Pickled Peach, Burrata & Pea Shoot Salad with Creamy Basil Hemp Dressing

IMG_6347-1.jpg
IMG_6237-3.jpg
IMG_6303-5.jpg
IMG_6293-4.jpg

Yikes, September! I'm squeezing in this summery salad as the darkness is setting upon our days a little earlier and the evenings are marked with the beginnings of chill. Hopefully you still have peaches at your farmers market or local grocer! (In California, we're spoiled.)

This is a truly simple salad that presents itself as fancy AF. The sweet-tang of the pickled peaches plays well off the creaminess of the burrata, crunch of the pepitas and brightness of the sprouts and herb-y dressing.

The dressing, made creamy thanks to the small yet mighty hemp seeds, is packed with essential omega-3 and omega-6 fatty acids AND contributes complete protein to the dish! Hemp seeds are actually a nutritionally amazing food, y'all. Peaches can be pickled a couple days in advance. Enjoy!

IMG_6185-6.jpg
IMG_6202-7.jpg
IMG_6312-8.jpg
close1 (1 of 1).jpg
areal1 (1 of 1).jpg

Pickled Peach, Burrata & Pea Shoot Salad with Creamy Basil Hemp Dressing
Serves four

Ingredients
Pickled Peaches
1 large yellow peach, slightly firm, sliced into 12 wedges
1 cup apple cider vinegar
1/3 cup raw honey
1/2 Tbsp. Kosher salt
1 bay leaf
1 cinnamon stick
5 whole cloves
16oz Mason jar and lid, preferably with a wide mouth

Creamy Basil Hemp Dressing
1/2 cup hemp seeds
6 large basil leaves
2 Tbsp. lemon juice
1/2 Tbsp. cold-pressed olive oil
1/2 Tbsp. apple cider vinegar
1 giant pinch salt

Toasted Pepitas (Pumpkin Seeds)
1/4 cup raw pepitas

Salad
1 container pea shoots
2 burrata balls
12 slices pickled peaches (recipe above)
Creamy Basil Hemp Dressing (recipe above)
Salt & pepper, to serve

Directions
1. Make the pickled peaches: In a small pot, combine all the pickled peach ingredients except the peaches. Bring to a boil, reduce to a simmer and stir occasionally until the honey and salt are fully dissolved. Let cool 10 minutes. While the brine is cooling, squeeze the peach wedges in the Mason jar. Pour the brine over the peaches, cover, and let stand at least 20 minutes.*
2. Make the dressing: In a high speed blender, pour 1/2 cup of filtered water and add all the dressing ingredients. Start blending on low, increase to high and blend until all the ingredients have become emulsified and smooth. Taste; add salt if necessary.
3. Toast the pepitas: In a dry frying pan (i.e., without oil), toast the pepitas over medium heat for about 5 minutes, flipping occasionally via shaking the pan. Pull from the heat as soon as they become aromatic and start to make intermittent popping sounds. Transfer to a plate to cool.
3. Assemble the salad: Layer handfuls of pea shoots, torn bits of burrata and a few pickled peaches on each plate. Pour dressing over the salad. Top with toasted pepitas, a pinch of salt and freshly ground pepper.

*Store pickled peaches in refrigerator if you make them in advance or have leftovers.

White Peach, Fresh Corn & Shredded Kale Salad | On Coming Home to Yourself

I went back home to Los Angeles last week. The home of my past selves. The home of my elementary and middle school self, who was joyous and carefree and destined for greatness. The home of my high school self, whose mind was ever expanding and whose heart felt perpetually bruised. The home of my post-college self, who had a burgeoning career she loved and a boyfriend she loved and friends she loved in a city she loved. So many selves contained in photos and diaries, coursework and notes passed in class. Selves written into the bedsheets, into the rough and fading dusty rose carpet that has forever cradled that floor, into the piles upon piles of mementos that I can't seem to throw away. So many selves that are intimately familiar, yet so far gone.

It's hard to go back to that house in Los Angeles. To enjoy the things I still love deeply about the city without free falling down the rabbit hole of my past. At 24, I left all that history behind and made a new home for myself in London. The city magnetized me, drew me to it and activated me in ways I could never have dreamed. At times, those two years in London were devastating and inconceivably challenging, yet I somehow managed to show up for myself like I never had before. I built the most incredible home, fell in love with a city, fell in love with food, fell in love with amazing friends and communities and conversations. And then, because of a situation well beyond my control, I had to leave. 

