My perfect summer lunch…

While we are working in the production kitchen, I spend a lot of time thinking about food. What’s new, right?

I had the ingredients to make the summer lunch of my dreams, which only tastes this good when fruits and vegetables are in season.

We both love caprese salad, which is fresh mozzarella, tomatoes, basil leaves, olive oil, and salt & pepper. We don’t have any red tomatoes yet, but I can’t wait to use our own!

I saw an updated version of this salad with a twist; ripe peaches! Holy shit, that sounded delicious. 

I made it on Sunday afternoon as a snack for Marty and me. I drizzled it with a balsamic reduction found in stores, even in ALDIs.

Today, I made that version of caprese salad again, putting on thinly toasted baguette slices that I rubbed with garlic. 

Next, I made prosciutto with melon, which was finished with salt and pepper. The combination of sweet and salty is a classic.

I rounded out our lunch with a protein, 6-minute eggs. They came out perfectly since I’ve been working on getting them right.

I topped the eggs with salt, pepper, and baby chives I cut from my garden. They taste like a soft-boiled egg, with the yokes not as runny.

Marty returned from running product to our distributor, Wilcox Ice Cream, and was excited about our lunch when he saw what I made.

It was perfect on a hot and humid day which was ruined by smoke in the air again, which made us eat indoors.

The lunch? It was sweet, salty, and creamy, with a touch of acid from the balsamic reduction drizzle. It was filling and delicious. We could eat this every day in all kinds of variations.

That’s it from here with a short and sweet post; I wonder what I will make tomorrow? 🤔