Peachy Keen: 3 Recipes to Try Before Summer’s End

Entertaining

There’s a lot to love about summer, but there’s little I love more than peaches. Millions of peaches. Peaches for me. I’ve blogged about my peach obsession before. I gladly gobble them by the pound. But the peach season is always so short. In fact, good peaches are already dwindling at the farmers market and are becoming scarce at the grocery store. It’s the official sign that summer is coming to an end. So if we’re going to get our peach on, it has to be right now.

Thankfully, there are a plethora of beautiful recipes to try. I’m pinning like a maniac to bank as many as I can, but these three recipes currently top my must-try list. Ranging from savory to sweet, they offer unique ways to take the peach to the next level.

Move over avocado toast. This combo of peaches, tahini and honey looks like the perfect mix of savory and sweet that could make the dish work as a great breakfast, lunch or anytime snack. Bonus points if you make it look this pretty.

A peach-packed pizza? With burrata? Where do I sign up! While I might swap out store-bought salami for a nice prosciutto, this lovely pizza looks like the perfect dish to enjoy on a warm summer evening.

For a little sweet treat, this No Churn Sugar Roasted Peach Pie Ice Cream seems like the perfect way to close out swimsuit season!

Do you have any favorite peach recipes? This peach pie recipe is perfect for an August picnic. I’d love to add more my must-try list. My new kitchen needs the workout!

For more of my favorite recipes click here.

recipes via how sweet it is / tending the table / half baked harvest

The Best Burger You’ve Had All Summer

Food

It’s not really summer if you haven’t thrown at least one burger on the BBQ. But I have a confession to make – I’m not typically a burger fan. There are just so many more interesting dishes I’d rather eat. But that’s before I discovered how to make a really good burger. The secret? Make the old standby interesting with fresh flavors, nontraditional ingredients (hello vegetables) and a great supporting cast of side dishes.

This summer I’ve added the best burger recipe to my arsenal thanks to these Spiced Beef Burgers with Grated Carrot & Tahini Yogurt. I promise you, this is a must-try recipe.

This also happens to be another dish I learned from my Martha and Marely Spoon meal box. I’ve always been a little hesitant to make homemade burgers – they always seem like a ton of work, but this recipe definitely makes the effort worth it. The flavor on these burgers is turned up a notch with a Baharat spice mix – it’s a Middle Eastern blend of cumin, allspice, black pepper and nutmeg. But what I really loved was the homemade tahini yoghurt with fresh parsley and garlic as an alternative to traditional condiments. Mustard and ketchup are so blah (and usually crammed with a ton of chemical crap). The yogurt dressing is nice and light, refreshing and super flavorful.

Now, I know burgers may not fall on the tippy top of the healthy summer recipe spectrum, but I enjoy a good indulgence now and then. You could even paleo out these burgers by skipping the bun and using the Boston lettuce as your wrap.

Whether you choose to embrace the carbs or not, you’re going to want to try these bad boys before we bid summer adieu (I just used adieu in yesterday’s post – a word I never use…what’s up with that…but I digress). Onto the recipe!

Spiced Beef Burgers with Grated Carrot & Tahini Yogurt
serves 2

Ingredients
3/4 oz fresh parsley
2 oz carrot
1 large clove garlic
1 lemon
12 oz ground beef
1 1/2 tsp baharat spice mix
7 oz 2% Greek yogurt
2 T tahini
1 head Boston lettuce
2 brioche hamburger buns
course salt
freshly ground black pepper
olive oil

Directions

Prep your ingredients by picking parsley leaves from the stem & finely chop. Wash your carrot and grate on the large holes of a box grater. Peel and finely chop garlic and juice the lemon

To make the burgers combine the ground beef, baharat, half the chopped parsely, 1t of salt and 1/4t of freshly ground pepper in medium bowl and mix until combined. Shape mixture into two patties about 4in wide and 3/4in thick. Refrigerate to firm up while you prepare the tahini yogurt.

Pre-heat your grill (or grill pan) over media-high. Combine yogurt, tahini, garlic, remaining parsley, 1T of lemon juice and 2T of olive oil in a media bowl – season with salt and pepper

Grill your burgers, turning once until lightly charred 2-3 minutes per side for medium rare.

