Gosh things have been busy. We are booked to go on a big trip back to England and then Sardinia, Naples and Rome so needless to say we have been scrambling around to make sure we have enough nuts in storage (weird analogy there).
What have we been doing with food?
Well, I have been dieting and am happy to say I’ve lost 15 lbs since April! I still have five more to go but am hoping to hit it before October so I can pile it back on in Italy. I think this may be the best I’ve ever felt? We are hiking and doing yoga most days, I’m actually paying attention to nutritional deficiencies like B vits, omegas and protein and actively doing something about it – and we are all about some farmers markets. Now most of the veg that we are using comes from local farms and Nick has fallen in love with fresh farm eggs. We were kicked off on this whole trajectory because I was a little freaked out about turning 30 and wanted to get fit but I took a break from the diet to pig out for the birthday dinner.
Nick chose to take me to Miller union and it was deeee-vine! Here’s a little slideshow of what we had:
We had a farm egg baked in celery cream, grilled bread which was epic. We also had an app of feta, crudites, with housemade lavash. Field pea & peanut salad, lemon ricotta, roasted pepper, tomato, mint. Sweet corn & ricotta ravioli, summer squash, vidalia, pistachio, espelette, mint and Nick had the seasonal vegetable plate (which was perhaps the best) a plate of all of their veggie sides; cornmeal fried okra, sweet corn & butterbean succotash, grilled squash, vidalia & peach, new potato, shishito, aioli, heirloom tomatoes & basil. We finished with a chocolate-bourbon tart, hazelnut panna cotta, cherries and a blackberry gateau basque, pistachio ice cream.
Talk abut a celebration of regional, seasonal local foods! We were SO STUFFED and totally over-ordered, but how can you not try all those wonderful things??! I highly recommend going on over to check out Miller Union if you haven’t yet.
Georgia peaches are ending right now which is so sad so I’m going to share with you my favorite peach dish. Hop over to a farmers market (here’s a directory) stat so you can make this and properly kiss summer goodbye!
Peaches and Tomatoes with Feta
2 peaches, cut into large 2in chunks- 3 heirloom tomatoes, cut into large 2in chunks
- 1/4 vidalia onion, sliced
- feta, (sheep or goat is better) about 6 oz diced (add the crumbles too)
- butter, 1 tbsp
- olive oil, 2 tbsp
- herbes de provence, 1tsp
- salt
The most important part of this dish is that the ingredients are fresh and beautiful, so if possible buy them from a local farm/farmers market. Slice up your onion. Cut up your peaches and tomatoes. Cube your feta and put in a bowl. Toss the onions into the pan with a nob of butter, a splash of oil and sauté for a few minutes. Add peaches and tomato and cook for another 3 mins. Toss in your herbie hancocks, stir, cook down for another couple minutes. Move to bowl, throw crumbled feta bits in, stir and serve. I like to make a bit extra of this so I can throw it on top of a salad for lunch – so good!
