"Pizza Polenta" with Creamy Parmesan Polenta, Homemade Brown Butter Rainbow Baby Heirloom Tomato Sauce, Crispy Pepperoni, a Drizzle of Gremolata Pesto, Burrata, + Fresh Basil

Okay, so I promised a couple days ago to feature a recipe that uses my favorite go-to Homemade Brown Butter Rainbow Baby Heirloom Tomato Sauce as a main component. And well, I think y'all are gonna really love this one because we sure did! Now the whole concept of this dish is to make a hearty bowl of polenta that tastes like a slice of fancy pizza. It starts with a big ole serving of my creamy parmesan polenta. This polenta is so versatile that you can eat it at breakfast, lunch, or dinner. We make it at least once a week, it's that good. Anyway, on top of that dreamy porridge pillow comes a few ladles of that tomato sauce I've been raving about lately. The sauce has that perfect bite of acidity and sweetness that the tomato lends to the meal as a whole. Then comes the crispy pepperoni, which has texture. Now, I don't want y'all to go out and buy slices of pepperoni and just throw it on there because that just won't do. Go to the store, grab a log of pepperoni, and cut it into thick cubes, toss it into a skillet with a little bit of butter, and crisp it up until it has a gorgeous char to it. Next, I came up with a little mash-up of what I like to call "Gremolata Pesto", which is just mix of all of the ingredients from a traditional gremolata and a classic pesto. I have always loved the lemon zest that goes in a gremolata, it brings such brightness to any dish to put it on. And this condiment does just that in such a considerably rich recipe. I can't wait to drizzle it on my next homemade pizza or over some spaghetti + meatballs. Lastly and most importantly, like any good piece of pizza, you need some good mozzarella. Now, not any kind of mozzarella would do, so I quickly grabbed some Burrata while I was at the store. When you plop one of those ever-so-creamy Burrata balls into the center of the piping hot parmesan polenta and tomato sauce, the heat begins to melt the thin layer of cheese on the outside and the heavenly filling will begin to ooze out into the bowl. You meet heaven, heaven greets you and welcomes you inside, you can die happy now, rest assured. Garnish the dish with some fresh basil and a sprinkling of red pepper flakes, and this bad boy is ready to go. I know y'all will enjoy this bowl of goodness just as much as we did!! Enjoy :)

Oh you know you want a bite of this...

For the Parmesan Polenta:

4C Unsalted Chicken Stock (Homemade or Store-Bought)

2 Large Cloves of Garlic, Minced

1C Stone-Ground Cornmeal

1T Kosher Salt + 1t Fresh Cracked Pepper

1C Freshly Grated Parmesan

4oz Creamy Fontina Cheese, Shredded

¼C Crème Fraiche or Sour Cream

4T Unsalted Butter

¼-½C Heavy Cream or Milk (to thin it out to your desired thickness)

For the Gremolata Pesto:

1 Small Bunch of Fresh Parsley

1 Small Bunch of Fresh Basil

2 Cloves of Garlic, Minced into a Paste (with a little fleur de sel)

2 Organic Lemons, Zested

½C Freshly Grated Parmesan Cheese

½C Walnuts, Finely Minced

Kosher Salt + Fresh Cracked Pepper, To Taste

½C EVOO

1T White Balsamic Reduction (honey may be substituted)

For the Pizza Polenta:

Prepared Parmesan Polenta

1 Batch of Homemade Brown Butter Baby Heirloom Tomato Sauce, Warm

8oz Pepperoni, Cut into Cubes & Cooked until Crispy

Prepared Gremolata Pesto, For Drizzling

Balls of Burrata

Fresh Basil, For Garnishing

Red Pepper Flakes, For Sprinkling

Directions:

1. For the Parmesan Polenta: In a large pot, pour in the chicken stock and add in the minced garlic. Cook over medium-high heat until the stock comes to a boil. Reduce to heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon and add in kosher salt and fresh cracked pepper. Simmer, while stirring constantly, for 10-12 minutes or until they are thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Move the pan off the heat and mix in the freshly grated Parmesan, shredded fontina cheese, crème fraiche, butter, and fresh herbs. If this mixture becomes to thick (either by overcooking and allowing it to sit too long), stir in some of the heavy cream/milk to loosen it again. Taste for seasonings and serve it immediately.

