Let this be your reminder to keep cooking very, very simple at the end of the summer. Practically everything is in season—it needs so little to taste so good.
This caprese is sweet, savory and a little bit spicy with the addition of thinly sliced chili. I used jalapeños because that’s what I had but a serrano, red chili or even just a pinch of red pepper flakes would work in its place.
Continue reading “Sweet and Little Spicy Tomato and Nectarine Caprese”
These nutty, salty, sweet summer toasts are IT. Use store-bought pesto or go the extra mile and make the pistachio pesto at the bottom of the recipe. There are so many uses for that beyond this toast, including pestos, alongside grilled fish or chicken, dolloped into a pot of beans, etc.
Move over BLT. PHTN (pesto, halloumi, tomato, nectarine) is gunning for ya. Hmmmm, I admit that I need to work on my branding.
Continue reading “Pesto, Fried Halloumi, Summer Tomatoes and Stone Fruit Toasts”