Strawberries with Lemon Honey Ricotta

If you live anywhere in the vicinity of North Carolina, then you know that Thursday was a complete rainy mess! Buckets and buckets of rain fell from the sky all day and all night. It was a disaster and a miracle that our house didn't float away. We survived and somehow, the sunshine found its way through the clouds this morning and the sky was a vibrant blue and everything was electric green. 

Waking up to blue skies always makes me appreciate my surroundings and excites me to get outside (before the heat gets here)! I knew exactly what I was going to do waking up this morning - strawberry picking.

I absolutely adore strawberry season! There is no better tasting fruit at the peak of its growing season than a tasty, sweet strawberry.

Every year on the blog, I usually include a few strawberry recipes during April/May to highlight the ripe fruit. Last year, as I was adventuring in Gluten Free land, I made a Strawberry Almond Tart. The year before that I shared my all-time-favorite recipe, Grandma's Strawberry Pie (which I am planning to make tomorrow with all of my fresh-picked strawberries). This year, I decided to go a bit more simple since time is valuable and the strawberries are so delicious. I had some fresh ricotta from the market, which I sweetened with local honey and some lemon zest. The balance of the sweet strawberries and the creamy ricotta comes together for a very nice fresh, light late Spring dessert.  

Strawberries with Lemon Honey Ricotta

Yields: 2 servings Prep Time: 5 minutes

Fresh strawberries, hulled, quartered1/2 cup Whole milk Ricotta cheese

1/2 teaspoon lemon zest

2-3 teaspoons honey

2 Tablespoons Pine Nuts, lightly toasted

In a small skillet over medium heat, toast the Pine Nuts. Watch them closely, as they will burn quick. Once they become slightly fragrant, remove from heat and the pan and set aside.

In a small bowl, mix the Ricotta, honey and lemon zest together until well combined. Place a small amount of this in another small bowl, layer with strawberries, then more Ricotta. Add the Pine Nuts and bit more lemon zest on top. 

If your strawberries are not extremely sweet, you can drizzle a bit more honey on top as well.

Strawberry Recipes to also try:

• Grandma's Strawberry Pie
• Strawberry Almond Tart
• Strawberry Rhubarb Crumble
• Grown Up Fruit Salad

NY Times Purple Plum Torte

Oh Smitten Kitchen, you did it again! You brought a wonderful recipe to the surface and to my attention! I saw this and thought, this would be a good "cheat" recipe. 

I have been so good about getting back into my gluten free diet since returning from Costa Rica (and yes, those posts are coming soon). I just knew this recipe was going to be the one to throw me off, and it was! I behaved though, I only had a little bit and shared the rest of the cake with Ryan and friends. 

Since I wasn't born when this recipe first appeared in the NY Times, I was excited to try it for the first time considering the praise it received from Deb herself and millions of NY Times readers!

Deb wasn't lying when she said this was an easy, no-fail recipe. It has simple ingredients, minimal dishes and utensils needed, and cooks perfectly every time! I couldn't find the Italian plums that she refers to, but used regular plums instead and it turned out fine.

This would be a great early Fall dessert or a nice sweet brunch addition. For the recipe and story behind it, hop over to Smitten Kitchen.

Happy plumin'!

Purple Plum Torte

Yields: 1 9-inch round cake
Recipe found at Smitten Kitchen

Almond Crisped Peaches

For the last sweet peaches found in various Farmer's Markets, this recipe is a must try as summer slips away! 

Peach season was pretty good this year, not the best, but pretty good. I was able to make a few crumbles, cobblers and galettes! However, possibly one of my favorite peach recipe that I came across this summer was Smitten Kitchen's Almond-Crisped Peaches.

We all know my love affair with Smitten Kitchen after discovering the Red Wine Chocolate Cake. And her blog and cookbook continue to impress me. The best part about this recipe is that it is gluten-free! I love finding gluten free recipes that don't require a ton of expensive ingredients. The only thing here I had to buy was the peaches (and the ice cream of course)!

