Onion & Fig Jam Crostinis with Roasted Garlic, Brie & Prosciutto ~ Cooks With Cocktails. Fig & Arugula Flatbread Recipe. I was really excited to see figs pop out at our farmers market.
I feel like fig season is so short… I can never show up at the store expecting figs to be there on any given day, so I just snatch them up when I see them. That night I put together this simple flatbread… a no-fuss, no-oven, casual Saturday dinner that we shared with nice summery white wine. Oh, and by the way, we’re becoming old people this summer. We’re the old married couple that strolls to the farmers market early on Saturday mornings. The old married couple that watches “programs” on TV together. LUSCIOUS EGGPLANT DIP WITH TOASTED WALNUTS, TAHINI, LEMON & YOGURT. Pin it!
Pin it! Farmers Market Asparagus & Potato Pizza Recipe - Love and Lemons. If you caught Monday’s post, I wrote all about my strategy for coming up with a dinner recipe while shopping on the fly at the farmers market.
And, drumroll please… here’s what I made! It’s a big green, veggie potato pizza loaded with chopped asparagus, asparagus ribbons, cheese, flowering thyme, chives, and those pretty chive blossoms that I got at Chicago’s Logan Square Farmers Market. Spiralizer Butternut Squash Fritters. Peach Tostadas & a Saveur Nomination(!) Recipe. First off, I wanted to say a big THANK YOU for nominating us in this year’s Saveur Blog Awards!
I’m so flattered and thrilled that you find our little corner of the internet to be an inspiring place. It’s times like these that I really don’t know what else to say besides thank you, thank you, thank you! If you have a second, it would mean the world to me if you could click here and go vote. Scroll down a tad to the “Most Inspired Weeknight Dinners” category. You can vote every day until August 31st. Speaking of weeknight dinners, here’s a fresh and flavorful one you should try before peach season is over. Green Chile Peach Tostadas Preheat the oven to 450°F and line a baking sheet with parchment paper. Spinach and Spaghetti Squash Fritters Recipe. Nutritional information Serves 4 A lightly spicy combination of spinach and spaghetti squash is shaped into crisp oven-baked fritters. 1 spaghetti squash (1½–2 lb.) 2 cups packed baby spinach ½ cup diced red bell pepper 1 large egg, lightly beaten ¼ cup panko breadcrumbs ¼ cup all-purpose flour ¼ tsp. ground chipotle chile powder 1.
Preheat oven to 375°F. 2. Oven Fried Green Tomato Caprese Diane, A Broad. September 12, 2012 Sometimes, things just make sense. Like when two fantastic food concepts smash together in just the right way. Fried green tomatoes are crispy and golden and fantastic by themselves… but stack them with fresh mozzarella and basil and a good heavy drizzle of balsamic reduction, and it’s the most unique and hearty caprese salad I’ve ever seen.
And just look how pretty. Can’t you imagine serving this as an appetizer at a dinner party, arranged willy-nilly on a big platter with basil leaves and balsamic scattered all over? Oven Fried Green Tomato Caprese Ingredients 3 green tomatoes, sliced into 1/2-inch thick rounds 1 large egg, beaten 1 cup bread crumbs 1/4 cup medium grind cornmeal 1/4 cup flour 1 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper olive oil or non-stick spray for baking 12 ounces fresh mozzarella, sliced into rounds (ideally the same size as the tomatoes) 12 large fresh basil leaves balsamic reduction for drizzling. Green Tomato Pie. While harvesting at Brooklyn Grange Farm on Sunday, I got to taste some incredible green tomatoes.
The tangy veggie always bring me back to my visits home when my family and I get fried green tomatoes from Joe’s Stone Crab (a must try if you live in or ever visit Miami). I decided to take a bag of these little guys home with me and make a savory green tomato pie. After recently making a pretty successful sweet red beet and goat cheese pie, I had decided that next time around I wanted to create a completely savory vegetable pie.
Mushroom, Rosemary, and Goat Cheese Tartlets Recipe. Nutritional information Makes 48 tartlets These savory bites disappear fast, so you might want to double the recipe if you’re serving a hungry crowd. 8 oz. whole white button mushrooms, plus 48 thin mushroom slices, divided 2 tsp. olive oil 1 Tbs. freshly chopped rosemary or sage 3 cloves garlic, minced (1 Tbs.) 2 Tbs. all-purpose flour ¾ cup low-fat milk 3 oz. soft goat cheese ¼ cup chopped fresh parsley 1 17.3-oz. pkg. puff pastry, thawed (2 sheets) 1.
