I have never loved a salad as much as I do in this moment – a salad whose flavor profile (chipotle meets roasted corn meets cilantro) is at absolute the center of my food happy place and whose entire texture and form just mimics a big ol’ plate of pasta. WHAAAT. Now we’re talking, kids. THIS is my kind of salad.
Can I just tell you something right now? Cooking has made me so happy lately. I was kind of having a moment back a while ago where I didn’t love cooking and I DID love takeout and it was kind of weird when it was happening because I have a food blog. It’s my job to keep writing about how much I love food, and of course I would never share recipes with you that I didn’t love or actually make or actually eat for real in my true day to day life, but it was sort of hard to find the soul of the whole cooking gig for a second there. But it’s all good. Because honestly, I think the change of pace (last week we order pizza, and now this week we make fresh sweet potato noodle salads with chipotle dressing and have a slice of homemade orange cake for dessert) is healthy in that sort of greasy-pizza-is-good-for-your-soul-sometimes healthy way. You know what I mean, right? I lost it, I defaulted to sushi and Thai curry and pizza for a few weeks, and then I found it again.