As we say "Goodbye" to summer here in NC, we welcome Fall with open arms. But first, Costa Rica!! Ryan and I are off for a much needed vacation. Don't worry, we will be back with a full report and plethora of Fall recipes!! See you in October :)

Almond Crisped Peaches

Recipe from Smitten Kitchen

Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 45-60 minutes

4 ripe peaches
1/3 cup (55 grams) whole almonds
1/4 cup (50 grams) sugar
3 tablespoons (45 grams) cold unsalted butter, cubed

1/4 cup (20 grams) rolled oats

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

pinch of sea salt

Heat oven to 350 degrees. Halve peaches and remove pits. Place fruit cut side up in baking dish. 

In a food processor, grind almonds and sugar together until coarsely ground (with a few pebbles left). Add oats and other flavorings, if using, then butter, pulsing the machine until the ingredients are just blended. 

Spoon the almond mixture into the center of each peach, then press it flat, as if icing the tops of the peaches with it. Bake for 45 minutes to 1 hour (baking time varies with peach size), until the top is brown and crisp and you can easily slice through the fruit with a fork or spoon.

Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream or even plain yogurt, cold, for breakfast.

Without a food processor: Use an equivalent weight of almond meal or finely chopped almonds, stir in sugar and any other ingredients, then the same volume of butter, melted. It will be less clumpy, but the oven won’t know the difference.

Peach Bourbon Crumble

Millions of peaches, peaches for me

Millions of peaches, peaches for free

Look out!!

Even though I haven't posted in a while, doesn't mean that I am not cooking and eating to my little hearts desire! Work has just been busy and kept me from writing about it.

But I'm never too busy to give some food love to my followersI There is no better food love than that of a fresh, juicy peach in the summer time! And there are millions of them right now (according to the Presidents of the USA....come on 90's music fans). I put this boozy doozy together last weekend and had to share.

For all my gluten free friends or anyone with a food allergy, don't forget about the Gluten & Allergen Free Wellness Expo this Saturday in Durham, NC. There will be tons of yummy treats and entrance is only $10.

Peach Bourbon Crumble

Yields: 6-8 servings

Prep Time: 20 minutes
Cook Time: 40 minutes

butter for greasing skillet/pan (about 1 tablespoon)
1/2 cup whole wheat flour (or gluten free all purpose flour)
1/2 cup pecans, lightly toasted, chopped
1/2 cup rolled oats
1/3 cup brown sugar
1/2 teaspoon fine grain sea salt
6 tablespoons unsalted butter, melted
2 tablespoons cornstarch or arrowroot powder
1/3 cup natural cane sugar
5-6 cups peaches, peeled and sliced
3-4 tablespoons bourbon (depending on desired booze level)

Preheat the oven to 375F, with a rack in the middle. Butter an 8x8 square baking dish and set aside.

Cut a small cross in the bottom of each peach, just piercing the skin of the fruit.

Fill a medium saucepan with water and bring to a boil. Place each peach in the boiling water for about 30 seconds and quickly remove and set aside to cool.

Combine the flour, pecans, oats, brown sugar and salt together in a large bowl. Use a fork to stir in the melted butter. The mixture should form into a few patties, then wrap in plastic wrap and place in the freezer to chill at least ten minutes.

Skin the peaches by pulling the edge of the peach skin (near the cut at the bottom) with a small knife and your finger. The skin should peel off easily. Slices the peaches and set aside.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the peaches and toss until evenly coated. Wait three minutes, add the bourbon and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the peach bourbon mixture.

Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling along the sides. Wait at least 30 minutes for the crumble to cool before serving.

Powerberry Green Smoothie

If you haven't heard, juicing and smoothies are all the rage right now. Several of the food blogs I follow have mentioned either a juice fast or smoothie craze since the New Year. Why shouldn't they? Juicing and smoothies are a great way to sneak in raw vegetables that are essential for a daily diet. I am usually not one of those "jump, how high" kind of girls, but I had to give it a shot.

