I keep hearing all of this crazy-talk about summer being almost over. I suppose backpacks are on the shelves at Target, but until the first pumpkin muffin shows up on Pinterest, summer is in full swing to me. To celebrate my favorite season not being over, here are a few of my favorite cocktails and sweet treats…
Ginger Peach Sangria
Tart Cherry Frozen Yogurt / Watermelon St. Germain Cocktails
Fancy S’mores / Cherry Cheesecake Parfaits
… and last but not least: Chocolate Chip Cookie Skillets. (You could also bake these as normal cookies or in ramekins).
What are you making this weekend?
Three things I am obsessed with: chickpeas, avocado, and all things MINI… mini pizzas, mini tacos, mini pies, mini skillets. I had these cute little pretzel buns last week so that’s how this recipe started. (Although you could use any kind of bun or sliced bread for this recipe).
I first thought of making little veggie burgers, but since it’s a whopping 103 degrees(!) outside, I’ve been trying to use my oven as little as possible. Plus this chickpea salad is fast, easy, and cold, which is everything I want in a summer recipe. These would be perfect for a summer picnic except, well, it’s way too hot for that. For now, Jack and I will be “picnicking” at our kitchen table.
The base of this salad is made of chickpeas, avocado, tahini, hemp seeds and curry powder. These are all ingredients that I generally keep on hand so I love how I can whip these up for lunch at a moment’s notice.
For this recipe, I used muchi curry powder which is mellow and not too spicy. But feel free to use whatever kind of curry spices you like.
So… it turns out that it actually is possible to have too much gelato. It’s also possible to have too much burrata, too much bread, and too much pasta… Normally, my matcha and kale-loving self would say that these truths are obvious – but when in Rome… well, you know the rest.
We created this post on the day of the vacation when I needed salad most. Not that it’s hard to find good salads in Rome, but we enjoyed spending our early evenings on this terrace of the Airbnb apartment where we were staying.
Earlier that morning, we picked up a few ingredients from Campo di Fiori. The radicchio looked especially gorgeous and the peaches were ripe and juicy. I chose things that would balance each other in the most minimal way possible because I didn’t have any sort of pantry ingredients or anything sharper than a butter knife.
This salad is SO simple but I’m not sure why I didn’t think of this combination before – slightly bitter radicchio is so delicious with sweet tomatoes and (even sweeter) peaches. The only requirement of this 5 ingredient salad is that your ingredients need to be perfect, even your olive oil. If your radicchio is overly bitter, sub in arugula or mix it with a lettuce that’s a little more mild.
This salad would also be fantastic with fresh mozzarella or burrata. Since I was burrata-ed out by this time I added just a little bit of shaved padano which added a nice rich salty bite (It’s similar to parmesan or pecorino). If you’re vegan, just skip it and add a sprinkle of sea salt.
Some quick news – I’ll be hosting a super fun cooking class and workshop in Santa Monica on Saturday, August 22nd with Almond Breeze. Come join me! Together we’ll make brunch and take pictures of our waffles while I share my best Instagram photo tips & tricks. Space is limited, sign up today!
Better with Almond Breeze Brunch Workshop with Love & Lemons
The Gourmandise School of Sweets & Savories, Santa Monica CA
Saturday, August 22nd from 10am – 1pm
$20 (reserve your ticket here)
pre-requisite: come hungry
Happy August! I hope corn is in season where you are because I have a pretty corny recipe today. Let’s just say that I decided to go for the corn trifecta. I started by making some sweet and smoky corn hummus that is a great snack on its own. Then I slathered it onto crispy (baked) corn tortillas. Finally, I topped these with avocado and MORE grilled corn because, well, I was up to my ears in fresh summer corn and I had to use it somehow.
After spending the month of July eating pasta, I feel like a I needed a Texas re-tox. Nothing says welcome back quite like jalapeños, salsa and tortillas.