on the menu: white nectarine salad

Summer salad season is in full swing. The farmers market is overflowing with tons of salad goodies; strawberries, peaches, cherries and more - I'm in heaven! This last weekend I went to the farmers market and picked up everything for this recipe. It's easy, I promise!

Enjoy and bon appétit friends! 

Ingredients:
10oz. mixed greens
1 white nectarine, cut into bite sized pieces 
¼ cup sliced candid pecans, lightly toasted
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon honey

Directions:
- Place the sliced pecans in a skillet over low heat to toast for about 4 to 6 minutes.

- At the bottom of a large salad bowl pour in the white wine vinegar and mix in honey.  Whisk the ingredients together.  Then slowly drizzle the 4 tablespoons of olive oil into the bowl.

- Then cut the white nectarine into bite sized slices and add salad bowl. Gently toss until coated and add in mixed greens. 

- Once the greens are coated, top the salad with the toasted pecans. Finish it off with a dash of sea salt and pepper.

Recipe and photos by Caitlin Flemming

on the menu: citrus salad

I've been on a citrus kick! Lately I've been craving it for breakfast, lunch and dinner. This is an easy and delicious salad has been my favorite go-to for citrus.

Hope all of you enjoy it as much as I do.

Bon appétit friends!

Sunshine Citrus Salad

Ingredients:
- a lovely combination of citrus fruits: navel oranges, blood oranges, tangerines, grapefruit, meyer lemons, and clementines.

- Ginger-Bay-Lime Syrup (recipe to below)

- freshly ground black pepper

- nuts or seeds for garnish

Directions:
1. Prepare syrup.

2. While the syrup is cooling down, slice up the citrus fruits – slice off the rind on the top and bottom, then slice down the sides.

3. Arrange sliced fruit on a platter, pour cooled syrup over top. Add freshly cracked black pepper and garnish with nuts or seeds.

Ginger-Bay-Lime Syrup
Ingredients:

¼ cup maple syrup

¼ cup water

a few slices fresh ginger

3 kaffir lime leaves

1 bay leaf

Directions:
Put all ingredients in a saucepan. Bring to a boil and let simmer for 1-2 minutes. Remove from heat and let syrup steep and cool down. Store leftovers in a glass container in the fridge for up to seven days. Makes about 4 servings.

Recipe and photo from My New Roots

on the menu: roasted white asparagus and caper berries

Eric and I both love asparagus with any meal. When I put together the menu for each week Eric always chimes in "don't forget asparagus one night." When I came across this recipe over on My New Roots I was intrigued - white asapargus with dill dressing . . . yes please! I could have this as my entire meal it's so delicious. If you want to add a protein I highly recommend salmon.

Bon appétit everyone!

Roasted White Asparagus and Caper Berries
Serves 2

Ingredients:
* 6-8 spears white asparagus
* a handful of caper berries
* melted ghee or coconut oil
* flaky sea salt

Mustard Dill Dressing

Ingredients:
* 2 Tbsp. olive oil
* 2 tsp. apple cider vinegar
* 2 tsp. Dijon mustard
* 1 tsp. honey or maple syrup
* pinch sea salt
* 1 Tbsp. finely chopped fresh dill, more for garnishing

Directions:
1. Preheat oven to 400°F/200°C.

2. Wash and trim asparagus (snap off the ends instead of cutting them – this ensures that you remove the woody bottom parts which differ from spear to spear). Peel the spears from top to bottom to remove their stingy outer portion. Drain the caper berries and slice in half lengthwise.

3. Place asparagus and caper berries on a baking sheet and drizzle with ghee or oil. Sprinkle lightly with salt and place in the oven. Bake for 10-20 minutes (this will vary depending on the thickness of the asparagus) until slightly golden at the tips and al dente - tender, but with some tooth.

4. While the asparagus is roasting, whisk all the dressing ingredients together.

5. Place cooked asparagus a serving tray and drizzle with the Mustard Dill Dressing while still hot, sprinkle with more salt if desired. Garnish with springs of dill. Serve immediately.

Recipe and photo from My New Roots

on the menu: lemon-thyme soda

There really isn't anything like a summer drink. As we approach the holiday weekend that kicks off lemonade stands in our neighborhood, summer travel and gorgeous weather (let's hope). I thought "why not post one of my new go-to drinks?" It's easy, only calls for a few ingredients and most importantly it's delicious. I guarantee any family member or guest that you serve in your home will love it. I bet they'll even ask you for the recipe as they walk out the door.

Enjoy + cheers friends!

Ingredients: 

1 1/2 cups sugar 

2 cups of water 

1 oz. fresh thyme

Juice of 6 lemons

Soda water

Directions:

Bring the sugar and water to a boil, then add the thyme and let steep until cool. Pass through a fine strainer. In an ice-filled glass, combine 1 1/2 ounces of the thyme syrup with 1/2 ounce of lemon juice. 

