I just got back from a steamy, summer weekend in New York City. It was a fast, fabulous getaway – and so much fun! I don’t know about you, but as a Libra sign, I live for the balance of both having experiences and enjoying life’s most simple pleasures. After a whirlwind trip, I found myself reveling in an effortless “ordinary” day – the perfect reset. My day included, bringing home flowers and vegetables from the farm market, picking warm, red tomatoes and fresh basil from the garden, and then – planning uncomplicated recipes around them.
This time of year, it really doesn’t matter if you live in a city or suburb – fresh, local produce is readily available. You may have to search out a sidewalk farm stand or drive a little further to your farmers market, but it’s worth it! Locally sourced fruits and vegetables enhance the flavor of any recipe. On my ordinary day, I wanted to use the sun-warmed tomatoes and profusion of basil I had picked from my container garden. Not interested in laboring over a meal, I chose two recipes that take about 5 minutes to prepare (minus the cooking time of the pasta).
To begin, I seasoned and slow-roasted tomatoes until they began to dehydrate and caramelize. While they were roasting, I made the pesto alla genovese. There’s a secret to making a good pesto sauce – using lots of fresh, crisp basil and adding some pasta cooking water (this makes the pesto the right consistency to coat the pasta). It takes only minutes to add the ingredients to a food processor or blender and pulse. All that’s left to do is put a pot of water on to boil, stack some plates and bowls and light a botanical candle to complement the seasonal fare.
Our First Partnership!
On that note, we’re happy to announce our first partnership with Linnea. Crafted with quality, sustainability, and Swedish savoir-faire – Linnea’s candles, diffusers, soaps and lotions align perfectly with our Moments aesthetic. Evoking beauty and joy, these candles have been instrumental in the moments Tess and I create within our homes in Brooklyn and Rocky River. Coincidentally, Linnea’s founder created this company alongside her mother as well.
As much as we love to travels and have new experiences, creating moments within ordinary days is always at the heart of our endeavors. As a mother-daughter team, it is our mission to source the best recipes, ingredients and products to elevate the everyday. We believe in the Linnea philosophy and we are so pleased to share it with you.
Happy Ordinary Day!
XO,
Kim & Tess
P.S. If you’d like to try Linnea use the code MOMENTS10 for 10% off your entire cart 😉
Roasted Tomato Caprese Salad
Ingredients
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1-1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 16 ounces salted mozzarella
- 12 fresh basil leaves, julienned
Instructions
- Preheat the oven to 275 degrees.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1½ teaspoons salt, and ½ teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than ½ inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
Giada’s Classic Pesto
Ingredients
- 2 cups fresh basil leaves, packed
- 1/4 cup toasted pine nuts
- 1 garlic clove
- 1/2 teaspoon Kosher salt, (plus more to taste)
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
Instructions
- In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
- The pesto can be made 2 days ahead. Cover and refrigerate.
