The end of summer means more than Pumpkin Spice lattes.  Don't get us wrong, we love a good basic b moment where you cozy up in your layers, bake some goodies, and have pumpkin explode in every aspect of your life.  We equally love enjoying what is perfectly in season.  Stone fruit like peaches and nectarines taste amazing on their own or in a crisp/pie, but have you thought about pairing them with those plump heirloom or beefsteak tomatoes that are equally in season?  If you haven't had a peach and tomato salad you are missing out.  Ives enjoyed a similar salad at the girlfriend Andrea's house and when her mother-in-law brought over fresh tomatoes from a neighbor, this salad was the first thing to come to mind.   The peaches and tomatoes are bursting with flavor, the pistachios add a nice crunch, and who doesn't love burrata.  Serve this up for a yummy appetizer or enjoy it as a festive summer salad before pumpkin takes over your life.  

Prepares: 2 servings as a salad or 4 servings as an appetizer 
Prep Time: 10 min
The Goods:
1 large ripe peach (in season is best) 
2 large heirloom tomatoes (in season is best)
2 tbsp crushed pistachios
4-6 basil leaves, thinly sliced
2 tbsp cold pressed extra virgin olive oil 
flakey salt
burrata cheese 
crackers or crostini for serving 
​
How To: 

1. Halve and pit your peach, slice into thin wedges and set aside.  Slice tomato into similar thickness wedges. 
2. Arrange salad by placing burrata in the center of your serving plate.  Layer peach and tomato wedges, alternating between the two, to surround the burrata.  Sprinkle basil and pistachios over tomatoes and peaches, then finish with a drizzle of olive oil and flakey salt.  Serve with crackers or crostini.  

Prepares: 4-6 servings 
Prep Time: 30 minutes 

The Goods:
4 C thinly sliced purple cabbage (core removed)
1 1/2 C raw beets, scrubbed, peeled and grated (~2 beets)
1 bunch thinly sliced dino kale, stem removed 
1 1/2 C carrots, scrubbed, peeled and grated (2-3 carrots)
1-2 apples, peeled, cored and sliced to match sticks 
optional, 1/2 C fresh herbs (cilantro, mint, parsley)

Dressing
4 Tbsp lemon or lime juice
3 Tbsp extra virgin olive oil 
1 Tbsp ginger, grated, peeled, and minced 
​
How To: 

1. In a large mixing bowl, whisk together the dressing ingredients.  Add the slaw ingredients to dressing and toss to combine.  
2. Refrigerate for at least 1 hour before serving and toss before serving.  Store in an air tight container in the refrigerator for 3-5 days.  

Prepares: 8 servings/sammies
Prep Time: 10 minutes 
Cook Time: 4 hours on high

The Goods: 
3 lb pork shoulder (or chicken thighs) 
1 onion, chopped
4-6 garlic cloves, smashed and peeled 
1/2 C Balsamic Vinegar
1/2 C Broth (Vegetable, Beef, Chicken work great)
1 Tbsp soy sauce
1 Tbsp agave nectar 
1 Tbsp Worcestershire sauce 
1 tsp red chili flakes 
salt and pepper 

How To: 

1. Sprinkle the pork or chicken generously on all sides with salt and pepper. 
2. Add onion and smashed garlic to base of slow cooker.  Rest pork or chicken on top of onions and garlic. 
   
3. Whisk together the balsamic, broth, soy sauce, agave, Worcestershrie sauce, chili flakes.  Pour over pork.  
   
4. Set your slow cooker to high for 4 hours.  Chicken can take less time than pork --set for 3 hours.  
   
5. Use tongs to remove meat from slow cooker to a cutting board.   Shred meat into bite size pieces with fork and tongs.  Return the meat to the slow cooker.  Leave on high or low setting and allow meat to marinade in the flavors for 30-60 minutes before serving.   
   
6. Serve on pretzel rolls, Hawaiian rolls, in a salad, over rice or with a side of potatoes.   Store leftovers in an airtight container in the refrigerator.  
   

Adapted from Ambitious Kitchen

The goods: 
10 dates, pitted 
1 C tahini
¼ C maple syrup
2 eggs
⅔ C cocoa powder
1 tbsp coconut flour
½ tsp baking soda
¼ tsp sea salt 
⅓ C chopped dark chocolate --I honestly didn’t measure but just chopped up what I had remaining
Extra Maldon Salt for topping
​
 How to: 
1. Preheat the oven to 350 F and line a 9 x 9 pan with parchment paper.  I sprayed with coconut oil too just in case. 
2. Place dates in a bowl and submerge in boiling water.  Let stand 10 minutes, longer is fine too. 
3. Drain dates and place in food processor with tahini, maple syrup, eggs.  Blend until smooth. 
4. Add cocoa powder, coconut flour, baking soda, sea salt and chocolate chunks to tahini batter.  Fold until well combined without overly mixing. 
5. Transfer brownie mixture to the prepared pan.  Smooth out top and sprinkle with Maldon flakes. 
6. Bake in the center rack for 25 minutes.  
7. Remove from the oven and carefully transfer to a cutting board by lifting parchment paper.  
8. Allow to cool 5-10 minutes before slicing.  