Recipe by Culture Club

on the menu: blood orange, beet, and fennel salad

A few weeks ago I was invited over for dinner at a friends house - everything was delicious but the one dish that I wanted to immediately go home to make was an orange salad. The citrus flavor is exactly what I've been craving with the warmer temps we've been graced with. I went on a search for something similar. This recipe on Bon Appétit is what I was searching high and low for - it looks delicious. Can't wait to make it tonight for dinner!

Hope you enjoy it as much as I will. Bon appétit friends!

Blood Orange, Beet, and Fennel Salad

serves 4 - 6

Ingredients:

2 medium red beets, tops trimmed

2 medium golden beets, tops trimmed

3 blood oranges

1 medium navel orange (preferably Cara Cara)

1 tablespoon fresh lemon juice

1 tablespoons fresh lime juice

1/2 small fennel bulb, very thinly sliced crosswise on a mandoline

1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)

Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

1/4 cup loosely packed fresh cilantro and/or chervil leaves

Directions:

1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Recipe by The Bon Appétit Test Kitchen

Photograph by Marcus Nilsson

on the menu: artichokes with spaghetti

I've been spotting artichokes at the market, which is by far one of my favorite things to have for dinner. It got me wondering and searching for recipes that incorporate artichokes - boy did I find a handful of yummy recipes (all of which I'll be trying). But this one in particular caught my eye - simple is always better in my book. I can't wait to give it a whirl later this week.

If you make it let me know what you think. Bon appétit! 

Artichokes with Spaghetti

Serves 2-3

Ingredients:

* 4-6 cleaned, trimmed artichokes (stem included-optional)

* 2 cloves of crushed garlic

* 1 small red chilli finely sliced

* a handful of parsley finely chopped

* olive oil for frying

* salt and pepper to taste

* Cooked “al dente” spaghetti

Directions:

1. Blanch your cleaned artichokes in some boiling water for 2 minutes.  Drain and set aside.

2. Heat up some olive oil in a pan on medium heat and once it’s heated add your artichokes.  

3. Fry on both sides for a few minutes ensuring they do not burn.

4. Add your garlic and chilli and give everything a good toss and stir.  Season accordingly with salt and pepper.

5. Add the spaghetti and toss everything together.  If the mixture becomes a little dry add some more olive oil and a little pasta water to loosen it up a little.

6. Plate the spaghetti with the artichokes and garnish with freshly chopped parsley.

Recipe by Souvlaki For The Soul

on the menu: lemon almond coconut ice cream sandwiches

I've been having quite the sweet tooth lately. Craving homemade ice cream, cookies, you name it. Since Eric is the baker and sweets maker in the house I had him look for a delicious treat he could make to quench my craving. These sandwiches are perfect since we love making fresh homemade ice cream (coconut is a new favorite) and these lemon almond cookies sound and look delicious. 

If you've got a sweet tooth I'd highly recommend giving these a whirl!

Lemon Almond Coconut Ice Cream Sandwiches 
(makes 10 sandwiches)

Please note: these cookies do have several steps, but you can do it over the course of a couple days if you want. Bake the cookies and make the ice cream first, then do all the assembling the next day.

coconut ice cream
1 can coconut milk, preferably full fat
3 tablespoons maple syrup
1 teaspoon pure vanilla extract
pinch of salt

In a small bowl or liquid measuring cup, whisk together the coconut milk, maple syrup, vanilla, and salt.

Process according to your ice cream maker manufacture’s instructions. Place in a freezer safe container and allow to freeze for at least 3-4 hours before assembling the sandwich cookies.

lemon almond cookies
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted
4 tablespoon honey 
1 tablespoon fresh lemon juice
zest of 1 large lemon

Whisk the almond flour, baking soda, and salt in a large bowl.

In a smaller bowl, combine the coconut oil, honey, lemon juice, and lemon zest, mixing well. Pour into the dry mixture and stir until everything is well moistened, the dough will be slightly crumbly, but should hold when pressed together with hands.

Lay out a piece of parchment and use your hands to sort of squeeze the dough together and transfer to the parchment. Carefully roll into a large log about 2 1/2-inches in diameter. Works best if you roll with the parchment, tucking in the ends. Place in the freezer for 1 hour or until firm.

Preheat oven to 350°F and line a baking pan with parchment.

For assembly directions pop over to Good Things Grow.

on the menu: spinach artichoke grilled cheese

Do you ever crave a staple but want to put a little twist on it? That's exactly how I feel about a grilled cheese sandwich. It's such a comfort food with a side of tasty tomato soup. When I came across this combination I knew it'd be delicious. Do you have a favorite twist to a grilled cheese that I should try?

Hope you enjoy - bon appétit! 

