Sometimes I just toss things together and they turn out right. This is one of those creations.
Now, do not get me wrong. Sometimes I put things together and they turn out totally... NOT so good. But I wouldn't share those here.
However this salad is worth the share! It is so blissfully tart and tasteful. I combined some fresh lemon, garlic, parmesan, olive oil, and pistachios into a beautiful medley of greens to make a refreshing side salad for an Italian Dinner night.
Nothing makes me happier than a meal of wine and pasta surrounded by incredible company. And let me tell you that I have some exceptional friends who never let me down when we schedule this into our agenda.
I am two months into my intern year of residency. Navigating a new hospital with new responsibilities and new people has been a challenge. But this cannot go without saying that it has been so enjoyable and rewarding thus-far. Having patients call me "Doctor" is a lifelong dream come true. I get chills every once-in-a-while when those super special patients are appreciative of their care and say "Thank you, Doctor" as we finish up.
I cannot complain - life is good! The hours are long. The learning curve is steep. But I am enjoying it - nonetheless.
I have come to realize already that the concept of physician wellness is so incredibly powerful. What I do every day at my job is important, but what I chose to do in my free time is equally important. 8 hours of sleep is often a struggle. 8 hours of restful sleep is more of a struggle. Whether or not I can sneak in a run or workout is dependent on the shift I am assigned. Somedays I feel like 24 hours to a day is not enough.
But the good thing about the struggles and the steep learning curve is that I am not alone in any of it. I am thankful for incredible co-residents to rely on for guidance and advice. I have co-interns who are paralleling my heavy schedule. And I will forever be grateful for the friendships I formed in medical school - the people I can text or call anytime of the day/night to get a good listen or laugh.
We are in all different places, yet still need to know each other's business. We are in different phases of life, but still make the time to put duties aside and touch base. It brings me so much joy that my friends are out in the world taking care of good people with their incredible hearts of gold.
So this recipe was inspired by a late summer dinner party with my medical school friends. I traveled back to West Virginia for a weekend and was warmly welcomed "HOME" by some of my favorite people. It was an outdoor dinner party with homemade pesto pasta - yes, pasta from scratch! Plus we enjoyed baked chicken and my lemon zucchini salad!
In my salad, the flavors of summer were combined into one with some fresh veggies and basil from home-gardeners. Mangia Mangia! So yummy! Plus a peach and berry cobbler dessert with a scoop of vanilla ice cream to top the night off!
We gathered around the table, treating ourselves to the best home cooked meal that many of us had enjoyed in the months since residency started. A moment to relax and enjoy the friendship. A moment to catch up and take our time. A moment to savor - on the tastebuds and in our souls
Here below you can find the recipe for the Lemon Vinaigrette & Zucchini Salad from this dinner. It is super simple. A good parmesan cheese and a fresh lemon are critical. I hope you enjoy.
Lemon Vinaigrette & Zucchini Salad
Ingredients:
Zest and juice from one medium lemon
1/2 cup extra virgin olive oil
2 Tbsp red wine vinegar
2 garlic cloves, minced
1/4 tsp black pepper
1 tsp Italian seasoning
One medium zucchini - cut in half longways and then into thin slices
16 ounces mixed greens
3/4 cup freshly grated parmesan cheese
1/2 cup no shell pistachios (I used Nichols Farms "Garlic and Garden Herb")
Directions:
In a small mixing bowl, combine lemon zest and juice, olive oil, vinegar, garlic, pepper, and Italian seasoning. Whisk until completely combined. Set vinagarette aside.
In a large mixing bowl, gently toss zucchini, mixed greens, cheese, and pistachios.
Carefully pour the vinaigrette over the greens and toss.
Serve immediately or chilled.
Pairs well with pizza or pasta AND friends!
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