In the two years following my move back to the States, I would often tell people that I left my heart in London. But if home is where the heart is and my heart was 5,500 miles away, where did that leave me? 

There are so many things that can make a place feel like home. Comfort, familiarity, community, ease. Home can smell like pine trees or eucalyptus or mothballs or ocean air. Home can feel like a lover's embrace or the squeeze of a mother's hand. It can be the taste of empanadas or matzo ball soup. It can be the sinking into a well worn armchair or sitting atop a vista overlooking the city where you grew into you. It's strange now to say I'm going home when I take a trip down to LA and then to again say I'm going home when I get into the car to drive back up to the Bay. But that's another thing about home: it is multiplicity, evolving, physical and emotional, transient and eternal all at the same time.

The making and leaving and re-making of homes is one aspect of adulthood that I was definitively unprepared for. No one tells you how challenging and joyous and heartbreaking and perpetual it is. 

Through all of this, I'm coming to learn one essential and not often discussed thing: at the end of the day, the most important home I can make and return to is—surprisingly—within myself. When everything else is in chaos or falls away, if you can sit with yourself, be with your breath, and hold yourself tenderly, you'll ultimately be okay. There are so many reasons to become best friends with yourself and to love yourself unconditionally, as hard as that may be. But listen: if home truly is where the heart is—which I believe it to be—and your heart resides firmly inside your chest, then the best and most important home you can make is with yourself. It's infallible logic, no? And the best part about it is that it's a home you can count on, a home that grows with you, and a home you never have to leave.

All Aboard the Kale Train! (there's a terrible Caltrain joke in there somewhere...)

Kale salads have become a bit ubiquitous these days, which is actually a great thing. Everyone knows that this dark leafy green is mega good for you, but do you actually know how good it is? A member of the cruciferous vegetable family (along with broccoli and cabbage), kale is bursting with vitamin K (promoting bone health, preventing blood clotting, and crucially regulating our bodies' inflammation), vitamin A (supporting healthy vision and skin) and vitamin C (maintaining our immune system, hydration and metabolism).  Kale also contains high amounts of manganesefiber, and calcium (more calcium than milk, calorie-for-calorie!). Of all the leafy greens, kale boasts the highest level of carotenoids, which lowers our bodies' risk of developing certain types of cancers (in the case of kale, this includes breast, colon, prostrate, ovary and bladder cancer).  On top of all this goodness, kale is also super detoxifying, as its high amounts of fiber and sulfur help maintain healthy liver function.* Pretty amazing.

A quick note/advance warning that this recipe also asks you to massage your kale. Yes, you heard that right. Massage. Many of you may be familiar with this technique by now, but in case you aren't: vigorously rubbing raw kale leaves for 2-3 minutes with a drizzle of olive oil, lemon and/or vinaigrette is a wonderful method to use when serving it raw because breaks down the leaves' tough and fibrous cellulose structure, making it much easier to chew and digest. It also mellows out the bitter taste, which I think merits extra bonus points. So wash those hands and get ready to get intimate with your salad! 

I've been on a crazy raw corn kick this summer because raw corn is so sweet and delicious. Succulent, ripe white peaches work alongside the corn in this salad to bring an aromatic sweet note to offset the bitter undertones of the kale, while basil provides the punch of fresh herbs and feta rounds out the plate with its salty creaminess. This salad screams of summer. Maybe not as much as a caprese, but pretty damn close. And it's a lot more creative. So what are you waiting for? Summer won't be around for much longer, better celebrate it while you can!

*Nutritional information from WHFoodsMindBodyGreen, & My New Roots

White Peach, Fresh Corn & Shredded Kale Salad
Serves 4

Ingredients
1 bunch lacinato kale
2 ears of corn, shucked and kernels sliced off cob
2 ripe white peaches, sliced into 1/4"-1/2" wedges
12-15 basil leaves
3 oz. (generous 1/4 cup) feta cheese
1 lemon
2 Tbsp. cold-pressed olive oil
salt + pepper

Directions
1. Remove the stems from each kale leaf. Stack about 8 of the leaves on top of each other into a horizontal pile and roll them together into a long log. Using your fingers to keep the leaves rolled together, slice the log perpendicular to the roll into strips as thinly as you can (this technique is called chiffonade). Repeat this with the remaining kale.
2. In a large bowl, drizzle 1 Tbsp. olive oil onto the kale and massage with your hands by rubbing the strips vigorously between your fingers until the kale has softened and vastly diminished in volume, 1-2 minutes.
3. Add corn kernels to the kale. Squeeze in juice of half a lemon, season with a generous pinch of salt and a crack or two of black pepper and mix gently.
4. Stack the basil leaves as you did with the kale, roll into a log and cut into thin strips.
5. Add basil, peach wedges and crumbled feta to the salad. Toss gently.
6. Taste and adjust dressing and seasoning. If your palette is anything like mine, it may need more oil and will definitely need more lemon. Enjoy!