2. For the Gremolata Pesto: Finely mince the basil, parsley, garlic, and walnuts and place into a small mixing bowl. Using a Microplane, grate the Parmesan cheese and lemon zest in next. Stir in the olive oil and white balsamic reduction. Season with salt and pepper to taste. Set it aside until you are ready to drizzle it on top of the dish.

3. In a small sauté pan, heat 1T of butter over medium-low heat. Add in the pepperoni and brown them until they are beginning to crisp up on the outside. This will take about 5-10 minutes. While the pepperoni is cooking, heat up a batch of your homemade Brown Butter Baby Heirloom Tomato Sauce in a small pot.

4. Assembling the Dish: Ladle in a few scoops of the Parmesan Polenta into a serving bowl, followed by some of the tomato sauce, burrata, some of the crispy pepperoni, a drizzle of Gremolata Pesto, chiffonade basil, and red pepper flakes. Serve while the dish is still piping hot!

#instagrub: Eggplant Parmesan with Homemade Brown Butter-Heirloom Tomato Sauce, Creamy Burrata Cheese, Fresh Basil, + a Drizzle of Balsamic Reduction

Eggplant Parmesan with Homemade Brown Butter-Heirloom Tomato Sauce, Creamy Burrata Cheese, Fresh Basil, + a Drizzle of Balsamic Reduction

Tag team, back againnnnnn. It's our official first recipe of the new year!! Hip-hip-hooYAY. Anyway, it's been pretty dreary here in Atlanta. Not only has it been 20-30 degrees outside, but it's raining too, which makes it 10x worse. But with all things in this world, you gotta find that silver lining. With cold weather comes sitting by the fire, wearing cozy sweaters, and eating hearty, warm + toasty, food. That means, we will be eating a-shit-ton of casseroles, soups, pot roast, and roasted winter vegetables. One of those go-to dishes for us is Eggplant Parmesan. Because, lez'be'honest, crispy fried food + melty cheese are practically synonymous with comfort. And as always, I had to give this Italian classic a little oomph. Slices of eggplant are coated into crunchy herbed panko breadcrumbs and fried until golden brown + crispy on the outside and have reached a soft eggplant velvet on the inside. I don't know about you, but I'm jealous of the eggplant, I want to be velvet on the inside... amirite? Instead of the traditional marinara that is thinner and heavy on the tomato paste flavor, I decided to make a tomato sauce by browning a heap of butter until nutty in fragrance, followed by throwing in a mound of baby heirloom tomatoes, so that they can caramelize until they burst. This fresh brown butter-heirloom tomato sauce is oh-so-simple, yet surprisingly equal in flavor to any other sauce I've ever made. More importantly, it thickens to almost a tomato jam-like consistency, which I think lends to a way better Eggplant Parmesan because it maintains great layers and also does not make the fried eggplant any less crispy. That's called a "win-win" y'all. Arguably the best part of any dish is the cheese component. And in this case, it is amped up with something that is better than fresh mozzarella. What could be better than that, you might ask... Burrata. Yes, mozzarella's cream filled cousin is already luscious and dream-worthy on its' own, so why not use it this casserole-style Eggplant Parmesan? Finally, you have to use whole fresh basil leaves in between the other hearty layers, which gives it an extra delightful note that you cannot, will not, and should not miss. After the dish has baked, we like to spoon servings onto our dinner plates with a drizzle of balsamic reduction, followed by a mound of freshly grated Parmesan cheese + a garnish of minced basil!! So you see y'all, as long as it is cold outside, we get to enjoy the little things in life, like this decadent Eggplant Parmesan. Gather 'round your honey, close friends, and family because this is something that you should be required to make if the temperature outside drops below freezing. It is that good!! Enjoy :)

For the Brown Butter-Heirloom Tomato Sauce:

2 Sticks of Unsalted Butter

4 Cloves of Fresh Garlic (2 minced + 2 thinly sliced)

½C Vidalia Onion, Finely Chopped

4C Baby Heirloom Tomatoes

2T Balsamic Vinegar

¼t Dried Oregano

1t Dried Red Pepper Flakes (or less if you don’t want it that spicy)

¾C Fresh Basil, Minced

Pinch of Sugar (or to your desired liking)

Fleur de Sel & Fresh Cracked Pepper, To Taste

For the Breaded Eggplant:

1 Large Eggplant, Sliced ¼inch Thick Slices

2T Kosher Salt

½C AP Flour

1 Beaten Egg + ¼C Buttermilk 

Herbed Italian Breadcrumbs (you can use traditional or panko style)

Canola Oil, For Frying

For the Eggplant Parmesan:

Prepared Brown Butter-Heirloom Tomato Sauce, Room Temperature

Breaded Eggplant Slices (already fried until crispy & golden brown)

2 Balls of Creamy Burrata Cheese, Cut into Slices

Fresh Basil (whole, large leaves)

4T Freshly Grated Parmesan

A Sprinkling of Dried Red Pepper Flakes

Balsamic Reduction, For Drizzling

Directions: 

1. Preheat the oven to 400 degrees and spray a baking dish with Pam. Also, for a helpful hint, it is important that you make sure that you have an equal amount of slices of the eggplant + burrata cheese, as well as that many large fresh basil leaves.

