By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
After two full weeks of traveling to Boston for my niece Mallory’s beautiful, loving wedding; to my parents’ home of 30 years in Cocoa Beach; to a stop in Barbados (while on the East Coast, of course, it makes sense to visit Barbados to explore the island and scout villas for plant-based culinary retreats.
For my close friends, an Albert family photo at Mallory’s wedding. xoxo
The Albert Family. Mallory and Phil’s Wedding. June 2, 2019.
Self-care in Cocoa Beach…breathing in the beauty of the Atlantic Ocean.
Self-Care in Cocoa Beach.
Barbados. So beautiful, I have to share right away, one of my favorite spots in the paradise of Barbados. The iconic Sandy Lane Beach.
Enjoying the serenity of Sandy Lane Beach in Barbados with my Tree Pose.
Back Home in Arizona
As soon as I was back in Phoenix, I shopped at our downtown Phoenix Public Market to purchase kale for a cooking event with the Maricopa County Summer Reading Program and bought a few seasonal goodies from our local farmers.
Saturday Stop: Phoenix Public Market
Honestly, I was not planning on cooking that morning before the Kale Salad event, but I could not resist, so I’m happy to share with you my first Arizona Summer Farm-to-Table Salad after returning to our desert.
Arizona Corn. Tomato. Arugula Summer Salad.
This salad was inspired by three of my summer favorites. Fresh corn-on-the-cob grown by long-time Farmer Frank of Crooked Sky Farms in Phoenix; Matt’s tomatoes from the Community Exchange; and baby arugula grown by Blue Sky Organic Farms in Litchfield Park. Plus, I picked up flavorful Hatun Oregano Cold Pressed Extra Virgin Olive Oil.
Fun shopping for Hatun Olive Oil at the Phoenix Public Market
Simple Ingredients
- ½ ear corn-on-the cob, kernels cut off the cob
- 1 cup tomatoes
- 1 cup arugula
- 1 lemon cucumber, sliced
- 1 lime, juiced
- 2 tbsp olive oil
- Pinch sea salt
- ¼ cup walnuts
- ¼ cup Kalamata olives, sliced
- 1 tbsp capers
Arizona Summer Goodies. Thanks farmers!
Simple Steps
- Pre-heat oven to broil.
- Slice corn off the cob.
Slice the corn off the cob.
- Place corn and tomatoes on a flat sheet pan.
- Drizzle with olive oil and sea salt.
Drizzle olive oil onto corn and tomatoes.
- Broil for 5 minutes, stirring occasionally.
- Gather Mise en Place (all ingredients in place) to prepare the salad.
Be mindful. Mise en place to create the Arizona Summer Salad.
- Place all ingredients into a small bowl.
Place all ingredients into bowl. Then gently toss.
- Gently toss with hands.
- Plate mindfully.
- Enjoy.
Pause and enjoy your mindful plating.
Pause. Enjoy your mindful plating.
We eat with our eyes first. Enjoy your Summer Salad.
We eat with our eyes first. Enjoy your summer salad.
Plant-Based Culinary & Self-Care in the Magic of Sedona, September 13-16, 2019.
Click to learn more about the retreat on the Experience Nutrition website.
I’m excited to participate in the Local First Arizona Independents Week, June 29 – July 7, 2019. During that time, save 20% (up to $500) on the retreat. Contact Melanie Albert if you are interested: Mel@MelanieAlbert.com or 602.615.2486.
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