Summer Peach Burrata Caprese with Harissa from Spicebox Kitchen

Thank you everyone for coming to my event yesterday at Foodwise at the Ferry Building Farmers Market yesterday with Hodo Foods and book signing at Book Passage yesterday! I felt so energized by seeing and feeding you all in person!
The demo would not have been possible without the glorious produce:
Fay Elberta Yellow Peaches from K&J Orchards, papalo (a new to me herb from Oaxaca) from Oya Organics, and wild baby arugula from Heirloom Organics, and kumiage yuba from Hodo.
ICYMI here is the recipe for a #plantbased version of the Peach Burrata Caprese with Harissa from Spicebox Kitchen, and you can pick up a signed copy at Book Passage.

Here’s the recipe!

Classic Italian caprese salad is made with summer garden tomatoes, fresh mozzarella, and basil; this version swaps in stone fruit for tomatoes (which are technically fruit). Since burrata is basically fresh mozzarella filled with cream, the idea seemed natural—peaches and cream.
For a plant-based version, swap out the burrata for kumiage yuba from Hodo.
Different herbs work well here—basil, mint, or tarragon are a few I’ve tried.
To round out the salad and make it more substantial, I serve it on a bed of peppery arugula, which plays nicely off the sweetness of the peaches. A sprinkling of harissa at the end adds an unexpected smoky and slightly spicy note. Make sure to use ripe, ideally farmers’ market or farm stand peaches for the best results—their juices add to the dressing.

1 cup arugula
(peppery; fiber, vit A, C, K, folate, calcium; gut, heart, bone health, diabetes)
1 pound yellow peaches, pitted and sliced into wedges
(fiber, vit A (vision and immune system), vit C- immune system, potassium- heart)
8 ounces “burrata” Hodo kumiage yuba, sliced or torn into half-moons
(Yuba (Henry/Hodo to talk))
1 teaspoon olive oil
(part of Mediterranean diet, unsaturated fat and antioxidant polyphenols; heart health)
Pinch of salt
A few grinds of black pepper
A few pinches of harissa powder
(North African spice blend ft paprika, chile, garlic, coriander, cumin)
Paprika- capsicums: vit A for vision, immunity
Chile- cholesterol, blood sugar, weight
Garlic- blood pressure, cholesterol
Coriander- seeds of cilantro plant; pungent, floral, citrusy; source of fiber and minerals; diabetes and cholesterol
Cumin- earthy; iron, digestion, immunity
2 tablespoons torn fresh basil, mint, or tarragon leaves

1.    Scatter arugula on a platter.
2.    Arrange peach slices and kumiage yuba or burrata on bed of arugula.
3.    Drizzle with olive oil, a pinch of salt, some pepper, and a few pinches of harissa. Garnish with your choice of herbs.