I’m enjoying my ever changing garden on this sunny summer day. Connecting with nature, this oasis is my therapy in these troubling times. Surrounded by beauty, I’ve created a space where I can feel at peace and be grateful for all I have. And breathe….
Yesterday the flowers in my garden appeared to be in a competition to out bloom each other. Irises, peonies and poppies dominated the flowerbed alongside my driveway.
After several unseasonably hot days I decided to go a for light, chilled dinner. With a quick check of what I had on hand, I came up with this fresh, healthy and delicious twist on a Caprese salad.
Zucchini Carpaccio Caprese with Burrata
- 1 zucchini
- 12 grape tomatoes
- Fresh chopped herbs – basil, parsley & chives
- 1 -2 T pine nuts – toasted
- 1 T fresh lemon juice
- 3 t olive oil
- salt and pepper to taste
Slice the zucchini into very thin rounds and place in a single layer on a platter. Halve the grape tomatoes and arrange on top of the zucchini. Cut the Burrata into pieces and place on top followed by the herbs and then the pine nuts. Salt and pepper to taste. Mix together the lemon juice, olive oil, with a pinch of salt and pepper, drizzle over the top. Serve immediately or refrigerate until ready to eat.
Everything’s blooming this week – or at least growing, after days of long steady rainfall followed by early intense summer sun and heat. It’s been an incredibly beautiful Memorial Day weekend in spite of the pandemic and my outdoor oasis is giving me a place to exercise, enjoy nature and escape. Don’t we all need to connect with those things that feed our soul?
Be safe friends.
My fancy zip-up, ultra suede puzzle mat seems to be irresistible to Biscotti. He struck so many cute poses that I abandoned the puzzle to take these photos. I mean, how do you resist this sweet boy?
Sunshine, blue skies, warming temps and light steady rains are making my garden “pop” back to life, with blooms emerging from under last autumn’s leaves. Here’s a few flowers that brightened my Tuesday.