SUMMER // red, white + blue

Fourth of July is always a fun time. It makes me dream that Summer is here and will never leave. The feeling of warm morning runs, sun until 9:30pm, lakeside adventures, BBQ's, delicious garden grow salads. It just warms my soul! 

I thought it would be fun to share one of my favorite summer salads, that I have planned for my Fourth of July BBQ and some great entertainment ideas to go with it! Here are a few of my favorite outdoor dinner/picnic-ware items that seems fitting for the season. Throw all this on a picnic table with a simple piece of burlap fabric and you are good to go.
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Green Kitchen Stories. My absolute go-to for recipes, almost every day, whether it be for breakfast, lunch or dinner. This couple continuously inspires what comes out of my kitchen and even where to travel! I love reading their blog, watching them travel the world and getting their own food inspirations, then making it their own delicious recipe, and thankfully sharing their recipes with me (and the rest of the world)!! Here is one of my favorites for the early summer, using items from the garden (or farmer's market) if you can makes this even better. Instead of puy lentils, I normally use beluga lentils, which is what they used in one of their cookbooks. Add this to your summer picnic table, and I am sure it won't last long!

Maple Tossed Puy Lentils, Strawberry, Asparagus & Rhubarb Salad
Serves 4
Ingredients
1 cup/2 1/2 dl puy lentils
2 fresh thin rhubarb stalks, thinly sliced
1 small box strawberries, sliced
1 small box of pearl tomatoes, halved
10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
15 fresh basil leaves
150 g feta cheese
Dressing
3 tablespoon maple syrup
3 tablespoon olive oil
juice of 1/2 lemon
sea salt and black pepper, seasoning
Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.
Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.
Serve with a piece of sourdough bread or as a side dish on the barbecue table.

Cheers! 
​- Sarah