Plain Ole' Blender

Since we don't have an $800 Vitamix or juicer, I had to experiment with my Cuisinart blender that we received as a wedding gift (thank you, Becky)!! I have to say, it is pretty dang powerful and does the job perfectly. I wanted a smoothie that contained a good amount of raw vegetables, but hidden under a mask of sweet fruit taste. After many attempts, and a few rough breakfast smoothies to take down, I resulted with the below recipe. 

I first experimented with frozen fruits and refrigerated raw vegetables. By using frozen fruit, there is no need for ice cubes which can water down the taste. A frozen banana is a great secret tip for a creamy, smooth texture. We usually buy a bulk of bananas at the store since we eat them a lot. Freezing bananas are a great alternative for keeping almost too-ripen bananas. Simply peel, wrap and freeze for future smoothies!

30-Day Shred

This smoothie, along with some of my other healthy habits, have all come at a great time. Today, is the start of a 30-day shred with my friend, Virginia! 

I have not been running or exercising like my normal self since the marathon. Something about running 26.2 miles just makes your body want to stop for a while. But my dear friend Virginia is starting Jillian Michael's infamous 30-day Shred today! Every day of February, we are going to do one of Jillian's 30 minute workouts. Day 1 successfully completed!

Powerberry Green Smoothie

Serves: 1
Prep Time: 5 minutes

1 organic banana (preferably frozen)

1 cup frozen whole organic blueberries

1 cup almond milk (or regular milk)

1 organic pear, quartered

small handful of fresh spinach (optional)

1/2 medium cucumber or 1 small one, halve

1 Medjool date, pit removed (or 1 tsp honey)

1 tsp chia seeds

Place the banana and blueberries into a blender and pulse until it starts to break down. Add in the milk, pear, spinach, cucumber and date and blend until well combined and smooth. Quickly add in the chia seeds, pulse 2 times and serve immediately.

Additional Notes:
 - Honey or maple syrup (Grade B) is a great substitute for the Medjool date. I usually always have dates in my kitchen for the Raw Brownies.
 - This smoothie can easily accommodate any type of frozen fruit or vegetables, depending on the power of your blender. Since I don't have a super, subsonic speed one, I tend to stick with softer fruits and vegetables.

Pumpkin Recipe Roundup: Pumpkin Almond Granola

It's time for another installment of my October series: Pumpkin Recipe Roundup. For week 2, I have decided to share my pumpkin granola recipe. I eat granola almost every day with Greek yogurt for breakfast. I started making my own granola recently to control the amount of sugar and to make gluten free. I followed a recipe the first time I made granola and was amazed at how easy it is. After messing with ingredients, measurements and cooking times/lengths, I have created, what I believe is a foolproof recipe that the hubby enjoys too!

I usually double the recipe since we eat a lot of granola in our house. It will keep in an air tight container (recommend a glass jar instead of Tupperware) in the pantry for about 3-4 weeks. This recipe is VERY versitle, so play around with ingredients that you like to make the perfect personalized granola. The pumpkin flavors are great for this lovely Fall season we are having! Num, num, breakfast is served :)

Pumpkin Almond Granola

Adapted from The Sprouted Kitchen
Yields: 6 cups
Prep Time: 10 minutes
Cook Time: 25-35 minutes

5 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cinnamon
1/3 cup pure maple syrup
1 cup pumpkin puree
4 cups old fashioned rolled oats (can use gluten free oats)
2 cups mixture of raw walnuts, almonds, flax seed and/or pepitas
1 cup mixture of dried figs, cranberries and currants (can use any dried fruit here)
1/2 cup shredded unsweetened coconut (optional)

Preheat the oven to 350F. Line a large walled baking sheet (or two if doubling) with either parchment paper or aluminum foil. Spray with olive oil (or use a paper towel dipped in olive oil to rub the surface). This helps the granola from sticking while cooking.

In a medium saute pan over medium heat, toast the nuts and seeds (except flax seed) until fragrant and lightly browned. Stir these often while toasting and watch carefully as they will burn very quickly. Once toasted, set this aside to cool.

In a large bowl, mix the olive oil, salt, spices, maple syrup and pumpkin puree until well blended. Stir in the oats, toasted nuts and seeds and mix well to combine. The mixture will be very moist, this is OK.