2. For the Brown Butter-Heirloom Tomato Sauce: In a medium skillet, melt the butter over medium heat. Sauté the diced onions + the fresh garlic (both minced and sliced) and cook until translucent. Reduce the heat to low, add the tomatoes and cook until the tomatoes begin to soften and burst and the butter turns brown, about 15-20 minutes. Stir in the balsamic vinegar, dried oregano, red pepper flakes, and basil. Season the sauce with fleur de sel, fresh cracked pepper, and sugar to taste.

3. For the Breaded Eggplant: Cut the eggplant in ¼inch slices and toss the 2T of kosher salt. Arrange in a single layer in a colander for 45 minutes to an hour. Then dry completely with paper towels, making sure to press down and remove any more moisture and excess salt. Next, you have to set up a battering station. I use 3 pie tins. For the first station, I use plain flour. For the second station, I whisk together the eggs and buttermilk. For the third station, I use herbed Italian breadcrumbs. Now, place the slices of prepared eggplant into the flour mixture, then into the egg wash, and finally the breadcrumbs (making sure they are completely covered).

4. Frying the Eggplant: Heat a deep sauté pan to medium heat with the canola oil. Once the oil has heated, fry the slices for 2-3 minutes each side (depending on the size of your fryer, mine is pretty small, so I do 2 at a time). The eggplant should be golden brown on the outside and velvety soft on the inside. Once they are done frying, place them onto a paper towel to drain, and sprinkle them with salt & pepper immediately. After all of the eggplant is fried, you can begin layering your Eggplant Parmesan.

5. Layering the Eggplant Parmesan: Begin the assembling process by spreading a ladle-full of room temperature, brown butter-heirloom tomato sauce into the bottom of the baking dish as a base. Layer the crispy eggplant slices, a piece of creamy burrata cheese, & whole fresh basil leaves, following this shingling technique, repeatedly, until all of the components have been used up. Finish by freshly grating some Parmesan cheese and sprinkling some red pepper flakes over the top of the Eggplant Parmesan.

6. Baking the Eggplant Parmesan: Place the finished dish into the oven and bake until the burrata cheese has melted until ooey-gooey and everything has reached a golden brown color. This should take about 15-20 minutes.

7. Finishing the Eggplant Parmesan: Once it has all melted, crisped, baked, and cooked through, spoon a portion of the eggplant onto plates and garnish with freshly grated Parmesan + a drizzle of balsamic reduction. Enjoy with a hearty glass of red wine! 

Summer Staples : Peach + Blackberry Heirloom Tomato Caprese Salad with Blackberry Infused Balsamic Vinegar, Toasted Pine Nuts, & Crumbled Goat Cheese

Summer Staples: Peach + Blackberry Heirloom Tomato Caprese Salad with Blackberry Infused
Balsamic Vinegar, Toasted Pine Nuts, & Crumbled Goat Cheese

