Zucchini Fritters with Cool Lemon Yogurt Sauce

I've professed my love for fritters both here and here, yet I just don't think to cook them that often. It's a shame really, because I adore them, not to mention they're incredible quick to make, versatile, and filling! I really should make a mental note to make them more regularly. Will you help me remember? Thanks :)

These bad boys contain a few of my favorite things (ha! in the process of watching the Sound of Music for the first time...I couldn't help myself…it's currently intermission). Zucchini and arugula make my heart go pitter pat in the summer, I just love them both so much! Arugula and garlic weren't in the original recipe, but I thought a little extra green couldn't hurt, and who doesn't love garlic? I was right! The arugula added a bit of green peppery-ness that was wonderful and fresh, and paired with the cool lemon yogurt sauce? Heaven. Serve these with a small salad (or baked sweet potato like we did), along with some of fresh fruit, and you have one lovely summer lunch.

Zucchini Fritters

Notes: 

-when prepping the zucchini, squeeze as much water as possible out. You'll be surprised by how much water comes out of those suckers! It's crazy. 

-the original recipe for the yogurt sauce made a TON of sauce. We're not saucy people (heh), so I just used it as a guide and made significantly less, and just tasted as I went. Even still, I ended up with too much. I'll include the measurements below for proportions. Something to keep in mind!

-I used olive oil, but may try coconut oil next time, as it was a bit smokey. It wasn't a big deal, but I may experiment next time with and alternative.

Ingredients 

Fritters

1 pound (about 2 medium zucchini

1 teaspoon coarse or Kosher salt, plus extra to taste

2 scallions, split lengthwise and sliced thin

1/4 cup arugula, chopped

1-2 garlic cloves, minced

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Olive or another oil of you choice, for frying

Lemon Yogurt Sauce (see note above)

1 cup plain full-fat yogurt (can use Greek or regular, or sour cream)

1-2 tablespoons lemon juice

1/4 teaspoon lemon zest

Pinches of salt

1 small minced or crushed clove of garlic

Directions

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. 

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: press against the holes of a mesh strainer with a wooden spoon to extract the water, or wrap it up in a clean dish towel and wring the water out that way (I went with the latter).  This will save the fritters from  sogginess. 

Return deflated zucchini shreds to bowl. Taste if you think it could benefit from more salt (most went down the drain), add a little bit more if needed. Stir in scallions, arugula, garlic, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the batter.

In a large heavy skillet (cast iron always wins), heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3-4 minutes. If you find this is happening too quickly, reduce heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2-3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter. 

For the topping, stir together the yogurt, lemon juice, zest, salt, and garlic, and adjust the flavors to your taste. Dollop on each fritter before serving.

Do ahead: These fritters keep well, either chilled in the fridge for a better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

Recipe Source: adapted from Smitten Kitchen

Stone Fruit Crisp

I've been holding out on you. I made this crisp weeks ago, and have yet to share it! Summer stone fruits are some of my favorite fruits. If I had to choose a favorite, I'd say it's a tie between cherries and nectarines (I prefer the smoother skin of a nectarine over a peach). I usually devour them fresh before I ever get a chance to bake or cook them (especially cherries), but I made it a point to give this recipe a try. I used cherries and peaches, as that's what I had on hand, but feel free to use any other stone fruits, like plums or nectarines! I altered the original recipe a bit by adding some buckwheat flour and reducing the almond flour, as I didn't have enough almonds. I love how dark and nutty buckwheat flour is, so it was a welcome addition.  Being that it's made with all natural ingredients and is somewhat low in sugar compared to your typical crisp, it makes for a great breakfast! Oh, and so does this one. Enjoy!

Stone Fruit Crisp

Ingredients

Filling

3 large peaches, peeled, pitted, and diced

1 to 1 1/2 cups sweet cherries, pitted and halved

1 tablespoon corn starch

2 tablespoons brown sugar

1 teaspoon chia seeds

1/2 teaspoon cinnamon

Pinch of salt

Topping

1/4 cup almond flour (almond meal)

1/4 cup buckwheat flour*

1/2 cup oat flour

1/2 cup rolled oats

1/2 teaspoon cinnamon

2 tablespoons coconut oil

2 tablespoons agave, real maple syrup, or honey (I used agave)

Pinch of salt, to taste

Directions

Preheat oven to 375F, and lightly grease a small (4 cup-ish) casserole dish.

Combine the filling ingredients together in a large bowl. Stir until fully incorporated.

