This post is created in partnership with Stemilt. Stemilt is a family-owned and operated fruit grower here in Washington State, dedicated to sustainability and social responsibility. Thanks for supporting the brands that keep the Flourishing Foodie delicious, and as always, all thoughts and opinions are my own.
I love how relaxed and laidback summer feels. Long, warm days often lead to a busier schedule. More day time hours for bike rides to the ice cream shop after dinner. Late nights at the beach soaking up the summer sun. All my cares seem to melt away during the summer as my family and I try to spend as much time as possible enjoying the outdoors.
I also love the relaxed nature that comes with summer cooking. Things seem less formal, and that’s ok. Eating outside, on a blanket, at the park happens regularly. It all seems to care-free. Another thing I love about summer is the produce. It’s so fresh, flavorful, local, and so easy to prepare in such a minimal form. Sliced tomatoes piled on top of crispy bread with a touch of salt can easily become dinner. Fresh vegetables chopped up in a bowl with some lettuce, olive oil, and seasonings can easily accompany something cooked on the grill.
When peaches are in season I try to incorporate them into as many meals as possible. One of my favorite ways to use them is in salads, particularly this peach, halloumi, and arugula salad with toasty bread. It’s a substantial salad, while still feeling light. It’s a perfectly well-rounded meal. You have the halloumi as protein, olive oil as the fat, bread as the carbohydrate, and of the fresh veggies as fiber. It’s easy to prepare, and extremely flavorful. With each bite comes an explosion of flavors and textures. It’s my ideal summer meal!
Click here for the recipe.