What's more summery than a Caprese Salad? Um, well, a Caprese Salad made with peaches, blackberries, & heirloom tomatoes, that's what. I've been kinda obsessed with different types of Caprese Salads as of lately. Some of the editions include roasted strawberry caprese pasta salad, creamy burrata caprese salad with heirloom tomatoes, and mosaic melon salad with homemade burrata. Those were all fab and completely fueled my motivation to make this version. When the hot summer months come rolling around, I have this uncontrollable need to buy lots of rainbow heirloom tomatoes & ripe peaches. It's a compulsion that has no cure, and often results in masses of produce in the kitchen, which is never ever a bad thing. But it usually catches up with me and I find myself trying to beat their expiration date, so I don't feel guilty tossing them into the trash. This is the perfect way to use them up!! I sliced the tomatoes and seasoned them with some salt & pepper, and then sliced the peaches and coated them in a little lemon juice to keep them gorgeously colored. In order to make this salad truly a summer staple... add big 'ole leaves of fresh basil, creamy mozzarella (or burrata) cheese rounds, fruity olive oil, and juicy blackberries. To round out the flavors, I garnished the top of the platter with some crumbled homboldt fog goat cheese + toasted pine nuts. The key component to this salad though is the homemade blackberry infused balsamic vinegar. This requires some planning ahead of time on your part... two weeks planning. I know this sounds like a drag, but you'll be thanking me for the rest of the summer. I started mine in May and have used it all up, ever since. Simply cover some fresh blackberries with a good, high quality balsamic vinegar and let it sit. After that, I sweetened it with a little sugar, to taste. And, I have also used it, with a tiny bit of honey, to make a blackberry balsamic reduction. Both options are fabulous drizzled over the salad, so it really is up to you which one you use!! I hope that everyone is enjoyin' the hot, sunny days + nights. Also, please check back tomorrow for a post of some of my favorite recipes for the Fourth of July!! Enjoy :)

For the Blackberry Infused Balsamic Vinegar:

2C High Quality Balsamic Vinegar

1C Fresh Blackberries

Sugar, To Taste

2t Honey (if using for a balsamic reduction)

For the Salad:

Fresh Georgia Peaches, Pits Removed & Thinly Sliced

Rainbow Heirloom Tomatoes, Sliced

Fresh Mozzarella or Burrata Cheese, Sliced into Rounds

Fresh Basil Leaves (whole or Chiffonade)

Fresh Blackberries

Toasted Pine Nuts

Crumbled Goat Cheese

Extra Virgin Olive Oil, For Drizzling

Homemade Blackberry Infused Balsamic Vinegar, For Drizzling

Fleur de Sel & Fresh Cracked Pepper, For Sprinkling

Directions:

1. For the Blackberry Infused Balsamic Vinegar: Rinse and dry off the fresh blackberries and place them into a glass bottle or container. Pour in the balsamic vinegar, so that the berries are completely submerged, tightly cover the container, and let it sit in a cool, dark place for at least 2 weeks before using. Once the berries have infused the vinegar, add in some sugar, to taste, about 1T at a time until you have reached the desired sweetness that you want. Using a whisk or fork, mix until the sugar has dissolved, while also mashing some of the berries up to infuse more flavor. If you want to make a blackberry infused balsamic reduction, add ½C of the vinegar and 2t honey to a small saucepan and cook to reduce for 3-5 minutes or until thick & syrupy. Let it sit and cool until you are ready to drizzle it over the salad.

2. For the Salad: Lay the slices of peach, heirloom tomato, cheese, and basil in a pattern on a large serving platter. Garnish the top with fresh blackberries, toasted pine nuts, and crumbled goat cheese. Drizzle the salad with some extra virgin olive oil and the homemade blackberry infused balsamic. Finish by sprinkling the whole platter with some fleur de sel & fresh cracked pepper.

3. Serve immediately!

Summer Staples : Creamy Burrata Caprese Salad with Rainbow Heirloom Tomatoes, Basil Chiffonade, Balsamic Reduction, + Homemade Pesto

Creamy Burrata Caprese Salad with Rainbow Heirloom Tomatoes, Basil Chiffonade,
Balsamic Reduction, + Homemade Pesto

Another day, another Summer Staple. I love these kinds of recipes. Quick, fast, easy peazy, simple, fresh, yummy, and everything else under the sun. The summer sun, matter of fact. Okay, so let's talk heirloom tomatoes. I'm convinced they could cure anything. Maybe, I dunno, we'll figure that out later. It's funny though, when I walk into Whole Foods, the only thing, and the first thing, I think about are seeing the 'maters. I mean, it's like a laser-focus, aiming of the cart, get-outta-my-way-or-i'll-hurt-you-if-you-get-the-heirloom-tomato-that-I-want Nascar type movement. Literally grabbing 10 of them, I hear my Mountain Man say, "you realize these are like $7 a pound, right?"... yea, I do, SO WHAT. They are worth every penny. And the best way to use them is in a Caprese Salad. 

 

Rainbow Heirloom Tomatoes. Fresh Basil. Mozzarella. Homemade Pesto. Balsamic Reduction.

