I had a flash of homesickness the other day. It was starting to get really windy and clouds were rolling in like it was about to rain. The chill in the air reminded me of a fall day, and for a second I thought to myself, “I can’t believe I’ve been gone from San Diego for so long”. Obviously, I haven’t been gone that long, but just the thought made me sad.
Life has been much too chaotic to feel homesick just yet. I’m still in that first few dates phase, where everything is exciting and new, and I can’t wait to see what happens next. The onset of spring and daylight savings time has only exacerbated that excitement.
I am sad that I’m going to have to skip planting my annual garden this year. It’s already almost April, and not only do I not have a plan in place, I also don’t have planter boxes or even a hose. I could try and rush to get something in the ground, but I’ve learned over the years that gardening is a patient persons hobby and rushing doesn’t get you anywhere.
I’m going to have to be satisfied with a few herbs in pots, and perhaps a hanging tomato plant, but you had better believe that I’m already dreaming up a major garden for next year.
Luckily, The Hubs new work offers a reasonably priced CSA for it’s employees, so we’ll be able to enjoy farm fresh veggies after all. So far, we’ve received some beautiful greens, lots of spring onions, a few spring peas, and some citrus. I can’t wait until the cucumbers and zucchini start rolling in so I can give my new Spiralizer a workout.
My friends at Oxo were generous enough to send me one of these beauties, and I busted it out amongst unpacked boxes and stacks of clutter, because I couldn’t contain my excitement.
I’ve spiralized things before, like this raw carrot pasta, using a compact, hand-held spiralizer, but I’m at the point where I’m ready to step up my spiraled veggie game.
For this spicy Thai steak and spiraled veggie salad, I curled out some cucumber and carrots, then mixed them with cabbage, fresh herbs, and a spicy Thai style dressing. It turned out great, and I am declaring it the perfect dish to eat on a hot summer day.
I can’t wait for summer.
Hopefully by the time summer finally rolls around, we’ll be done unpacking, sorting, and organizing, and just be living. There’s no doubt that my first summer away from San Diego in more than a decade will induce some real homesickness, and my friends from San Diego will have to fly up here so I can cook for them the way I always did in the past, only this time I’ll bust out a few new tricks with my Oxo spiralizer.
Cheers to a summer full of happy houseguests, beautiful sunny skies, bountiful veggies to spiral, and new inspirations.
- Cooking spray
- 1 (1½-pound) flank steak, trimmed
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ¼ cup fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons minced fresh garlic
- 1 teaspoon Sriracha
- ½ cups thinly sliced red cabbage
- 1 medium cucumber, spiraled
- 2 large carrots, spiraled
- ⅓ cup fresh mint leaves
- ⅓ cup fresh cilantro leaves
- ⅓ cup fresh basil leaves
- Spread spiraled cucumber on several layers of paper towels to remove excess moisture.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
- Whisk together juice and next 5 ingredients (through Sriracha) in a small bowl.
- Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
**I was gifted a spiralizer by OXO. All opinions are my own.