Autumn has officially arrived and I love the idea of a warm, cozy sip that uses locally grown apples with bourbon and smoky mezcal. This one is delicious for a swanky cocktail party but also works just fine in a red solo cup next to a bonfire or on a hayride.
The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
Nothing on the planet is more delicious than fresh tomatoes steeped in olive oil, basil, and fresh garlic. Our SUMMER TOMATO TOAST is simple, but promises to be the belle of this year’s Fourth of July pool, lake, or river party. The tomatoes gain sweet complexity the longer they sit…so prep about an hour before guest arrival to ensure maximum flavor…and guest adoration.
Simple cooking doesn’t necessarily have to be boring; especially when it comes to preparing ethereal, delicious sea scallops. These delicate creatures are one of our all time favorites - a killer snack, but an even better lunch or dinner option when cozied up with a winter green salad or a couple of our Jammy Soft Boiled Eggs.
As I successfully crest the mid way point of WHOLE30, my craving for sugar has subsided considerably, a welcomed part of the program’s process that makes the month long lifestyle change exponentially easier. Still, I feel the unmistakable tug of unadulterated red meat a couple times a week, and more times than not, with nothing else. This simple, quick recipe using WHOLE30 compliant ghee in lieu of traditional butter is as satisfying as any other meal in my program repertoire.
Growing up, my favorite way to eat eggs was always SUNNY SIDE UP; something about the bright yellow, wobbly egg that yielded it’s own rich sauce when broken over buttered toast or hash browns sent me into a state of utter ecstasy…even as I’m writing this my mouth is watering.
My deep affinity for this simple, but delicious preparation of eggs has been revisited weekly during my month long journey into the WHOLE30 program; fried in ghee or olive oil then slipped over roasted sweet potatoes, sautéed onions and kale…or sometimes over simple cast iron seared steak. This month has forced a paradigm shift in the way I cook and eat…and nothing has been more important or profound in this exercise than my recollection and renewed love for the simple, but iconic SUNNY SIDE UP EGG.
