Weekend home brunches are my favorite. On weekdays, I find myself rushed, cramming in some avocado toast or green smoothie while browsing the internet. Not the most inspired combination, but my routine nonetheless. On Saturdays and Sundays, I slow down -- if only for an hour. The spread is usually inspired by Joe's many breakfast food cravings and I'm happy to abide. These mornings are some of the few times we eat breakfast together during the week. Schedules can be so busy and disjointed that we forget to turn the dial down and share a moment. We don't hover over computers or ipads, but instead read an actual, physical newspaper over an actual, real breakfast. It can sometimes be just about sharing a small moment, especially if it's a delicious one.

I dont know about you, but I don't do well with heat. After a wonderful (temperate) trip to Los Angeles, I was gifted with a swampy heatwave upon my return. "I love NY!" Summer is one thing -- 100 degree heat is another. It changes your appetite, will to live and ability for rational thinking. Lately, I just can't figure out what to eat.

This is the season where produce is so good, you just don't need to do much with it. Summer has taught me about restraint. It doesn't always have to be about big, bold flavors, but sometimes...of subtler ones. Like a light coating of good olive oil and a squeeze of lemon juice on amazing, seasonal greens. I'm one to over-complicate things in general, so I enjoy when I'm forced to simplify (whether it be from heat exhaustion or not). This simple salad cured my low Summer spirits.

MIXED GREEN SALAD WITH SLOW-ROASTED TOMATOES, BURRATA & BASIL

Slow roast tomatoes at 300 for 1 hour with olive oil, 1 minced garlic clove and a splash of balsamic. Once tomatoes are caramelized, let cool. Serve with mixed greens dressed with good olive oil, lemon juice and sea salt. Add a hunk of burrata and fresh basil leaves.