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: SPINACH & EGGS

Ok, I know I told you I was gonna start my Style by Red test kitchen posts with the fried chicken and jalapeño coleslaw sandwich/burger recipe but something came up first. 

This morning when I woke up I had totally different plans. First I wanted to go to the beach and then I was supposed to have brunch with my friends but I had to cancel everything and go on a different direction. Reason is I'm going to Guatemala tomorrow and I needed to get a lot of things done.  Since I wasn't gonna be having any brunch or mimosas with my friends anymore I decided to cook something yummy for myself. Here's my own healthy, yummy, easy to cook, home made brunch. 

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STYLE BY RED TEST KITCHEN

When I just moved here three months ago I bought this issue of Bon Appétit because...Well...It got me at hello with that photo obviously and because I wanted to start cooking yummy things. I've always dreamed of having my own kitchen, one that I don't have to share with other messy people. After the first trip to the supermarket my chef dreams where instantly frustrated, first because I totally get anxious in supermarkets (sooooo many options), and second because there was no way I could eat all those fruits and vegetables that I had just bought, after a couple of days everything had gone bad and my money down the drain (Whole Foods hellooooo). Needless to say I stopped buying all sorts of colorful and beautiful eggplants, broccolini, zucchini, etc... Howeeeeeveeeeer now that I've re-started Style by Red I've decided to put my chef dreams in full motor running again. I'm calling my new epicurean segment "Style by Red Test Kitchen." I was inspired by my fabulous friend and vintage maven Pamela Castillo (check out her online vintage marketplace Market Publique) who is always cooking the yummiest things and posting photos of her epicurean creations on Instagram. I tell her she needs to do something about her culinary passion, open a bistro, write a book, start a blog, something! She rocks! You guys have to stick around to see this because I'm super excited about my new culinary adventure. My first kitchen stunt is going to be this fried chicken and jalapeño coleslaw sandwich with spicy mayo. I'm gonna have to invite friends over for brunch because otherwise there's going to be a lot of food waste and we don't want that. Anyways food is supposed to be shared with the people you love, food is supposed to bring people together. 

Stick around to see what happens my friends!!! 

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