Happy Fall!

Ever since I was given the opportunity to take over the social media at Pleasant Pops, I’ve been spending a lot of time thinking about food photography. My personal Instagram feed is commonly full of friends’ delicious home cooked meals, fancy cocktails at chic bars, trays of BBQ’d burgers, and more. I’m the type of gal that frequents food websites not because I’m looking for a recipe, but because I like looking at beautiful pictures of beautiful food. We have a lot to work with at Pleasant Pops as our food, drinks and pops are made with all natural ingredients. Plus, if you’ve visited the store you’ll know how much natural light floods the shop, making both for a happy work environment as well as amazing lighting for pictures. My favorite things to take pictures of are pops; they’re bright, simple in shape and quite adorable. However, one of our newest fall menu items, the Fall Salad, is likely the most beautiful thing we’ve ever served, and I just can’t stop taking pictures of it. 

As the cool weather has swiftly moved into DC, we have made a few changes to our lunch and dinner menu: a new hot soup (French Lentil), and two new salads (the Fall Salad and the Quinoa Black Bean Salad). I know you’re waiting with baited breath to hear more about the gorgeous, vibrant and tasty Fall Salad, so let’s start there. Using a mix of arugula and chopped kale, we top the greens with a scoop of roasted butternut squash (hello orange) and a scoop of roasted beets (yes please purple). Next, we toss on some blue cheese, sprinkle spiced pumpkin seeds, and top with a creamy peppercorn dressing. Yum. The colors in this salad scream fall, and the tastes echo that sentiment. With the hearty root veggies and the zesty pumpkin seeds, this salad is overall delightful.


Our other new salad, the Quinoa Black Bean salad, is bringing something to the Pleasant Pops menu that has never been done before. Fresh avocado. Served on a bed of spinach, we add a hefty scoop of our house-made quinoa black bean salsa (a tasty combo of quinoa, black beans, tomatoes, onions, cilantro and a splash hot sauce), some raw red pepper, sharp cheddar cheese, and, of course, half an avocado. The dressing is simple (olive oil and lemon juice) since the ingredients are so luscious. It’s another beauty, very photogenic, and will certainly fill you up on a crisp fall evening. 


Finally, the beloved French Lentil is the perfect summer-to-fall transitional soup. It’s served hot, ready to warm you from a cool fall breeze, but is made with a light broth and fresh vegetables. The lentils themselves make the soup quite substantial, and when you consider the chunk of baguette we serve along side it, this soup makes for a great mid-afternoon snack, side to a sandwich, or appetizer to a home cooked meal. 


Get ready for more menu changes in a few weeks (I know you’ve been counting down the days until the return of our grilled cheese…because I’ve been counting down too!) Make sure you stop by soon to give these gorgeous new items a try. And if you haven’t heard already, we’re celebrating our second anniversary this Sunday, September 28, from 2pm - 5pm at the store with live music, arts’n’crafts, special Pleasant Pops merchandise, FREE B-Day Pops and so much more! See you soon!