Moments of inspiration. They happen at really odd times. Maybe you’re struck with an idea for a salad while you’re checking the mail. While stuck in traffic, perhaps you think of the perfect addition to something you’ve made for years. Those moments are fun. Those moments are exciting. You want to go straight to the grocery store and grab what you need. This roasted carrot, squash, and potato soup is not the result of one of those moments.
This is the kind of project I enjoy. There was a bit of a time crunch, I was home alone with our two year old, and had only the ingredients already in the house at my disposal. Sometimes “limitations” are the driving force behind creativity. That was certainly the case with this hearty three bean & quinoa chili.
This black bean and corn salad began in a small garden in Woodburn, Oregon. On Wednesdays I drop Benjamin off at his Grandma & Papa’s house. We execute a trade. They get Benjamin for the day, I get a box full of fresh vegetables from their garden. Ok, it’s not really a trade. Benjamin loves going there and would get to with or without a box a vegetables returning home with me. It just sounds more dramatic that way. In the box is usually some combination of corn, bell peppers, zucchini, squash, tomatoes, and cucumbers. My drive home is largely spent thinking about the donuts I am going to buy on the way and what I’m going to do with the amazing produce sitting in the backseat of the car.