Lay the granola out on the prepared baking sheet (or two) and spreed out evenly. Bake at 350F for 25-35 minutes or until the granola is a nice golden brown, stirring every 10 minutes to let steam escape. Steam will rise from the granola when you stir - this is a good thing and helps make the granola crispy! Remove from the oven and stir in the dried fruit right away. Let cool to room temperature and store in an air tight container in the pantry for up to 3-4 weeks. For a chewier granola, cook closer to 20-25 minutes. For a crispier granola texture, cook for 30-35 minutes. I like crispy!

Cherry Galette

There is nothing better than fresh cherries! And lucky for me, that is the only kind my husband will eat. (He refused to let me tell the story about how he indulged in an entire jar of Maraschino cherries when he was 10 which didn't end very well). Needless to say, he loves fresh cherries! 

Unfortunately cherries can be expensive, even when they are in season. So, whenever I find them at the market or grocery store for a decent price, I pounce! The other issue, especially at the grocery store is that the bags are large, so you end up with a lot of cherries. And what should one do with all these cherries???? Cherry Pie! 

The determination was there, but the time wasn't. I didn't have time to make all that crust (top and bottom layer). So, a cherry galette was born! 

Galette is a fancy alternative to a pie.  They are also great for using up fresh fruit, and making a small dessert for just the two of us. 

As we say farewell to cherry season, treat yourself to one last "hu-rah" with this recipe. Let me know what you think of these galettes!

Cherry Galette with a Hint of Lime

Adapted from Cooking Light
Yields: 6 servings

Prep Time: 30 minutes
Cook Time: 25-35 minutes

1 pre-made or homemade pie crust

4 cups of fresh cherries, pitted

1/2 teaspoon lime zest

3 tablespoons sugar, divided

1 teaspoon corn starch

1 tablespoon buttermilk

1 tablespoon turbinado sugar (raw sugar)

Whipped cream for serving

Start by pitting the cherries and placing into a bowl. Stir in the lime zest and 2 tablespoons of the sugar. Mix well and set aside for 30 minutes. Meanwhile, remove the pie crust from the refrigerator and lay on the counter.

Preheat the oven to 400F. Roll out the pie crust to a 12 inch diameter crust. Line a baking sheet with parchment paper and place the prepared pie crust onto the paper. 

In a small bowl, whisk together the cornstarch and the remaining 1 tablespoon of sugar. Sprinkle this on the crust, leaving a 2 inch border. Drain the cherries of their juices and place in the center of the pie crust, leaving a 2 inch border. Fold the dough border over the cherries, pressing gently to seal. Brush the edges of the dough with buttermilk and sprinkle with the turbinado sugar.

Bake in the oven for 25-35 minutes until the edges of the galette are golden brown. Remove from the oven and cool to room temperature until ready to serve.

The small amount of lime zest is a fantastic addition to the flavor. Lemon could also be used in place of lime. 

Serve with a dollop of whipped cream or vanilla ice cream!

Chocolate Cherry Brownies with Whole Wheat

We all know my love for Pinterest! The Hubby laughs at me when I come home claiming I am going to try a new recipe I found on Pinterest. What did we do before pinning??? Magazines, Food Network, maybe a quick search on MyRecipes.com. But Pinterest is transforming the culinary world, and the amount of people interested in it. Yes, the site has other focus areas, but Food and Drink tend to take the top used category according to  Repinly.com.

Screenshot of my Pinterest profile - so fun!!

If you have not heard of it, go to Pinterest.com and welcome yourself to 2012!! You can follow my boards, which are all dedicated to food and drinks, with a random board here and there for cute kitties and books.

Anyways, back to the issue at hand - a new fan-freaking-tastic recipe that I found on Pinterest. Cherries are everywhere, and there is no such thing as buying a small bag of cherries in the market. Every time I commit to purchasing these pricey little fruits, I have to commit to also making something with them in addition to eating alone. I have done a cherry tart, cherry crumble, cherry sauce for pork tenderloin, bourbon soaked cherries (those were good) and also just sharing with my neighbors. This time though I had a perfect recipe in mind - Chocolate Cherry Brownies!

