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. 

you guys. it got me . for the first time in twelve years, i came down with the flu over the weekend. after a full two days in bed, and moaning over and over to wes that i thought i was going to die, i'm finally out of bed and feeling better. 

while i'm back on my feet, from what i've heard, the recovery is slow. so now that i'm back on solids, i'm pumping myself full of all that keeps you healthy. i whipped up a tasty, nutrient packed salad that is as beautiful as it is healthy. 

roasted butternut squash salad + blood orange vinaigrette

serves: 2

prep time: 1 hour

active time: 5 minutes

total time: 1 hour 5 minutes

ingredients: 1 cup butternut squash cubes (about .5 inch pieces). 1 tbs kosher salt. 1 tsp fresh ground pepper. 2 tbs brown sugar. .5 cup olive oil. .25 cup red wine vinegar. 1 garlic clove, minced. 4 cups arugula. .25 cup spiced pistachios (or spiced mixed nuts if you prefer) .25 cup shredded white cheddar cheese. 2 blood oranges, segmented and the juice reserved (if you don't have access to blood oranges you could sub whatever orange you can get your hands on). baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. toss together the butternut squash, half the salt, half the pepper, half the brown sugar and 1 tbs brown sugar. mix it all together until the butternut squash is lightly coated. roast the butternut squash for 40-45 minutes until the edges are nice and browned and a bit crispy. check them once about half way through to stir so everything cooks evenly.

while the squash is roasting, make your vinaigrette. use your reserved blood orange juice and combine it with the garlic, remaining olive oil, red wine vinegar, and the remaining salt, pepper and sugar. whisk it up well with a fork to combine and set aside. when your squash is ready, remove it from the oven and allow it to cool.

while the squash cools, fill a bowl with the arugula and drizzle it with your dressing. toss well.

then add in your orange segments, cheese, nuts and squash.

toss till just combined and serve. 

xo, a

roasted butternut squash salad + blood orange vinaigrette

serves: 2

prep time: 1 hour

active time: 5 minutes

total time: 1 hour 5 minutes

ingredients: 1 cup butternut squash cubes (about .5 inch pieces). 1 tbs kosher salt. 1 tsp fresh ground pepper. 2 tbs brown sugar. .5 cup olive oil. .25 cup red wine vinegar. 1 garlic clove, minced. 4 cups arugula. .25 cup spiced pistachios (or spiced mixed nuts if you prefer) .25 cup shredded white cheddar cheese. 2 blood oranges, segmented and the juice reserved (if you don't have access to blood oranges you could sub whatever orange you can get your hands on). baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. toss together the butternut squash, half the salt, half the pepper, half the brown sugar and 1 tbs brown sugar. mix it all together until the butternut squash is lightly coated. roast the butternut squash for 40-45 minutes until the edges are nice and browned and a bit crispy. check them once about half way through to stir so everything cooks evenly. while the squash is roasting, make your vinaigrette. use your reserved blood orange juice and combine it with the garlic, remaining olive oil, red wine vinegar, and the remaining salt, pepper and sugar. whisk it up well with a fork to combine and set aside. when your squash is ready, remove it from the oven and allow it to cool. while the squash cools, fill a bowl with the arugula and drizzle it with your dressing. toss well. then add in your orange segments, cheese, nuts and squash. toss till just combined and serve.