IN THE KITCHEN: NECTARINE SALAD WITH BURRATA

Good morning my dear friends! I hope you're all doing wonderfully today. Like I promised yesterday (you see, I do keep my promises) today I have something really cool for you (more like DELICIOUS). 

Since lately I've become a food enthusiast, I've acquired the habit of buying bon appétit magazine to inform myself on the wonderful art of cooking. I love bon appétit magazine. It's filled with amazing food photography, easy to make recipes, and beautiful typography (I have a thing for typography). In this month's "coolest summer issue ever" of bon appétit I found what seemed to be a delicious and incredibly easy to make nectarine salad with burrata. I thought to myself: Hey, this is something I can actually do. For those of you who don't know (don't feel bad, burrata is not available in a lot of countries, like in my hometown Guatemala), burrata is a softer version of mozzarella with a near-liquid cream center. It's expensive and hard to find but it is most undoubtedly Gods gift to mankind. 

I'm going to share with you the recipe exactly how it appears inside the magazine. By the way, it not only looks good, its tastes super yummy! Don't skip on any ingredients, specially the mint leaves, which in my own opinion, it's the salads secret weapon ingredient. 

Have fun cooking friends! If you don't have burrata available where you live, try to find the freshest mozzarella possible, it's not the same but it's something. Until next!

Total 25 minutes

4 servings

Ripe peaches can be used in place of nectarines; choose whatever looks (and smells) best.

2 nectarines, thinly sliced

1/4 small red onion, thinly sliced

1/a cup white wine vinegar

1 tsp. sugar

Kosher salt

Freshly ground pepper

4 cups of mixed bitter greens (such as arugula and mizuna)

1 cup fresh mint leaves

2 Tbsp. olive oil plus more for drizzling

8 oz. burrata or fresh mozzarella cut or torn into 1"pieces

1. Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.

2. Pour off pickling liquid from nectarines and onions, reserving liquid. Add greens, min, 2 Tbsp. olive oil, and 2-3 Tbsp. reserved liquid; toss to combine.

3. Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper and serve!

CALORIES 280

FAT 20 g

FIBER 2 g

Enjoy!!! 

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STYLE BY RED TEST KITCHEN: INSALATA CAPRESE EGG SANDWICH

Ok so I'm not turning into Julia Child any time soon nor I intend to turn Style by Red into the next big food blog so let's forget about that fried chicken with jalapeño coleslaw sandwich I told you guys I was gonna do, maybe I'll do it someday but right now let's just stick to what I'm good at (not really that good but I do my best) which is simple, healthy cooking. 

A few months ago I moved to Miami and for the first time in my life I'm living completely by myself which has turned out to be quite a challenge when it comes to cooking because everything I buy goes bad, plus every time I go to the supermarket I suffer from anxiety attacks because there are so many things and I have no idea what the hell to buy. In a perfect world I'm a graphic designer, web developer, photographer, journalist, and an experienced chef (amongst others) but in this world I'm just Maria Cristina a creative soul who wishes she knew how to do everything and stresses about it all the time. 

Anyhow, I'm not gonna share with you any new and exciting recipes, I just want to document with images (not so many words because we all know I suck at words) my own personal adventures in kitchenville. 

I'm starting the Style by Red Test Kitchen posts with today's breakfast which was insalata caprese egg sandwich. I tell people I could live out of mozzarella, arugula, pasta, and tomatoes (and of course olive oil and white wine), I'm so Italian. It looks big but let me tell you I'm already hungry and I ate perhaps an hour ago. Yes, I'm a big active girl who needs feeding. 

I hope you guys feel inspired! 

Et Voilá!

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