July 2020

My new favorite Summer meal is tomato 🍅 ceviche!!! // It works the same as a fish 🐠 ceviche — The lime juice slowly cooks it over time // To make: Combine 1 lb diced heirloom tomatoes, 1 minced Serrano chili 🌶, 1 minced shallot, 4 limes juiced and zested, 1/4 c good olive oil, & salt and pepper to taste // Marinate for at least an hour before serving // Serve w/ Burrata, tropical hibiscus 🌺 salt, variegated Basil 🌿 (grew this in my hydroponic garden!), and, if you want to get a little fancy, add in some olive oil caviar ♥️// Hope you’re all doing well! Stay safe! 💗💗💗

I dug out my stovetop smoker yesterday & made some smoked pecans for use in this salad 🥗(Thanks to @littlewildthingsfarm for most of the gorgeous nasturtiums (I grew a few!) // 🥗 🌸 🥗 // Pecans are super special to my family because my great granddaddy was a pecan farmer (the 100+-year-old trees 🌳 on his farm still produce a few pecans & are sold to companies in the South // This recipe gives the pecans a little more exotic — but still accessible — flavor (even my 5-year-old likes them!) // To make, melt 2 TB butter & add 1 tsp baharat (if you can’t find baharat, any warm & savory spice combo will do.. like cumin or turmeric & clove or nutmeg or allspice), 1 tsp cinnamon, 1 tsp salt, & 1/2 tsp cayenne pepper // Coat pecans in the butter spice mixture and smoke gently 🔥 for about 10 minutes // I used pecan wood chips but feel free to play & use hickory or oak! // These pecans are delightful in a salad, but would also be super tasty on a Crostini or as a game-day snack // ⚽️ ⚾️ 🏈// The warmness of the smoky baharat & cinnamon make these seasonal sweet cherries 🍒, the arils & tangy goat cheese pop // The peppery nasturtiums, tossed in a light champagne 🍾 vinaigrette w/ a little arugula 🌿, keep it fresh and Summery!

 Avocado 🥑 Toast is delicious … Cannellini Bean Toast w/ carrot tops 🥕 is even more delicious (& nutritious) !!! // To make the pesto: 🌿 Combine 2 C carrot tops 🥕, 1/4 C Parmesan cheese 🧀, 1/4 C walnuts, & the juice of one lemon 🍋 // Drizzle in olive oil and blend until pesto consistency is reached // Salt🧂& Pepper to taste // For the Bean Toast filling: // Combine 1 can drained and rinsed cannellini beans, 1/4 C olive oil, 1 TB chili flakes, 1 TB garlic powder, 2 TB dried shallots, 1/4 C fresh minced carrot tops 🥕 & the juice & zest of 2 lemons 🍋 // Salt🧂& Pepper to taste // Purée half the mixture and leave rest whole for texture // 🌈 // Top w/ carrot-top pesto 🌿, whole cannellini beans, & a baked egg yolk 🍳 // This is a delicious, protein and vitamin-packed way to start your day! // ☀️ // *** To make vegan: Sub in vegan Parmesan & omit the egg 🍳 // Hope you’re all doing well! & staying safe, everyone! // 💗♥️ 💗