My husband gave me one of the most thoughtful birthday presents ever. A trip to New York by myself. He’s sending me to lunch at Eleven Madison Park and I’m beside myself with excitement. Even better my friend is going to meet me for a few days so she’s going to go to lunch with me. I’ve always wanted to go to a restaurant that had a set menu with multiple courses the size of a thimble with long extravagant descriptions of every ingredient in the dish. That is totally not my husband’s thing so I’m really happy I’ll get to share it with someone else that likes the experience of eating as much as I do.
I’m planning on doing all the things that my husband hates. I love spending time with my family but there is something so appealing about having no one to answer to and not having to make plans. I’m pretty much going to play things by ear and just wander the city. Lots of museums, maybe some shopping and lots of new restaurants. I’ll be posting to Instagram like crazy so stop by and check out my feed this week if you get the chance!
It has been so hot the last few days that my enthusiasm for cooking has been nonexistent. It finally occurred to me that not having any windows that open is a negative trait for your home to possess. I’ve made two, okay maybe three batches of the chocolate avocado mousse I posted last week and I’ve been eating a lot of chips and guacamole for dinner. That’s not a bad thing, right? I finally came to the conclusion that I should try to get a little bit more nourishment into my body and started to brainstorm. I wanted something that would take little to no actual cooking and we are always up for tacos in our house. I found some beautiful local cherries so I made a quick salsa with corn, jalapeños and mint. The salsa would be great on some salmon or you could build a salad around it as well. I think that next time I might add a little avocado to the salsa as well. It’s perfect for those days when it’s too hot to heat up the kitchen and you are craving something besides a salad.
- 1 8-ounce package of halloumi cut into 8 slices
- 1 tablespoon olive oil
- 1 cup cherries, pitted, cut in half and quartered
- ¾ cup fresh corn kernels, cut from 1 large ear of corn
- ¼ cup finely diced red onion
- ½ jalapeno, seeds removed and finely diced
- 2 tablespoons lime juice
- salt and pepper to taste
- ½ cup shredded fresh mint
- 4 corn tortillas
- Heat A Medium Skillet Over Medium-High Heat And Add The Remaining Tablespoon Of Olive Oil. When The Pan Is Hot Add The Halloumi And Cook For 2-3 Minutes Per Side, Until A Nice Crust Forms On The Cheese And It Is Golden Brown. Remove The Halloumi From The Pan and Slice In Half.
- In a large bowl combine the cherries, corn, jalapeño, onion, lime juice, and mint. Toss to combine and season with salt and pepper.
- Lightly toast the tortillas over an open flame or in a dry skillet until they are softened and slightly charred.
- To serve layer the cheese with a few tablespoons of the cherry salsa and top with addition mint if desired.