That's it. But, check this out. Mozzarella is out, Burrata. It's just so cool. It's kinda like on Mean Girls where they can only wear pink on Monday's... No? Like Burrata is so special that you can't eat it every day. Only on Monday's, while wearing pink, and hangin' out with pre-rehab LaLohan. In all honesty, I could eat it every night, but could not afford the price of fresh, large Burrata balls. To finish this off, and oh simply, place the Burrata in the center of a plate and top it with a drizzle of olive oil and a spinkle of salt & pepper. The homemade pesto and balsamic reduction make + take the meal, here. There is a perfect sweetness when those two besties are thrown into the salad. All you have to do, is burst that Burrata open and let that cream take control of you, let the creamy glory rush all over your body, and slowly make it back down to reality. This shit is gonna be good, more like, great. AND, anyone could pull it off!! Enjoy :)

up-close of a pre-cut burrata. 

i swear it might burst. 

whup, there it goes. 

For the Caprese Salad:

Gorgeous Rainbow Heirloom Tomatoes, Cut into Chunks or Slices

Fresh Basil Chiffonade

Prepared Balsamic Reduction, For Drizzling

Burrata Cheese Balls (whole)

Homemade Pesto, For Topping

Salt & Pepper, To Taste

Extra Virgin Olive Oil, For Drizzling

Directions:

1. For the Caprese Salad: Place the ball of Burrata cheese in the center of a plate. Artfully pile the chunks (or slices) of rainbow heirloom tomatoes around the cheese. Sprinkle the basil Chiffonade all over the salad, along with a drizzle of balsamic reduction, olive oil, and a sprinkle of salt & pepper. Top the Burrata cheese with a scoop of homemade pesto.

2. Enjoy with a glass of wine and relax during this awesomeness!!

**I pre-apologize for the simplicity of this recipe, don't hate me**

Summer Staples : Mosaic Melon Salad with Mixed Melon Cubes, Heirloom Tomatoes, Red Chili Flake Finishing Salt, Basil-Mint Pesto, + Balsamic Reduction, Topped with Homemade Feta Burrata

Mosaic Melon Salad with Mixed Melon Cubes, Heirloom Tomatoes, Red Chili Flake Finishing Salt,
Basil-Mint Pesto, + Balsamic Reduction, Topped with Homemade Feta Burrata

Summer is quickly approaching and I don't think I can simply wait another day. My summer vacation usually means long days at the beach, going on picnics at Forsyth, baseball games, and cooking out in the garden. Can we just go ahead and all agree that besides all of those fun activities I just listed, Summer food is something I count down for all year long. Our favorites range from peaches and sweet berries to heirloom tomatoes and corn. This is the time that every fruit and vegetable raise the stakes and get in their A-game state of mind (yes, apparently Summer produce is like a superhero in my book, so lamezies). During the course of my blogging experiences, I like to set up seasonal themes to my weekly posting. I have Soup Sunday's in the Fall + Winter, Tailgatin' Saturday during the oh-so-amazingness that is college football, and Sunday Brunch during the Spring. So, this is my new latest installment... Summer Staples. These recipes will focus on everything that makes us happy during the unbearably awful heat. They will feature a lot of perfectly ripened produce, hand crafted specialty drinks, grilling marinated proteins, and delightful desserts (all of which will probably include homemade ice cream). It is all about light + fresh dishes that use the best of the best produce from your local farmer's market. Can you tell that I am just itchin' for some summer lovin'? I mean, it's pretty obvious. Okay enough about that, let's get to the recipe. First of all, this is vegetarian-friendly... what the what what? I know, I don't even know if I have a recipe that doesn't include some sort of protein, or to be more specific, bacon. I slaved away in the kitchen for this salad, but it's honestly because I wanted this artsy, over the top plating presentation. You could easily roughly cut them up into pieces or use a melon baller for a faster approach. The three types of melons bring so much color and a lot of sweetness, and then when it's paired with overly ripe + juicy heirloom tomatoes and creamy avocado... well, it simply makes takes this dish to "over-the-top" status. It's sprinkled with my Homemade Red Chili Flake Finishing Salt, which adds a savory depth of flavor, and our favorite, a spicy kick! The salad is drizzled with extra virgin olive oil, fresh citrus juice, and a syrupy balsamic reduction. But what's the main star of the dish, you ask? Oh no big deal or anything, I just made homemade Burrata cheese (patting myself on my back over here). For those of you that haven't heard of Burrata or even tasted it, then it's time to change that, right now. Why? Well, from the outside, it just looks like a plain 'ole ball of fresh mozzarella cheese, but oh boy, it sure isn't. Inside this ball, there is a shredded mozzarella + heavy cream gooey center, that once you cut it open, the luscious filling begins the flow out all of the plate. IT'S DIVINE. Now here comes my twist... Homemade Feta Burrata. Instead of the traditional or classic filling, I mixed crumbled feta cheese with cream, and quickly packed it into a thinly stretched mozzarella shell. It's a daunting task, but it's so goshdarn worth it. I will be posting a recipe tomorrow (hopefully) with a step-by-step pictorial recipe for my Feta Burrata, so y'all can make it too. But hey, I wont get mad if you'd rather just buy it from the grocery store, it will still taste as delicious. The freshly made Burrata is covered in a homemade Basil-Minto Pesto, as well as some julienned herbs and pickled red onions (if you dare). Oh and side note, we loved this Feta Burrata so much that I know I just have to make a Goat Cheese Burrata, so that will be coming around the bend soon enough!! Enjoy :)

