It has been feeling more like fall at our home than the middle of summer. Big thunder storms roll through in the middle of the night and we wake to beautiful crisp mornings. I grab a cup of coffee and sit on the deck with my pup, China, and watch the birds at work. This Yellow Finch couple have been spending their days in the lavender drinking up the nectar in the tiny blossoms.
Today I took a day to be quiet and relax. It is something we all should do more often than we probably do. It’s essential to carve out time for ourselves and claim that space as non-negotiable. It is within those moments when we can hear our own voices, desires, fears and needs, when we can replenish our energy so we have a higher quality of presence and attention to give to our work and those we care about.
Taking the time to prepare healthy meals is another way to honor ourselves and others. I’m often shocked at what I see in grocery baskets; sugary cereals and sodas, boxes of processed stuff that I can’t even bring myself to call “food”. It is crucial to feed our bodies, and the bodies of our children and elder’s, nutritious sustenance.
This healthy dish is so simple, it almost seems silly calling it a recipe as it is more of an arrangement and layering of lovely seasonal ingredients. The contrast between the sweet plums, tart tomatoes and creamy burrata is heavenly.
|Heirloom Tomato & Plum Salad|
- 2 yellow tomatoes, sliced thin
- 2 green tomatoes, sliced thin
- 4-6 red plums, halved, pit removed and sliced thin
- 3-6 balls Burrata Cheese (figure ½ - 1 ball per person)
- Basil-Mint Pesto (below)
- Sprigs of basil and mint for garnish
- Optional: edible flowers for garnish
- On a 12-inch platter, place alternating slices of yellow tomato, green tomato and a slice of plum. Continue the pattern until all of the tomato slices are used (about 14 slices of each).
- Take the remaining plum slices and place them in the center of the platter.
- Place the burrata on top of the plum slices.
- Garnish with sprigs of basil, mint and edible flowers.
- Drizzle the Basil-Mint Pesto over the tomato and serve with extra pesto.
|Basil - Mint Pesto|
- 1 cup olive oil
- 1 cup basil leaves
- ½ cup mint leaves
- ¼ cup cashews (walnuts or pine nuts are good too)
- ½ -3/4 teaspoon salt
- Place basil, mint, olive oil, and salt in a blender or food processor.
- Mix until all of the ingredients are almost pureed.
- Add cashews and process until smooth.