we are ten days in to parenthood and we are starting to settle in to our new normal.

i was so prepared for chaos, that i have been pleasantly surprised with how mellow things are at the moment. i know it won’t always be this simple, but right now it is pretty much just eat, sleep, repeat.

sweet sage is sleeping hours at a time, so i have had the chance to get back in the kitchen. and more importantly, back to my once a week cocktail consumption.

other parents are talking about the end of summer because their kids are headed back to school, but as far as i am concerned, summer is just hitting its full stride. the produce store is PACKED with gorgeous stone fruit and my garden is pumping out basil. they just happen to make a beautiful marriage of summer flavors. but don’t take my word for it, whip one up for yourself!

summer stonefruit cooler

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

ingredients: 2 oz vodka. .5 cup chopped ripe plum (you could sub any of your favorite stone fruit) + plum wedge for garnish. 1.5 oz lemon juice. .5 oz simple syrup. 5 large basil leaves, torn and smashed to release their oils + a sprig of basil for garnish. shaker. strainer. food processor or blender. 2 cups ice.

start by making your plum purée. place your ripe plums or stone fruit in you blender or food processor and purée till as smooth as you can get it.

then in your shaker, combine the plum, vodka, lemon juice and simple syrup. add in your torn and smashed basil leaves. add in 1 cup of ice and shake well till frothy and well combined. fill your serving glass with the remaining ice.

strain the contents of your shaker into your serving glass. garnish with plum wedge and basil. if you are using them.

serve and enjoy.

xo, a

summer stonefruit cooler

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

ingredients: 2 oz vodka. .5 cup chopped ripe plum (you could sub any of your favorite stone fruit) + plum wedge for garnish. 1.5 oz lemon juice. .5 oz simple syrup. 5 large basil leaves, torn and smashed to release their oils + a sprig of basil for garnish. shaker. strainer. food processor or blender. 2 cups ice.

start by making your plum purée. place your ripe plums or stone fruit in you blender or food processor and purée till as smooth as you can get it. then in your shaker, combine the plum, vodka, lemon juice and simple syrup. add in your torn and smashed basil leaves. add in 1 cup of ice and shake well till frothy and well combined. fill your serving glass with the remaining ice. strain the contents of your shaker into your serving glass. garnish with plum wedge and basil. if you are using them. serve and enjoy.

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.