at the moment, i'm doing something i haven't done in many moons. 

this post is being written as i'm flying through the air at ten thousand feet. 

airplanes used to be the only place i got alone time to sit and concentrate. these days my schedule is my own and the only directions i'm going are the ones i choose. and i chose to head to dallas with wesley for a long weekend with most of our besties to celebrate our friend julia's thirtieth birthday bash. 

this was our first vacation since my self employment began and it was a feeling like no other. yes, the idea that no money is being generated while i'm away is a bit scary, but the freedom i feel is ten times better. while eating and shopping in adorable mckinney texas, we made a point to check out a kitchen shop that julia thought we would enjoy. not ten seconds into soaking up every inch of the curated shop we were offered a shot of homemade infused gin by the owner. right there in the middle of small town usa, i knew i had found my new muse. 

this woman lives in a picturesque town with her loves, raises chickens, has impeccable style and writes for better home & gardens magazine. that's when she's not working on marketing and branding strategy for food companies or working at her shop that makes you feel like your in the best kitchen ever. (some of this info she gave me and the rest i gathered with some mild blog/instagram stalking). 

while in the ettiene market i saw my dreams come to life. it IS possible. people do have big crazy ideas and they make them happen. so i'm headed home with some amazing new (thank you coryanne) and old (thank you mckinney antique mall) kitchen toys. and a whole lot of inspiration. but before i go whipping up a bunch of new recipes, here is a new summer staple to add to your arsenal. summer tomatoes are here and i can't get enough of them. there are so many amazing varieties, why not mix a few?

summer tomato salad
serves: 4
prep time: 10 minutes
cook time: 25 minutes
total time: 35 minutes
ingredients: 3 heirloom tomatoes, diced. 1 cup cherry tomatoes, halved. 1 cup grape tomatoes, quartered. 2 cups arugula. 4 slices bacon. .5 c blue cheese crumbles. .25 c olive oil. 2 tbs lemon juice. 1 tbs chives, chopped. 1 tsp salt. .5 tsp fresh ground pepper. 

preheat your oven to 400 f. while the oven preheats, place your bacon on a rack in the oven over a baking sheet. to help with clean up, you can line your baking sheet with aluminum foil. when the oven is hot, bake the bacon for 22-25 minutes until nice and crispy. when they are cooked, place them on a paper towel to dry off. when the bacon has cooled slightly, roughly chop the bacon. 

while the bacon is cooking, chop all the tomatoes. season the tomatoes with the salt and pepper. toss together the tomatoes, chives, blue cheese, chives and arugula. drizzle with olive oil and lemon juice. toss well, top with bacon and serve.

xoxo
a

summer tomato salad
serves: 4
prep time: 10 minutes
cook time: 25 minutes
total time: 35 minutes
ingredients: 3 heirloom tomatoes, diced. 1 cup cherry tomatoes, halved. 1 cup grape tomatoes, quartered. 2 cups arugula. 4 slices bacon. .5 c blue cheese crumbles. .25 c olive oil. 2 tbs lemon juice. 1 tbs chives, chopped. 1 tsp salt. .5 tsp fresh ground pepper.
preheat your oven to 400 f. while the oven preheats, place your bacon on a rack in the oven over a baking sheet. to help with clean up, you can line your baking sheet with aluminum foil.
when the oven is hot, bake the bacon for 22-25 minutes until nice and crispy. when they are cooked, place them on a paper towel to dry off. when the bacon has cooled slightly, roughly chop the bacon.
while the bacon is cooking, chop all the tomatoes. season the tomatoes with the salt and pepper.
toss together the tomatoes, chives, blue cheese, chives and arugula. drizzle with olive oil and lemon juice. toss well, top with bacon and serve. 

if you couldn't tell from the soaring temps or lingering smell of barbecue, summer is in full swing. 

wes usually works sunday evenings and we do not have air conditioning, so i've started retreating to my parents house to cook, catch up over cocktails and swim in their pool. 

my parents have a beautiful large yard and plenty of beautiful herbs growing. since i can't seem to grow chives, they are usually a sunday ingredient in one way or another. 

after a busy work week, and a saturday spent cleaning my house, for sunday's dinner i needed a fool proof, low maintenance dish that would deliver in flavor but leave us free from dishes. basically the goal was to spend as little time prepping and cooking in a hot kitchen and the maximum time swimming and enjoying the summer evening. 

this marinated steak and quickly blended herb sauce takes almost no prep time, about 10 minutes on the grill and less than a handful of dishes. 

and it's freaking delicious. win. win. 

