The winter entered through the back door a little prematurely. Autumn was slowly taking steps backward to make way for the hues of blue, the last leaves to fall away from the branches of soon-to-be withered trees. You know, the ones that cast shadows behind the street lights at night. I’ve become used to hearing the wailing of those who lament winter’s arrival; grumbling about how their desire for summer to come back because the spring time wreaks havoc on their allergies.

I’m not sure why 2016 is in such a rush but it may be causing me to lose track of time. It only seems as though yesterday, I was driving down the highway admiring Spring’s cascade of honeysuckle that laced both sides of the road. It feels like every year, I’m constantly reminding myself to pick honeysuckle to make simple syrup and I never get around to it, but I digress – we’re here to talk grilling.

We could go around in circles discussing whether or not ‘real chili’ has beans in it or not. But I’m simply going to shut down that discussion because I’ve never known chili to ‘not have’ beans in it until I saw something about it on a cooking show, and all the Texans were giving the rest of us ‘bean in our chili’ eaters the “thumbs down”. And that’s ok…we forgive them!

The Asheville Wine & Food Festival is right around the corner and my anticipation has reached a new level of out of control! Our Airbnb is booked and I won’t even begin to spill all the goodness about the cozy-decor-ed little apartment we scored! There’s just something about being in Asheville that makes you wonder why you haven’t been there all along, but don’t worry Nashville, I’m not leaving you! In anticipation for the food-coma of a festival I’ve whipped you up a vegetarian salad that will put a smile on your heart and keep you true to that summer diet. And revel in it guys because vegetarian options are a rarity here folks!