despite this RIDICULOUS heat we have been having, i love summer. summer parties, summer weather and of course, summer food. let's get real. summer produce CRUSHES all other seasons.

yeah, yeah, i love me some citrus and all. but give me that watermelon, those big fat tomatoes and buckets of stone fruits over anything. 

last saturday, we celebrated my youngest brother's birthday at a classic santa monica restaurant, michael's. my dad ordered this insane duck dish served with gorgeous plums and crisp mint that inspired this summer salad. it's perfect to wow for dinner or a big party and you don't have to cook a damn thing. NO ONE wants to stand next to the oven, stove or grill when it's this freaking hot out. 

stay cool and enjoy friends!

heirloom tomato & plum salad + pistachio vinaigrette

serves: 2 dinner servings or 4 side servings

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 3 medium heirloom tomatoes (about 3 cups), chopped. 3 plums, roughly chopped. 1 celery rib, sliced thin. 8 mint leaves, finely chopped or chiffonade. .25 cup pistachios, finely chopped. .25 cup olive oil. 3 tbs apple cider vinegar. 1 tsp honey. 1 tsp whole grain mustard. 1 garlic clove minced. 1 tsp kosher salt. .25 tsp pepper.

start by combining the olive oil, vinegar, honey, mustard, garlic, half the salt and all the pepper in a medium bowl. add in half the pistachio and whisk the mixture together. set it aside. 

on a platter or in a bowl, combine the tomato, plum and celery. 

sprinkle the salad mixture with the mint leaves.

drizzle the pistachio vinaigrette over the salad. top with the remaining pistachios.

serve and enjoy. 

xo, a

heirloom tomato & plum salad + pistachio vinaigrette 

serves: 2 dinner servings or 4 side servings

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 3 medium heirloom tomatoes (about 3 cups), chopped. 3 plums, roughly chopped. 1 celery rib, sliced thin. 8 mint leaves, finely chopped or chiffonade. .25 cup pistachios, finely chopped. .25 cup olive oil. 3 tbs apple cider vinegar. 1 tsp honey. 1 tsp whole grain mustard. 1 garlic clove minced. 1 tsp kosher salt. .25 tsp pepper.

start by combining the olive oil, vinegar, honey, mustard, garlic, half the salt and all the pepper in a medium bowl. add in half the pistachio and whisk the mixture together. set it aside. on a platter or in a bowl, combine the tomato, plum and celery. sprinkle the salad mixture with the mint leaves. drizzle the pistachio vinaigrette over the salad. top with the remaining pistachios. serve and enjoy. 

as i've gotten older, i've really settled into an everything in moderation attitude towards life. work, exercise, food. i seem to find myself at my best when i am most balanced. and that includes when i'm eating a balanced diet.

for me, that doesn't necessarily mean being meatless, but eating meat in moderation. but i still crave heartier dishes come dinner time. especially when it is chillier out.

so i'm celebrating tacos the vegetarian way. these roasted potatoes and mushrooms are so well seasoned and robust that you won't even notice these tacos are meatless. 

roasted mushroom & potato tacos

serves: 2

prep time: 10 minutes

active time: 30 minutes

total time: 40 minutes

ingredients: 4 oz crimini mushrooms, sliced .5 inch thick. 8 oz tricolor potatoes, diced. 1 onion, sliced .5 inch thick. 3 tbs olive oil. 1.5 tsp salt. 1 tsp garlic powder. 1 tsp cumin. .5 tsp fresh ground pepper. 5 tsp chili powder. .5 tsp paprika. .25 tsp cayenne pepper. 1 dozen cherry tomatoes. 1 garlic clove, smashed. 1 lime, halved. 10 cilantro leaves. 4 flour tortillas. mexican blend cheese for serving. parchment paper. baking sheet. blender or food processor.

start by preheating your oven to 425 degrees f. line your baking sheet with parchment paper and combine the oil, mushrooms, potatoes and .75 of the onion. mix the veggies till they are all lightly coated with oil. season with 1 tsp of the salt, all the pepper, cumin, garlic powder, chili powder, paprika and cayenne. make sure everything is tossed and seasoned well. roast the veggies for 25-30 minutes, stirring halfway though. make sure the potatoes are tender.

while your veggies are roasting, make your salsa. half your cherry tomatoes and add them to your blender or food processor. add in the remaining onion, the garlic, half the cilantro, the remaining salt, and the juice of half the lime. blend until everything is pretty smooth.

pour into a serving bowl.

in a medium pan, warm your tortillas over medium heat and keep them in a covered pot in the oven until you are ready to serve. finely chop up the remaining cilantro. when your veggies are ready, remove them from the baking sheet.

sprinkle them with the juice of the remaining half of lime. sprinkle with 2 tbs of cheese blend and some of the chopped cilantro.  place some filling in your tortilla and top with 2 tbs of tomato salsa. enjoy hot.

xo, a

roasted mushroom & potato tacos

serves: 2

prep time: 10 minutes

active time: 30 minutes

total time: 40 minutes

ingredients: 4 oz crimini mushrooms, sliced .5 inch thick. 8 oz tricolor potatoes, diced. 1 onion, sliced .5 inch thick. 3 tbs olive oil. 1.5 tsp salt. 1 tsp garlic powder. 1 tsp cumin. .5 tsp fresh ground pepper. 5 tsp chili powder. .5 tsp paprika. .25 tsp cayenne pepper. 1 dozen cherry tomatoes. 1 garlic clove, smashed. 1 lime, halved. 10 cilantro leaves. 4 flour tortillas. mexican blend cheese for serving. parchment paper. baking sheet. blender or food processor. 

start by preheating your oven to 425 degrees f. line your baking sheet with parchment paper and combine the oil, mushrooms, potatoes and .75 of the onion. mix the veggies till they are all lightly coated with oil. season with 1 tsp of the salt, all the pepper, cumin, garlic powder, chili powder, paprika and cayenne. make sure everything is tossed and seasoned well. roast the veggies for 25-30 minutes, stirring halfway though. make sure the potatoes are tender. while your veggies are roasting, make your salsa. half your cherry tomatoes and add them to your blender or food processor. add in the remaining onion, the garlic, half the cilantro, the remaining salt, and the juice of half the lime. blend until everything is pretty smooth. pour into a serving bowl. in a medium pan, warm your tortillas over medium heat and keep them in a covered pot in the oven until you are ready to serve. finely chop up the remaining cilantro. when your veggies are ready, remove them from the baking sheet. sprinkle them with the juice of the remaining half of lime. sprinkle with 2 tbs of cheese blend and some of the chopped cilantro. place some filling in your tortilla and top with 2 tbs of tomato salsa. enjoy hot.