Peachy Keen

There's nothing like a sweet, juicy peach on a lazy summer afternoon. If it's not dripping down your face as you devour it, start over. Wonderful as a ripe peach may be, the perfect sidecar is a healthy dose of fresh ginger. Throw in some cinnamon, nutmeg, and cardamom and an ideal flavor combination is created. Using a muffin tin, I enclosed this tasty mixture in a flaky pie crust and created individual peach pastries... curing the long standing problem of a deflated slice of pie that has unfortunately lost it's filling to a previous cut. No one should have to endure an imbalanced crust to filling ratio! Buttery and sweet with a hint of spice, these tiny treats were gone almost as quickly as they were created...ephemeral like the days of summer.

Summer Satisfaction

Oh the spoils of summer... fresh juicy tomatoes, tender zucchini, and rows of spicy arugula abound. It's a short lived treat here in Michigan, so I am savoring every second of it. Call me crazy, but I am not interested in canning or saving these tasty little morsels for the dreary winter months, despite the abundance. Indulging now in the backyard harvest serves to build my anticipation over the winter. I need that proverbial carrot. That being said, I do grow more than I can eat and as a way of dealing with the overflow, I share. Not only does this feed my friends, it feeds my soul and nothing is more satisfying than that.

Zucchini Tomato Stack

Slice 1 zucchini and 1 tomato. Brush zucchini slices with oil (I used roasted garlic oil) and roast on a baking sheet about 5-7 minutes at 450 degrees. Sprinkle tomato slices with sea salt and layer with roasted zucchini in a stack on top of vidalia onion dressing. Finish with fresh arugula leaves.

Sweet Corn Granita

From carefully selecting each ear to shucking, prepping and consuming it, the entire process of eating sweet corn is a sentimental experience for me. It immediately transports me to the summers of my childhood. I can easily imagine the precise sound of the husk as it's torn away from the cob and recollect the feeling of the silky threads clinging to my fingers as I shucked ear after ear. Despite this undying passion, a steaming ear of corn has not sounded the least bit appetizing this summer due to the "hotter than Hades" temperatures we've been experiencing. To satisfy my corn craving while refreshing my wilted disposition, I decided to make a sweet corn granita, layered with vanilla pudding. Imagine the sweetness of summer corn, laced with cinnamon, orange, and vanilla. Mmm mmm mmm....... delightful. Creamy pudding plus sweet icy goodness equals one happy blogger.

Granita:

3 ears of corn, steamed

1/3 C brown sugar simple syrup*

3 Tbsp almond milk

1/4 tsp vanilla

1/8 tsp cinnamon

prepared vanilla pudding

orange zest

*Brown sugar simple syrup:

Mix 1/2 C brown sugar with 1 C water and simmer until sugar is thoroughly dissolved. Cool before using.

After steaming the corn, cut all kernels off the cob and pulse in food processor. Place the pureed kernels in a sieve over a bowl and press through with a spatula to separate out the solids. 3 ears of corn should yield about 1 C of smooth corn puree. (This is a tedious but worthwhile step.) Combine simple syrup, vanilla, cinnamon and almond milk with the smooth corn puree and pour into a chilled glass container and place in freezer. Scrape the mixture every 20 minutes with a fork until there is no more liquid in the granita. Spoon granita over vanilla pudding and top with orange zest. Enjoy!

Stop and Eat the Couscous

The past two weeks have slipped by in a blur of travel, work, travel, work. I am only just now catching up with my life outside of the office. Somewhere between Boston and Seattle, I concocted this quirky little salad, which was a happy accident of what I could find in the kitchen. (My pantry has been neglected, along with my blog.) The melange of couscous, cherry tomatoes, black beans, green onions, cucumbers, and pineapple, was quite tasty and extremely refreshing. Packed in a mason jar, it traveled beautifully to the beach. I sat quietly and enjoyed my strange medley as I caught my breath and soaked up the solitude... if only for a minute. It's good to be home.

Father Knows Best

Today's dish was inspired by my father, who sent me a recipe a few months ago for a sweet potato hash. It involved sweet corn, black beans, bell peppers, onions, sliced avocado, cilantro, and sour cream... all things I love, except for the sweet potato. I initially blew it off as a recipe I would never try, despite the fact that he assured me I would like it. My only prior experience with sweet potatoes was the mushy thanksgiving side dish, complete with baby marshmallows and a year's supply of brown sugar. When I finally tried the recipe, my opinion on sweet potatoes changed instantly. I immediately incorporated the bright orange monster into my weekly menu and started experimenting with different spices and cooking methods. I quickly realized that sweet potatoes pair perfectly with the spicy flavors I adore, and can easily be incorporated into more recipes than I ever imagined. Today's adaptation was a throw back to the original inspiration dish and was a saute of chick peas, cherry tomatoes, garlic scapes, green onions, cilantro, and avocado. Seasoned with salt, pepper, cumin, and red pepper flake this sweet potato hash was absolutely delicious. Served on a bed of quinoa, it's easily my new favorite meal... looks like father does know best.

Delicately Indulgent

I have been anxiously awaiting a harvest in my garden. After a slow start, things are now ramping up and the mesclun lettuce has finally arrived. A wonderful mix of spicy and bitter, these greens are a salad lover's dream. Their crisp texture and bright flavor make them amazing on their own, but today I embellished them by filling individual leaves with a mixture of crumbled goat cheese and tangy currant jam. The combination of crisp, cold lettuce with the sweet and savory filling was absolutely indulgent. Who knew a delicate little lettuce could be so naughty?

Bananas for Ice Cream

I love ice cream. I also like fitting into my clothes. Since large amounts of heavy cream and sugar have an adverse effect on my waistline, I began a search for a healthier alternative that would satiate my ice cream desires. I tried several different faux ice creams but they all were icy and lacked that creamy texture I was craving. Then I stumbled across a vegan ice cream recipe that involved 2 ingredients - frozen bananas and almond milk. I was intrigued but skeptical. No ice cream machine needed. No sugar needed. How on earth this was going to be good? To my surprise, it was simply delicious. It was as easy as slicing bananas, freezing them on a cookie sheet, and then pulsing them in the food processor with a splash of almond milk. Granted, you have to like the taste of banana, but with a little creativity the flavor can be adjusted to suit your taste buds. My favorite addition was a swirl of whipped peanut butter. The possibilities are endless... go bananas!