herb marinated flank steak
serves: 4
prep time: 5 minutes
cook time: 10 minutes + 10 minutes to rest
ingredients: 2 lbs flat iron steak (about 1 inch thick). 1 c red wine vinegar. .5 c soy sauce. .25 c olive oil. 2 tbs roughly chopped chives. 2 tbs roughly chopped oregano. 5 garlic cloves, smashed. 2 tbs brown sugar. 1 tsp salt. .5 tsp fresh ground pepper.
chefs note: you can easily sub any cut of steak that takes a marinade well. if you can't find flatiron you could use, flap meat, flank steak, hanger or london broil. 

start by patting your meat dry with a paper towel. place the steak in a flat dish and season both sides well with the salt and the pepper. 

in a medium sized bowl, combine the herbs, garlic, liquids and brown sugar and whisk well to combine. 

pour the marinade over the meat, cover and set the meat aside to marinate for 1-24 hours. note: if you are going to marinate the meat for longer than 1 hour, marinate it in your refrigerator and take it out 1 hour before cook time. 

preheat your grill to a nice high heat.
when the grill is nice and hot (400-425f) remove the steak from the marinade and place it on a hot part of the grill. close the grill and sear until the meat has good grill marks. 4-5 minutes. 

flip the steak, cover the grill and sear the other side for 4-5 minutes.

at this point your steak should be medium rare in the middle with some more done parts on the thinner/smaller ends. if you desire your meat a little more done, move the meat to a cooler part of the grill and cook for an additional 3-5 minutes covered. if medium rare is how your prefer your meat, remove the steak after you have seared both sides. when your meat has been remove from the grill, cover with aluminum foil and let it rest for 7-10 minutes. 

while the meat is resting, assemble your chimichurri. 

chive chimichurri
serves: 1 cup
total time: 3 minutes
ingredients: 2 tbs roughly chopped chives. 1 tbs roughly chopped thyme (mine had blossoms and they were beautiful so i included them). 1 tbs roughly chopped oregano. .75 c olive oil. .25 c red wine vinegar. zest of 1 lemon. juice of .5 lemon 2 garlic cloves, smashed. 

in a food processor or blender, combine the herbs, garlic, lemon zest, lemon juice and vinegar. blend until everything is minced and well combined. if you are with out a food processor or blender, you can mince the ingredients by hand and whisk them together in a bowl. with the processor on, pour in the olive oil. once combined, serve over the grilled protein or vegetable of your choice. 

after you meat has rested and the juices of settled, slice the meat into .5-1 inch slices against the grain. drizzle with chimichurri and serve. 

xoxo
a

herb marinated flat iron steak
serves: 4
prep time: 5 minutes
cook time: 10 minutes + 10 minutes to rest
ingredients: 2 lbs flat iron steak (about 1 inch thick). 1 c red wine vinegar. .5 c soy sauce. .25 c olive oil. 2 tbs roughly chopped chives. 2 tbs roughly chopped oregano. 5 garlic cloves, smashed. 2 tbs brown sugar. 1 tsp salt. .5 tsp fresh ground pepper.
chefs note: you can easily sub any cut of steak that takes a marinade well. if you can't find flatiron you could use, flap meat, flank steak, hanger or london broil. start by patting your meat dry with a paper towel. place the steak in a flat dish and season both sides well with the salt and the pepper.
in a medium sized bowl, combine the herbs, garlic, liquids and brown sugar and whisk well to combine.
pour the marinade over the meat, cover and set the meat aside to marinate for 1-24 hours. note: if you are going to marinate the meat for longer than 1 hour, marinate it in your refrigerator and take it out 1 hour before cook time.
preheat your grill to a nice high heat.
when the grill is nice and hot (400-425f) remove the steak from the marinade and place it on a hot part of the grill. close the grill and sear until the meat has good grill marks. 4-5 minutes.
flip the steak, cover the grill and sear the other side for 4-5 minutes.
at this point your steak should be medium rare in the middle with some more done parts on the thinner/smaller ends. if you desire your meat a little more done, move the meat to a cooler part of the grill and cook for an additional 3-5 minutes covered. if medium rare is how your prefer your meat, remove the steak after you have seared both sides. when your meat has been remove from the grill, cover with aluminum foil and let it rest for 7-10 minutes.
while the meat is resting, assemble your chimichurri.
after you meat has rested and the juices of settled, slice the meat into .5-1 inch slices against the grain. drizzle with chimichurri and serve. 

chive chimichurri
serves: 1 cup
total time: 3 minutes
ingredients: 2 tbs roughly chopped chives. 1 tbs roughly chopped thyme (mine had blossoms and they were beautiful so i included them). 1 tbs roughly chopped oregano. .75 c olive oil. .25 c red wine vinegar. zest of 1 lemon. juice of .5 lemon 2 garlic cloves, smashed.
in a food processor or blender, combine the herbs, garlic, lemon zest, lemon juice and vinegar. blend until everything is minced and well combined. if you are with out a food processor or blender, you can mince the ingredients by hand and whisk them together in a bowl. with the processor on, pour in the olive oil. once combined, serve over the grilled protein or vegetable of your choice.