I used my food processor, as I was dealing with slivered almonds and whole oats to make my own flours. If you go this route, blend together almonds, buckwheat flour, 1/2 cup of oats, and cinnamon. Process until powdery (or close to it). Drizzle in agave and coconut oil, and remaining 1/2 cup of oats and pulse until combined into a dough. Add salt to taste.

If you don't have a food processor and are dealing with pre-blended products, stir together almond flour, buckwheat flour, oats, and cinnamon. Add the agave and coconut oil and mash with a fork until thoroughly combined into a dough. Add salt to taste.

Spoon fruit filling into a casserole dish and level out. Crumble the topping over top of the fruit in an even layer. Bake, uncovered, at 375F for around 30 minutes, checking on the topping after 20 minutes. If the topping starts to brown too soon, you can remove it from the oven and cover with tin foil for the rest of the time. The crisp is ready when the fruit is fork tender and the topping is golden.

Cool for 5-10 minutes before serving. Serve on its own, or with greek yogurt, ice cream, or whipped cream.

*I used buckwheat flour, as I love the nutty flavor. If you don't have buckwheat flour, use an additional 1/4 cup of almond meal instead.

Recipe Source: adapted from Oh She Glows

Blackened Tilapia Baja Tacos

I love fish, but don't think to make it very often! It's silly, considering how healthy and delicious it is, not to mention how quick it cooks. Fish is the perfect summertime fare. A couple weeks ago, I had a mini "day-cation" with my best friend in Sandusky, OH (yeah Cedar Point!). If you follow me on instagram, you may have seen that we had the most AH-mazing fish tacos while we were there. They were seriously stellar. Once I got home, I found myself yearning for more, and that's when I remembered I had some frozen tilapia hanging out in the back of my freezer. These tacos did not disappoint! Honestly, the only thing I didn't like were the tortillas I bought. I don't have the desire to make them from scratch, and all the corn tortillas I buy at the store taste like cardboard (these were from Trader Joe's…ah well). I think I'll just go with flour tortillas next time. Problem solved!

Blackened Tilapia Baja Tacos

Ingredients

1/4 cup low-fat plain yogurt (or reduced-fat sour cream, or plain greek yogurt)

2 tablespoons chopped fresh cilantro

2 tablespoon fresh lime juice

1 jalapeño pepper, seeded and chopped

1 cup thinly sliced white onion

1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 (6 ounce) tilapia fillets

Cooking spray (or 1 tablespoon canola oil)

8 (6-inch) corn tortillas (I'm going with flour next time..can't seem to find decent corn tortillas!)

1/2 ripe peeled avocado, thinly sliced

Lime wedges, to garnish (optional)

Directions

Combine first four ingredients in a food processor, and process until smooth. Combine jalapeño sauce and onion in a small bowl.

Combine paprika and next six ingredients (through ground red pepper), and sprinkle evenly over both sides of the fish. Spray a large cast-iron skillet over medium-high heat. Add fish to pan, and cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Recipe source: adapted from Cooking Light, March 2011

Pasta and Grilled Zucchini Salad

Lately, I've been obsessed with grilled zucchini. Sprinkled with a little Tony's and lightly brushed with olive oil is my favorite way to make it. I add grilled zucchini to veggie wraps, or just eat it by itself...I never tire of it's smokey goodness. When I saw this recipe on Smitten Kitchen, I knew immediately I had to try it. I also knew right away that I wanted to grill my zucchini instead of fry it. There's already a good bit of olive oil in the homemade pesto, and the flavor of grilling your veggies versus frying them can't be beat. 

It may seem like there's a lot of steps involved, but it actually came together pretty quickly. There's very little chopping, and it's pretty easy to multi-task. From start to finish, it only took me about 30 minutes. Not bad at all, and the end result is worth it! I'd like to say it gets even better the next day, but I went on a mini vacay the next day, and Chris ate the rest. Obviously, he thought it was pretty nummy. Can you blame him?

I didn't think so.

Pasta and Grilled Zucchini Salad

Ingredients

Cooking spray

3 medium (or 2 large) zucchini, cut into 1/4 inch thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup fresh or frozen edamame or peas

2 cups basil leaves, coarsely chopped

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces pasta (stozzapreti, penne, etc.)

Zest of 1 lemon

1 1/2 tablespoons capers, chopped (mine were pretty big)

7 ounces buffalo mozzarella, torn into chunks

Salt and pepper

Directions

Bring a large pot of salted water to a boil.

Meanwhile, lightly spray grill with cooking spray. Grill zucchini slices over medium high heat, about 3-4 minutes per side, turning once. Transfer to a large bowl, sprinkle with salt and pour vinegar on top. Set aside.