Marinated Asparagus, Red Onion & Goat Cheese Salad

"To create one's own world takes courage"
                                         -Georgia O'Keeffe

I've been thinking a lot about balance lately. Not so much the typical idea of work/life balance, but balance of a more internal and personal kind. That sweet spot between constantly striving for better and knowing that what you do, make or share—even in its imperfections—is worthy. That space between brash confidence and utter lack of faith in your capabilities or qualifications. That tenderness, compassion and flexibility that yearns to be breathed into your choices when you tell yourself you're "slacking off" on whatever aspirations or regulations you have set for yourself, be it exercise goals or eating goals or personal project goals. That delicate and somehow elusive courage to keep doing, making and sharing even though you know there is still so much space for you to perfect and to learn.

It is both incredible and entirely unsurprising how many beautiful food blogs exist today. And now, with the ubiquity of Instagram as a tool for people to compulsively and publicly share their lives, we can stare at gorgeously prepared and styled photographs of food literally ALL DAY LONG. In ways, this is massively exciting. It is also terribly overwhelming and can spark a dark vortex of self-doubt. The "I'm not ______ enough"s are endless, if you let them be. I speak from experience. Even if you aren't a food blogger or aspiring Instagram superstar, the avenues through which people are now able to carefully curate and share a particular image of their lives are many; with innumerable opportunities for comparison today, it is often hard to trust that what we have to offer is enough. Maybe you can relate.

I am so appreciative of the bloggers who keep their entire history of posts up to view even after achieving massive success, book deals, etc. It's easy to forget (or not realize in the first place) that many of them have been producing work online for YEARS, as far back as 2008 or 2009. If you look at those first posts, they never look like they do now. The lighting, the props, the composition, the image quality—all of these things are skills and resources that take time to acquire. And these bloggers acquired them through their passion, their tenacity, their belief that what they had to share was exciting and worthy even when they had five readers and their posts included sentences like, "Hi, Mom!". They had the courage to create their own worlds, to pursue the activities that made them feel alive, and to share their offerings with the world not because they wanted fame or notoriety but because it was something they felt deeply compelled to do. Everyone, at any given time, is at a different point in the process, the journey, of their life. In this world of excessive sharing and digital connectivity, we should take inspiration from those further along in their journeys than we are and, even amidst comparison and kernels of frustration or doubt, find the courage to keep walking our own.

I've been sitting on this post for awhile. I was excited to have a free morning to shoot it and thought that the early afternoon light would be perfect. As it turned out, the light was harsh, blew out the colors in most of the images and cast drastic shadows from the windowpanes onto every shot I composed. I didn't have the "right" plate ware for the dish (wherever I get my ideas about plate ware from), and the salad took up way too little space on the plate. Some of the images were salvageable, but needless to say, I was bummed. Weeks passed and the images sat idly on my computer. And as I continued to flutter between engagement and disengagement with the other projects and things in my life, I began to think about balance. And worthiness. And the courage to do, make and share things with this world even when I don't think it's my best. To trust that in being gentile with myself, in being authentic, and in continuing to actively show up in this process that is life—in all of its messy imperfections—everything will, in time, fall into place.

______________________________


If you read my first-of-the-season asparagus recipe post, you'll already know that this oft-coveted springtime vegetable was a reeeeeally hard sell for me. Like, 27 years of life hard sell. But eventually, as my taste buds and my psychological aversion to vegetables both evolved, I began to willingly eat these green stalks of goodness. The recipe that was the asparagus turning point for me is actually the one I'm sharing with you here. It was created by one of the chefs at my former place of employment (hey, Mike!), who made this for staff lunch one day. It blew me away, not only because it was delicious, but because it was RAW. Raw asparagus?! Who would ever think to eat such a thing?! As it turned out, I actually like the taste of raw asparagus better than cooked because I find its flavor to be more mild. It also retains more of its vitamins and minerals when consumed raw. Letting it marinate in some acid, like we do here, also helps break down its starches which makes it softer and easier to digest. Win-win!

