Peach and Burrata Salad with Balsamic Reduction

Yep. I'm just gonna put that juicy peach photo right in your face this morning. Because who doesn't want to see a Peach and Burrata Salad up close and personal?

My 18 lb box of peaches has dwindled to less than half of what I started with. It's a sad state of affairs, knowing this sweetness will be gone soon. Fortunately, I learned from last year's mistake and we have avoided being bombarded with fruit flies (is there anything more annoying?) by making sure we had plenty of room for the peaches in the fridge. Once they hit their perfect stage of ripeness, I piled them all in the fruit drawer and have been taking 1 (make that 2) our each and every day to enjoy. My final task is to make a couple jars of my peach and hatch chile salsaand my Grandma Della's Peach Cobbler. If I'm lucky, I may make one more batch of these Peach & Oat Muffins from last week.

I spend a lot of time comparing my transition to life in Colorado to the first couple of years we spent in Japan. I LOVED living in Japan but not until the last 2, maybe 2 1/2 years. It was so strange and different and I didn't know what I was doing for those first couple of years that I just couldn't come around to it. However, once I figured out the rhythms of each season and had an idea what to expect, I was able to fall in love. I feel like I may be turning that corner here in Colorado, at long last. The current weather pattern, cool, crisp mornings, warm afternoons, and chilly nights, has won me over after weeks of weather that is too hot for my taste. Understanding that this refreshing time of year comes just after peach season is the kind of stuff I like to know about where I live. It's a strange quirk, perhaps, but at least I am aware of it. That makes change a little easier to deal with.

Speaking of change... Baby #2 is growing! I feel like I'm hungry every 30 minutes so I've been trying to fit in a lot of small, healthy snacks throughout the day. One of my favorites is a sliced peach, Greek yogurt, and a little sprinkle of muesli. Or a spoonful of natural peanut butter. Mmmmmmyes.

Well, I'm off to enjoy a lovely, cool morning outside with this guy. He makes my heart happy in so many ways. And he loves peaches just as much (maybe even more) than I do!

What are your favorite things about this time of year? This end-of-summer-beginning-of-fall time can be so lovely, don't you think?

Ponder that while you enjoy this easy, delicious, and healthy salad!

Peach and Burrata Salad with Balsamic Reduction

Serves 2

Total time: 15 minutes

Ingredients

• 1/3 cup balsamic vinegar
• 2 cups baby spinach leaves
• 1 peach, sliced
• 1/3 cup toasted pecan halves
• 3 oz burrata cheese
• 2 tablespoons olive oil
• sea salt
• black pepper

Instructions

1. Begin by making the balsamic reduction by putting the vinegar in a small saucepan over medium heat. Bring to a simmer and reduce by half. Remove from the heat and allow to cool.
2. Meanwhile, pile the spinach leaves on two plates and top with the peach slices, the pecans, and the cheese.
3. Drizzle with some of the balsamic reduction and the olive oil.
4. Sprinkle with salt and pepper to taste and serve.

Healthy Carrot Salad

Ah summer. It appears you have arrived. This Healthy Carrot Salad is proof.

Some of you are probably jumping for joy at the warm temps and hot sun. I am too, for the most part. But yesterday I was reminded of what summer means here in Denver. It means HOT. Lots of HOT. Like, I can't even look at my oven because the temperature in the house will go up at least 10 degrees.

Not my favorite.

Thus begins my search for no-cook recipes that will help me get through those unbearably warm days. It's a challenge I'm happily accepting because I have the opportunity to look at food in a different way. For much of the year I'm all about stewing, braising, roasting and the like. So looking at food in a way that showcases its natural flavor and beauty is quite refreshing.

I've made it sound like my mind goes directly to healthy recipes. Not true. Not at all. Summer salads are a huge weakness for me. I love the dressings, the fresh produce, and their cool, creamy textures. I don't love how quickly all the extras make the calorie count sky rocket. Mayonnaise and sugar galore. Not good. 

To give myself a healthy go-to summer salad, I took the classic carrot salad (typically heavily laden with mayo and sugar) and made it lighter. It is studded with golden raisins and salty capers and dressed in a combination of plain yogurt, apple cider vinegar, and a tiny touch of mayo. I added a little honey to my salad, but you could easily omit this since carrots are already so sweet on their own.

What are your favorite no-cook recipes for summer? I need more ideas, ASAP!

Healthy Carrot Salad

Serves 6-8

Ingredients

• 1 lb carrots, peeled and grated
• 1/3 cup golden raisins
• 2 tablespoons capers, drained
• 1/2 cup plain yogurt
• 1 tablespoon mayo (homemade if you can, otherwise choose an organic, no sugar added brand)
• 1 tablespoon apple cider vinegar
• 2 tablespoons clover honey (optional)
• salt to taste
• fresh herbs for garnish (optional)

Instructions

1. In a large bowl, whisk the yogurt, mayo, apple cider vinegar, honey and salt together until smooth.
2. Add the carrots, raisins and capers to the bowl.
3. Toss well to combine and coat with the dressing.
4. Garnish with fresh herbs like lemon thyme, basil, dill, or parsley.