When the water is boiling, cook pasta until al dente, adding the edamame during the last 3 minutes of cooking if frozen, or during the last 1-2 minutes if using fresh. Drain and rinse under cold water; set aside.

While the pasta cooking, combine half of the basil and all of the parsley and olive oil in a food processor or blender. Process until smooth, then season with salt and pepper. 

Transfer pasta back to the empty pot, or a large bowl. Add zucchini and any juices, basil-parsley oil, lemon zest, capers, and mozzarella. Gently stir together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Recipe source: adapted from Smitten Kitchen who adapted it from Plenty by Yotam Ottolenghi

Tropical Green Monster

Hello there! Yes, it's been a while. I unintentionally stepped back from this space over the past month, and I think I know why. I feel like I get into cooking ruts, especially at the beginning of each season (well, except for maybe fall and winter...soup is my jam). Over the past few weeks, I've tried to simplify what I cook and how we eat, not to mention try to eat healthier whole foods. That's not to say I won't be baking this summer (I have a batch of these in the freezer for when my sweet tooth kicks in), but I am trying to cut back on sugar, and the more fruits and vegetables I eat, the easier that is to do.  Expect some healthy veggie-full recipes in the near future!

I've been obsessing over smoothies this summer, averaging at least four a week! Strawberry banana is my fave when I want an all fruit smoothie, but this one is probably my favorite green one. Green smoothies aren't new to me or probably many of you, but this one is worth sharing. I got my inspiration from a recipe I saw on here on Eat Live Run, which I also recommend. SO good! Like all smoothies, the proportions and ingredients are up to you, so use this as inspiration! The measurements below are rough measurements. I hope you enjoy this green treat as much as I do! :)

Tropical Green Monster

Ingredients

A handful of fresh spinach

Roughly one cup chopped frozen mango

1 banana 

1/2 cup light coconut milk

Squeeze of lime juice

Water (or coconut water), if needed to thin it out to desired consistency 

Other add-in ideas: 

Frozen pineapple (omg so good!)

Chia Seeds

Fresh mint

Fresh ginger

Directions 

Place all ingredients in a blender and process until smooth. Serve immediately.

Raspberry Rhubarb Crostata

Look how pretty this crostata is! For my first free form tart EVER I was pretty freakin excited about how this bad boy turned out. Not only was it rustic and beautiful, it was also totally delicious. I know strawberries and rhubarb seem to go hand in hand, but after this crostata, I'm starting to question that. Though I love all things strawberry rhubarb, the tartness from the rhubarb seems to get lost in the sweet strawberries. Since raspberries are naturally on the tart side, you don't lose the rhubarb, and dare I say the pair work even better together?? The combination is still sweet, but you don't lose the tang from the rhubarb, which I love.

Also, the crust? Don't even get me started…it's so good! It's slightly nutty due to a little whole wheat flour, raw sugar gives it a dash of sweetness and crunch, and butter makes it super flakey. Butter makes everything better. My only wish is that I had either whipped cream or vanilla ice cream to top it with! :)

P.S. I can't believe this is my first ever pie/tart recipe to share on this little blog of mine. If given the choice, I always choose pie over cake. Note to self: must make more pie. 

Raspberry Rhubarb Crostata

Ingredients

Crust

1 cup unbleached all-purpose flour

1/2 cup whole wheat flour

1 1/2 tablespoons sugar

1/2 teaspoon kosher salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed

1 large egg

1 tablespoon whole milk

Filling

1/4 cup cornstarch

4 cups 1/2"-thick slices rhubarb (about 1-1 1/4 pounds)

1 6-ounce container fresh raspberries

2/3 cup sugar

1 large egg, beaten

Raw sugar (I always grab a few extra packets when at Starbucks! shhh..don't tell!)

Sweetened whipped cream or vanilla ice cream-for serving (optional)

Directions

Crust

Combine both flours, sugar, and salt in a bowl and mix. Add the butter and use your hands to break the butter until it's reduced to pea-size pieces. Whisk the egg and milk in a small bowl to blend. Make a well in the center of the dry ingredients and add the egg mixture and mix until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: crust can be made 2 days in advance. Keep chilled.

Filling

Dissolve cornstarch in 3 tablespoons water in a small bowl, and set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a  bowl. Chill until cool, about 30 minutes.

Preheat oven to 400F. Working quickly (depending on how warm your kitchen is), roll out dough on floured parchment paper to 12-inches round. Brush with beaten egg. Mound filling in center of crust, gently spread out, leaving a 1 1/2 inch border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg and sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes.

