Corn Salad with Chili Butter, Peppers, and Feta

This simple corn salad is inspired by a dish I ordered from Milo & Olive several weeks back. Similar to my Rosemary-Infused Peperonata, the ingredient list is minimal so that the freshness of summer can shine. Not only is there big flavor, but sautéed corn with chili butter and peppers is super versatile. I've used it as a side, on pizza, and in a breakfast burrito...all in one week. It's that delicious.

Slow Roasted Tomatoes With Thyme and Garlic

If I had a Top 5 list of foods that I enjoy making and eating, slow roasted tomatoes would definitely be on it. The smell of thyme and tomatoes drifting from room to room for hours - it's summertime magic. So far this year, I've roasted Cherokee, beef, cherry, and Sun Gold and used them for everything from pizza toppings to sauce and avocado toast.

This recipe isn't complicated but since I plan to reference slow roasted tomatoes in the future, it seemed time to devote a post to my wrinkly favorites.

Squash Blossom, Cherry Tomato, Zucchini, and Fried Egg Pizza

Earlier this week, Rob and I stopped by Gjelina Take Away and had the breakfast pizza you see above. It was so well balanced. The cherry tomatoes, squash blossoms, and zucchini were bright and fresh while the crust was airy and perfectly charred. The kicker though was the caciocavallo cheese. It had a mild flavor that brought everything together without dominating - a diplomat in the ingredient world. Put an egg on it and you have a summer breakfast pizza that I'd like another slice of.

Since caciocavallo is new to me, I did some Googling and have included what I learned below along with the "Ingredient Inspiration" rundown. The more I read, the more interesting it got. So, grab a cup of coffee and settle in for some dairy knowledge.

I eat out frequently and plan to use these flavor inspiration posts to share any particularly delicious combinations that I come across as well as relevant useless facts.