Summer Grilling in the Tiny Garden

This post was sponsored by La Brea Bakery. All images, words, and opinions are my own.

Since West entered into our lives, Adam and I have found that our small space entertaining style has changed greatly. 

Our beachside summers in Venice were once spent hosting cocktail gatherings of up to 60 people here at our tiny home and yard. These days we are much more content to host easy, healthy, low-key meals in the garden with a few friends at a time. 

In years past, we shared a giant grill with our neighbor across the porch. Over time it slowly fell apart and he decided to get rid of it. Adam and I never acquired a replacement. We usually grill at a friend’s house— it’s always nice to have little adventures beyond the cottage, and I delight in avoiding having to purchase more objects for our home. But every now and again we still grill in the garden, embracing the tiny life with the help of a biodegradable, 100% natural mini grill. (I’m still pretty much a disaster in the kitchen and on the grill, but luckily Adam is a wonderful cook.)

We changed our dietary habits not too long ago, and we’ve since been enjoying more greens and fruit, as well as indulging in our love of bread. 

Adam tried our first pescatarian-friendly meal prepared on a grill, and it turned out to be easy and light— the perfect meal for a warm, relaxing summer evening. 

Our family tries to get most of our food from the Friday farmers market just off the canals. 

However, we stopped buying our weekly supply of bread from the market a while back. It would either go stale before we could finish it, or we ended up eating way too much of it immediately in order to avoid wasting food. 

We found our balance with La Brea Bakery’s Take & Bake breads. 

They’re easy to prep fresh for any meal, and they’re completely yummy. 

For our lil’ al fresco meal, Adam made us a grilled peach salad with fruit, honey, cheese and arugula from the farmers market, rounded off with two Take & Bake French Baguettes from La Brea Bakery. 

(I may or may not have put a few pieces of arugula on the bread and topped it with a cheesy peach and eaten it like an open-face sandwich rather than a salad.) It was simple and delicious. 

Here’s to slowing down this summer and enjoying healthy, happy meals with the ones we love. 

INGREDIENTS
(Note: This served 4 of us, and took 40 minutes on the mini grill.)
4 Large Fresh, Ripe Peaches (Halved) // 2 Tbsp Extra Virgin Olive Oil // 2 Sticks of Honey (or 1/4 cup) of Honey // Chopped blocks of herbed Cheese // 1/2 lb Arugula // 3 Tbsp. Softened Butter // Grilled French Baguettes // Pine Nuts (which we got, but then totally forgot to use) // Salt & Pepper

You can find more summer recipes here!