The rain, the rain.  All games washed out yesterday (and for the foreseeable future). Thus, plans were torn asunder and I ended up going to my sister’s to get my hair done before the conference in D.C. But food was already purchased and prepped for dinner here.  No worries, a traveling feast it is.

I forget I have this market bag. It is awesome and can be wiped down in case that dressing in the corner spills a little. In case.

But nonetheless, to honor summer I made:

Salad with Stone Fruit and Burrata
Adapted from Stone Fruit and Burrata Salad by What’s Gaby Cooking. Feeds 8

WHAT YOU NEED
Salad
4 ripe plums
4 ripe peaches
4 ripe nectarines
2 heirloom tomatoes
1 cup orange and yellow cherry tomatoes
3 cups baby lettuce from your garden (ok, just showing off that I actually grew lettuce!).  You can also use a bag of Spring mix or baby lettuce)
1 container of burrata cheese (2-3 balls)
fresh mint
1 cup pistachio meats

Dressing — I pretty much used Gaby’s recipe completely except did every measure as “heaping” and a less red pepper — and still got complaints of “mouth on fire” from the kids!

2 garlic cloves, finely chopped
1 tablespoon Dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
3 tablespoons honey
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

WHAT YOU DO
Combine all dressing ingredients in jar and shake until emulsified. Taste and adjust seasonings to your liking. I like this just a touch sweet.

Wash fruits and slice stone fruits into thin wedges. Slice large tomatoes and cut cherry tomatoes in half. Place lettuce in bowl and toss with a couple of tablespoons of the dressing. Arrange fruit and tomatoes (I KNOW, tomatoes are fruit, but sometimes that gets confusing) on top of lettuce. Tear burrata into pieces and scatter on salad. Drizzle with another tablespoon or two of dressing, depending on your tastes. Top with chopped mint and pistachios.

Served with steak topped with roasted garlic butter that I had in the freezer, corn on the cob, and roasted Trader Joe’s Teensy Tiny Potatoes.

Today was the first day of summer camp. And the crew lived large, because it was also someone’s golden birthday, so they were picked up from camp in style.

PARTY BUS!!!!!!!!!!

And on another front, certain members of the household were not in the party mood.

Let’s Go Hawks!