To make your Boston lettuce salad whisk the remaining lemon juice, and 2T olive oil in a large bowl, season with salt and pepper. Remove core from the lettuce and separate leaves. Reserve 2-3 for burgers. Add remaining leaves to bowl and toss to coat.

To finish your burgers, split buns and lightly toast on the grill (or grill pan or skillet) until golden 1-2 minutes. Assemble burgers on buns with lettuce, grated carrot and a dollop of tahini yogurt. Serve with salad and remaining yogurt on the side.

This dish is perfect for a Saturday afternoon, a weeknight dinner or to impress at your next summer party. I would pair it with this great summer drink (or this one) and maybe make this and this as additional sides. And this would be the perfect healthy dessert to top everything off nicely.

No matter when and how you serve them, I guarantee you’ll enjoy this fancied up burger!

Happy cooking (and eating!).

5 Summer Recipes to Try this Week

Entertaining

Summer meals can often feel like one BBQ-based recipe after another. Sure cooking outside is glorious (and relatively easy) but you can still have a little fun actually being in your kitchen too. I’m feeling particularly inspired after soaking up all things cooking during my first trip to the Aspen Food & Wine Classic last week (such an epic experience – my full recap of all ah-mazingness coming soon!), and since my return to sea level I’ve been frantically banking fresh summer recipe ideas.

Here are five dishes that are currently topping my gotta-try list. In fact, I actually already tested one over the weekend – a winner (deets below) – and I’ll be giving the rest a run-through over the 4th of July weekend. Be sure to check out Snapchat (I’m apartment34) if you want to see my verdicts in real time!

Kale Pesto is a bit of a super sauce. You can add it to just about anything, but I love the look of this raw summer zucchini noodle salad topped with watermelon radishes, avocado, lemon and that soft boiled egg. Genius. Lunch is now on lock.

I have memories of stealing green beans straight from the vine as a kid – it’s one of my favorite parts of the summer season. This green been salad, topped with a light vinaigrette and accompanied with nice block of fresh feta. This could be an appetizer, a lunch or a great side dish to enjoy on a warm summer evening.

Is there anything better than berry season? I think not. I kill a flat of berries a week, no problem. But rather than just gobble them straight from the carton, I want to try to fancy them up for a tasty dessert. I’ve never attempted to make a Pavlova. It seems pretty simple – bake some whipped egg whites and top with cream and berries. Even as a dessert novice, I think I could tackle this. I just can’t promise it’ll look as pretty as this one.

Ok, I know burgers are often on the typical BBQ menu, but I don’t think anyone will think these Salmon Burgers with Lemongrass & Ginger are boring. They include not only lemongrass and ginger but also roasted red chili paste, cilantro cream and quick pickled cucumber and red onion for an amazing mix of flavors and textures. Trying immediately.

This last dish a refreshing summer salad that I actually attempted over the weekend. It’s perfect for toasty warm summer evenings and bonus – it takes about 15 minutes to make – faster if you’re really good at chopping. The super easy recipe is below for you to give it a try.

Watermelon with Avocado, Cucumber & Jalapeño Salsa

Ingredients

1 Hass avocado, peeled & chopped
1 C finely diced hothouse cucumber
3T fresh lime juice
1T minced fresh jalapeño
1/4t ground cumin
1/4C extra virgin olive oil
Kosher salt & fresh ground pepper
1/2C cilantro leaves
1/2C fresh dill sprigs
1 watermelon cut into slices

Directions

Gently combine all the salsa ingredients and let sit to marinate for a bit. Lay your sliced watermelon out on a platter. Spoon salsa over the watermelon and enjoy. This salad is super refreshing, with a nice spicy kick. A summer salad doesn’t really get any easier!

What are your go-to summer recipes? I’d love to a couple more to my list.

PS, It’s also Popsicle Week. Have you heard of this phenomenon? I feel like popsicles really had their moment last summer (we made these), but I’m ready to give them another go. You can check all the bloggers, (there’s over 100!) right here.

recipes via the delicious life / running with tweezers / daniel faro / tending the table / recipe adapted from food & wine mag, made by me!

Tasty Tuesday; Yes Way, Frosé!

Entertaining

We may have missed National Rosé Day over the weekend, but that only means we have some catching up to do! With the temps heating up, I’m in the mood to take my favorite rosé to the next level. Have you heard of frosé? Yeah, I hadn’t either, but I’m immediately sold.

