We’re back! Last week we drove down to Manzanita, OR and stayed in a little cabin on a bluff overlooking some of the most gorgeous stretches of beach and ocean in this country. We make this pilgrimage annually and always stay at places with kitchens so we can bring food. But because I want to take a break from cooking while we are on vacation I try to make salads that keep the better part of the week.
It’s so nice to open the fridge and have a bevy of healthy things to choose from just waiting for you!
Quinoa cherry salad with mint and cilantro from the garden.
Kale and chard salad with homecanned pickled peppers, green onions, green garlic, fennel, anise hyssop and parsley from the garden.
Black bean burgers, pre-mixed but not fried.
Spelt and white bean salad with Lentz spelt and carrots, peas, basil, parsley, garlic and onions from the garden.” The white beans were from Azure Standard in Oregon but I’m growing some this summer in my own garden.
Black bean dip made from black beans I bought from Rockridge Orchards country farm. The beans are from eastern Washington but I’m growing black beans in the garden this summer as well. I also used garlic, onions, cilantro and shiso from the garden and we topped it with some feta. I don’t have a recipe for this but it’s basically hummus with beans, chili, garlic, salt and olive oil in the food processor.
Buttered spring beets. I harvested the beet bed the day before we left and cooked 2 gallons of them.
I made caesar dressing and brought a huge bag of chard and kale down.
One night we barbecued some pork chops from our Akyla farms pig from last fall.
One night we barbecued hot dogs from Silvana Meats.
The other two nights we got pizza from Fultano’s which we ate for 2 nights.
The kids picked out 1 kind of chips, 1 kind of cookie and 1 kind of breakfast cereal each which they ate during the week. We also went in for ice cream nearly every day and made s’mores at night with our homemade graham crackers. I didn’t have time to make marshmallows beforehand like I did for Memorial Day so my husband bought a bag of Kraft ones.
Every day for lunch we took a picnic to the beach, complete with salads, Macrina Bakery baguettes, local cheeses and smoked salmon from Loki a the UW farmer’s market. I brought some pickled asparagus from our spring stash and some of the home cured olives along. We also splurged on a bag of apples from New Zealand and some lunch meat.
One thing I had forgotten about is how convenient breakfast cereal is! It let the kids get up before us and feed themselves so that we could catch up on some much deserved sleep. I have to admit the convenience of that is tempting but because of what’s in those boxes, and what is NOT in those boxes, breakfast cereal is still banned at home.
How about you? How do you eat real food on vacation?