I've been on 55 flights in 2015. So far. 16 in the last three weeks. It's pretty bad. I went from a Delta Sky Miles member, to Silver Medallion status, to Gold Medallion status in seemingly a matter of minutes. Which is great, except that the only time being a frequent flier is helpful is when you're at the airport or flying. So really I'd rather forgo all the miles and have weekends instead of weekly travel days, but what can you do. The Man is worth it (most of the time... wink wink), and for the time being we must travel.
I typically maintain a pretty balanced diet despite all of the airports and planes- you learn where you can find a vegetable, and that Kit's Organic Clif bars are your saving grace if you have to fly through ATL. And we're usually in Connecticut or Idaho long enough for me to make at least a couple of solid grocery store runs for home-cooked meal ingredients before we have to turn around and leave again.
But the last few weeks have blown all norms out the window. When you're only in one place for two full days before driving back to the airport, and the nearest good grocery store is at least 30 minutes away, you barely have enough time to check the mailbox and get your work done, let alone journey to the store. So we've been eating out. A lot. As in, almost exclusively for the last three weeks that these terrible two-day-turnarounds have been happening. Thank goodness I'm in Connecticut for at least a few weeks straight now. I thought my head might pop off.
So what did I make for my first real home cooked meal in weeks? I grilled! Whole fish! Fresh local corn! Radicchio and leeks! And I served my Stone Fruit Salsa alongside. IT WAS HEAVENLY! It is my firm belief that a good stone fruit salsa will transform any barbecue from typical to spectacular. It has something do do with the smoky-sweet combo. Anything that comes off the grill with a nice char tastes even more delightful with something sweet to balance the smoke.
You can use any stone fruit you like for this salsa, whether it be peaches and pluots like I did here, or plums, nectarines, apricots or cherries. A little crunch and tang from some onion, spice from jalapeño, green from cilantro and acid, and your barbecue transformation is complete. And it really doesn't matter what protein you decide to cook since fruit salsas are amazingly universal. Fish, steak, chicken, lamb, goat, quail... you name it- it all works.
Another perk? You can make this ahead so if you're in a rush come barbecue time, simply throw your protein on the grill, make a quick green salad, and pull your salsa out of the fridge. Dinner is served.
STONE FRUIT SALSA
- 1 yellow peach, pitted and chopped
- 2 pluots, pitted and chopped
- 1/3 cup red onion, finely chopped
- 1/2 jalapeño, deseeded and minced
- a large handful cilantro, chopped
- 1/2 lime, juiced
- a splash of apple cider vinegar
- a splash of extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Combine all ingredients in a bowl. Toss, and taste. Add additional salt and pepper as needed. Let sit for 30 minutes (or longer) before serving.