Let crostata cool on a baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or vanilla ice cream.

Recipe source: seen on Eating for England, who adapted it from Karen deMasco via bon appetit.

Herby, Peanuty, Noodly Salad

I first fell in love with soba noodles when Chris and I were living in Beijing (as evidenced here and here). Made with buckwheat flour, it was unlike anything I'd ever had before, sparking a love for all things buckwheat. It was no surprise that the second I saw this noodly salad I had to make it. Full of green and crispy veggies and herbs, it's definitely a winner and perfect for summer! The only thing I may do differently next time is add a hair less lime juice, so taste the dressing as you go to make it to your liking. 

It's also not surprising that this recipe came from one of my favorite cookbooks, River Cottage Veg (note to self: must buy this cookbook). Enjoy this fresh salad, sweet friends!

Herby, Peanuty, Noodly Salad

Ingredients

For the salad:

1/2 cup raw unsalted peanuts

7 ounces soba noodles*

5 ounces sugar snap peas

1/2 cucumber

6 green onions

Small bunch of mint, coarsely chopped

Small bunch of cilantro, coarsely chopped

For the dressing:

2 tablespoons rice vinegar

Zest and juice of 1 lime (or 1/2 a lemon)-or to taste!

1 small fresh red chile, finely chopped

1 garlic clove, minced

1 teaspoon brown sugar

1 teaspoon sesame oil

1 1/2 teaspoons soy sauce or Tamari (what I used), plus extra to serve

Splash of sriracha (optional)

Splash of oyster sauce (optional)

Directions

Toast the peanuts in a dry pan until a little dark and fragrant. Remove and coarsely chop; set aside.

Cook noodles per package instructions. Drain and rinse under cold water. Drain again, and set aside

Meanwhile, make the dressing. Combine all dressing ingredients in a large owl and whisk to combine. Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.

Add the sugar snap peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.

Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.

Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.

Serve with soy sauce for Tamari at the table for people to add to their bowls.

*Soba noodles made only with buckwheat flour are gluten-free, however many are produced with whole wheat flour as an ingredient. Check the labels if you have a gluten sensitivity or intolerance!

Recipe source: seen here, originally from River Cottage Veg

Jalapeño Cheddar Turkey Burgers with Guacamole

I didn't mean to disappear on you all this past month. All I have to say is…wow. My life has changed drastically, and in such a wonderful way. Not only did I finish all my required coursework for my doctorate, but I won a JOB. It's a career I'm not sure I ever saw myself going into, but I couldn't be more excited about it. By hopefully Christmas, I will be playing my flute with the US Navy Band in Washington, DC. That's right, I'm moving to DC!

I am required to go to boot camp (trying to keep calm about it…ouff), but until then I plan on not only getting in shape, but also taking a bit of time to relax and enjoy my summer. It's been a year since I've had an actual break, and I'm planning on soaking it all in. 

I wish we had a grill on our balcony for the summer, but alas, it's against the law in Ohio (hah! try telling my neighbors that). If we did have a grill, I would definitely make these first thing. Thankfully, one of my beloved cast iron pans got the job done just fine. These burgers are so scrumptious and flavorful, and would be a great addition to any Cinco de Mayo party. For the guac, I kept it simple using some of the remaining lime juice, garlic, and salt, which is my favorite way to make it. Be warned, this is a messy burger once you start eating it, but that didn't stop me from hoovering the whole thing in under two minutes…oops. Whatever, I'm not sorry.

Psst…like turkey burgers? Other variations I've made can be found here and here (what is it with summer and burgers? Apparently a turkey burger was the first thing I made at the start of summer last year as well! ha!)

Jalapeño Cheddar Turkey Burgers with Guacamole

Ingredients

1-1 1/2 pounds ground turkey (preferably dark meat if you can find it!)

1 small onion, finely diced

1/3 cup fresh cilantro, minced

2 cloves garlic, minced or pressed

1 jalapeño, seeded, cored, and minced

1 teaspoon ground cumin 

1 teaspoon paprika

Juice of half a lime

1/3 cup shredded cheese, plus more for topping

1/2 teaspoon salt

1/2 teaspoon pepper

Toppings: guacamole, salsa, additional cilantro, etc.

Directions

Heat a grill (or cast iron skillet) to medium-high heat, spray with cooking spray. To make the burgers, combine all ingredients in a large bowl, and mix until evenly combined. At this point, either put in the fridge for an hour to let the flavors marry, or go ahead and cook (I put them in the fridge for 45 minutes). Form the mixture into 4-5 patties.

