Tasty

With peach/nectarine season in full swing, I’ve had no choice but to include them at every meal (and in between for snacking of course).  While eating them straight away is pretty amazing, I love this spin on pickling them… super easy, and even more delicious.

Pickled Nectarine & Burrata Salad 

via Eats Well with Others

• 2 nectarines, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup champagne vinegar
• 1 tsp sugar
• 3 huge handfuls of arugula
• 1 large handful of torn mint leaves
• 2 tbsp olive oil
• 8 oz burrata, cut into 1″ pieces

1. Toss fruit & onion slices with vinegar and sugar. Season with salt/pepper and let marinate for 10 minutes.
2. Strain nectarines and onion and combine vinegar mixture with olive oil.
3. Toss greens, mint and vinaigrette together.
4. Top with nectarines, onions and burrata. Enjoy!

I wanted to wait to post this recipe until fall – aka “soup season,” BUT I felt it pertinent to share this now, so that you can take advantage of all of the amazing tomatoes out there!  All this soup requires is a few ingredients, 30 minutes of time and a lot of Tupperware (trust me, you are going to want to freeze this for those chilly winter months).  The best part? NO CREAM… but you’d never know!  This soup is so good, I ate it for 3 meals in a row after making it and the temperature outside was 87 degrees.  So if that isn’t a hard enough sell, I don’t know what is. Without further adieu…

Heirloom Tomato Soup

• 1 yellow onion, diced
• 1/2 cup EVOO, divided
• 1 bunch basil
• 4 sprigs thyme
• 4 sprigs marjoram
• 2 garlic cloves, grated
• 5 heirloom tomatoes, cored/cut into large chunks
• 1/2 tablespoon salt
• 1 tsp balsamic vinegar

1. Tie the herbs into a bunch and secure with kitchen twine.
2. Heat 1/4 cup olive oil, diced onion and herb bunch in a large pot over medium low heat, union onion is tender and translucent (not browned!)
3. Stir in the garlic and quickly add tomatoes & salt.
4. Simmer gently and cook for 10-20 minutes (stirring occasionally) or until the tomatoes are broken down.
5. Remove the herbs and stir in balsamic vinegar & 1/4 cup of olive oil.
6. Remove from heat and blend with an immersion blender.

via Room No 7

With summer coming to an end (weh.), my sisters and I have been trying to enjoy as much pool time as possible.  Pool time = bikinis, and while I may not be beach ready, I certainly can fake it.  I introduce you to my “Bikini Friendly Menu” (aka gluten free/predominately raw diet) – to be enjoyed poolside and with as few boys present as possible (they will be too hungry after eating it).

Watermelon, Heirloom Tomato & Strawberry  Salad Salad

• watermelon (cubed)
• strawberries (quartered)
• heirloom tomatoes (cut into bite sized pieces)
• red onion (cut into thin slivers)
• basil (cut into strips)
• feta (optional, if vegan)

*I just wung it with measurements, so just add as much or as little of each ingredient that you like!

Dressing

• 1/2 cup red wine vinegar
• 1/4 cup olive oil

1. Combine fruit and red onion in a large bowl.
2. Top with a little Maldon sea salt.
3. Drizzle vinaigrette over salad.
4. Time permitting chill for 30 minutes or so.
5. Sprinkle with basil and feta and enjoy!

This salad is so refreshing and delicious… definitely a new staple in my salad/side dish line up!

Prosciutto Wrapped Peaches with Basil

• prosciutto
• peaches (sliced)
• basil
• balsamic reduction

1. Wrap peach slices in prosciutto.
2. Then wrap with basil leaf (secure with a skewer if possible).
3. Drizzle with balsamic reduction and dig in!

Not only are these a delicious poolside snack, but they make a great summer appetizer as well!

Bikini Roll-Ups

• cucumbers (cut into matchsticks)
• carrots (cut into matchsticks)
• mango (cut into matchsticks)
• jicama (cut into matchsticks)
• avocado (cut into matchsticks)
• purple cabbage (shredded)
• rice paper wrappers

1. Soak rice paper wrappers.
2. Fill with assorted veggies.
3. Roll into a burrito/spring roll shape.
4. Dip in peanut, soy-ginger or Vietnamese dipping sauce.