Reminder: Labor day may have come and gone, but it is still summer until the Autumnal Equinox on September 22! Thus, tomato season continues on. Once tomato season arrives, tomatoes seem to appear in nearly every meal or snack I eat. Cucumber peach and yellow tomato salad is a bright, colorful summer salad, so light and fresh you could eat it all day long. It’s kind of like a riff on a classic caprese salad with some extra sweetness and crunch. 

Two varieties of cucumbers bring the crunch and the juicy yellow tomatoes and summer peaches bring the light sweetness. A touch of fish sauce enhances the unique umami of the tomatoes and adds a salty touch. Polished off with bits of shaved Parmesan and mozzarella, this cucumber peach and yellow tomato salad is a medley of some of my favorite summer produce.


  • 1 ½ tablespoons fish sauce
  • 3 tablespoons olive oil
  • 1 large cucumber, sliced diagonally into 1-inch pieces
  • 2 Persian cucumbers 
  • 2 medium-large yellow tomatoes, halved and sliced ½-inch thick
  • 1 large peach, halved and sliced
  • ½ cup basil leaves, loosely packed
  • 2 ounces Parmesan cheese, shaved
  • 2 ounces mozzarella cheese, thinly sliced 
  • 1 teaspoon flaky salt, like maldon


In a medium-sized bowl, whisk together the fish sauce and olive oil. Set aside.

Choose a large plate or platter and scatter the cucumbers, tomatoes, peach, basil, and mozzarella in layers. Drizzle the fish sauce and olive oil mixture on top. Sprinkle shaved parmesan and flaky salt on top. Allow to sit for 1 hour before serving so that the flavors marinate. 

Today we composted the outdoor gardens in preparation for the cold months ahead. Our community composts regularly and it is always incredible to see how food scraps and everyday waste are turned into nutrients for nature. Preparing for winter left me yearning for one of my favorite cozy dishes – cheesy stuffed artichokes.

I grew up eating this veggie, and though their season is at its peak in March, artichokes are basically available year-round these days. Cheesy stuffed artichokes became a family favorite of mine, as they always seemed so special whenever my parents served it. The recipe is, in fact, pretty simple.

I prepared this recipe for two, with a date in mind, but it can easily be doubled or tripled depending on the number of people you want to feed. Serve these cheesy stuffed artichokes as a side to a simple lemon pasta or as the main event with a glass of wine!

Note: If you only have plain breadcrumbs, you can season them at home with salt, pepper, garlic powder, onion powder, dried oregano, dried parsley, and crushed red pepper!

Serves 2


  • 4 artichokes (I prefer artichokes with larger leaves as there is more room to stuff!)
  • 1 lemon, sliced
  • 4 teaspoons olive oil
  • 1 cup seasoned breadcrumbs
  • 1 cup shredded mozzarella


Turn the oven broiler on. Wash the artichokes, cut their stems to make flat bottoms, and snip the tops of artichoke leaves (they can be very sharp!)  Pull back the leaves to loosen them.

Bring a pot of water to a boil. Place a steamer basket or a colander inside. Lay slices of lemon directly on the steamer basket or colander and place artichokes directly on the lemon slices. Cover with a lid and steam for 20 minutes.

Remove the artichokes from the pot and let cool for 5 minutes or until they are cool enough to the touch without burning your fingers!

Place the steamed lemon slices beneath the artichokes on a pan lined with parchment paper. Separate the artichoke leaves and drizzle olive oil inside. Fill the leaves with seasoned breadcrumbs first, then tuck mozzarella inside the leaves. Be sure to evenly distribute the breadcrumbs and mozzarella among every leaf to ensure every bite is tasty!

Place in the broiler for 7-10 minutes until cheese is bubbly and browning and leaves are crisp.

Use a scissor to trim the sharp leaves
Spread apart the leaves to fill with delicious breadcrumbs and cheese
When eating, work your way in from the outer leaves