Cook the patties for about 3-4 minutes per side, flipping only once. A few minutes before the burgers are finished cooking, top with sliced or shredded cheese. Remove the burgers and let rest for a few minutes before serving. Assemble with toasted burger buns and guacamole, and whatever other toppings you desire.

Recipe source: adapted from Annie's Eats

Tahini-Dressed Zucchini and Green Bean Salad

Apparently yesterday was National Zucchini Day. I don't usually celebrate food holidays, though I should really find out when national cookie day is (mmm...cookies). I made this yesterday for lunch, so apparently I just knew to celebrate one of my favorite summer veggies!

I found this recipe in one of my new favorite cookbooks River Cottage Veg. Guys, I adore this book, and am totally bummed it's nearly overdue at the library. It celebrates vegetables in such a fresh and beautiful way it makes me want to be vegetarian. Chris is going through an elimination diet right now, meaning he is essentially gluten free and vegetarian (also limiting his dairy...talk about tough) This was his pick from the book. 

There's a bit more prep then I usually care for in a salad, but the veggies become superstars by the end, making it well worth the effort. Full of delicious seasonal veggies, it's filling and satisfying!

I am submitting this salad to No Croutons Required, which is hosted by Jacqueline over at Tinned Tomatoes. This month's challenge is to come up with a soup or salad featuring seasonal ingredients. It's the perfect time to buy zucchini and tomatoes right now, so go ahead and make this beautiful salad!

I will also be submitting this recipe to Souper Sunday's over at Kahakai Kitchen! Enjoy!

Tahini-Dressed Zucchini and Green Bean Salad

Ingredients 

For the tahini dressing

1 small garlic clove, crushed with a little coarse sea salt

2 tablespoons light tahini (stir jar well first)

Finely grated zest and juice from 1/2 lemon

Juice of 1/2 orange

1/2 teaspoon honey

Sea salt and freshly ground black pepper

2 tablespoons olive oil

For the salad

About 1/2 pint grape or cherry tomatoes, halved

2 tablespoons olive oil

3 medium zucchini (about 14 ounces), sliced into 1/8-inch rounds

Sea salt and freshly ground black pepper

Juice of 1/2 lemon

1 fresh red chile, seeded and finely chopped

About 4 ounces green beans, trimmed

4 good handfuls of salad greens

Handful of mint, finely shredded (optional)

Directions

First, make the tahini dressing. In a small bowl, stir together tahini, lemon zest and juice, orange juice, honey, and grind or two of black pepper. The dressing may thicken and go grainy or pasty, but don't worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed. The dressing is now ready to use.

Now prep the veggies for the salad. Place tomatoes flesh side up on a lined baking sheet. Broil until the tomatoes start to shrivel and are bursting with juice, 5-10 minutes. Keep an eye on them!

Next, heat the olive oil in a large cast iron skillet over fairly high heat, and cook the zucchini slices in batches, tossing them occasionally, for a few minutes until tender and browned on both sides, transferring them to a bowl once cooked. Season generously with salt and pepper, add the lemon juice and chile, and toss together well.

Bring a saucepan of salted water to a boil. Tip in the green beans, return to a boil and blanch for 1 minute. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean kitchen towl, and toss the beans with the zucchini.

To assemble the salad, spread the salad greens in a large, shallow serving bowl and scatter over the dressed zucchini and beans, tomatoes, and shredded mint, if using. Drizzle tahini dressing and serve.

Recipe Source: adapted from River Cottage Veg

Grilled Peach, Chicken, and Goat Cheese Salad

I have a confession to make...I am addicted to peaches. I've been devouring about 5 pounds a week by myself. I've been eating them in my fruit salads, broiling them and topping them with vanilla cinnamon sugar (aka my daily dessert), raw (duh), and now grilled. No matter what, peaches are my summer candy (that is, until I grab a bag of cherries, my all time fave).

I love the idea of including fruit in my salad, and thought I would take advantage of the fact that I have so many peaches in my fridge. I remember seeing the original recipe on Eat Live Run about a year ago, and was stoked that I had nearly all the ingredients on hand. I substituted toasted pine nuts for toasted hazelnuts (yes, I slightly over toasted them...oops), and regular balsamic vinegar for white balsamic. I think I may have a thing now for balsamic vinegar and peaches. The pairing just works!

The end result was wonderfully simple and delicious, just how all summer dishes should be. The only thing missing was a chilled glass of white wine...mmm.

As usual, I will be submitting this salad to Souper (Soup, Salad and Sammies) Sunday at Kahakai Kitchen!

