Happy Thursday (which means it is almost a holiday weekend!). Does anyone have big plans? We will be celebrating our sons 2nd birthday and just enjoying the summer weather.
Yesterday my son turned 2! I can’t believe that he is 2 already. When I think back on the past two years it seems sometimes like it was the longest two years of my life and then in other ways the fastest two years of my life!
My son has brought so much joy to our lives and always keeps us entertained and on our toes. There are many moments that Mike and I look at each other and wonder how we kept ourselves busy before Will?! Also I keep thinking how much a baby changes into a toddler in two short years and goes from just sleeping and eating to having such a personality—running, forming sentences, having strong dislikes and likes—it is truly amazing ! Ok, enough of the reminiscing…
Speaking of birthdays—lets talk about the cupcakes I made for Will! Sweet Zucchini Cupcakes from Martha Stewart with a homemade Cream Cheese Frosting…they were so tasty! I am not sure why I haven’t been making my own cream cheese frosting all along—it is so simple to do! If you need a birthday treat and want to sneak some veggies in– this is the recipe for you.
Moving on—today I am sharing one of my favorite summer salads. It is adapted slightly from a Persian Shirazi Salad, which I have seen made several ways. The main ingredients are cucumbers (some people use English cucumbers—I just used a regular cucumber from my garden), tomatoes (I used heirlooms but use whatever you please) and red onion. I love making fresh salads using the cucumbers and tomatoes out of my garden and eating them through the week for lunch.
The light lemony dressing on this salad mixes perfectly with the parsley and the vegetables. We have to enjoy every last bit of summer before its gone right? Especially the fresh fruit and veggies!
Have a great Labor Day everyone!
- 2 tomatoes, sliced
- 1 cucumber, peeled, sliced into circles
- ¼ of a red onion
- ¼ cup curly parsley, chopped
- ½ lemon juiced
- 2 tbsp olive oil
- Salt and pepper to taste
- Combine tomatoes, cucumbers, red onion and parsley in a medium mixing bowl.
- In a small mixing bowl whisk together the olive oil, lemon, salt and pepper. Drizzle over the tomato salad and mix so the dressing coats the salad.
- Cover and refrigerate until ready to eat.