A galette, aka a rustic pie, is the ideal vehicle for containing ripe, juicy, sweet summer fruits for a perfectly imperfect dessert. Use this recipe as a guide for whatever fruits you have on hand – raspberries, blackberries, cherries, peaches, pluots, etc – don’t overthink this folks. Galettes are best after sitting for several hours or overnight (allowing all those juices to settle and firm up a bit), so they’re a great make-ahead dessert for summer dinner parties. All you need is a scoop of vanilla ice cream (or whipped cream or creme fraiche) to top it all off!
I’ll be honest – the first time I made pickled peaches, I was very skeptical (and you probably are too). Alas! I’m so glad that I persevered, because these lovelies are nothing like the mushy, slimy, overly sweet peaches that come from a can at the store. Homemade pickled peaches strike the perfect balance of sweet, tangy, and a little bit of spice – they are delicious spooned over ice cream, dropped in a glass of sparkling wine/water, served in a salad or alongside sandwiches, or better yet – just eaten straight from the jar. These are 'refrigerator' pickles, so there's no need to deal with hot water bath canning, and they store in your fridge for ~1 month - so it’s a great way to extend the life of your stone fruit. Keep scrolling for the recipe, which was adapted from chef Damaris Phillips’ recipe.
This is a quick, colorful salad made for hot summer days when zucchini is flowing from the garden (and when you don’t want to heat up the kitchen by turning on the oven or stove). For this recipe, it’s best to use small to medium sized squash, as larger squash will have tougher skin and larger seeds. This recipe is lightly adapted from my favorite new cookbook – 'Ruffage' by Abra Berens. Abra has a background as a farmer, she got her culinary training at Ballymaloe (which where I also attended culinary school), and today she is the chef at Granor Farm in Three Oaks, Michigan. Ruffage is an ode to vegetables and all their nuances, and this cookbook will give you the tools + practical know-how to bring out the best in your vegetables. Keep reading for the full recipe!
If you’re feeling guilty about the random carrot, extra bits of broccoli, handful of cauliflower, and/or the half onion abandoned in your fridge, there’s a delicious (and super easy) solution to reducing food waste at home… quick pickles!
Quick pickles are packed with flavor, and they extend the life of your veggies for up to a month. A basic pickling brine consist of four basic ingredients: VINEGAR for acidity, WATER to cut the the acid, SUGAR to balance the acid, and SALT for flavor. You can mix and match different vegetables (and fruits) to be pickled, and as you’ll see in the recipe below, you can (and should!) pickle parts of vegetables that usually get thrown away, like the stems. Get creative with aromatics as well – everything from lemon peels to toasted spices, garlic, ginger, and herbs will add heaps of flavor to your colorful jars of quick pickles. Just get creative and use whatever you have on hand… it’s what eating like a farmer is all about.
This salad is a spring-time riff on my Summer Quinoa Tabbouleh, and holy guacamole… it is so. freaking. good. Maybe it’s just because I’ve been eating kale and root vegetables all winter long, and this salad embraces all the bright, vibrant + colorful veggies of spring that I’ve been craving… all I know is I’ve been eating it for breakfast, lunch, and dinner (not even kidding) and I’m also not complaining one bit.
Instead of cherry tomatoes, corn, and avocado (which are in the summer version of this recipe) I subbed in local asparagus, radishes, and peas. Instead of basil, I chopped up heaps of mint, dill and parsley from the farm where I work. This is one of my go-to salads to make ahead and portion out for a few lunches or dinners, because it’s super hearty and stays fresh + crisp in your fridge for days and days. See below for the full recipe.
If you ask me, butter makes everything better. This is especially true when you add fresh herbs + aromatics to the mix, then slather it onto toasted bread or use it as a simple, seasonal sauce atop grilled vegetables, sizzling steaks and seafood. The flavor combinations for herb butters are literally endless – see below for several suggested flavor pairings – and it comes together in less than five minutes. Keep scrolling for the recipe – which, to be honest, is less of a recipe and more of a general guide, so use your imagination!. A quick note when it comes to buying butter… I typically buy Kerrygold salted butter (because let’s be real, salt = yum). The only time I buy unsalted butter is if I’m baking, as most recipes for cakes, cookies, etc call for unsalted. Also! If you’re dairy free, you can totally hop on the herb butter train – use this exact same recipe/technique and substitute with your favorite brand of dairy-free butter.