Grilled Peach, Chicken, and Goat Cheese Salad

Ingredients

Dressing

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

Pinch of salt

Roughly 8 cups greens of choice (I used arugula, also my fave)

2 yellow peaches, slightly firm to the touch

1/4 cup toasted pine nuts

1 cup cooked chicken, shredded

2 ounces fresh goat cheese

Directions

First, make the dressing. Whisk together the ingredients and set aside while you prep the rest of the salad.

Preheat your grill to medium/high heat.

Slice peaches in half and discard pit. Place peaches, cut side down, on a preheated grill. Close the lid and grill about five minutes, checking occasionally. Alternately, you could broil them for the same amount of time. You want the peaches to soften and get char marks across the bottom. Remove peaches and thinly slice.

To assemble salads, divide greens into two bowls. Top greens with chicken, goat cheese, pine nuts and peaches. Drizzle dressing over the top and toss.

Recipe Source: adapted from Eat Live Run

Crispy Parmesan Zucchini Fries with Sriracha Lime Mayo

Unlike many people, I have zero problem eating my veggies. In fact, I could totally be a vegetarian if it weren't for my love of bacon. Mmm...bacon.

I bought a fair amount of zucchini at Findlay Market about two weeks ago, and still had some that needed to be cooked. I already used some of my loot in pasta, and though I've been wanting to try using it in baked goods, I ultimately just wanted something savory and simple. These fries fit the bill perfectly. They're ultra crisp and the smell of zucchini and Parmesan baking in my oven was absolutely intoxicating. The sriracha lime mayo was also a nice touch, and great for dunking, though I bet ranch would be tasty as well. I urge all of you, veggie lovers and haters, to make these immediately! You'll love them! 

Crispy Parmesan Zucchini Fries with Sriracha Lime Mayo

Ingredients

Fries

2 tablespoons all-purpose flour

1 large egg
1 tablespoon water

1 cup Panko breadcrumbs

1/4 cup freshly grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 lb zucchini (about 1 medium)

Mayo

3 tablespoons mayo

1 1/2 teaspoons sriracha sauce 

1 teaspoon lime juice

Directions

Preheat oven to 425 F. Line a baking sheet with aluminum foil. Place a wire rack in the baking sheet.

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.

Slice the top and bottom off the zucchini. Cut the zucchini in half, then continue cutting in half again and again.

Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.

While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. 

Serve the fries with the mayo. These are best served immediately.

Recipe Source: as seen on Tracey's Culinary Adventures, who adapted it from here and here.

Cold-Brewed Iced Coffee

This, my friends, is the holy grail of iced coffee, and most definitely the most complicated recipe on my site...SIKE! The cold brewed method has been all over the internet (thank you NY Times!) and I'm cursing myself for not trying it sooner. Iced coffee has been my BFF this summer. I've had it nearly every day, except for the days when I forgot to prep it the night before. I'm a bitter Brittany those mornings. 

The cold-brewed method is absolutely genius. Instead of being bitter, it's smooth, rich, and luxurious. Iced coffee can be a little tricky when it comes to sweetening it, as regular sugar takes forever to dissolve. Though it's delish unsweetened, but I've found my favorite way to drink it is with sweetened condensed milk. It sweetens it, and I don't need to add milk. Two birds...one stone! It also keeps a while in the fridge. Starting my day off with this coffee makes me happy, and I think it will make you happy too.

Cold-Brewed Iced Coffee

Notes: I've been using the same proportions I like to use when making strong coffee. It gets a little diluted when you add a bunch of ice and of course milk, so give this "recipe" a try first, then make adjustments for future cups to suit your taste. The peeps at the NY Times suggest using a fine mesh sieve or cheesecloth. I found it was a lot easier to just use my French press. If you don't have a French press, I have also used my reusable coffee strainer from my coffee pot over a 4-cup measuring cup.

Ingredients

For 2 servings:

1/3 cup ground coffee (medium-course grind is best)

1 1/2 cups water

Sweetened condensed milk (I like roughly 1 tablespoon per serving) or milk of choice

Directions

Fill a french press (no French press? see note above) with water and coffee. Give it a quick stir and refrigerate overnight. The original recipe says to leave it at room temperature, but I didn't notice a difference in taste, and since it's already cold I don't have to add too much ice.

In the morning, press down the press like you would making regular hot coffee. Stir in sweetened condensed milk, regular milk, cream, soy milk, etc. and add ice. 

P.S. I love and use this tumbler to take my coffee with me to work!

