy.
Meghan says
October 23, 2015 at 8:25 PMActually that’s not right either. It’s 1/4 cup olive oil. I just checked my hand scratched notebook where I track all my recipe testing. Thanks and sorry for all the confusion.