My {Nectarine} Fix

Summer has arrived!
And what is hot this season?
"The Brazilian Peach"

Nectarines are the perfect sweet addition to your summer cooking, and they are really just hairless peaches. This simple recipe is such a vibrant, refreshing dish for summer!

Honey Seared Salmon with {Nectarine and Mint Salad}
Serves 4

For Salmon:
2 fillets, salmon
1 tablespoon honey
1 tablespoon Kikkoman light soy sauce
1 teaspoon sea salt

For Salad:
5 nectarines
1 handful mint leaves, chopped
1 tablespoon olive oil
1 teaspoon sugar
1 sheet aluminum foil

I love cooking with fruit, especially during these hot months in Arizona.

It's best to purchase nectarines that aren't quite ripe yet, because the heat from the grill will soften them. If you buy nectarines that are already too ripe, they may become mushy when you try to cut them up.

To prep your ingredients, marinate the salmon fillets in a plastic bag with the honey, soy sauce and sea salt. Let the bag sit in the refrigerator for 3-4 hours.

Cut the nectarines in half and remove the pits, then drizzle with olive oil and sprinkle with sugar.

Turn your grill on high heat. After five minutes, turn your middle burners to low and brush a little olive oil onto the grill surface.

Tear off one sheet of foil and place it on the grill with the nectarines on top.

As the skin on the nectarines starts to caramelize, place your salmon on the grill with the skin side facing down.

Cook for about two minutes on each side.

The inside of the nectarines should become golden and the outer skin should be charred just a bit.

When the salmon starts to char and catch a flame, it is done cooking. Lay the salmon on a cutting board and let it sit for five minutes before serving.

Chop up the nectarines and mint. Mix together in a bowl and plate on top of your salmon! Enjoy!

TIP: If you have leftovers of the nectarine salad, you can add chopped avocado and red onion to make a simple salsa.

My {Cashew} Fix

A cashew can be

much more than your daily snack,

dress up your salad!

Summer is finally here! And I'm sure everyone is on a bit of a health kick right now, with swimsuit season and all. We just got a new putting green put in our backyard and while contemplating recipes to make for the upcoming months ahead, I figured I'd stick with the green color palate and whip up a big, colorful salad! I often find myself staring at kitchen cabinets on weeknights, wondering what to make for dinner that can be both healthy and satisfying. This salad is a quick and fairly simple recipe that you can make with virtually any veggies you have in your kitchen. It is both vegetarian and vegan and you may be surprised to find you have all the dressing ingredients already!

Rainbow Kale Salad with Zesty Cashew Dressing

Serves 1

Dressing:

1/2 tin of cashews (unsalted)

1 cap full of apple cider vinegar

1 cap full of light Kikkoman soy sauce

4 cap fulls of olive oil

1 orange (juice and zest)

1/4 cup of water

1 pinch of salt

Salad: 

1 bunch of fresh kale

1 handful cherry tomatoes

1 avocado

1 bell pepper, sliced

1 handful carrots, shredded

Anything else you would like to add!

Gather your ingredients for the dressing and add them all to your blender. I have a Vitamix which grinds up the cashews nicely, but a regular blender or food processor should work as well. Depending on how thick you like your dressing you can add more cashews. Make sure to refrigerate the dressing before serving.

Plate your salad and veggies while you are waiting for the dressing to chill. I love adding the sweet kale mix at Costco, which is full of brussels sprouts, broccoli, cabbage and chicory! 

It is that easy and makes a beautiful presentation. The dressing is both creamy and tangy, and the acidity of the vinegar pairs well with the citrus. Next time you're in a crunch for dinner, just reach for any veggies you have and toss up the dressing! The salad is a "hole in one!"