Noodle Salad with Roasted Corn

Noodle Salad with Roasted Corn

I have never loved a salad as much as I do in this moment – a salad whose flavor profile (chipotle meets roasted corn meets cilantro) is at absolute the center of my food happy place and whose entire texture and form just mimics a big ol’ plate of pasta. WHAAAT. Now we’re talking, kids. THIS is my kind of salad.

Can I just tell you something right now? Cooking has made me so happy lately. I was kind of having a moment back a while ago where I didn’t love cooking and I DID love takeout and it was kind of weird when it was happening because I have a food blog. It’s my job to keep writing about how much I love food, and of course I would never share recipes with you that I didn’t love or actually make or actually eat for real in my true day to day life, but it was sort of hard to find the soul of the whole cooking gig for a second there. But it’s all good. Because honestly, I think the change of pace (last week we order pizza, and now this week we make fresh sweet potato noodle salads with chipotle dressing and have a slice of homemade orange cake for dessert) is healthy in that sort of greasy-pizza-is-good-for-your-soul-sometimes healthy way. You know what I mean, right? I lost it, I defaulted to sushi and Thai curry and pizza for a few weeks, and then I found it again.

Found it as in SWEET POTATO NOODLE SALAD found it. Ohhh my spicy stars, this is so yummy.

Sometimes you just need to get out of your routine and change things up in order to sort of kick-start the system back into Thrive Mode, right? I’m not the only one?

You know in your heart of hearts that you really want and love food and cooking and/or whatever it might be for the rest of you people in the world who don’t love food and cooking (I mean, I can’t even think of any examples because what do people love if not food?) and then the crazy-busy-stress-go-go-go of life happens and you find yourself sort of dreading making meals and dragging your heels when you feel the pull of the kitchen at 6pm. Or maybe you don’t feel the pull of the kitchen at all. Which is alarming for someone who has always identified as loving food and cooking, but also okay. A temporary break-up is okay.

For me, it’s totally a stress and anxiety thing, I think. Teaching the workshops in our studio these last few months – it seriously made me come alive in a new way. But when that part of me came alive, my food brain shrunk back. And now the stress and chaos and anxiety of the workshops has faded a little bit, and life has slowed down, and Bjork went out of town for a few days (not that I WANTED him to be gone, but sometimes just cooking whatever you want for your very own self helps get things back in the groove, love u bb) and now I’m feeling like I have my finger back on the pulse of my familiar old cooking heart. Which is still, in fact, beating. ♡

Yours probably is, too. I’m sure of it. And if you’re not sure, I’ll tell you what will make you sure:

It starts with sweet potato noodles and ends with chipotle dressing and cilantro and roasted corn and pepitas.

Tagged In:

Mr. Jahid Smith

As sunrise and sunset are calculated from the leading and trailing edges of the Sun, and not the center, the duration of a day time is slightly longer than night time. Further, because the light from the Sun is refracted as it passes through the Earth’s atmosphere.

Related Post

Leave a Reply

Theme Demos
Buy Now