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Kale Pepita Pesto over Zucchini Ribbons

Life has been a little odd lately. There are times of constantly feeling like I’m super busy and occupied, then lulls where I become so overwhelmed that I just sit and do nothing. Now, that doesn’t happen to often, although I know it’s good to take some breaks to relieve stress. But, in the midst of it all, I’ve rekindled my romance with fresh summer produce and the flavor and colors it brings to the table.

I recently went to my local Farmers Market and was greeted with an array of colors and scents. So many beautiful tomatoes and an assortment of stone fruit beckoned me to take them home, I wish I had room for everything! After buying some fresh nectarines, tomatoes, freshly baked Gilroy Garlic Sourdough (!), sprouts and a couple of other things, I headed back home feeling quite satisfied with my purchases.

Food isn’t the only thing that inspires me (contrary to what I may talk about on here ALL of the time ;)). With the great weather that Southern California has been having lately, despite the increasing temperatures and humidity, I’ve been finding myself outdoors more and more; staying active by riding mountain bikes and doing my fair share of hiking. I’m always surprised by the views and scenery that Orange County has to offer, especially considering that I feel like I’m surrounded by concrete most of the time.

When I’m not outside, I’m back in the kitchen playing with new recipes and trying to eat a little healthier. I just bought two huge bunches of Lacinato Kale and was figuring out how to incorporate some more greens into my dinner without getting my hands too dirty. I happen to have some basil on hand as well as some lemons and an assortment of seeds and nuts to choose from. Pesto it was! But, I chose raw pepitas to experiment with. Success!

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