Just look how purdy this drink is.

RECIPE: FROSÉ

makes 4 cocktails

Ingredients
1 750 ml bottle dry rosé
3 oz simple syrup
3 oz fresh lemon juice
4 lemon twists, to garnish
Vergano Americano Chinato (you can substitute in Campari if you can’t find it)

Directions
1. Freeze the rosé into cubes overnight.
2. Blend rosé cubes with simple syrup and lemon juice just until smooth.
3. Pour into glasses, garnish with lemon twists, splash the chinato over the top and serve.

This seems like the perfect light, refreshing drink. Perfect for a hot afternoon by a pool, a mimosa alternative for Sunday brunch or a fun signature cocktail for a summer wedding. Or a Tuesday. Just sayin’.

If this has wet your whistle, there are a few more frosé recipe options here, here and here.

PS – more of my fave summer cocktails are right here.

images and recipe via W&P Design, inventors of the carry on cocktail kit

Must-Try Homemade Pho

Entertaining

There’s something incredibly satisfying about pho. It seems to have mystical healing properties, but most importantly it just always sounds so good. Whenever I can’t decide what I’m in the mood for, pho always satisfies. But I’ve never felt brave enough to try it at home. That is until our resident health-infused recipe expert Sarah Hawthorne delivered this amazingly easy homemade pho. And since I’ve been trying to cut down on my noodle habit, I’m excited to break my spiralizer out of its winter hibernation. A few weeks of eating like this (and keeping my nightly wine to one glass) and I think I’ll be feeling mighty good – just in time for a little summer vacay!

Zucchini noodles are all the rage these days, making for a healthier alternative to carb heavy Italian pasta and Asian noodles. They work perfectly in this light pho recipe that is sure to become your new favorite “go to” recipe for the entire summer. Tender pieces of chicken are added for a good source of satiating protein and a mix of tasty ingredients including fresh chili, cilantro, basil, mung beans and lime are used to garnish so that each bite bursts with delightful flavor. The chicken broth is a total health tonic loaded with amino acids and minerals, strengthening your immune system, gastrointestinal tract and skin for maximum vitality. This veggie noodle pho is nutrient dense, made only from the highest quality whole foods to nourish your body from the inside out so you can look and feel amazing this summer.

In the spotlight: Zucchini
Zucchini is the ultimate summer vegetable that you can find in abundance from your local farmer’s market or favorite health foods store. This super veggie is low in calories, mostly made up of water, so it is a great way to fill up guilt free and stay hydrated on hot days. Zucchini is a good source of energizing B vitamins, Vitamin C for immune support and powerful antioxidants to combat free radicals, preventing pre-mature aging and reducing inflammation (especially from a little accidental sun burn). It’s time to whip out that trusty Spirilizer and get your veggie noodle on!

RECIPE: ZUCCHINI NOODLE PHO WITH CHICKEN

Serves 2 big bowls
Recipe Inspired by Goop (Originally featured in Screw Everything)

INGREDIENTS (all organic where possible)

SOUP:
4 cups / 1 pint of high quality chicken broth (either make your own in advance using a chicken carcass – here’s a link to how – or buy from a reputable health foods store)
2 cups pure filtered water
½ roast chicken, meat shredded off the bones
A 3-inch long piece ginger, sliced
3 garlic cloves, smashed with a large knife and skin removed
Sea salt to taste
Juice of 1 lime
1 tablespoon maple syrup
1 tablespoon tamari soy sauce
½ small white onion, very thinly sliced
1 large zucchini, spiralized

GARNISH:
1 small serrano chili, sliced
Fresh cilantro and basil leaves, as many as you desire
Mung bean sprouts, approx. 1 handful
1 lime, quartered for easy squeezing

DIRECTIONS

1. Combine chicken broth, water, ginger, garlic cloves and a large pinch of salt in a medium saucepan. Bring the liquid up to a boil, and then lower to a simmer for ten to fifteen minutes to allow the flavors of the ginger and garlic to seep in.

2. Remove the cooked garlic cloves and sliced ginger, then add the lime juice, maple syrup, tamari soy sauce, and sliced onion. Taste and add a little more sea salt if desired.

