we are just a few days away from the official start of summer and i am THRILLED. i have always been a summer lover and as i look back at the last thirty years, it is becoming very clear that the food was a big part of that sweet affection. 

grilling and juicy summer fruits are big parts of my strong feelings about summer and they collide perfectly in this salad. now if you don’t have a grill, or hell, you are one of those fruit in your salad haters, don’t be deterred. you can easily serve this salad with out grilling your nectarines and if you want to sub the nectarines for a grilled protein like chicken or steak, you will still be thrilled. 

grilled nectarine + goat cheese salad

serves: 4

prep time: 10 minutes

active time: 10 minutes 

total time: 20 minutes

ingredients: 8 cups mixed greens. 3 nectarines sliced from the pit but with flat edges, not wedge slices so they can be grilled. 1 cup thinly sliced red onions. .5 cup chopped walnuts. .5 cup crumbled goat cheese. 25 cup olive oil. .25 cup red wine vinegar. .25 cup apple cider vinegar. 1 tbs honey. 10 mint leaves, finely chopped. 1 tsp kosher salt. .5 tsp freshly ground pepper. marigold petals, optional.

start by preheating your grill to a medium high heat. while your grill is heating, combine 2 tbs of olive oil and half the salt and pepper. drizzle it over your nectarines and set them aside. combine the remaining olive oil with the two vinegars, the honey and the remaining salt and pepper. add your thinly sliced red onions to the mix and set them aside.

when your grill is nice and hot, place your nectarines on the grill, flesh side down and grill them till they have some grill marks and the flesh is nice and soft. about 5-7 minutes.

remove them from the grill and start to assemble your salad.

top your mixed greens with your flower petals if you are using them. layer on your pickled onions, the peaches, the goat cheese and the walnuts.

drizzle everything with a few tbs of the onion pickling liquid.

serve and enjoy.

xo, a

grilled nectarine + goat cheese salad

serves: 4

prep time: 10 minutes

active time: 10 minutes 

total time: 20 minutes

ingredients: 8 cups mixed greens. 3 nectarines sliced from the pit but with flat edges, not wedge slices so they can be grilled. 1 cup thinly sliced red onions. .5 cup chopped walnuts. .5 cup crumbled goat cheese. 25 cup olive oil. .25 cup red wine vinegar. .25 cup apple cider vinegar. 1 tbs honey. 10 mint leaves, finely chopped. 1 tsp kosher salt. .5 tsp freshly ground pepper. marigold petals, optional.

start by preheating your grill to a medium high heat. while your grill is heating, combine 2 tbs of olive oil and half the salt and pepper. drizzle it over your nectarines and set them aside. combine the remaining olive oil with the two vinegars, the honey and the remaining salt and pepper. add your thinly sliced red onions to the mix and set them aside. when your grill is nice and hot, place your nectarines on the grill, flesh side down and grill them till they have some grill marks and the flesh is nice and soft. about 5-7 minutes. remove them from the grill and start to assemble your salad. top your mixed greens with your flower petals if you are using them. layer on your pickled onions, the peaches, the goat cheese and the walnuts. drizzle everything with a few tbs of the onion pickling liquid. serve and enjoy.

since i grew up in sunny socal, tacos are basically a food group. and in our house, they are eaten in one form of or another a few times a week. so i decided to start diving deep into my taco recipes on the first taco tuesday of every month.

first up on the list is one of my favorite fish tacos. salmon makes a tasty, beautiful substitute to the usual white fish options used for fish tacos. the sauce is zesty and bright and the purple cabbage adds some delicious CRUNCH to each bite.

salmon tacos

serves: 2

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

ingredients: 8 oz wild salmon (i like the skin on, but if you are not comfortable cooking the skin to a crisp, ask your fish guy to remove the skin, remove it your self or purchase salmon with the skin already removed). .5 cup greek yogurt. .25 mayonnaise. 1 tsp kosher salt. .25 tsp fresh ground pepper. .5 tsp garlic powder. .5 tsp cumin. .25 tsp paprika. 2 lime. 1 clove garlic, minced. 3 tbs coconut oil. 1 shallot, thinly sliced. .25 tsp apple cider vinegar. .25 cup cilantro leaves. 1 cup thinly sliced purple cabbage. 6 small corn tortillas. large non-stick pan.

start by patting your salmon down with paper towels. put it in the back of your refrigerator, uncovered to dry out the skin about while you prep your other ingredients. combine your shallots and the apple cider vinegar in a small bowl to make quick pickled shallots. zest one of your limes and juice it. slice the second lime into wedges and reserve for serving. combine all but .5 tsp of your salt in a small bowl to make your spice blend.

then in a medium bowl, combine the mayonnaise, greek yogurt, .25 of the spice blend, the lime juice, the lime zest and the garlic clove. mix well to combine and set it aside. start heating your pan over medium high heat.

while the pan is heating, season the fish with .5 tsp of salt and then rub it with the remaining spice blend.

when the pan is hot, add in the coconut oil till it is shiny and hot. cook your salmon, skin side down first if you have skin on, until the skin is really crispy and you can see the fish is cooked a little more than half way through. flip the fish and continue cooking until you can see that is cooked through. remove the salmon and allow it to rest for 5 minutes.

while the fish is resting, wipe out your pan and heat your tortillas for 30 seconds a side until they are nice and toasty. chop up your salmon.

to assemble your tacos, spread some of your zesty sauce on the bottom of your taco.

top with salmon, crunchy cabbage, pickled shallots, some cilantro leaves and a squeeze of fresh lime. serve hot and enjoy.

xo, a

salmon tacos

serves: 2

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

ingredients: 8 oz wild salmon (i like the skin on, but if you are not comfortable cooking the skin to a crisp, ask your fish guy to remove the skin, remove it your self or purchase salmon with the skin already removed). .5 cup greek yogurt. .25 mayonnaise. 1 tsp kosher salt. .25 tsp fresh ground pepper. .5 tsp garlic powder. .5 tsp cumin. .25 tsp paprika. 2 lime. 1 clove garlic, minced. 3 tbs coconut oil. 1 shallot, thinly sliced. .25 tsp apple cider vinegar. .25 cup cilantro leaves. 1 cup thinly sliced purple cabbage. 6 small corn tortillas. large non-stick pan.

start by patting your salmon down with paper towels. put it in the back of your refrigerator, uncovered to dry out the skin about while you prep your other ingredients. combine your shallots and the apple cider vinegar in a small bowl to make quick pickled shallots. zest one of your limes and juice it. slice the second lime into wedges and reserve for serving. combine all but .5 tsp of your salt in a small bowl to make your spice blend. then in a medium bowl, combine the mayonnaise, greek yogurt, .25 of the spice blend, the lime juice, the lime zest and the garlic clove. mix well to combine and set it aside. start heating your pan over medium high heat. while the pan is heating, season the fish with .5 tsp of salt and then rub it with the remaining spice blend. when the pan is hot, add in the coconut oil till it is shiny and hot. cook your salmon, skin side down first if you have skin on, until the skin is really crispy and you can see the fish is cooked a little more than half way through. flip the fish and continue cooking until you can see that is cooked through. remove the salmon and allow it to rest for 5 minutes. while the fish is resting, wipe out your pan and heat your tortillas for 30 seconds a side until they are nice and toasty. chop up your salmon. to assemble your tacos, spread some of your zesty sauce on the bottom of your taco. top with salmon, crunchy cabbage, pickled shallots, some cilantro leaves and a squeeze of fresh lime. serve hot and enjoy.