Cherries and Burrata - with a delicious Brown Butter-Balsamic vinaigrette, fresh oregano, fresh mozzarella and some cherry tomatoes Brown Butter Vinaigrette ¼ cup salted butter ¼ cup avocado oil 1 T honey 2 T balsamic vinegar 1 tsp dijon Melt butter in a sauté pan over high heat. Cook until it starts to foam and stir and watch as it browns in 1-2 minutes. Remove from heat. Add avocado oil to brown butter and set aside to cool a bit. In a bowl, whisk honey, balsamic vinegar, dijon. Slowly drizzle in the brown butter and oil, whisking to emulsify. Adjust to taste. Pour vinaigrette over cheese and fruit. Finish with fresh herbs and finishing salt (like @jacobsensaltco)

I've made this salad more times than I can count and it's different every time - Savory, sweet, spicy and cold. Fresh mozzarella, tomato, grapes, nectarine, rice wine vinegar, honey, chilies, fish sauce and herbs - basically use the incredible fruit that is in season now while you can. A quick way to make this salad: Prep all your ingredients (slice tomatoes, stone fruit and grapes) and simply assemble onto a large plate or platter, layering tomato slices, nectarine, torn mozzarella, grapes and gently pour vinaigrette over salad and garnish with fresh chilies (serrano or bird's eye) and fresh herbs or greens, cracked black pepper and finishing salt. Always taste and adjust to what you like. Rice Wine & Fish Sauce Vinaigrette 1/3 cup Fish Sauce 3T Honey 1/3 cup Rice Wine Vinegar 3T Hot water Fresh Lime Juice 1/4 cup Vegetable or Grapeseed oil Combine first five ingredients and whisk. Drizzle in oil while whisking to emulsify. *use vegan fish sauce to make a #vegan #vegetarian vinaigrette

Mango and Cherry Tomato Salad with scallion and chilies Dressed with 👇🏽 INGREDIENTS Fish Sauce 1/3c Honey 2-3T Rice Wine Vinegar 1/3c Juice of 1-2 Fresh Limes Kosher Salt Vegetable or Grapeseed oil 1/4c Combine all ingredients and whisk and pour over fruit and toss gently. Add extra lime juice if preferred. Garnish with chilies and scallion. *sub with vegan fish sauce for #vegan #vegetarian version #dairyfree

Perfect for the weekend Mango + Cherry Tomatoes with nước chấm and shallot nước chấm 👇🏽 1 cup water (hot) 1/2 cup sugar 1/2 cup rice wine vinegar Juice of whole lime 1/4 cup fish sauce (or vegan fish sauce) 2 T garlic finely minced 2 whole bird’s eye chili chopped In a small bowl add hot water and dissolve sugar in hot water. Stir in fish sauce, vinegar and lime juice. Stir in garlic and bird’s eye chili to the fish sauce mixture. Taste and adjust acidity, sweetness and heat. Dress tomatoes, mango and shallots with nước chấm.

Obsessed with this - Mango, peach, tomato and fresh herbs Mango-Fish Sauce Vinaigrette 3 T Mango juice 3 T Rice wine vinegar 1 T Fish Sauce 1 T Honey 1 sliced Serrano pepper Juice of one lime 3 T Avocado oil Combine first five ingredients and whisk. Drizzle in oil while whisking to emulsify. *sub with vegan fish sauce for #vegan #vegetarian version #dairyfree

OI MUCHIM — KOREAN MARINATED CUCUMBERS dish that is my favorite Korean Banchan see the recipe below - enjoy 🥒 OI MUCHIM KOREAN MARINATED CUCUMBER BANCHAN 1 cucumber, sliced in strips or rings 2 scallions, hair-end removed sliced in strips 2 cloves garlic, minced 2 tablespoons rice wine vinegar 1 tablespoon shoyu or tamari 1/2 teaspoon agave or sugar 1 teaspoon gochujang paste 1 teaspoon chili oil 1 teaspoon sesame oil salt to taste sesame seeds for garnish Whisk together garlic, vinegar, sugar, shoyu, gochujang, chili and sesame oils and salt. Set aside. Dress sliced cucumbers and scallions with vinaigrette and garnish with sesame seeds. #dairyfree #glutenfree #vegan #vegetarian

Leftover fruit that’s on its way out - Nectarine, cherry tomato, raspberry, fresh mozzarella, basil and scallion with a simple rice wine vinaigrette

Recently requested recipe for this savory, sweet, spicy salad. Fresh mozzarella, tomato, grapes, nectarine, rice wine vinegar, honey, chilies, fish sauce and herbs: Simple Salad: Prep all your ingredients (slice tomatoes, stone fruit and grapes) and simply assemble onto a large plate or platter, layering tomato slices, nectarine, torn mozzarella, grapes and gently pour vinaigrette over salad and garnish with fresh chilies (serrano or bird's eye) and fresh herbs or greens, cracked black pepper and finishing salt. Always taste and adjust to what you like. Rice Wine & Fish Sauce Vinaigrette 1/3 cup Fish Sauce 3T Honey 1/3 cup Rice Wine Vinegar 3T Hot water Fresh Lime Juice 1/4 cup Vegetable or Grapeseed oil Combine first five ingredients and whisk. Drizzle in oil while whisking to emulsify. *use vegan fish sauce to make a #vegan #vegetarian vinaigrette

Chilled Salad of raspberries, mandarins, radish and cherry tomato with Thai chilies and mirin vinaigrette MIRIN VINAIGRETTE 3T mirin 3T rice wine vinegar 2T cup fish sauce 2T honey 3T hot water 2T vegetable or Grapeseed oil 4 bird's eye chilies minced Combine first five ingredients and whisk. Drizzle in oil while whisking to emulsify. *sub with vegan fish sauce for vegan/vegetarian version - also dairy-free and gluten-free

All summer long. SO SIMPLE. Heirloom tomato, mango, fresh mozzarella, basil, nước chấm 1 cup water (hot) 1/2 cup sugar 1/2 cup rice wine vinegar Juice of whole lime 1/4 cup fish sauce (use vegan if preferred) 2 T garlic finely minced 2 whole bird’s eye chili chopped In a small bowl add hot water and dissolve sugar in hot water. Stir in fish sauce, vinegar and lime juice. Stir in garlic and bird’s eye chili to the fish sauce mixture. Taste and adjust acidity, sweetness and heat. *sub with vegan fish sauce for #vegetarian version *omit cheese for #vegan version

Watermelon and fish sauce - one of my favorite combinations. Also the crunch and peppery black radish and the heat of chile serrano. Rice Wine & Fish Sauce Vinaigrette 1/3 cup Fish Sauce 3T Honey 1/3 cup Rice Wine Vinegar 3T Hot water Fresh Lime Juice 1/4 cup Vegetable or Grapeseed oil Combine first five ingredients and whisk. Drizzle in oil while whisking to emulsify. *use vegan fish sauce to make a #vegan #vegetarian vinaigrette

Burrata with Parsley-Basil and Mint Gremolata, yellow peaches, cherry tomatoes and chilies GREMOLATA Basil Parsley Mint Garlic Lemon Zest