3. Divide the spiralized zucchini and shredded chicken between two bowls. Laddle over the hot liquid, and
serve with fresh herbs, chili, lime wedges, and sprouts.

Quick, easy and delicious. ENJOY!

For our complete 6-week healthy summer recipe series CLICK HERE.

photography by joe lee // styling by my balance wellness

Avocado, Citrus & Edamame Salad

Entertaining

So what was your vice over the long weekend? Sweets? Booze? Fast food? All of the above? No worries – now’s your chance to get back on the clean eating band wagon. I’m definitely going to be relying on our summer-ready recipes to right my wrongs from the last three days! The salad Sarah has for us this week is as gorgeous as it is delish.

With summer just around the corner, we all want to feel more energized and rock our best bodies by eating mindfully. Salads are the solution to ensure that you are getting all the nutrients you need, while feeling balanced and light. I personally adore this plant-based salad because it provides ample protein from the organic edamame for blood sugar control, beneficial fats from the avocado for satiety (a super food that helps to curb cravings and enhances skin health) and bright leafy greens paired with crunchy celery for added fiber and hydration to keep your insides nice and clean. The fresh citrus really brightens this salad, adding a burst of color and flavor to please your palate. Citrus fruits are packed with the powerful antioxidant Vitamin C, which gives your body a much-needed immune boost to stay vibrantly well.

Most store bought salad dressings are loaded with sugar and impure additives to make them last longer and taste better. However, the homemade dressing that accompany’s this salad is ultra fresh, nutritious and perfectly balanced with a little salt, acidity, sweetness, savory goodness and beneficial fat for maximum flavor.

Mouth watering yet? I just know you’re going to love this clean recipe as much as I do.

AVOCADO, CITRUS & EDAMAME SALAD

Serves 2
Recipe Inspired by Joy The Baker

INGREDIENTS (all organic where possible)

SALAD
• 2 cups leafy greens
• 1 grapefruit, segmented
• 1 cara cara orange, segmented
• 1 cup shelled *organic edamame (organic ensures the edamame has not been genetically modified)
• 2 celery stalks, thinly sliced
• 1 small (or half of a large) ripe avocado, peeled and sliced

DRESSING
• 3 tablespoons finely diced shallots
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon dijon or whole grain mustard
• 2 tablespoons raw apple cider vinegar (ACV)
• 1/4 cup + 1 tablespoon cold pressed extra virgin olive oil
• A pinch of sea salt and freshly ground black pepper (or to taste)

DIRECTIONS

Add all of the salad ingredients to a medium sized mixing bowl. In a small mixing bowl, use a fork to thoroughly whisk all of the dressing ingredients together. Lightly toss the salad with the dressing.

Serve in 2 beautiful salad bowls and enjoy in good company.

For the rest of our healthy summer recipes CLICK HERE

pbotography by joe lee photography // styling by sarah hawthorne

A Juice a Day Will Keep the Doctor Away

Food

At least this juice will. Ok, ok, I don’t have actual proof that this elixir will cure all that ails, but Sarah’s fresh juice recipe certainly can’t hurt and it tastes amazing. I particularly enjoy it the morning after I may have over served myself in the wine department!

To get ready for summer, I have the perfect veggie juice loaded with health promoting nutrients to enjoy as part of your wellness regime. In one easy to make drink, you can give your body a gentle cleanse, an immune boost and a big hit of antioxidants for glowing skin. I have carefully selected these ingredients based on their powerful health benefits:

BEETS

Listen up ladies, drinking beet juice before a workout has been shown to enhance your performance by giving you longer lasting energy and endurance. Beets taste a little earthy yet delightfully sweet. They support Phase 2 of your liver’s detoxification process and help to purify your blood. Beets also assist in the healthy functioning of your immune system due to their high Vitamin C content, while the potent phytonutrients that give beets their deep red color help to ward off inflammation and illness.

GINGER

Ginger has natural anti-microbial properties keeping undesirable microbes out and the beneficial microbes thriving in your GI tract. As a natural anti-inflammatory, Ginger helps with pain relief, especially joint pain, menstrual pain and headaches. Ginger is also great for revving up your metabolism and encouraging natural weight loss. Lets not forget about how great it is for our immune system when fighting a cold or the flu.