Recipe Source: seen on tons of sites, all adapted from the NY Times.

Nectarine Pizza with Fresh Basil and Reduced Balsamic

Nectarines!! Apricots!! Peaches!! I've been swimming in these glorious fruits all week, and am totally okay with that. It's still a little early in the season, so the best is yet to come! I'm thinking a peach pie is in my near future. Mmm...

Anyhoo...today I whipped up this great little pizza for lunch. It was definitely out of my comfort zone, with the addition of nectarines and the balsamic reduction (just an FYI: my favorite pizza is mushroom and zucchini). The end result was a welcome surprise. My only regret is that I wish I added more cheese! Especially the goat cheese. Next time I think I'll add arugula as well. Ah, sweet peppery arugula. 

Like a previous pizza recipe I've blogged about, the following isn't much of a recipe, rather suggestions. I hope you enjoy this as much as I did! Mmmm.

Nectarine Pizza with Fresh Basil and Reduced Balsamic

Ingredients

Toppings for one pizza:

1/2 cup balsamic vinegar

Olive oil for greasing

Cheese: I used mozzarella and goat cheese. You could also use ricotta, mascarpone, blue cheese, etc.

One nectarine, thinly sliced (not paper thin)

Fresh Parmigianno Reggiano, shaved or grated. (I used the stuff from the shaker, the fresher stuff would be incredible with the sweet nectarine and balsamic!)

Fresh basil or arugula

Favorite pizza dough (might I suggest using the one used in this pizza to save time!)

Directions

Place balsamic vinegar in a small saute pan. Turn heat to medium high and simmer until reduced and noticeably thick (mine took about 7 minutes). Watch like a hawk so it doesn't burn. If it does burn, it's trash. Err on the side of underdone, it will reduce more as it cools.

Preheat oven to 500F. Line a sheet pan with parchment or grease lightly with olive oil. Place dough on pan and drizzle with a little olive oil, and spread with your hands to coat evenly.

Cover the dough with a layer of cheese, then the nectarines, and top with Parmigianno Reggiano. Place pizza in very hot oven, and bake for 10 minutes until slightly brown and cheese is melted.

Remove from oven, and top with fresh basil/arugula. Drizzle with balsamic and dig in! Num.

Recipe Source: adapted from Alexandra Cooks

Apricot Breakfast Crisp

Another wonderful recipe from one of my new favorite cookbooks. As I mentioned before, I will slowly but surely cook my way through this beautiful book! 

I grew up eating my mom's peach cobbler for breakfast, and didn't know until recently that it's normally considered a dessert (thanks mom for letting me have "dessert" for breakfast!). Cobbler can be breakfast food, and so can crisps! 

I was very excited to see apricots on sale for $.99/pound at the store (along with peaches and nectarines...I think I may need a peach pie..mmm), and knew this was how I would use them. I love that this recipe doesn't yield a huge amount, maybe 2-3 cups of cobbler, which is ideal when your baking for only one or two people. You could also use different fruits depending on what's in season (fruits like apples and pears should be cut into smaller pieces, and baked for maybe 45 minutes or so...cover with foil to prevent overcooking the topping). Olive oil or coconut oil can be used in place of the butter, different nuts can be used, and I think I may even add ground flax seed next time to add a little o-mega 3's! For now though, I'll enjoy this apricot version. After my first bite, I literally said out loud "oh yeah...going on the blog." I was on the phone with my bestie...she can confirm this. Be warned however, if your apricots aren't ripe this will be super tart. I *ahem* had two servings, and while the first was perfect, the second was on the tart side (which I didn't mind). Served with plain Greek yogurt and a drizzle of honey, it made a wonderful breakfast! I'm also thinking about trying it for dessert later with a little butter pecan ice cream. I love summer...sigh.

Apricot Breakfast Crisp

Ingredients

Fruit

1 pound apricots

2 tablespoons sugar

1 tablespoon all-purpose flour

Pinch of nutmeg

Topping

4 tablespoons butter

1/3 cup sugar (I used light brown sugar..num!)

1/2 cup rolled oats

1/2 cup all-purpose flour (or a mixture of all-purpose and whole wheat)

Good pinch of salt

2 tablespoons sliced or chopped almonds

Yogurt of choice to serve (I used plain Greek yogurt with a little honey)

Directions

Preheat oven to 400F, and prepare the fruit. Pull apart the apricots at their seam, remove the pits, and tear them on e more time into quarters (so fun!). Place the fruit in a small baking dish (Deb suggests a 1-quart gratin dish, I just used a small casserole pan). Stir in the sugar, flour, and nutmeg.