I came across this recipe on Pinterest from a fellow food blogger, Texanerin Baking. It wasn't the fact that there was less sugar in these brownies, or that they were made with coconut oil and whole wheat flour. It was the fact that this recipe used whole fresh cherries and not the canned kind!

I made a few small tweaks to the recipe to accommodate my baking style and changed the baking time completely. These are very rich and fudgy, so have a glass of milk ready!

Chocolate Cherry Brownies

Adapted from Texanerin Baking 
Yields: 16 brownies
Prep Time: 10 minutes
Cook Time: 30-40 minutes

3 tablespoons refined coconut oil (can substitute normal unsalted butter)
1/3 cup plus 1 tablespoon semisweet chocolate chips
3/4 cup coconut sugar or turbinado sugar (raw sugar)
1 egg
1 egg yolk
1 1/2 teaspoon vanilla
1/4 cup low fat milk
1/4 cup canola oil
3/4 cup whole wheat flour
1/4 teaspoon salt
1/4 cup cocoa powder
Heaping 1 cup pitted fresh cherries
1 cup dark chocolate chips

Preheat the oven to 350F, and line an 8x8 inch baking dish with parchment paper.

In a large microwave safe bowl, melt semisweet chocolate chips and coconut oil in 20 second increments. Stir after each increment and watch carefully so not to burn the chocolate.

In a large standing mixer (or large bowl), mix the sugar, eggs, vanilla, milk and oil together until just combined. In a separate medium sized bowl, mix the flour, salt and cocoa powder and add to the wet ingredients. Mix until combined, then stop!

Fold in the cherries and dark chocolate chips into the batter and pour into the prepared baking dish. Bake at 350F for 30-35 minutes until a toothpick sort of comes out clean (there will be gooey, melty chocolate chips in the matter too remember)!

Note - check the brownies after about 20 minutes, the original recipe calls for only 15 minutes in the oven, but mine took 32 minutes. Ryan commented that they were still a bit gooey, but I kept them in the fridge and they were delicious that way. So if you like more set cakey brownies, bake them for longer.

Raw Chocolate Brownies

I am so excited to share this post with you. Don't get me wrong, I love sharing all my posts with you, but this one in particular makes me very happy! I have discovered the most amazing recipe for brownies, raw brownies to be specific. I know, I know, the raw diet is such a fad and totally gross - who wants to eat cold food all the time! Well, I am here to tell you that it isn't all bad. Close your eyes and imagine a delicious brownie, now think about that brownie not being baked or having any sugar, gluten or eggs. What??? No way, Jessica!

I am totally serious though, My New Roots hit the jackpot with this recipe. I have been making them nonstop so I have a constant stash in my freezer for a quick sweet treat. They are perfect and absolutely delicious! 

The secret to these are Medjool dates - not a common food in American cuisine, but should be! They are very common in Middle Eastern cuisine, which is where most are cultivated. Dates can replace sugar or honey in recipes and are rich in fiber and other vitamins. They kind of taste like caramel!! Dates have a very sticky consistency, but provide layered flavors and texture, which make them great for baking. So naturally, dates are perfect to replace sugar in this recipe.

The other secret to these brownies are using raw cacao (not to be confused with cocoa). Cacao (pronounced ka-kow) refers to the actual tree, pod and bean that chocolate comes from. Cocoa refers to the by-products of the raw cacao bean (powder and butter). Many think that the two powder forms are interchangeable, but after some research I discovered that cacao powder refers to raw, unsweetened powder, where as cocoa powder might still have small amounts of cocoa butter in it to enhance the flavor.

I had cacao nibs in my pantry, so I ground them first into a powder.

Therefor, Mixing the cacao with the dates basically makes a form of chocolate but without the sugar additive. Not to mention that cacao is one of the best sources of magnesium found in nature!

The best part about these brownies, they are super healthy! Dates, almonds, raw cacao, walnuts are all super foods. With their powers combined, they are Captain Planet! No, just kidding, but they are super healthy and taste delicious. A cooking phenomenon!!