CELERY

Celery is one of the most alkalizing foods you can consume helping keep your body balanced and healthy. It’s the perfect summer food as it is rich in water and electrolytes and has a cooling effect on the body. It has the ability to fight inflammation, treat nasty colds and clean out your digestive system. You can add as much celery as you desire to your daily juice.

CUCUMBERS

Cucumbers are mostly water, hydrating your body in the summer heat and allowing you to detox naturally. They are a great natural weight loss aid and are amazing for boosting the healthy appearance of your skin. Cucumbers are a fabulous way to add liquid volume to your juices.

LEMONS

Lemons are natural detoxifiers, energizers, weight loss and digestive aids, skin health enhancers and are loaded with Vitamin C for an immune boost. As I like to say, “a lemon a day helps to keep the doctor away.” Hot tip: when you make a green juice, adding lemon counteracts the bitter flavor from the dark leafy greens you use, making your juice taste much better.

APPLES

Apples are low sugar fruits that contain antioxidants that detox and alkalize your system (similar to celery, balances your body). They are the ideal fruit to add to your veggie juice for a little touch of sweetness.

CARROTS

Carrots are loaded with vitamins and minerals, especially the powerful antioxidant Vitamin A in the form of beta-carotene. This shot of Vitamin A boosts the immune system and gives you radiant skin. Carrots add a lovely sweet flavor to this juice.

RECIPE: CLEANSING BEET JUICE

INGREDIENTS (all organic where possible)

1 medium sized red beet, washed thoroughly
1 inch piece of ginger root
2 stalks of celery (use more if desired)
1 large cucumber (use more if desired)
1 lemon, peeled and pith removed
1 green apple, cored and cut into wedges
1 carrot

DIRECTIONS

Wash and prep all of the ingredients.
Run them all through your juicer (editors note: I love the hurom juicer)
Stir the juice and serve into 1 large glass or 2 small glasses for sharing.
Drink immediately for maximum freshness and nutrition, or store in the refrigerator in an
airtight mason jar and enjoy within 24 hours.

For the rest of our healthy recipe series CLICK HERE!

photography by joe lee // styling by sarah hawthorne

A Noodle Salad So Good, You Won’t Miss the Gluten

Entertaining

Now that we’re in the middle of May it’s that time. To say ta-ta to the carbs. I know, I loved them all winter long too, but I’m in the mood for fresh lighter fare these days. This cucumber noodle salad, our third installment of your get ready for summer recipes, is totally satisfying. And did you know sesame seeds have more calcium per serving than dairy? Yeah, neither did I! Thank goodness we have my girl Sarah her to school us all.

Cucumbers are the ultimate summer food! I have incorporated them into this light and tasty “noodle” salad to cool your body down after hours spent by the pool or better yet at the beach! Cucumbers are one of the most hydrating vegetables on Earth, keeping your organs and skin cells happily nourished. Eating or drinking cucumbers helps to flush unwanted toxins from your delicate system and aids in natural weight-loss. Winner!!! You also get a hefty boost of valuable vitamins and minerals, as well as fiber to keep you insides clean and regular.

Hot tip: turn your home into a relaxing day spa by adding some cooling cucumber slices to your eyes to eliminate any puffiness and throw some in your water glass for a delightful flavor kick.

But wait, there are other super foods added to this simple salad to give you a health and beauty boost this season. Carrots are loaded with beta carotene, a form of Vitamin A, which boosts the immune system and gives your skin a natural glow. Sesame seeds are one of the richest sources of calcium on the planet, so ditch the dairy this summer which can trigger acne, seasonal allergies, inflammation and GI distress in some people. So go ahead and go for these small yet mighty power seeds instead.

Last but not least, cilantro is one of the most detoxifying herbs you can use regularly as a garnish for any savory dish to reap the endless benefits of its cleansing and purifying properties. So there you have it, so many great reasons to love this Asian inspired summer salad.

SESAME CUCUMBER NOODLE SALAD

recipe inspired by Willow Arlen from Will Cook For Friends

Time to make: 20 minutes
Serves 4

INGREDIENTS (all organic where possible)

SALAD
2 large English cucumbers (straight from the crisp air of the refrigerator)
2 large / thick carrots, optionally peeled

DRESSING
1 tsp. sea salt
2 tbsp. rice vinegar
1 tbsp. fresh lime juice (optionally include some zest as well)
2 tbsp. raw honey
1 tsp. toasted sesame oil
Crushed red pepper, to taste (start with a pinch)
A generous sprinkle of black and white sesame seeds (1/2 – 1 Tbsp.)

