We have lived in our small town for almost four years. Writing that, I don’t know whether to feel as though I feel as though we moved here yesterday, or whether it sometimes feels as though we’ve lived here for MUCH longer than that. The reality is probably vacillating between the two.
We have met some truly amazing people here, and we feel twice blessed to truly love our neighbors. But we haven’t met everyone. For example, last year we were vacationing in Costa Rica and weren’t able to attend a neighborhood barbecue hosted by Jeff and David. Our loss, really as we heard a wonderful time was had by all!
Fast forward to this year. We’ve now officially met Jeff and David, and are so pleased to be getting to know them better. By the by, David was baking apple pie on the 4th of July and happened to make two. He so kindly, so blessedly brought us the extra pie (pictured below)! I’m pretty sure I squealed with happiness when I opened the door.
This was no ordinary pie. The crust was flaky, the form was impeccable. We’re talking the pie still had that perfect loft on top, the loft that every baker strives to replicate. Or at least this sub-par baker. Oh. My. Goodness. It was really too wonderful to handle!
The crust was perfectly decorated with those lovely leaf-looking cuts, complete with a gorgeous sparkling sprinkle of sugar in the raw. If you think the outsides looked beautiful, the inside was even better. Perfectly sliced apples were layered in a decadent filling. We were over-the-moon with the deliciousness!
Fast forward again to two nights ago. Our neighborhood was once again having a barbecue, this time hosted by another family. David came to my door to find out where we would be setting up. I sheepishly informed him that I’d double booked! We had dinner plans with other friends and would miss the festivities.
He replied that he only wished I could try the salad he’d made for the block party, and he invited me over to try a bite before dinner. Those of you who’ve read this blog for any length of time know I LOVE a good salad. In fact, for a while I felt my recipe posts were becoming salad-centric. All that aside, I could NOT wait to share this salad with you!
I wish I had a picture of David’s salad. The one I ate that very afternoon. He had it beautifully plated in a square white bowl. The color and and fresh scent of the dish were enough to have you salivating. The first bite, fireworks! My husband has often said that he wishes we could sustain a raw diet.
I’m not ready or equipped to take the plunge on that one right now, but if I did, this salad would be a MUST HAVE for any raw or vegan palate. I cannot rave about it enough! It is everything you could want for in a salad and MORE! What is it about fresh squeezed lemon, fresh ginger, sweet and spicy peppers tumbled with tomatoes and onions that makes a mouth so happy?!?
I don’t know. But whatever it is, it is incredible. I did a little Kachumbari research and learned that it is actually an African dish, common throughout Kenya, Tanzania, Rwanda, Malawi, and the Congo. I don’t remember where David said he’d picked his recipe up from, but I am a lucky goose indeed to be gifted this delicious recipe. Thank you, David!
May your Thursday be filled with fresh minced ginger! La-ahhhhhhhhhhhh!
XX, Megan
Ingredients
1 Lemon
1/4 C olive oil
3 Tbsp balsamic vinegar
1/2 red onion chopped
1 tsp minced fresh garlic
2 Tbsp minced fresh ginger
1 small red or green chili pepper deseeded and diced
1/4 C chopped fresh chives
1/4-1 tsp salt
1/4-1 tsp pepper
6 large cabbage leaves, rolled and cut into thin slivers
6 small sweet bell peppers diced
1 green bell pepper cut into thin strips
1 med cucumber, diced
1/2 cup finely chopped fresh cilantro
2 C cherry tomatoes, quartered
1 large carrot, peeled and diced
Directions
In a large serving bowl, whisk together the lemon juice, olive oil and balsamic vinegar. Add the onion, garlic, ginger, chili pepper. Mix well. Add the remaining ingredients and mix gently.
Note: David did say that he likes to chop and measure every single ingredient in this dish before he begins, it’s a brilliant way to make sure that you’re ready to simply throw the entire thing together in the dressing and call it dinner!!!
Refined + Rugged 