"I am thrilled to introduce my first recipe to the Internet..." Those were my words here less than 7 months ago when I released the very first dish on Sharing Every Bite. Looking at the contrast between then and now shows such a transformation already. At that time, I was shooting in the dark (almost literally) while using a point-and-shoot Canon Powershot ELPH 310 camera. 100% of the photography was happening in my kitchen with the worst lighting imaginable, and those tiny rays of light coming through that small kitchen window illuminated some embarrassing food compositions. It makes me smile, though, to think that I had no formal photography, blogging, or culinary training or experience, but just went for it anyway! But of course, I smile ear-to-ear each week when I tackle another recipe, another challenging day of production, and everything that it takes to make this blog a reality. Now, I just act like I have formal training while shooting with a Canon Rebel t3i DSLR, fancy pants 100mm macro lens, and one and a half years of gluten-free vegan recipe-making.
I am thrilled to introduce my first recipe to the Internet. It's been almost three months since I've been putting this blog together and it's about time you lovely people are fed with the delightful recipes I enjoy every day.
This salad actually came to me in a dream, and has since been a favorite for satisfying all my taste buds. Typically, I'm itching for something salty, so the cashews come in, and for an added bonus, they're spicy as well. Then, you have the juicy grapes and nectarines for some healthy sweetness. Then the quinoa steps in to provide a nice palette neutralizer, and the kale for a slightly bitter, crunchy bed for all these goodies. Perfect for summer, quick, and easy to throw together.
So...let me know your thoughts on this delight. I hope you enjoy it as much as I do!
Prep time: 5 minutes
Cook time: 18 minutes
Total time: about 25 minutes