GARNISH
Sliced green onion, to garnish
Fresh cilantro leaves, roughly chopped to garnish

DIRECTIONS

Make quick and easy cucumber and carrot noodles with your spiralizer, jullienne peeler, or by simply using a sharp knife to slice them thinly.

Place the cucumber noodles into a strainer or onto a piece of absorbent paper towel to allow any excess water to drain thoroughly for approx. 15 minutes. After, use additional paper towel to pat dry and soak up any remaining drops.

In a little bowl, mix together all of the dressing ingredients.

Add the cucumber and carrot noodles to a large salad bowl with 2-3 Tbsp. of the dressing mixture. Toss to coat. Serve and garnish with green onion and cilantro. Best enjoyed fresh after making.

photography by joe lee foto // styling by sarah hawthorne

Tasty Tuesday: The Ultimate Power Salad Recipe

Entertaining

Did your Cinco De Mayo indulgences spill straight into your weekend and Mother’s Day celebrations? Wait, it was just me?? Well regardless, it’s always a good idea to start the week on the right foot. And this power salad recipe is going to do exactly that! This will keep nachos off your mind for at least a few days!

We all know that during the summer time, we want to keep our bodies hydrated by drinking lots
of water. But did you know you could boost your daily hydration by eating an abundance of raw
vegetables and fresh fruits? This salad not only provides the additional hydration you need, but
it also keeps your GI tract nice and clean as it is packed with fiber keeping your system regular.

Digestion and nutrient absorption is improved with the presence of enzymes in this nutrient dense salad.

Your skin will glow with the presence of the powerful antioxidant Vitamin E, found in both the seeds and the avocado. The avocado is an important addition as it gives you a source of beneficial fats that create a feeling of satiety, curbing cravings and preventing you from overeating during the day. I’m all about mixing textures, so in this beautifully balanced salad, you get the roughage of sprouts, with the crunch of radishes and seeds, with the smooth creaminess of avocado.

The sprouts are a complete super food as they contain a much higher concentration of nutrients to their mature counterparts. They are also rich in chlorophyll, the quality that gives them their bright green color, purifying the blood and gently cleaning your body, leaving you feeling uplifted and energized. The radishes are rich in Vitamin C, for a much-needed immune boost, and similar to the sprouts, they come with their own set of detoxifying properties.

In short, this is the ultimate dish providing you a hefty dose of vitamins and minerals to keep you healthy and happy. The colors pop and the flavors dance on your palate, especially with the tangy miso dressing tossed delicately throughout. Whether you are in a rush or hosting a garden party, this is the perfect “go to” salad.

Recipe inspired by happy hearted kitchen

SPROUT, RADISH & AVOCADO SALAD

Quick and easy
Serves 2

INGREDIENTS (all organic where possible)

SALAD
4 cups sprouts (we used pea, but sunflower and broccoli also work well, feel free to mix)
1 bunch pink radishes, thinly sliced
1 ripe avocado, thinly sliced
2 green onions, thinly sliced
¼ cup of pumpkin and / or sunflower seeds (add more if desired)

DRESSING
½ cup extra virgin olive oil
¼ freshly squeezed lemon juice (add more if desired)
1 ½ tbsp. miso paste (white or yellow)
1 tbsp. raw honey (maple syrup also works well)
1 – 2 tbsp. pure water
Optionally add: 1 tbsp. of tahini and / or ½ tsp. sesame oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS
Make the dressing first by mixing all ingredients in a small blender until thick and smooth (add
water as desired).

Optionally, add the seeds to a pan over medium heat and lightly toast (stir often to avoid
burning), or simply add them to the salad raw.

Toss the sprouts, radishes, green onion, and seeds in a large salad / mixing bowl with a drizzle of the dressing. Divide into two serving bowls and top with sliced avocado and extra dressing. Salt and pepper to taste.

Enjoy!

Check out the rest of our get-ready-for-summer recipes RIGHT HERE.

photography by joe lee photography, styling by my balance wellness

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