Five Tips for Feasting Like A Pro
Feast like a pro, with these tips from a 5-year veteran!
Well, we were waiting for it, and summer finally hit Portland last week – and in a big way. A couple of 95+ degree days was enough for us to basically put a big pause on cooking after 9 a.m.!
Dave’s parents were visiting and he and his dad worked hard at painting the outside of our house. I had my own projects going on, and one of them was making sure everyone is fed (it’s amazing to me how people forget to eat during very intense workdays – but then, I do it myself on long shoot days, so I guess I can’t talk!). Some days I was able to prep food early in the day when it wasn’t too hot, but we ended up eating out a lot as well (which is fun to do anyway, when you have visitors!
Thankfully, that heat wave only lasted a couple of days, and we are back to cooking at home again, and in the evenings, because it’s not so gross outside. Phew! My poor plants in the garden definitely have a little sun scorch on them.
This salad is one I have now made twice in celebration of summer’s arrival. It’s easy, it’s quick, and it’s healthy! (Yeah, there’s cheese – burrata, no less. IMO, a healthy diet incorporates PLENTY of cheese!) It’s also naturally gluten free and low carb.
It takes only a couple of minutes to whip up – blistering those green beans – but it’s basically foolproof and is a great side to so many different proteins. I have a feeling we’ll be making a lot more of it this summer. Let’s be honest, I will take any opportunity to eat more burrata!