Grilled Peach, Tomato & Basil Salad

This is the kind of summer recipe you just toss it together and let the flavors do their thing. The sweet grilled (or raw) peaches, juicy tomatoes, spicy arugula or your favorite greens, fragrant basil, and the optional burrata are a match made in August heaven.

Ingredients:

3-4 cups of arugula, organic mixed baby greens or romaine ( or a combo)

2 firm peaches, quartered

1 cup cherry tomatoes, halved

1/2 medium thinly sliced red onion, or pickled red onions

8 oz of burrata ( feta/ goat/ dairy free) cheese

extra virgin olive oil

Instructions for Salad

Drizzle sliced peaches with extra virgin olive oil and toss to combine.

Grill for about 2-3 minutes per side or until grill marks appear.

Assemble the salad. On a large platter layer arugula ( greens), grilled peaches, tomatoes, onion and torn up burrata cheese ( or feta/ goat, or daily free option).

Drizzle with Basil Mint Vinaigrette right before serving. Fresh figs are fabulous too on this as well.

Basil Mint Vinaigrette

1/2 cup extra virgin olive oil

1/2 cup fresh basil chopped

1/2 cup fresh mint

1 garlic clove

juice and zest of one lemon

1-2 tablespoons of honey

1 teaspoon of dijon

1/4 teaspoon of salt/ to taste

Instructions Dressing:

Prepare the lemon and zest ( set aside)

Chop herbs and garlic: Add in the basil, mint, garlic, salt and pepper to your food processor or small blender. Pulse to chops the garlic and herbs finely.

Add in lemon juice and honey, pulse again to combine. SLOWLY pour your olive oil in ( through the feeding tube) while blending until smooth.

Pour dressing into a glass jar and stir in lemon zest. Close with a well fitted lid and chill.

Grilled Corn and Black Bean Summer Salad

This delicious salad is versatile and can be customized with other fresh herbs like cilantro, parsley, salad greens, and can be topped with crumbled feta or goat cheese if desired.

Ingredients:

2 ears of corn, husked

1 can (15 oz) black beans, rinsed and drained

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, torn or chopped

1 avocado, diced (optional)

1 lime, juiced

2 tablespoons olive oil

1 teaspoon honey or agave nectar (optional)

Salt and pepper, to taste

Instructions:

1. Grill the Corn:

Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly.

Once cool, cut the kernels off the cob and place them in a large mixing bowl.

2. Prepare the Salad:

Add the black beans, red onion, cherry tomatoes, and basil to the bowl with the corn. If using, gently fold in the diced avocado.

3. Make the Dressing:

In a small bowl, whisk together the lime juice, olive oil, and honey or agave nectar. Season with salt and pepper to taste.

4. Assemble the Salad:

Pour the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.

Serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld. Enjoy it as a refreshing side dish or a light main course!

Note: I like to add chopped romaine and then a protein for a perfect all in one meal!

Pineapple Smoothie with a kick of kale

Ingredients:

• 1 cup chopped kale leaves w/ out the stems

• 1 cup unsweetened vanilla almond milk (or any plantbased milk you like)

• 1 frozen cut medium banana

• 1/4-1/2 cup frozen pineapple pieces

• 2 tablespoons peanut butter or almond butter

Directions:

Place all ingredients in blender and blend until smooth. Add more milk as needed. Enjoyed chilled.  Enjoy!