Now, make the topping. Melt the butter in a small saucepan, and stir in first the sugar, then the oats, then the flour, and finally the salt and almonds, until large clumps form. Sprinkle the mixture over the fruit. Bake for about 30 minutes. Eat warm or chilled, with a scoop of your favorite yogurt. Maybe even ice cream? :)

**Update: a sprinkle of cinnamon on top of the yogurt is simply divine!

Recipe Source: adapted from The Smitten Kitchen Cookbook.

Summer Corn Chowder

When fresh corn is on sale at your grocery store for 10/$1.00, you buy it. At that point, it's nearly free, and I do not turn down nearly free noms. With that much corn in my possession, I knew exactly what I was going to make...corn chowder.

I made it this past weekend when temperatures dropped in Cinci, and it was actually chilly outside. Isn't it nearly June? It was soup weather again, even if just for a day or two, so I took advantage of the opportunity. The process for this chowder is slightly more tedious then the norm, because after you cut all the kernels off the corn, you then cut off any remaining pulp and squeeze the heck out of it to get every last drop of corn milk aka "liquid gold."

The corn is truly the star of this chowder, as it should be. The sweet kernels are still slightly crisp after cooking, and the potatoes add sustenance. Thick and slightly peppery, it's the perfect way to use up summer corn, and is now one of my favorite soups! Bon appetit!

I am also submitting this recipe to Souper Sundays at Kahakai Kitchen!

Summer Corn Chowder

Ingredients

8 ears corn

3 tablespoons unsalted butter

1 onion, finely chopped4 slices bacon, cut into 1/4-inch pieces

2 teaspoons minced fresh thyme

2 teaspoons salt

1 teaspoon black pepper

1/4 cup all-purpose flour

5 cups water

3/4 lb Yukon gold potatoes, cut into 1/2 inch pieces

1 cup half-and-half 
1 tablespoon sugar (optional-I used probably half this amount)

3 tablespoons chopped chives or green onions, for garnish

Directions

Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl or casserole dish and cut the kernels from the corn. Then, hold the ear over a second bowl, and firmly scrape any remaining pulp from the cobs into the bowl. Repeat with all 8 ears of corn. 

Spread a clean kitchen towel over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. Note: like Tracey, I only got half the amount the recipe called for, about 1/3 of a cup. It turned out great, so don't stress quantities here. Discard the pulp that's left in the towel.

Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, bacon, thyme, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the onion has softened and is just starting to brown around the edges. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the water, whisking constantly. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for 15-18 minutes, or until the potatoes are tender.

Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot. Add the half-and-half then return the chowder to a simmer. Turn off the heat under the pot and add the reserved corn juice. Season to taste with salt and pepper, and if desired, add up to 1 tablespoon of sugar. Garnish bowls of chowder with the chives before serving.

Recipe Source: adapted from Tracey's Culinary Adventures, who adapted it from Cooks Illustrated, July/August 2011

Oven Roasted Pulled Pork

I'm not a huge meat eater, and my recipe index clearly shows that. Poultry is okay, and I love fish, but beef and pork usually get the short end of the stick. A pulled pork sandwich however, is a little different. I love bbq sauce (Sweet Baby Ray's is in the pic!), and the meat itself is irresistibly tender, not at all tough. Slow roasting meat in the oven is the way to go I tell ya! The bone literally fell off when I moved it from my dutch oven to a plate. 

I chose Paula Dean's recipe, because of all the stellar reviews, though I did alter it slightly. I thought there was too much salt, pepper, and cayenne, and like many reviewers, I added the garlic powder to the rub instead of the juice. I've reflected my changes below. We had this sandwich along with my new favorite salad, making a wonderful summer lunch. Bon appetit!

Oven Roasted Pulled Pork

Ingredients

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

2 tablespoons dark brown sugar

1/2 teaspoon onion powder

1 1/2 teaspoons garlic powder

4 pound shoulder pork roast

2 cups apple juice

1 cup apple cider vinegar

2 tablespoons Worcestershire

Hamburger buns

Your fave barbecue sauce

Directions

Mix all the dry ingredients together in a small bowl. Sprinkle rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate at least 2 hours (I did mine overnight, so it was ready to go in the morning).

Combine liquid ingredients, and pour into a large Dutch oven. Place pork in the oven, and tightly cover with aluminum foil, then lid. Roast for 4 hours or until fork tender and shreds easily. Brush or baste with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with your favorite barbecue sauce y'all!

Recipe Source: adapted from Paula Dean, via foodnetwork.com