The Goods:

4 local stalks of corn on the cob 
​2 avocados, diced into square chunks
2 heirloom tomatoes, diced however you want or 2 cups of cherry tomatoes, cut in halves
1 small sweet onion, diced
Juice of 1 lemon
2 Tbsp EVOO
Pinch of Himalayan sea salt, to taste 
How to:

1. Prepare the corn by removing the husk and silk, then boil both stalks for 5 minutes.  Then run under cold water to let cool for 1 minute. 
   
2. Remove corn kernels from the cob. Check out this site for easy ways to remove the kernels. 
   
3. Combine corn, avocado, tomatoes, and onion in a small mixing bowl. 
   
4. Squeeze lemon juice into mixture, drizzle with EVOO, and sprinkle with salt.  Serve and enjoy!

COPYCAT RECIPE, ADAPTED FROM THE FAUX MARTHA 

I still remember the first time I tried Bitchin' Sauce.  I was visiting my brother-in-law in San Diego and he took us to the Little Italy Farmer's Market and said we HAD to taste this dip made out of almonds.  At the time, he was super into a Paleo lifestyle and this vegan dip was a game changer.  Bitchin' Sauce comes in a variety of flavors, but chipotle was my jam!  Fast forward to a friend's recent birthday and one of the girls brought homemade Bitchin' Sauce.  I was shook.  Sure you can buy this sauce at the nearest gourmet grocery in Seattle, but it's $$$.  So why not make your own and then play around with the flavors?  Perfect as a dip for veggies and chips or drizzle this goodness all over yours tacos.

THE GOODS: 
1/2 cup raw almonds
1/2 cup extra virgin olive oil
1/2 cup water
Juice of 1 large lemon
2 tbsp apple cider vinegar 
2 tsp soy sauce (or coconut aminos)
2 tsp dice chipotle in adobo (add more if you want it bolder)
2 garlic cloves, peeled 
3 tbsp nutritional yeast 
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp paprika
sprinkle of sea salt or pink salt 

HOW TO: 

1. Add everything to high speed blender and blend on high for 1 minute and then low for an additional minute.  Should be creamy and smooth.
2. Refrigerate in tightly sealed container.  Honestly never lasts more than a few days in our house...so unsure on the shelf life? 

THE GOODS: 
2 cans fire roasted tomatoes
1 medium yellow onion, peeled chopped
2 Tbsp Extra Virgin Olive Oil
3 cloves garlic, peeled and minced
1 tsp dried oregano
salt to taste

Optional adds (Talamo Favorites): 
Sprinkle of Red Pepper Flakes
1/4 cup Kalamata Olives, pitted and halved
1-2 tbsp Capers 
1 lb Ground Beef or Lamb, simply saute with garlic and onion until lightly browned, before adding remaining ingredients to simmer (as noted below).

HOW TO: 

1. In a large saucepan, simmer garlic and onions in EVOO on medium heat for approximately 5 minutes or until garlic is sizzling. 
2. Add tomatoes with their juices, along with remaining ingredients with the exception of salt and let simmer for 45+ minutes on low heat. The longer the simmer, the better the sauce.
3. Stir occasionally and let the aroma take over the entire house. 
4. Remove the pot from heat, taste and add salt to preference.
5. Serve warm over noodles of choice! We are big fans of chickpea pasta, for the high amount of protein. I usually roast broccoli and throw it into my pasta for a balanced meal! 

This recipe is great to double up and eat throughout the week. I will throw in roasted sweet potatoes, avocado, etc. to spice it up for lunches.

THE GOODS: 
12 dates
Approximately 1 cup peanut butter (or nut butter of choice, I suggest just peanuts or peanuts + salt as the ingredients)
2 cups coconut oil
1 cup 100% cocoa powder
1 tsp vanilla extract
1-2 tbsp natural sweetener of choice (I used coconut nectar for a lower glycemic index.. AKA it won't spike the blood sugar as high)
Pinch of sea salt (optional)

HOW TO:

1. Cut each date in half and stuff nut butter into opening.
2. Place each date into a silicon mini muffin pan (24 mini cups total) and place to the side. 
3. Heat coconut oil in a pot on the stove over medium heat.
4. Once melted, whisk in the cocoa powder, vanilla extract, and coconut nectar or sweetener of choice until well combined.
5. Pour the runny chocolate mixture over each of the dates until fully covered, it will look like liquid. 
6. Place in fridge for 30 minutes. 
7. If desired, once chocolate has hardened sprinkle with sea salt or simply enjoy with extra PB on top!
8. Store in airtight container in the refrigerator.

Once you pop, I promise, YOU WILL NOT be able to stop.​ The caramel goodness from the date mixed with the peanut butter and chocolate goodness is NEXT LEVEL. It has become a staple in both of our households and using a silicon pan is so satisfying as you pop each mini cup out.

Makes: 24 mini cups, using a mini silicon pan (highly recommend!)
Time: 10 minutes to prepare and 40 minutes total.