After eight awesome days of traveling for work, I am so happy to be home for a while.

Work travel is super fun, but I need to build up my stamina. I’m exhausted.

But I dragged my but back in the kitchen tonight and it felt so good.

And tasted even better.

This is so simple (thank goodness since I’m dead tired) and beautiful and tasty.

You will need…

6 small vine ripened tomatoes, sliced about 1/8 inch thick

2 cups yellow cherub tomatoes, thinly sliced

4 ounces burrata cheese, roughly chopped

4 cups arugula

3 tablespoons good olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by laying your sliced tomatoes out on a platter or in a large salad bowl.

Top with the arugula and burrata cheese

Season well with salt and pepper.

Drizzle with the olive oil and red wine vinegar, toss and serve.

Love and Beer Floats

Angela 

Simple Tomato and Burrata Salad

6 small vine ripened tomatoes, sliced about 1/8 inch thick.

2 cups yellow cherub tomatoes, thinly sliced

4 ounces burrata cheese, roughly chopped

4 cups arugula

3 tablespoons good olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by laying your sliced tomatoes out on a platter or in a large salad bowl.

Top with the arugula and burrata cheese

Season well with salt and pepper.

Drizzle with the olive oil and red wine vinegar, toss and serve. 

Greetings from New York City!

After a crazy busy trade show in Vegas, I headed home for a whopping sixteen hours before hopping on a plane to the east coast.

Sixteen hours. Just enough time to wash the only pair of jeans I wear, catch up with my parents, kiss my boyfriend and get a good night sleep in my own bed.

To many, this intense schedule might seem a bit much. But for me, it is just confirming that leaving my old job and starting fresh was one thousand percent the right choice.

I feel like I’m starting to live the life I was always meant to live.

Sometimes you have to go out on a limb to get what you want.

So get wild in your life. And in the kitchen.

If you aren’t quite ready to get wild, maybe just mix it up a bit.

You will need…

3 cups spinach

3 garlic cloves, roughly chopped

¼ cup pine nuts

¼ cup olive oil

¼ cup parmesan cheese

Salt and pepper to taste

Start by toasting your pine nuts in a small pan over medium heat just until they are lightly browned. About 5 minutes.

In the bowl of a food processor, combine the garlic, pine nuts, spinach and cheese.

Blend until completely combined.

Slowly add in the olive oil until it is a fine paste.

Season with salt and pepper and serve.

Love and Beer Floats

Angela 

Spinach Pesto

3 cups spinach

3 garlic cloves, roughly chopped

¼ cup pine nuts

¼ cup olive oil

¼ cup parmesan cheese

Salt and pepper to taste

Start by toasting your pine nuts in a small pan over medium heat just until they are lightly browned. About 5 minutes.

In the bowl of a food processor, combine the garlic, pine nuts, spinach and cheese.

Blend until completely combined.

Slowly add in the olive oil until it is a fine paste.

Season with salt and pepper and serve.