It’s midnight as I’m typing this post, and it’s still warm and lovely outside. The feel of a summer night just make me so happy!
But let me tell you, one of my most favorite things about summertime is all the fresh seasonal vegetables that are bursting with their absolute best. Roasting them with a bit of protein gives you a perfect meal that’s both tasty and healthy. Unless there’s no salt. Then it’s flavorless and sucks (Sorry. I’m not good at being the opposite of blunt).
And contrary to popular belief and dogma fed into by the media, salt is healthy, as long as we’re not overdoing it. And that’s pretty hard to do when you cook at home. Also, our bodies have a natural buffering system and will get rid of excess salt if they need to. We need sodium for healthy bodies, for growing bodies, for muscles, and for our bones. Just make sure you’re using unrefined salt, with no additives at all. I use pure sea salt and it’s awesome.
- 2 Red Onions
- 6-8 tablespoons Olive Oil
- 2 Large Heirloom Tomatoes
- 2 large handfuls Cherry Tomatoes
- 12 ounces of Dried Pasta
- 1 Ripe Avocado
- 1 ball of Burrata
- Sea Salt
- Black Pepper