Spinach Artichoke Grilled Cheese
(makes 2 sandwiches)

Ingredients:
Fresh spinach – enough for about 3 cups chopped 
Canned artichoke hearts – about 3 (around 6 ounces) 
2 cloves garlic 
1 tablespoon olive oil 
2 tablespoons sour cream 
1 cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone) 
4 pieces bread 
Kosher salt 
Butter or more olive oil

Directions:
1.  Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.

2.  Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.

3.  Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

Photo and recipe courtesy A Couple Cooks, be sure to check out their blog for more recipes.

on the menu: mexican vegetable soup with lime and avocado

This week's recipe is quite exciting for me - it's the first on the menu post that I cooked and photographed. I wanted to kick it off with my go-to soup recipe. My family has been making it for years and it instantly makes me feel like I'm living back in Mexico City. Hope all of you enjoy it as much as I do!

Bon appétit! 

Mexican Vegetable Soup with Lime and Avocado
Serves four to six.

Ingredients
1 tablespoon light olive oil
1 medium red onion, finely diced 
2 cloves of garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 carrots, cut into 1/4-inch-rounds
8 ounces green beans, tipped and cut into 1 inch pieces
2 medium tomatoes, peeled, seeded, and chopped
6 cups of chicken stock
1/4 cup cooked hominy
2 teaspoons chilpotle chilies, minced
1 avocado, peeled and sliced
cilantro leaves, for garnish
6 wedges lime

Directions
- Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.

- Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.

- After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.

- Cook another 5 minutes; then taste for salt.

- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.

Recipe adapted from The Greens Cook Book // Photo by Caitlin Flemming

on the menu: oatmeal cookie chunk ice cream

Ever since Eric and I got married, exactly two years ago today(!!!) we've experimented with ice cream making. It was the first wedding gift we received and it's been so fun testing out new recipes. Although it doesn't help my waist line . . . .

When I came across this recipe on dinner or dessert I immediately thought of Eric- he loves so many of the ingredients in the recipe I knew he'd want to give it a whirl right away. It's delicious, but be aware that you'll want it all the time - it's addicting!

Enjoy dessert lovers!

Oatmeal Cookie Chunk Ice Cream

makes about 1 quart

2 c. heavy cream

1 c. whole milk

2 eggs

3/4 c. sugar

2 tsp cinnamon

9 oatmeal cookies, broken into small pieces

1/2 c. milk chocolate chunks (optional)

Mix the milk and cream together in a pan over medium-low heat. Heat the milk mixture for 10 minutes or until it reaches 140°F and then remove it from the heat. In a bowl, beat the eggs until lighter in color and fluffy. Add the sugar to the egg mixture very slowly. Then slowly whisk the milk mixture into the egg & sugar mixture to temper the eggs. If you added the milk to the egg mixture quickly then the hot milk would cook the eggs and you would have scrambled eggs, you don't want that! Now add the the entire egg/sugar/milk mixture into a pot and heat over medium-low heat for 15 minutes, stirring frequently. Remove mixture from the heat and pour it into a clean bowl and refrigerate the mixture for 1 hour. Stir in the cinnamon and freeze the ice cream according to your ice cream maker's manufacturer instructions. I added half of the cold oatmeal cookie pieces into the ice cream mixture 5 minutes before it was done mixing and then folded in the rest after removing the ice cream from the ice cream maker.

Recipe from dinner or dessert

on the menu: shaved squash salad with basil & ricotta salata

This past weekend I was on a salad kick - trying new combinations out and looking for recipes. Let me tell you, one can never bore from a salad because there are just so many options out there. When this particular salad recipe popped onto my screen I was intrigued - I love squash, I love ricotta salata and anything topped with almonds has my mouth watering immediately. I didn't get a chance to make it over the weekend, but it's 100% on the menu for this week.

Bon appétit! 

Shaved Squash Salad

1 pound mixed summer squash, sliced very thin

1/4 c. basil leaves, coarsely torn

1 small red onion, sliced thin

juice of 1/2 lemon

1/3 c. olive oil

salt & pepper

1 Tbs. creme fraiche or sour cream

salt & pepper

1/4 c. sliced almonds, toasted

1/4 c. ricotta salata, grated

Combine squash, onions, and basil in a bowl.  To make dressing, whisk lemon juice and creme fraiche in a small bowl.  Drizzle in olive oil while whisking constantly, until emulsified. Toss squash with dressing, almonds and ricotta salata.  Serve immediately.

Recipe from Farm House Table

on the menu: lemon tart with rosemary crust

What happens when you have ten lemons lying around - you start searching for recipes. When I spotted this lemon tart I knew the search was over. It's simple and perfect for spring. 

Bon appétit everyone!

