When I think of a quintessential summer food, I often think of sun-ripened tomatoes and fresh mozzarella, mixed with torn basil and a little olive oil and balsamic vinegar. I eat that combination so frequently during the warm months, you’d think I was more of a tried-and-true type than a variety-lover in the kitchen. Fresh mozzarella has many other delightful uses, of course – a couple of my favorites are homemade pizza and vegetable sandwiches. However, the market has rosy, juicy peaches now. And what the market has is what I eat.
It would seem irresponsible to be a food blogger and not give you uses for all that zucchini and summer squash that starts crowding farmer’s market tables and CSA pick-ups come July. These delicate vegetables are ones that need to be used sooner rather than later. This makes a perfect appetizer, certainly works for dinner and basically tastes like sun-kissed goodness anytime you choose to make it. The ingredients are simple; this is definitely an example of the sum being greater than its parts.
Over the course of the last two weeks, I’ve road tripped from my home state of Michigan to Wisconsin, as well as New York. I have spent approximately 36 hours total in the car over the course of those trips. This amount of time in the car demands you really like who you’re traveling with, have similar tastes in music and have excellent snacks. Enter these power balls. I like them because they come together super easily during a time when you’re packing, can hang out in the freezer until you leave and simultaneously satisfy your car need for something sweet, something salty and a little protein boost.