My sister got my son a full drum set (cymbals & all) for Christmas. I don’t think I have ever hated live music more than I do now. I’m not kidding you. He’s so terrible. He can’t even keep a beat. You probably think I’m being incredibly harsh and am one of those non-encouraging parents who are going to completely give their child a complex- I’m not, I don’t say these things to his face, instead I just cover my ears and pray for patience and earplugs.
*By the way. I secretly love the way he plays. I mean. Look at him <3
Moving onward. Have you been keeping your “healthier eating” goals for the first week of New Years resolutions? I sure haven’t. No surprise there. I just can’t let go of my chocolate or wine or pasta or bagels :(:(:(
But in order to keep myself on course (for the better part), and from not looking like a total beached whale come Spring Break (do people still even go on these???) I’ve recreated one of my most FAVORITE salad nom’s that I always get when I go to Whole Foods. It’s probably one of the only salads that can actually keep me feeling full. Edamame, Artichoke & Fennel salad. If you haven’t had theirs, you have been totally missing out on life (no not really but was hoping that would convince you to try).
The best part about this salad aside from the flavor/feeling full factor? It’s like beyond incredibly affordable to make, which makes me never want to purchase it ever again. And no wilting. So you can make this baby ahead of time and it’s fresh to death always (a couple days).
Canned artichokes, quartered. Don’t go buy the marinated jarred ones. Why? Because first off you want a lot for this salad, and one can is equivalent to like two jars which is quadruple the price. I love Wholefoods 365 brand. They actually taste great plain but in this recipe I like to marinate and roast them creating a more seasoned and delicious flavor/texture. Also you end up using the marinade for the dressing.
Buy the shelled edamames (frozen section). Unless you really have no life and like to pop the beans out one.. by…. one…………. that’s weird. But to each their own.
Das it. Easy Peasy.
- 1 bulb fennel, top and bottom removed, and cut into strips (reserving some of the springs as garnish)
- 1 bag frozen shelled edamame, cooked to instructions
- 2 tbsp fresh lemon juice (about ½ large lemon)
- 3 cans artichoke hearts, quartered
- ½ cup olive oil
- 1 tbsp dried basil
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tbsp white wine vinegar
- Salt & Pepper to taste
- First preheat your oven to 425. Next in a baking dish (medium) add your artichokes, ½ cup oil, 1 tbsp dried basil, minced garlic, 1 tsp salt & 1tbsp white wine vinegar. Toss until fully coated. Place in oven for about 25-30 minutes, stirring halfway through. Roast these just until the some of the artichokes start to turn golden.
- Remove artichoke and let cool for about 10 minutes.
- Next add the lemon juice, fennel & cooked edamame to the marinated artichokes. Toss. Salt & pepper to taste. Serve