Since Friday was a holiday for Casey, we decided we’d take Abbie to the river early on Friday morning. Going early not only meant I would still have some of the day left to get work done, it was also the perfect way to avoid crowds and the intense heat that came later in the day.
When we got back from running, swimming and playing, our tummies were grumbling. We both opened up the fridge and cupboards, a few times, just staring at them, before realizing that groceries don’t magically appear all on their own. Thank god we had Sun Basket. Another hangry situation avoided!
So before I got my butt back to work, we broke into our next Sun Basket recipe: a warm quinoa salad with corn, summer squash, ricotta & mint. Out of the three recipes I received, I was probably most excited about this one. Lots of things I love in one bowl.
Taking the ingredients out, I could tell how fresh everything was and immediately got excited for the epic lunch we were about to have. The prep time for this meal was pretty minimal especially with two of us in the kitchen. Probably took us about 30 minutes tops to prepare the whole meal (prep time included!).
And it was damn good. I’m storing this recipe for future use…perhaps for when my girl CJ is visiting. I’m thinking we’ll need it to fuel all of our bootcamp’n, yoga’ing and running adventures.
I have one more Sun Basket recipe to review but I have a feeling this one is going to be hard to beat.
Stay sweaty friends!
Sun Basket provided me with the recipes and ingredients for this post but all opinions expressed in the post are my own.
GiGi Eats saysJuly 6, 2015 at 10:56 am
I have yet to have SUMMER squash this summer! Must change that – ha! I have only had WINTER SQUASH funnily enough!
GiGi Eats recently posted…Charged Up For Another Year!
Jamie saysJuly 6, 2015 at 11:07 am
Must change that, indeed! 😉 So yummy and fresh right now.