Asparagus: All the Best Anti-'s

I'm sure it comes as no surprise that asparagus is crazy good for you. While it is not in the cruciferous vegetable family (think cauliflower and cabbage), it contains comparable levels of anti-oxidants and anti-inflammatory phytonutrients as these powerhouse vegetables. Its antioxidant profile includes beta-carotene, vitamin C, vitamin E, zinc, manganese and selenium. Eating a diet rich with anti-inflammatory and anti-oxidant foods is essential to ward off some of today's most prominent diseases—type 2 diabetes and heart disease—which develop out of chronic inflammation and oxidative stress in our bodies. Vegetables like asparagus help keep our bodies in balance and these diseases at bay. Food is medicine, y'all! 

Another health-supportive property of asparagus is its incredible B-vitamin content. One of the main responsibilities of B-vitamins is to convert the food we eat (carbohydrates, fats and proteins) into into fuel (glucose), which then gives us energy. Because they play a key role in this metabolization process, they are essential in maintaining healthy levels of blood sugar. Asparagus contains high levels of vitamins B1 B2 and B6, folic acid (B9), niacin (B3), choline and pantothenic acid.*

*Nutritional information from WHFoods and University of Maryland Medical Center.

Marinated Asparagus, Red Onion & Goat Cheese Salad
Serves two
Recipe adapted from Mike de la Torre

Ingredients
1 bunch asparagus
1/2 medium red onion
1 large Meyer lemon (regular is okay too if you can't find a Meyer), zest and juice
3 Tbsp. good quality cold-pressed olive oil
generous pinch of salt
1/4 cup raw almonds
goat cheese, to finish
soft boiled egg (optional)

Directions
1. Slice the onion into very thin half-moons. 
2. In a medium bowl, zest the lemon and then squeeze 1/4 cup's worth of juice into the bowl.
3. Add the onion slices, toss with the lemon juice, add a generous pinch of salt and set aside.
4. Cut off the woody bottom third of the asparagus stalks. Slice the remaining tender part of the stalks on a diagonal into 1/4" thick coins.
5. Add the asparagus to onions and toss to coat.
6. Heat toaster oven to 325°F. Toast the almonds until fragrant, about 10-12 minutes, tossing halfway through. Roughly chop.
7. Add the olive oil to the marinated asparagus and onions, gently mix, and transfer to your serving bowl. Add chopped almonds and your desired amount of goat cheese. Season with salt and pepper to taste. Finish with a soft boiled egg, if desired.

Homemade Ricotta Cheese

This is a guest post written by Jill Hammond.

I didn't grow up eating ricotta, so I have been in the dark for most of my life. Once I discovered that it basically tastes like cream cheese but better, I've been completely obsessed with it. I put it on everything—savory or sweet—and I regret nothing.

I'd love to tell you ricotta is full of wonderful health benefits, but the truth is, it's still cheese. If you are on a low calorie or vegan diet, read no further. If you're in, you'll be pleasantly surprised by how easy and rewarding this quick recipe is. So much so, in fact, that you'll also be embarrassed you've been buying ricotta from the store your whole life. But don't sweat it too much; you're here now and once you've made this, you'll see the light.

Homemade Ricotta Cheese
yields two cups
Recipe from
The Kitchn

What You'll Need:

  • 1/2 gallon whole milk

  • 1/3 cup lemon juice

  • 1 teaspoon salt

  • 4-quart stock pot

  • Instant read thermometer

  • Cheese cloth

  • Strainer

  • Mixing bowl

  • Slotted spoon

Instructions:
1. Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
2. When it reaches 200°F, remove the milk from heat and add in lemon juice and salt.
3. Let the pot sit for 10 minutes. The milk will separate into curds and whey. If you still see a lot of un-separated milk, add another tablespoon of lemon juice and wait a few more minutes.
4. Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer.
5. Let the mixture drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.

Use or store the ricotta:
Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week. This recipe yields two cups of rich, delicious ricotta. I enjoy it on toast as a cream cheese replacement with literally any other ingredient (jam, olive oil, chili oil, smoked salmon, etc.)—the options are endless.

Notes:

  • Don't ditch the whey! Whey is considered a complete protein with amino acids and low lactose content. If you want to use it, which you totally should, you can add it to smoothies or use in any baking recipes in place of water.

  • Avoid using ultra high temperature (UHT) pasteurized milk, since this may impact how the milk separates.