Feel free to get created with the recipe with the add-ins. I like to use a bit of sea salt and chopped raw almonds. My friend Meg makes these a lot as well and adds in coconut. Dried fruit or macadamia nuts would be a great add-in as well.

I tweaked the recipe from My New Roots to reduce the amount of dates in the brownies, which helps create a stronger chocolate flavor. It also helps the brownies hold together better and not have as much oils and liquids come out from the dates because of the hot humid weather in NC. 

Raw Brownies

Adapted from My New Roots

Yields: 8x8 pan of brownies

Prep time: 20 minutes

2 cups whole walnuts

1 cup raw cacao powder

1/2 teaspoon sea salt (or more to taste)

8 ounces fresh organic Medjool dates, pitted

1 cup raw unsalted almonds, chopped

Place the walnuts into a food processor and blend until finely ground. Add in the cacao powder and sea salt and pulse just until combined. Add in the dates, one at a time through the feed tube of the food processor while it is running. The mixture will start to come together when pressed. 

Pour the mixture into a large bowl and add in the chopped almonds. Stir until the almonds are well incorporated, I like to use my hands for this! 

Press the mixture into an 8x8 pan lined with parchment paper. The consistency will be like fudge in a way, it is dense and thick. 

Place the pan in the freezer for at least an hour, remove from the pan using the parchment paper and cut into small squares. I cut them into 1 inch

Fresh Watermelon Salad

July is a very crazy month for the Hubby and I. We are traveling every weekend from the mountains to the coast and even up to Chicago. We do this to ourselves every year, despite swearing we won't. Somehow the summers just fill up for us though. Trust me, we aren't complaining, but the temptation to order take-out or go out is very strong when we are this busy. 

Must....stay....strong and fight the urge to order take-out!! 

So I use my strength and focus on quick recipes. One of our favorite quick and healthy recipes is a Fresh Watermelon Salad - great in the summer. Originally inspired from an Italian restaurant my Mom and I went to several years ago, and then tweaked, this is a great way to use all the fresh watermelon taking over Markets.

I like to drizzle the salad with olive oil right before serving, but that is not necessary if you are cutting back calories. Also, the salad pictured above is vegetarian, however by adding a few slices of prosciutto the salad takes on a delicious salty bite. It covers all the taste-bud-basics, sweet, salty and savory! Not to mention, husband-approved :)

Fresh Watermelon Salad

Yields: 4 salads
Prep Time: 5 minutes

4 watermelon slices, leave rind on

1/2 cup feta cheese, divided

2 cups arugula, divided

Balsamic vinegar

Salt and pepper to taste

Prosciutto slices (optional)
Extra virgin olive oil (optional)

Divide the arugula among the plates. Top each plate with a watermelon slice and drizzle with balsamic vinegar to taste (a good rule of thumb is one teaspoon per plate). Add feta cheese, salt and pepper to each. Top with prosciutto if using and lastly, drizzle with olive oil if desired.

4th of July Recipe Ideas

The nation's birthday, a day to get together with friends and family in your most patriotic outfit and grill while you drink fun cocktails and watch your neighbor set off fireworks from his driveway. I couldn't think of a better day! This year, the holiday falls in the middle of the week, so planning ahead is a must. There is a recipe on KettlerCuisine for every culinary need this holiday.

Side Dish Ideas

Most are probably either hosting a cookout, attending one or packing a picnic. Side dishes tend to be abundant for the July 4th holiday. Since the host of the celebration usually takes care of the main course (i.e. meat), guests are always asked to bring a side to share. Here are some of our favorites from the blog:

• Kale Salad
• Roasted Vegetable Couscous
• Roasted Grapes with goat cheese
• Caramelized Fennel and Pancetta Salad - can also be an appetizer
• Fruit Salad
• Mango and Black Bean Salsa
• Grilled Romaine Salad

Master of Grill-ology

If you find yourself hosting a shindig, try the Buttermilk-Brined Pork Chops. These are the most tender and juicy chops you will ever eat, not to mention super easy to prepare AND ahead of time. Several of our friends have tried this recipe with other meats such as a pork tenderloin, chicken thighs or breasts and had equal success. 

