When fruit is in season, it tastes so amazing!  The sweetness, the juiciness, it’s all perfect!

I’m partnering with Harmons Grocery to bring you some fun new posts and recipes!  Harmons Grocery is hands down my favorite grocery store in Utah!  I’m not even kidding when I say I shop there EVERYDAY.  It’s no joke!  They have it all and more, and care about their customers bringing the best ingredients and quality they can get their hands on!

I went over to Harmons and picked up some amazing nectarines from Brandt’s Farm.  I also grabbed some fresh mozzarella balls, and a fresh basil plant! They also have an amazing selection of high quality balsamic vinegars and olive oils!

This mozzarella nectarine salad topped with a little honey balsamic reduction and basil is out of this world!  The blend of flavors is unique and just plain knocks your socks off!  

It’s so easy to make, in just a few easy steps you can create this gourmet salad in no time!

Fresh Nectarine, Mozzarella, and Basil Salad with a Honey Balsamic Reduction

Serves 4

4 ripe nectarines 

1 cup fresh basil leaves sliced into ribbons

8 ounces fresh mozzarella balls, drained

2 teaspoons extra virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3/4 cup good quality balsamic vinegar

1 tablespoon honey

1) Cut each nectarine into 6 to 8 wedges, then cut each wedge in half crosswise.

2) In a medium bowl, combine nectarines, mozzarella, salt, pepper, and olive oil, and toss. You can cover and refrigerate for several hours, or serve it at room temperature.

3) Top with fresh basil.

4) In a small sauce pan, combine honey and balsamic vinegar.  Bring to a boil, and stir and reduce and concentrate the mixture until it reduces by half and gets thicker.  Remove from heat, let it cool,  and drizzle over nectarine mixture when ready to serve.

Enjoy!

{all photos by me, Caroline Armelle Drake}

I love mangoes!  I taught a cooking class recently at Orson Gygi, and we made Indian food.  I thought mango lassi’s would be a perfect addition to the menu.  And, they are so easy to make!  Especially if you keep frozen mango in your freezer!  Mango lassi’s every day! Wink!

Serve Immediately.

Enjoy!

I’ve been trying to eat clean like I do most of the time, but sometimes it’s nice to have a little snack!

I had some leftover plantains, so I decided to invent a little “treat.”

I’ve been off refined sugar for about eight weeks now, and I’m feeling great!  I usually go on and off all through the year.  But, I always feel better when I’m not eating it, unfortunately, because I love a good homemade baked good!

But, these fried plantains with a little almond butter, coconut flakes, and a drizzle of honey really did the trick!  It tasted like a real treat!

In a skillet, add a few tablespoons of coconut oil over medium heat.  Lightly fry the sliced plantains in the coconut oil until browned on both sides. Remove and place on paper towels.

Add a little spoonful for natural almond butter, un-sweetened coconut flakes, and a little drizzle of honey.

Enjoy!