TRIED & TRUE HERB BUTTER VARIATIONS:
Fresh Summer Flavor: Basil, Chives, Parsley, Lemon Zest
Delicious paired with fresh vegetables, warm crusty bread, fresh fish
Classic Gremolata: Parsley, Garlic, Lemon Zest
Pairs well with roasted asparagus, grilled salmon, steak
Savory & Rustic: Rosemary, Thyme, Sage, Garlic
Pairs well with roasted root vegetables, potatoes, and roasted pork
Refreshing & Bright: Mint, Parsley, Lemon Zest
Pairs beautifully with with lamb
Cilantro-Lime: Cilantro, Lime Zest, Garlic
Perfect for Mexican-inspired fish or steak, or grilled corn on the cob
Cherry Tomato Basil Butter: Basil, Chopped Sun-dried Tomatoes
Delicious on toasted baguettes, steamed fish, sautéed vegetables
As we – ever so slowly, but surely – emerge from the depths of winter, I’m craving anything + everything GREEN. Which is why I recently went searching for a Spring Greens soup recipe that actually tasted good (i.e., not like celery juice). After lots of trials and tweaking, I’m excited to share a recipe that’s lightly adapted from the blog Kale & Caramel. The original version of this soup features roasted fennel, which I love, so I’ve gone a step further and added roasted cauliflower for extra body and sweet, caramelized goodness.
So while this 100% plant-based soup definitely falls into the “healthy” category – it’s seriously bursting with flavor thanks to all the sweet roasted veggies, bright acidity from lemon juice + zest, zippy greens and vibrant herbs. It may seem like a lot of ingredients, but I’ll bet they are things you already have on hand – and if not, everything can be easily sourced.
I ought to admit from the start that this is a no-recipe kinda recipe. The art of the buddha bowl is more of a basic technique rather than an exact science, giving you the freedom to experiment + use whatever ingredients you have on hand. The key is taking an hour or two each week to prep these components: roast up some spiced veggies while making a big pot of brown rice, have some greens and beans at the ready, whip up a quick sauce, and voila! You’ve got the makings of a gosh darn good meal. While there’s no official definition of a buddha bowl, in our kitchen they typically consist of a few key components, which can all be prepped ahead of time and assembled on the fly:
Dark leafy greens
Healthy whole grains (such as brown rice)
Cooked pulses/legumes (lentils, chickpeas, black beans)
Assorted roasted and/or raw vegetables
A delicious sauce
Some crunchy seeds + fresh herbs
Today I’m sharing a basic buddha bowl “recipe” featuring roasted root veggies and a fabulous ginger-tahini sauce – keep scrolling for the low-down on how it’s done!
The next time you have extra beet roots hanging around, I highly recommend that you whip up these herb-filled beet fritters, topped with a bright (not to mention dairy free) lemon-herb cashew cream sauce. Once you’ve mastered this technique of making vegetable fritters, get creative and swap out the grated beets for other veggies like carrots, zucchini and kohlrabi. This 100% plant-based recipe makes for an awesome appetizer, a colorful veggie side, and can even serve as a vibrant vegetarian main dish. This recipe was adapted from one of my very favorite farmers + amazing cooks, Andrea Bemis, and her cookbook + blog Dishing Up the Dirt.
This recipe is an unexpected plant-based twist on chocolate mousse, with sweet potato as the secret ingredient that transforms this usually decadent dessert into a nourishing treat. This take on a chocolate mousse is also dairy free, with creamy coconut milk making an appearance in both the mousse and the coconut whipped cream topping. I loving making this dessert whenever I’m hosting a dinner party, because it can be prepped a day or two ahead, and it accommodates pretty much everyone’s dietary restrictions! Serves 3-4. This recipe was developed in partnership with Imperfect Produce.