Lemon Tart with Rosemary Crust

for the crust

• 1 1/3 cup spelt flour
• 3 tablespoons cane sugar
• 1 tablespoon fresh rosemary, chopped
• pinch of salt
• 1/3 cup cold butter, cubed
• 1-2 tablespoon ice water

for the filling

• 1 cup plain Greek yogurt
• 1/2 cup cane sugar
• 2 eggs
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest

Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.

Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.

 Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.

Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.

Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.

Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh whipped cream if you’d like.

Created, photographed, and shared by GOOD THINGS GROW & Happyolks

on the menu: springtime jasmine rice salad

With spring officially here I've been on the hunt for springtime salads because lately I've felt as though I've been in a salad rut. Usually it's just me throwing whatever I have in my refrigerator into a bowl. With that being said, I've been trying to plan things out better - especially after seeing this scrumptious springtime salad. Luckily, I already have a bundle of asparagus and jasmine rice. Hope all of you enjoy this simple and easy recipe. 

I'm off to the grocery store! Bon Appétit.

Springtime Jasmine Rice Salad

serves 2
12-15 asparagus spears, woody stems removed
2 tablespoons olive oil
3/4 cup uncooked brown jasmine rice
1 cup low-sodium chicken stock
1 shallot, sliced
2 garlic cloves, minced
1 pint baby bella mushrooms, quartered
1/3 cup dry white wine
1/4 cup dried cherries, coarsely chopped
salt & pepper to taste

Prepare rice according to directions on package, subbing in 1 cup chicken stock for the water. This will most likely take 30-40 minutes.

Preheat oven to 400 degrees F. Lay asparagus on a baking sheet and toss with 1/2 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 20-22 minutes.

While asparagus is roasting, heat a large skillet oven medium heat. Add 1 tablespoon olive oil and sliced shallot with a pinch of salt. Saute until soft – about 3 minutes. Add in chopped mushrooms, tossing to coat, and let cook for 4-5 minutes until soft and juicy. Stir in garlic and cherries and cook for 30 seconds. 

Increase heat a bit and add wine, cooking for 2-3 minutes. Reduce heat to low.

Toss in rice and asparagus, then serve. Season with additional salt and pepper if needed. Also delicious served cold!

Recipe from How Sweet Is This

on the menu: green beans with egg and parmesan

I’ve been obsessed with poached eggs – for breakfast lunch and even dinner. This Sweet Paul recipe not only had my mouth watering when I came across the image, but it had me grabbing my purse and running to the grocery store to purchase all of the ingredients. Let me tell you, this one doesn’t disappoint. It’s light and the flavors are utterly divine. The only problem was that I wanted double the portion size.

Hope you enjoy this one as much as I do. Bon Appétit!

Green Beans with Egg and Parmesan

Serves 4

7 oz green beans, trimmed

2 tablespoons white wine vinegar

4 large eggs

½ cup of shaved Parmesan

4 tablespoons olive oil

1. Bring a large pot of salted water to a boil.

2. Add the beans and boil them for about 30 seconds.

3. Put them straight into a bowl filled with ice water.

4. Dry tem and place them on plates.

5. In the same pot, with the same water, add vinegar.

6. When the water is just below boiling point, crack the eggs one at a time into the cup and drop the egg gently into the water.

7. Let them simmer for 3 minutes.

8. Remove the eggs slowly with a slotted spoon.

9. Put on top of the beans and add Parmesan.

10. Drizzle with some olive oil and season with salt and pepper.

Recipe from Sweet Paul

on the menu: fresh fig and stilton flatbreads

I spotted this image all over Pinterest a few weeks ago and finally came across the recipe. Let me tell you, it's so easy to make and is delicious - I could have it a least once a week. Who doesn't love figs and blue cheese?

Hope you enjoy this recipe as much as I do. Bon appétit!

Ingredients:

1. 1 piece regular or whole wheat lavash – cut widthwise so it makes two rectangular pieces about 4″x7″ in size. You can make your own lavash but there are lots of good quality storebought options out there. You can also substitute lavash with premade flatbreads, pizza crust or puff pastry (baked per the instructions).

2. 4 tbsp. onion jam or fig preserves

3. 10-12 fresh Mission or Brown Turkey figs – thinly sliced

4. 4 ounces good quality Stilton cheese, crumbled – you can use goat cheese, blue cheese or Gorgonzola here

5. 4 sprigs fresh thyme, leaves removed from tough stems

Directions:

Preheat oven to 350. Place the two pieces of lavash on a baking sheet and bake until it begins to barely crisp – 2 to 3 minutes. Remove from oven and allow to cool to the touch. Spread 2 tbsp. of your preferred jam on each piece of lavash. Even distribute the sliced figs over the lavash bread. Top each with 2 ounces of crumbled cheese and evenly sprinkle on the thyme leaves. Bake until crispy and the cheese has melted – this took 5 to 6 minutes in my oven. Cut into rough pieces and serve while still warm.

Recipe from Running with Tweezers