Pulse whole mushrooms in food processor until finely chopped. Summer Squash, Goat Cheese, and Herb Roulades Recipe. Nutritional information Makes 12 roulades Grilling or broiling the squash in this simple antipasto accentuates its nutty flavor. 2 medium yellow crookneck squash, cut lengthwise into 12 ¼-inch planks 2 Tbs. olive oil 4 oz. fresh goat cheese, softened 1 Tbs. finely chopped black olives ½ tsp. fresh lemon zest 2 tsp. finely chopped basil or mint plus 12 fresh basil or mint leaves, divided.
Fig, Feta & Mint Crostini Recipe. I don’t know anyone who doesn’t like figs – they’re so sweet and unassuming – but I avoided them for years due to my childhood dislike of Fig Newtons.
I was just never a fan of that packaged fig flavor. Later, I came to realize (of course!) That fresh figs are amazing. They’re in season now, and their season is short, so you should go find some. Sweet potato tahini crostini recipe. We got home last week and I immediately started thinking about post-vacation recovery foods.
Kale salads, green juices… that sort of thing. That is until Jack announced that he was craving bread. Which sounded good, so bread we had. This cozy little crostini turned out to be perfect for our lazy, rainy weekend. (Kale salad, on the side). Broccoli Pesto Mac & Cheese Recipe. Some exiting news – the book is done(!) And off to print this week. I’ll share some sneak peaks a little later but suffice it to say – I’m tired. I never thought I would say this but after shooting, testing, retesting, checking and rechecking so many recipes – I became a little “cooked” out. Over the last few weeks, while working through final copy and design edits, there’s been a lot of takeout around here and more than a few boxes of macaroni and cheese.
Oscar Party Appetizers & Wine Pairings – Love and Lemons. The Academy Awards are this weekend – have you seen all of the movies? We’ve binge-watched only a few of them, but so far my favorite is the Grand Budapest Hotel. Does anyone know where I can get Jack a hat that says “Lobby Boy?” Blackberry & lemon zest crostini. Now that it’s nearly summer, I’ve been making more and more things with less and less ingredients.
Lately, I’ve been in love with this juicy little blackberry bite – it’s simple, sweet & bright, with an unexpected savory note from the thyme leaves. These would be beautiful (not to mention ridiculously easy to assemble) for any last minute cocktail party. Dukkah spiced yogurt dip. I recently contributed this dukkah recipe to Food 52’s Small Batch series. When they first suggested it, I had to look up how to (authentically) make it. It turns out — there’s no one way. The word dukkah literally means “to pound” and it generally consists of hazelnuts, sesame seeds and a few whole dried spices. To me, this was the perfect opportunity to use up the nuts and spices I had just cleaned out of my pantry shelves.
(Specifically, the ones that didn’t fit when I transferred them from little bags to little jars). Sweet potato, balsamic-caramelized onion and goat cheese galette. When Whole Foods Yorkville in Toronto offered me the chance to participate in the “Blogger Gobbler” challenge around Canadian Thanksgiving, I was intrigued. Vegetarian Butternut Squash Pizza. Silverdollar Socca Recipe. Spicy Lemon Coconut Sauce Recipe. This sauce looks bland from here. Charred corn crepes. Avocado Asparagus Tartine Recipe. Acorn squash quesadillas + tomatillo salsa. A few weeks ago (oh, you didn’t think that meant I was all caught up, did you?) A friend and I went to a cooking demonstration at a great little modern Mexican restaurant named Dos Caminos. Empanadas Recipe. Nutritional information Makes 24 empanadas Argentine empanadas are traditionally made with lard, and then deep-fried.
Here, coconut oil makes a more healthful choice. Filling ¼ cup raisins 1 Tbs. coconut oil 1 small onion, finely diced (1 cup) ½ cup finely diced red bell pepper 1 8-oz. pkg. seitan, drained and chopped ¼ cup frozen corn 1 clove garlic, minced (1 tsp.) ½ tsp. dried oregano ¼ tsp. dried thyme 2 Tbs. chopped green olives ¼ cup grated low-fat mozzarella cheese Wrappers 4 cups flour 1 Tbs. baking powder 1 tsp. salt ½ cup coconut oil, melted ½ cup skim milk. Baked Sweet Potato Falafel Recipe. Do all you U.K. based readers know the Leon restaurants? Cauliflower-feta fritters with pomegranate. Seven spoons - main - The appropriate welcome. Fennel Mushrooms Recipe. Mast-o-Khiar Yogurt Dip Recipe. Summer Vegetable Cianfotta Recipe. Flatbreads with honey, thyme and sea salt.
Tomato Tarte Tatin Recipe. Zucchini and ricotta galette. Chinese Vegetarian Potsticker Recipe with Tofu. Crispy Baked Spicy Pumpkin Wontons.