the. perfect. summer. salad. EVER. 

For the Red Chili Flake Finishing Salt:

2T High Quality Salt (such as Maldon, Pink Himalayan, Fleur de Sel, or Gray Sea Salt)

1T Red Pepper Flakes (if you don’t like a lot of heat, then you can cut back on the flakes)

¼t Cayenne or Paprika

For the Homemade Basil-Mint Pesto:

1C Fresh Basil Leaves, Lightly Packed

2C Fresh Mint Leaves, Lightly Packed

2 Garlic Cloves, Roughly Chopped

¼C Toasted Pine Nuts, Roughly Chopped

Squeeze of Fresh Lemon (plus a little bit of freshly grated lemon zest)

½C Extra Virgin Olive Oil

½C Parmesan Cheese, Grated

Salt & Pepper, To Taste (and a pinch of sugar for some balance)

For the Mosaic Melon Salad:

Fresh Watermelon, Honeydew, & Cantaloupe, Cut into 1 or 2-inch Cubes

1 Red + 1 Yellow Heirloom Tomato, Cut into 1 or 2-inch Cubes

1 Avocado, Cut into 1 or 2-inch Cubes (this is optional, but I love the creaminess it lends)

Freshly Squeezed Lemon Juice, To Your Liking (lime can also be substituted)

Extra Virgin Olive Oil, For Drizzling

Prepared Red Chili Flake Finishing Salt, For Sprinkling

1 Ball of Homemade Feta Burrata (some substitutes are classic Burrata or crumbled feta)

Prepared Homemade Basil-Mint Pesto, For Topping

Fresh Basil + Fresh Mint, Julienned (for garnishing)

Syrupy Balsamic Reduction, For Drizzling

Shaved Raw Red Onions or Pickled Red Onions (we liked the acidity of the pickled onions)

Directions:

1. For the Red Chili Flake Finishing Salt: Combine the salt of your choice, along with the red pepper flakes, and cayenne/paprika. Whisk and mash slightly for a more cohesive salt.

2. For the Homemade Basil-Mint Pesto: Put the basil, mint, garlic, pine nuts, about ½t of salt, lemon juice, & lemon zest in the bowl of a food processor. Pulse to chop the ingredients, scraping down the bowl when necessary. Remove this pureed mixture into a bowl and whisk in the olive oil and grated Parmesan cheese until they are completely incorporated throughout. Season with salt, pepper, and some sugar to taste.

3. For the Mosaic Melon Salad: When cutting the melons, tomato, and avocado, try to make them into the same sized cubes, so that they will fit together perfectly together, like a puzzle or mosaic. I organized my fruit & vegetable squares by a pattern of color (just try to mix it up a little bit, so that there aren’t any of the same colors next to one another. Once you have an entire plate of rainbow cubes, evenly squeeze a little bit of lemon juice all over the plate, and then drizzle on some olive oil. Next, sprinkle the Red Chili Flake Finishing Salt all over the salad (this part really gives the salad a deep flavor and perfectly balances the dish between sweet, salty, and spicy, so don’t skip it).

4. Serving the Salad: Place the ball of Homemade (or store bought) Feta Burrata in the middle of the salad and spoon the Basil-Mint Pesto all over the top of the Burrata (and a little around the plate). Garnish the pesto covered Burrata with julienned fresh basil + mint, as well as a generous drizzling of syrup balsamic reduction all over the plate (we love balsamic reduction, so we use a lot). Finish the plate by placing a small pile of pickled red onions (or thinly shaved raw red onion) on the center of the Burrata ball. Season with a little salt & pepper if it needs it.

5. Enjoy it immediately with a glass of wine!