A few weeks ago, I had dinner with my friend Grace and she brought me the most delicious homemade blackberry jam. Since making jam isn’t really my jam, I asked her if she would come over and share a recipe for the blog. Peaches were in peak season, so we decided on spicy peach jam. And last weekend, we jammed. Well, technically, she jammed. I watched. Jack took pictures.
(Canning aside), I was surprised how easy this was. The recipe looks long but, really, the most time consuming part is macerating the peaches overnight. The hands-on steps went pretty quickly.
I just love the sweet & spice combination. I’ve been eating this jam on toast all week – it’s especially delicious with a slather of ricotta or almond butter. I’m also thinking it would be a fancy, unexpected addition to tacos similar to these.
I’m not sure where to start with this one. We’ve made a lot of ice creams before, so I don’t know why it’s taken us this long to think of making frozen yogurt with actual yogurt.
Guess what? It tastes nothing like that fake froyo you get from those places with the big machines and food-coloring-colored toppings. This is made with greek yogurt, a bit of coconut cream, maple syrup and vanilla. It’s rich, creamy, and tangy (a little like cheesecake), with a bright pop of flavor from the tart cherries that are marbled throughout. We’re kind of obsessed.
Unless you live in Traverse City Michigan, you might not be familiar with Montmorency tart cherries (they’re also sometimes called sour cherries). They’re less sweet than regular cherries (hence the name), and have a bright tangy flavor. They have a short growing season and require a very specific climate which is why they’re usually sold either frozen, dried, or in juice form.
In addition to being just plain tasty, they have some major superfood qualities. They’re a natural anti-inflammatory as well as a source of melatonin. They’ve been known to reduce muscle soreness and insomnia which, ironically, are two huge issues for me so I’m excited to see if these make a difference. I love a good natural remedy. Especially if it comes by way of frozen dessert!
Healthy factors aside, make some yummy froyo this weekend! If you can’t find tart (or sour) cherries in your grocers’ freezer section, you can make a request for your store to start carrying them (I do this all the time). Or click here for a list of growers with online ordering options. Here in Austin, I found them at Wheatsville Coop.
In case I haven’t mentioned it before – it’s pretty hot here. I’ve been eating watermelon like crazy because, well, I think it just might be the most refreshing fruit on the planet.
I had been thinking of making watermelon margaritas until I had the most refreshing elderflower & vodka watermelon cocktail made by the Tipsy Texan a few weeks ago at the opening of Métier Cook’s Supply (a really cute kitchen supply store, btw – if you’re in Austin, go check it out).
This is definitely a simplified version but I get impatient to make cocktails that have more than just a few easy ingredients. The hardest part here is de-seeding your watermelon and blending it into juice. (The second time I made these, I got lazy and just bought some cold-pressed watermelon juice).
This recipe doesn’t have exact measurements because I find some watermelons to be sweeter than others. Play around and make these as sweet or as tart as you like.
It’s possible that I’ve been going a little salad crazy around here lately. Jack has brought it to my attention that we may have one too many salad recipes on the site. So this week, I’m changing things up: first pasta and now pizza. Because sometimes we all need to live a little and just say yes to a few carbs.
So last Sunday night when I announced “pizza night!,” I got a thumbs up from Jack. When I said “it’s gluten free pizza night!!!!” he gave me a look.
I knew Pamela’s pizza crust would be good (like I mentioned before, all of my gluten friends swear by their flours), but even Jack was surprised how gluten-full it tasted. The dough is very sticky to work with (you won’t be tossing it into the air). We carefully formed it, partially baked it and then grilled it. The edge was crispy, the middle was chewy… you’d never know this crust was made with brown rice and other whole grains.
Figs just showed up at our farmers market so I did a flatbread-style pizza with creamy ricotta, juicy figs, pesto, arugula, pistachios and balsamic. (Basically a really good salad on a pizza!). I’m so excited about this salty-sweet ingredient combo that I figured out how to make an animated gif to demo it for you:
Technically, this recipe should serve 3, maybe 4. That night, it served two. We had a hard time not devouring every slice before we were done with the photos…
You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!), you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient.
My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.
Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.
Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add pesto instead.