I call it a tweener.

The [not awkward] time between summer and fall.

If only my own growing up years had been as easy. And seamless. And nice to look at.

Where one thing easily flows to the next.

Like when peaches and tomatoes are ripe and sweet and falling off of the vines, the cucumbers are crispy, and the cheese is mellow. Little else is needed with these rare moments.

In dinner.

And in life.

When the ingredients are so good, so pure, and so perfect as is.

And your only job is to notice it.

To enjoy it fully. And love it.

And then, to eat it.

Sarah’s Peach-Avocado-Cucumber-Tomato-Basil-Pistachio Salad

Ingredients:

serves 2

1/2 ripe peach, sliced

1/2 ripe avocado, sliced

1/2 ripe cucumber, sliced into rounds, then again into half-moons

2-3 roma tomatoes or a handful of baby tomatoes, sliced in half

3-4 small organic mozzarella balls

fresh basil + shelled pistachios + sherry vinegar + sea salt + pepper for drizzling + sprinkling

other great additions: fresh shucked organic corn, arugula, cilantro or artisan olives

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