I love my teaching vocation, but I have to admit, it's really hard to go back this year after having such a productive summer of writing.
It's hot and I've been working in my classroom, so I'm relying on a lot of salads this week. I've really become addicted to adding peaches to my salads since that experiment a few weeks ago.
My daughter and I had a conversation about how we never would have thought that tomatoes and peaches would go well together, but they really do. I prefer the low acid yellow tomatoes, but my daughter claims the heirloom ones we've been getting at the farmer's market work just as well.
This week I made a lentil peach salad. So refreshing and so delicious. And SO simple.
I've mentioned my sprouted lentils before, but I'll repeat because I think they're so amazing.
I sliced the peaches and roasted them for about 5 - 10 minutes.
I used a wonderful medley of red and green lettuces.
Drizzled with some olive oil and red wine vinegar.
So refreshing and delicious on these still-oh-so-hot summer nights.
I think they'd make a great lunch as well.
One night I also sprinkled hemp seeds on top for some additional nutrition.
And here's the beautiful salad.