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* or 1 can of Corn, rinsed and drained
- 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?