Red, White and Blue Desserts

For something on the sweeter side, you can whip up the Chocolate Stout cake with macerated blackberries or top with other fresh summer berries. If you can still find good strawberries, go for the Strawberry Rhubarb Crumble or my grandmother's Strawberry Pie with fresh whipped cream. Whichever dessert you choose, be sure to include fresh summer berries not only for their sweet taste, but their resemblance to our nation's flag!!

Even though the weather is expected to be 100F in North Carolina on Wednesday, this won't stop us from enjoying food, fun and friends. What are some of your favorite July 4th dishes??

Quick and Easy Appetizer

On really nice afternoons, Ryan and I like to enjoy a cocktail and appetizers on our back porch. Since the weather can get REALLY hot and humid in NC, we take advantage of the 70 and 80 degree days as much as possible. Both of us have indoor jobs, so the extra Vitamin D really helps!

Grilled Peach and Arugula Salad

If I had to pick a favorite fruit season, hands down, it is peaches! Don't get me wrong, I love my strawberries, but there is something special about a good peach season.

With the first sight of peaches at the market, my brain starts spinning of recipe ideas. I usually have to narrow it down since I still have a full time job and can't cook all day (although I would love to). One of the recipes I knew I wanted to work on for the blog was using grilled peaches. From previous posts, we all know my love for grilling any type of vegetable, including lettuce, but really this love also applies to the sweet nectar of the gods....peaches!

Typically, you don't get the fall-off-the-pit peaches until later in the season, but I was so impatient, I bought some anyways and cut around the pit to get perfect nice halves.

I also found some amazing micro arugula from the market. If you think regular arugula is good, try the micro greens! They are basically baby versions of the green, but pack just as much vitamins, minerals and taste as the "adult" version. Another fantastic find from the market was some Farmer's goat cheese from one of the vendors. Top this off with chives from my garden and some of my good olive oil and balsamic vinegar....you got yourself one heck of salad there, Champ!

Ryan was in charge of the grill. I told him to get some nice grill marks on both sides, but not to cook the peaches down too much or else it will start to loose all the juices.

Then came the ultimate test, the husband taste test. Ryan probably gets so freaked out when we first sit down to a meal and I stare him down, waiting in anticipation for his facial expression and remarks from the first bite of a new dish.

He loved it! Ryan likes to eat the salad first at a meal, so he scarfed it down and gave me that, oh, so wonderful, reassuring look of approval. Success! Another peach recipe in the docket!

Grilled Peach and Arugula Salad

Yields: 2 salads
Prep Time: 5 minutes
Cook Time: 5-8 minutes

1 ripe yellow peach
Fresh arugula (find micro greens if you can, or spinach)
Favorite goat cheese
Balsamic vinegar
Olive oil
Fresh chives, chopped
Salt and pepper

Slice the peach in half and remove the pit - try to do this as gently as possible to leave the halves intact for presentation. Heat a grill (or grill pan) on medium heat and place the peach halves on the grill cut-side down first. After a few minutes, flip the halves to cook the other side.

Meanwhile, assemble the lettuce, cheese and chives on a plate. Place the cooked peach halves on top of the salad and drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste.

The Limoncello Experiment (terza e ultima parte)

A 30-day project has turned into a 3-month project, but well worth the wait! If you recall from my first post about limoncello, Ryan and I really wanted a more authentic version of limoncello to remind us of our wedding day! After the first try, I changed several things about the recipe for my second post. Now, I think I have finally perfected the blend just in time for Father's Day!

Straight from the freezer with a sprig of mint from my garden!

Here are my final thoughts after three tries:

1. Start with a very large container or glass bottle. When you add the simple syrup, it increases in volume!
2. Use the strongest vodka you can find (recommend 100 proof). If lower, the limoncello will actually solidify in the freezer!
3. Don't add the simple syrup all at once. I prefer a less sweet limoncello, so I don't use all the simple syrup in my own recipe. 

Aren't you impressed with my Italian?!?! Salute!!