It’s a Cruel Summer

Recipes that act as co-pilot to whatever you’re cooking

Chicken Souvlaki, Homemade Hummus, and Greek Potato Salad

We’ve been very busy over here to say the least. I’ve been to 3 states in 3 weeks and let me tell you it’s not for the faint of heart. On the last leg of my travels, I had the pleasure of teaching some movement classes at the world-renowned wellness destination, Miraval, in Tucson Arizona. If you’re unfamiliar with this magical place, go ahead and see what Ms. Oprah has to say about it. In short, it’s a wellness spa/hotel/retreat where you are encouraged to be unplugged, practice self-care, eat mindfully and take time to recharge. I did all those things.

When I wasn’t teaching my movement classes, I had the opportunity to enjoy spa services, meta-physical experiences and gourmet, incredibly sourced food. My nervous system was regulated, and my body felt fantastic. After ordering not one but 2 desserts for myself one evening, I wondered if I may have been over-indulging. Here’s the kicker, I lost weight on the trip. I was lighter spiritually and physically. I leaned into paying attention to how the food there was presented and what the food was made of and as I tend to do, asked A LOT of questions.

One of my experiences included sitting with Miraval’s staff registered dietician where we had the opportunity to eat lunch and ask her everything. I learned that intermittent fasting isn’t particularly great for women my age because it doesn’t impact our hormones significantly and that breakfast is the meal that should have the highest amount of protein available for your day. I also  learned that at Miraval a lot of their sauces are plant forward and most of their dishes include whole grains, legumes and incorporate seeds. A lot of what she spoke about I had already known but it was nice to know that what I eat at home is close to what they’re doing over there.

There was an herb vinaigrette that was served each day at the salad bar that I couldn’t get over,  it was light, perfectly balanced and out of this world. Being a home chef, I tried to put my finger on it, but couldn’t crack the code. I realized I wasn’t the only one who obsessed over this stuff when I humbly asked her for the recipe. She was kind enough to share it with all of us and I’m also sharing it with you below. YUM!

Lots of travel doesn’t leave a lot of room for home cooking, which I must say I dearly miss. With temperatures soaring sky high throughout the US, it’s probably safe to say that everyone’s bandwidth for cooking is probably extremely low, mine included. I’m not trying to slave over a hot stove. if anything, I’m ready for a daily afternoon nap with all this heat.

The upside to it being so hot is that we get pick of that outrageously delicious seasonal summer produce, which turns out is my favorite season for magical meals AKA meals that require very little cooking and not a lot of ingredients. Melons, stone fruit, corn, squash, cucumbers….they are everywhere, and they don’t require much to shine. If you’ve never heard the saying, “What grows together goes together” , I’m here for that reminder. So along with the famous Miraval vinaigrette, I’m also sharing some of my favorite summer sides that I can’t stop raving about. They are cold, go with about anything and can sit in the fridge ahead of time. Keep it cool people!!! xo

Cabbage, Apple, and Mint Slaw

so unexpected, so good

Inspired by Women of Today

This Cole slaw is a revelation. Not typical by any means, but you just have to trust me on this one, okay? Use is as a side to your picnic, on a sandwich or even as a base for a bowl. I can’t stop eating it and you won’t either. This is super easy if you have a mandoline, but you could also slice thinly by hand or shred in a food processor. Pre-shredded cabbage can work here too for a real shortcut. It can be made a day ahead.

Serves 4

Ingredients:

• 1 small head of green cabbage, thinly shredded or sliced ( I use a mandoline for ease)

• 3/4 cup of thinly sliced red onion, about ¼ of a large onion

• 1 large granny smith apple, thinly sliced

• 3-4 Tablespoons of fresh mint, minced

Dressing:

• 2-3 Tablespoons Olive oil

• Juice of 1 lemon

• 1 teaspoon apple cider vinegar

• 1 Tablespoon unseasoned rice wine vinegar

• Huge pinch of salt

• Black pepper to taste

Instructions:

Start by making the dressing, Whisk together all the ingredients in the bottom of a large mixing bowl. Add the thinly sliced red onion to the dressing and sit for 5 mins. Next add the cabbage, apples, and mint and toss everything together to combine, making sure the cabbage is dressed just enough. Adjust salt and pepper if needed. This slaw will taste better as it sits in the fridge so refrigerate it immediately until serving. Will keep 2 days.

Greek-ish Potato Salad