Goodness gracious. It’s been ages since I shared some good ‘ol WIAW eats and I thought it would be fun to share some worthy summertime goodies of late. Bon appetit!
Most days I have been creating my own sort of parfait with frozen blueberries + frozen peaches + oat bran/granola + fage yogurt
Stuffed French Toast
~ whole-wheat everything w/ blueberry schmear + iced coffee ~
iced coffee for the win
Most of my lunches are quite forgettable. No really, either “eh” or just pictureless. Salads from our cafeteria, trips to Dig Inn, sometimes a splurge at Whole Foods, or just leftover snacks from my fridge.
Balance between the usual salmon + grilled veggies and oodles of kale + omelet at home and cooking up a storm with friends
summer produce cooking w/ some new friends
~ watermelon + feta + argula salad ~
~ spinach + blue cheese + pecans + dried cranberries salad ~
~ grape tomatoes + sautéed peaches + corn + squash ~
~ string beans + caramelized onions ~
Nectarine Pizza w/ Basil and Mozzarella
Recipe inspired from here
1 bag Trader Joe’s pizza dough
1 large nectarine
handful fresh basil leaves
extra virgin olive oil
balsamic vinegar (we used reduced-fig flavor for extra fruity punch)
Preheat oven to 425F
Let dough sit at room temp ~ 20 minutes
Roll out and set on an oiled baking sheet (flip once so both sides are rubbed with EVOO)
Slice mozzarella and layer on top of dough
Alternate nectarines + basil
Pop in the oven for about 15 minutes or until the bottom of the crust starts to brown and the cheese has melted.
it’s cherry season folks…good ‘ol fashion pitting party
the finished product = gluten-free cherry cobbler
What have you been enjoying during these summer months?