We were supposed to be on a getaway to a driving-distance destination this week with the boys and my parents. My doctor, however, suggested (as diplomatically as she could, I’m sure) that this was a boneheaded idea given the likelihood that I have a fast delivery and go early (again) with Baby #4. As a result, Dave and I ended up in this Twilight Zone scenario where all of our children are away with my parents and we are home alone for five (!) consecutive nights. Once the shock of solitude wore off, we went right to work planning things that we can’t easily do with the boys in tow — but more on that later.

One such thing on my list is more involved meal prep, inclusive of ingredients that may not be to the taste of my sons who are content to call five pieces of pepperoni stacked between two slices of bread a solid lunch menu.

Enter: this delicious stone fruit and burrata salad:

Recipe here courtesy of “What’s Gaby Cooking.”

I brought this to a lakeside dinner with family and made another lunch of it for myself as more of the fruit ripened. It’s light, hydrating on a hot day, and bursting with flavor between the fruit and the champagne vinaigrette. 10/10 will make again… albeit probably not for awhile unless I find that O – by far my most adventurous eater – also enjoys it.