Guys I’m just over here soaking up these lingering summer nights and thankful for that slight breeze we got this week, giving us a sweet taste of autumn! I made the most of a casual / impromptu mid-week gathering using whatever I had in the fridge. The winning (super simple) dish of the evening for sure was my mixed greens salad. I’ve been making it on the regular all summer–just so simple but flavorful. This time I added some edible flowers that I picked up last weekend while home in Chico at the local farmers market (it’s by far my favorite farmers market so be sure to go if you’re ever in Chico) and it was a crowd pleaser. Sharing the recipe below!
I’ve been wanting to make an end of the summer checklist, but I really just want more nights like this. Casual, relaxed hangs with my people! Happy Labor Day weekend! xx
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Setting the table… tablecloth is from Patine and a mix of my favorite ceramics that I always pull out
* use code: Alicia20 for 20% off anything Jenni Kayne
Simple Greens Salad (with Edible Flowers):
Mixed Greens (I used kale and arugula–whatever you have on hand)
Cilantro (a ton! I’ve been obsessed with adding cilantro into almost every dish this summer)
Sunflower Seeds (any seeds you prefer–I also used a seed pack I like to get at Trader Joe’s for extra crunch and seasoning)
Sea Salt
Olive Oil to taste
Optional: Edible Flowers just for that pretty factor (these are from the Chico Farmers Market–Capay Rancho Herb Co.) And I used the extra flowers to sprinkle on the other dishes as well. Was such a hit with the kiddos.
(Mini corn cobs from the Chico farmers market as well–perfect size for kids!)
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One of my best summer buys. Just wish I had thought to get them earlier in the summer!
