Returning from a long vacation is always bittersweet.
On one hand, it’s back to reality–work, to-do lists, catching up on emails, the daily grind.
On the other, it’s a refreshing welcome back to routine–something that makes me feel stable and grounded. Daily joys like grocery shopping, cooking healthy food, regular exercise, good sleep and quality time with my loved one.
I so look forward to getting back into my kitchen after traveling.
Do you ever feel a little weighed down post-vacay?
It’s not always from making “bad” food choices and over-indulging. Even when you make conscious, healthy choices when ordering out, restaurant and hotel food inevitably has more salt, more sugar and more unhealthy fats. And when you’re eating it three meals a day for several days (or even weeks), it adds up.
Cooking is one of those things that makes me feel happy and grounded. And hey, I love a fresh start. It’s not about punishing myself for what I ate and drank on vacation. Not at all! It’s about creating delicious food from real ingredients that makes me feel like my best, most authentic self.
There is so much joy to be found in cooking and creating.
As the summer season winds down, I’m taking advantage of the last drops of its bounty. Ingredients like basil, heirloom tomatoes and fresh fruit are some of my favorites–and the ones that inspired this recipe.
Plus, mixing sweet and savory is so in right now.
My Summery Strawberry Bruschetta makes a great tapa–serve with toasted crostini or over a bed of arugula. As an entree, it pairs perfectly with grilled white fish or chicken!
Summery Strawberry Bruschetta
Makes 6 servings
1 pint heirloom tomatoes, halved
1 pint strawberries, quartered
1 bunch fresh basil, finely chopped
1/2 cup crumbled che’vre
1/4 cup olive oil
2 Tbsp balsamic vinegar
Juice of 1 lemon
Salt and pepper to taste
- In a large mixing bowl, combine all ingredients until evenly incorporated.
- Cover and refrigerate for at least 30 minutes to marinate before serving.
- Serve chilled.