The last, best bits of summer end up in a big grain salad.
You're seeing this lunch in its mixing bowl because my husband Tad whisked the lunch containers (and our kids) off to school before I could snap a photo! Some mornings are like that. This salad is my desperate attempt to hold onto farewell to summer, and also a nod, once again, to Merrill's delicious corn, yellow squash, and roasted onion salad.
I cooked summer wheat berries and quinoa (in the same pan, adding the quinoa for the last 10 minutes of simmering) and then gathered up and chopped a whole slew of bits from around my kitchen: yellow squash, roasted onions, arugula, basil, and Sun Gold tomatoes. We had garlic dressing left over in the fridge; I added some of it along with a sprinkling of olive oil (so the salad wouldn't be too garlicky), and after mixing it all together, I crumbled in feta and gently folded the salad together once more. My End-of-Summer-Panic Salad was complete.
Photo by Amanda Hesser
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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