Balsamic Fig + Burrata Salad

The perfect Balsamic Fig + Burrata Salad you need to make this weekend! She's pretty, she's delicious, and she's effortless. Bon Appetit!

For the salad-serves 4 sides:

7 oz arugula

4 figs, cut in halves

2/3 cup red grapes, cut in halves

1/4 cup salted pistachios

2 balls of burrata

For the vinaigrette:

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon of salt

Pinch of pepper

1/2 teaspoon of Dijon

Directions:

1. Whisk together all of the vinaigrette ingredients and set aside. Assemble arugula on a large platter. Sprinkle with about 2/3 of the vinaigrette and toss with tongs. Tuck in figs and grapes with the arugula. Sprinkle with the pistachios.

2. Break apart the burrata over the salad into large pieces. It doesn’t have to be perfect (more of a rustic look). Sprinkle more balsamic vinaigrette over the burrata pieces and enjoy!

Hatch Chile Sausage + Corn Pizza

If you're in search of something to do with those hatch chiles-look no further! I've got you covered with this cheesy, spicy hatch sausage and corn pizza with honey drizzle. This one is an explosion of spicy, savory, sweet flavor and is SUPER easy to throw together. I hope you enjoy!

Ingredients:

1 frozen pizza dough ball, thawed to room temp

2 tablespoon olive oil, divided

8 oz hatch chile pork sausage

3/4 cup Monterey jack

3/4 cup cotija

1 mild hatch chile, diced

1/4 cup corn

Honey for drizzling (optional)

Directions:

1. Preheat oven to 450 F and line a sheet tray with parchment paper. In a sauté pan, cook sausage in 1 tbsp oil on medium high heat for a few minutes until cooked through. Set aside.

2. Lightly flour a clean surface. Press your dough into a flattened disc then stretch your pizza dough. Carefully move your dough to the parchment lined sheet tray.

3. Brush pizza crust with 1 tablespoon olive oil, half of the Monterey Jack, half of the cotija, all of the sausage, corn, and hatch pepper. Then finish with the remaining cheese.

4. Bake for 10-12 minutes. Drizzle with honey. Slice and serve!

Blueberry Feta Salad with Preserved Lemon Dressing

If you try one new recipe this week, let it be this one!! I could pretty much eat this dressing on anything, but on this salad...it's a gamechanger. Fresh blueberries, crumbled feta, toasted hazelnuts and arugula all topped off with sweet, zesty velvety preserved lemon dressing! I will be making this on repeat this summer and I hope you will too!

For the dressing-Serves 4:

• 1/4 cup extra virgin olive oil

• 2 tablespoons white wine vinegar

• 2 tablespoons honey

• 1/2 a preserved lemon-skin and all (I like Mina brand)

For the salad:

• 5 oz arugula

• 3 oz crumbled feta

• Half pint of blueberries

• 2 tablespoons fresh mint, finely chopped

• 1/4 cup toasted hazelnuts, crushed

Directions:

1. In a high powered blender, blend all dressing ingredients until smooth.

2. In a large salad bowl, layer arugula and top with blueberries, feta, mint and hazelnuts. Drizzle with lemon dressing, toss and serve!