And other seasonal nourishment + summer eats inspo to make your own
I get a lot of pleasure out of creating my own versions of a seasonal dish at home—it’s fun to adjust meals for your needs and pleasure, plus it’s more budget-friendly to boot.
A salade Niçoise has several components, but it’s simple enough and incredibly satiating. I find it especially nourishing in the summer months when I crave something a little cooler—but not ice cold or 100% raw veg, à la Ayurveda.
Voilà—here’s my version of a lovely, tasty salade Niçoise I made for my brother and me while he was visiting in May. Make it to your own liking, too 🙂
Salade Niçoise
Search for classic recipes online if you need guidance on quantities, ingredients, or portions—that’s what I did for the dressing and salad base, then adapted as needed.
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P.S. Last night I learned of this wonderful organization that showcases food from local refugees—check it out if you’re in France.
A few other dishes I made or enjoyed lately—to inspire your summer meals:
Carrot gazpacho from 21 Paysans in Nice. Topped with crème fraîche + nasturtium micro greens—perfect with a great baguette + a crisp natural red wine.
Lentil + veg bowl. Roasted purple sweet potato, endive + zucchini, cooked green lentils—with olive oil, herbs, s+p. I’d add a simple tahini + olive oil sauce for it next time.
Sliced beef tomato in olive oil, balsamic + sea salt. With some bread crumbs from the cutting board for a zero-waste lunch side dish. I’ll often add feta, mozzarella, or chèvre.
Fava beans from a community garden in Saint-Jeannet. A kind man handed me a handful of freshly picked favas before my brother and I set off on a hike—I had no idea you could eat them raw (cook them for easier digestion). A generous gift 🙂
Chocolate from Racine Carré. A very special local company from Saint-Jeannet.
Delizia al Limone and fig + ricotta gelato in Amalfi. Delizia is a light local lemon dessert; the fig + ricotta combo was such a treat.
I’m not saying you need to go to Italy, but maybe the flavors will inspire you to make a summer fig cake, ricotta honey ice cream, or a lemon ricotta cake.
(Some links to pantry staples above are with affiliate partners—no extra cost to you.)
If you’re feeling like you could use personalized support around curating nourishing meals at home or during summer travels, book a free assessment coaching call.
What’s nourishing you lately? What meals are you looking forward to this summer?
Take good care,
S
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