My Mediterranean summer began with a simple intention: to slow down and savor life through beauty, pleasure, and, of course, good food.
Summer, to me, means no alarm clocks—just warm sun, open water, and days allowed to unfold at their own pace.
It is the season of effortlessness: lingering mornings, sun-ripened food, and the freedom to be fully present.
Perhaps that is my version of la dolce vita—not extravagance, but the luxury of time and the pleasure of simply being.
The Italians call it la dolce vita—“the sweet life.” It’s the art of recognizing pleasure in the everyday: a long meal, a ripe tomato, an afternoon in the sun, or a table surrounded by good friends and good wine. It isn’t about extravagance. It’s about being fully present for the beauty already around you.
Federico Fellini’s 1960 film La Dolce Vita gave the phrase its enduring glamour through its dreamlike vision of postwar Rome. And then there was Anita Ekberg—impossibly chic, statuesque, and luminous in that black strapless gown, wading through the Trevi Fountain as though it were the most natural thing in the world.
That is the essence I’m trying to capture: effortlessness. Beauty that isn’t forced or overly arranged, but simply a way of being. Ekberg didn’t appear to be performing glamour; she inhabited it. Sensual, unapologetic, and completely present in the pleasure of the moment.
That same philosophy follows me everywhere, especially when I travel. I love discovering restaurants that reflect a place so vividly—whether through tradition, creativity, or both. I’m always thinking about how I can carry those ideas home and reinterpret them in my own kitchen.
Over the next few weeks, I’ll be sharing recipes inspired by some of my favorite restaurant experiences, along with a Southwestern-inspired four-course dinner I’m hosting for a few neighbors. There’s plenty of deliciousness ahead.
For now, we’re staying in the Mediterranean—at the sun-kissed peak of summer.
This brunch began with a JUST Egg omelette filled with creamy vegan feta and fresh chives, then topped with tender sautéed asparagus, dill and basil flowers from my patio garden, and minced dill-pickle pistachios.
The contrast is everything. The crunch of those salty, briny pistachios against the tender asparagus and soft, creamy omelette is unreal. Finished with lemon juice and cracked black pepper, it’s bright, citrusy, herbaceous, and perfectly balanced.
Then there’s the toast.
Ripe heirloom tomatoes and homegrown peaches melt beautifully into one another—juicy, sweet, tart, and just acidic enough to keep things lively.
Fresh mint and edible basil flowers from my patio garden ties it all together, while vegan ricotta adds creaminess, texture, and a gentle neutrality against the crisp edges and tender center of lightly toasted artisan sourdough.
A drizzle of hot agave brings one final spark of warmth and sweetness. 
The heirlooms were locally grown, though my garden tomato plant is doing absolute gangbusters. With any luck, the next version will come straight from my own backyard.
Nourishing, vibrant, beautiful, and deeply satisfying—this is summer, layered. Nothing fussy or overworked. Just sun-ripened ingredients allowed to be exactly what they are.
La dolce vita, brought home.
Asparagus, Feta & Chive Omelette & Peach & Heirloom Tomato Ricotta Toast
Description
A celebration of summer at its sun-kissed peak—ripe peaches, heirloom tomatoes, fresh garden herbs, creamy vegan ricotta, and bright, briny crunch layered across a vibrant Mediterranean-inspired brunch. Sweet, savory, herbaceous, and deeply satisfying, it’s summer at its very best.
Ingredients
Asparagus, Feta & Chive Omelette
- ½ cup JUST Egg
- 2 tablespoons crumbled vegan feta
- 1 tablespoon chopped fresh chives
- 5–6 asparagus spears, trimmed and cut into bite-sized pieces
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon finely minced dill-pickle pistachios
- 1 teaspoon chopped fresh dill
- A few fresh basil flowers
- Fresh lemon juice
- Freshly cracked black pepper
- Pinch of salt, if needed
Peach & Heirloom Tomato Ricotta Toast
- 1 thick slice artisan sourdough
- ¼ cup vegan ricotta
- ½ ripe peach, thinly sliced
- ½ small heirloom tomato, sliced
- 4–5 fresh mint leaves, torn or thinly sliced
Quick Hot Agave
- 2 tablespoons agave nectar
- ⅛ teaspoon crushed red pepper flakes, or more to taste
- Tiny pinch of cayenne
- Small squeeze of fresh lemon juice
Instructions
Asparagus, Feta & Chive Omelette
- Warm the olive oil in a nonstick skillet over medium heat. Add the asparagus and sauté until bright green and just tender.
- Finish with a squeeze of lemon and cracked black pepper, then transfer it to a plate.
- Reduce the heat to medium-low and pour the JUST Egg into the skillet.
- Sprinkle the vegan feta and chives over the top.
- Cook until nearly set, then gently fold the omelette.
- Transfer to a plate and top with the sautéed asparagus, fresh dill, basil flowers, and minced dill-pickle pistachios.
- Finish with another squeeze of lemon and plenty of cracked black pepper.
- Enjoy!
Peach & Heirloom Tomato Ricotta Toast
- Lightly toast the sourdough until the edges are crisp and the center remains tender.
- Spread with vegan ricotta, then layer the peach and heirloom tomato slices on top.
- Add fresh mint and a pinch of flaky sea salt.
- Finish with a drizzle of hot agave and cracked black pepper, if desired.
Quick Hot Agave
- Stir everything together and let sit for about 10 minutes so the heat can bloom.
- Drizzle over the finished toast just before serving.
