So, I’ve been MIA lately. Losers hacked my little blog and its been a slow recovery. I still have a lot of work to do to clean it up, but at least I’m able to post again!

I’ve missed this hobby blog. Not only is it an easy way for me to document the comings & goings of my busy family, but I love having a space to feel creative and totally in control. This blog is mine. Hackers be damned!

Might as well jump right back in. It is a rainy Saturday here in Chicago, but not rainy enough to keep us from much of our summer routine. Ben and I walked to the local farmers market this morning. He wanted to buy butter cookies with dollars he earned doing chores, and I wanted to stock up on green beans, tomatoes and radishes.

When we came home it was time for lunch. This salad is my latest obsession. It is so flavorful, and I feel good after I eat it. One surprise ingredient is fish sauce – it gives the salad a satisfying umami boost. If fish sauce isn’t your thing I’m not sure of a decent substitute (maybe soy sauce?).

Thai Green Bean & Herb Salad (serves 2)

Several handfuls of baby spinach leaves, divided into two bowls

Olive or avocado oil

1 shallot, sliced

1 lime, cut into quarters

1 can garbanzo beans, drained and rinsed

1/2 pound fresh green beans (our market had purple, yellow and green, so that is what I used), chopped into small pieces

Handful fresh basil leaves, chiffonade

Handful fresh mint leaves, chiffonade

2 teaspoons fish sauce, divided

Sriracha hot sauce

Heat a pan of oil over medium heat and swirl in the oil. Toss in the shallots and fry til brown. Remove from pan and sprinkle with salt. Set aside.

Add a bit more oil to the pan and drop in the garbanzo beans. Squeeze half a lime over and cook til the beans are toasty. Season with salt and set aside.

Into the bowls with spinach, add the herbs and green beans. Top with fried shallots and warm garbanzo beans. Squeeze lime juice and srinkle a teaspoon of fish sauce into each bowl with a generous swirl of Sriracha. Toss lightly and enjoy!