1/4 cantaloupe, sliced into thin strips (add more if you like)
Raw cauliflower, chopped
1 avocado, sliced
Red wine vinegar
1/2 lime (or lemon)
Salt & pepper
Red pepper flakes
Add salmon fillets to a roasting pan lined with foil. Drizzle fillets with olive oil and season with salt, lemon pepper and red pepper flakes. Broil on Hi for 10 minutes or until fillets flake easily with a fork. Set aside.
Chop kale thin and toss with red wine vinegar while you prep the rest of the ingredients. Whisk together the olive oil and lime juice in a small bowl and season with salt and pepper. Once you are ready to serve, top with cantaloupe and cauliflower in a large bowl and toss with dressing.
Divide salad into 2 bowls. Top with avocado and salmon fillets.
Highly recommended with a nice bottle of white or rose. We enjoyed Miraval!
The California fig season is officially underway! These fragile, pear-shaped beauties are one of our favorites and between Rochelle and I, we are fortunate enough to have five beautiful fig trees to harvest from. Plump and mildly sweet, fresh figs are delicious in their natural state or can be added to an array of savory or sweet dishes. Below are a few of our favorite ways to enjoy fresh California figs:
Goat Cheese and Fig Toast
Bread of your choice, toasted (we use Beckmanns bread from our local farmers market)
Fresh figs, sliced
Raw organic honey
Salt and pepper
Drizzle toast with olive oil, season lightly with salt and pepper and toast. Spread the fresh goat cheese on the warm toast, drizzle with honey, add a little pepper and top with fresh fig slices. Garnish with thyme.
Add this easy-to-make salsa to sliced, smoked steak for a hint of sweetness.
Fresh figs, cut into bite sized pieces
2 tablespoons olive oil
2 tablespoons rice wine vinegar
Fresh parsley, chopped
Pinch salt & pepper
Mix together oil, vinegar, salt and pepper. Drizzle over figs, add parsley and scallions and mix to combine. Garnish with blue cheese crumbles. Also, great on a steak crostini!
Blue Cheese, Honey and Walnut Figs
This super easy, savory appetizer bursts with some incredible flavors. The saltiness of the blue cheese complements the sweetness of the ripe homegrown figs finished with a delightful nuttiness of toasted organic walnuts. Click here for the recipe
It’s heirloom season once again and what I love most about these end-of-summer beauties are their uniqueness in flavors, colors, textures and shapes. This rustic tart (or otherwise known as a galette) has a delicious flaky crust and a beautifully-bold filling of sweet heirlooms and rich, golden cheese.
1 cup all-purpose flour
1/2 teaspoon coarse salt
1 stick (1/4 lb.) unsalted butter, chilled and cut into pieces
1 teaspoon baking powder
1/2 cup crème fraîche, chilled
Heirloom tomatoes, sliced
Semi-hard sheep’s milk cheese, such as manchego
Combine the flour, salt, baking powder, and butter pieces in a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients. Mix in the crème fraîche. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Pre-heat oven to 425 degrees F. Place the sliced tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
Dust a work surface well with flour and roll the dough into a circle about 1/8-inch thick. Dust flour under the dough if it starts to stick.
Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.
Bake the tart until golden brown, 30 to 40 minutes. Let cool on a rack.
Drizzle the top of the tart with a touch of olive oil and a sprinkle of coarse salt. Slice and serve with a simple, lightly dressed salad.