Treat Yourself to This One

Berry season is something that is so easily taken for granted.

The little boxes you see in grocery stores are available all year long so we forget that this is their actual season, this is the time that they are growing everywhere in crazy, natural, flavor-packed abundance, ripening at such a rate you can hardly eat them fast enough before they go bad.

Which is why you must drink them also!

Cue invention of the refreshingly minted blackberry smash.

Note:

If you prefer a sweet drink you may want to add a drop of simple syrup but I super ripe blackberries are sweet enough so I don't recommend it.

If you don't like mint, try substituting basil vodka.

If it's a thousand degrees where you live also, don't stop and take pictures because as fast as berries ripen at this time of year, ice melts much faster.

Blackberry Mint Smash

Ingredients (1 drink)

• 2 blackberries
• 1/2 oz lemon juice
• 3 oz mint vodka (or basil)
• ice
• soda water

Combine

1. Start by chilling your glass in the freezer.
2. When the glass is sufficiently cold, remove it and muddle the blackberries at the bottom.  If you don't have a muddler you can use a sturdy fork, the bottom of a shot glass, or a citrus reamer.
3. Add the lemon juice, stir, then fill the glass with ice.
4. Pour in the vodka, top with soda water, add a straw and enjoy!

Hope & Olive

Hope & Olive is one of the few things that makes a trip to Greenfield worth it.

They have creative drinks, an exciting ambiance mellowed by relaxing lighting and decor, pleasant attentive servers who are not overbearing, and, of course, so many delicious sounding meals that it's hard to settle on one to actually get.  

That exact problem was solved by creating this dish.

 While there I enjoyed a dish that I was not confident I could make on my own, then brought the flavor inspo of my second-choice-dish home so I could try making it myself.

Let me tell you, the results of the experiment did not disappoint!

This is a perfect summer recipe: herbs greet you on your first bite and lemons fills in for the finish.  The salad is refreshingly light as the salty feta and olives are matched by cool cucumber and tomatoes, with the nutty quinoa and hearty kale creating a structured background.

Make this dish at your own risk - it's so good you'll want to eat it every day.

Herb and Lemon Crusted Chicken with Mediterranean Quinoa

(inspired by Hope and Olive)

Ingredients

For the Chicken

• 1 1/2 lbs chicken breasts, cleaned (or Salmon)
• 1 lemon, juiced
• 1 T olive oil
• 2 t oregano
• 1 t basil
• 1/2 t crushed red pepper
• 1/2 t coriander
• 1/4 t cumin
• 1/2 t garlic
• 1 lemon, sliced

For the Quinoa

• 1 c dry quinoa + 2 cups water
• 1 T basil
• 1 T oregano
• salt and pepper
• 2 T olive oil
• 1 C grape tomatoes, chopped
• 1/2 can olives
• 1/2 c seedless cucumber, diced
• 4-6 leaves kale, chopped
• 1 shallot, finely chopped
• 4 T feta
• Balsamic reduction, to taste

Combine

1. Place the chicken in a dish with the lemon juice and let marinate for ~30 minutes while refrigerated.
2. While you wait mix the oregano, basil, peppers, coriander, cumin, garlic, and salt together; wash and chop your veggies; preheat your oven or grill to 350 degrees; and line a baking sheet.
3. Use a fork to remove the chicken from the lemon bath, letting excess juice drip off.  Brush the chicken with a little olive oil, then sprinkle with the herb mixture until the pieces are well coated.  Cook the chicken and lemon slices until cooked through.
4. While it cooks bring the water, quinoa, basil, oregano, salt, pepper, and oil to a boil until the water is level with the quinoa, then reduce to a low simmer and cover until no water remains and quinoa is completely cooked.  Fluff the quinoa with a fork and let cool slightly.
5. In a large mixing bowl toss the quinoa with the tomatoes, olives, cucumber, kale, shallot, and feta.  Drizzle with balsamic reduction.
6. Plate the quinoa, top with chicken, and enjoy!

Sweetening the Savory

Cooked fruit is surely summer's best kept secret.

Grill it, bake it, roast it  -  whatever the method chosen it will dramatize the flavors your favorite fruit has to offer, turning a once sweet snack into a now sweeter, juicier, caramelized version.

Can't think of a way to use these extra delicious treats?

Although they are usually incorporated in desserts I'm a huge fan of adding sweet to a savory dish.  Think roasted grapes over brie on your next cheese platter, grilled pineapple, mango, or peach for a chutney spooned over meat, or roasted grapes tossed into a savory salad like this one.

Inspired by the restaurant I work at, this salad is a winner that features some of the best summer complements: crisp kale with tangy balsamic, sweet and nutty almonds and edamame, salty feta topped with caramelized, red grapes.

If you want the grapes to retain a little of their crunch simply bake them for a shorter period of time.  If you want them to be extra caramely use grapes that are at peak ripeness, like the grape versions of a freckled banana.

B.V. Roasted Grapes with Feta, Edamame, Almonds, Kale

Ingredients (2-4 s)

• 2 c grapes, washed and dried
• 2 T balsamic
• 2 T olive oil
• Salt and pepper
• 4-6 leaves kale, de-ribbed and chopped
• 1-2 T balsamic reduction
• 1 c edamame, cooked
• 2 T almonds, chopped
• 2 T feta, crumbled

Combine

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper so that it overlaps the sides a little.
2. In a large mixing bowl toss the grapes, balsamic, oil, and a pinch of salt and pepper together until well coated.
3. Scatter the grapes on the baking sheet and roast for 15-30 minutes until the grapes are caramelized.
4. While you wait, wash and chop the kale and toss it with any balsamic remaining from the grapes and a drizzle of balsamic reduction.
5. Toss the grapes, edamame, almonds, and feta with the kale until well mixed.  Sprinkle with extra salt and pepper if desired and enjoy!

Cranberry Almond Larry Bars

What happens when you take my recipe for cocoa bites and add almonds and cranberries?

Taste buds in pure bliss.


The previous version showcased a super chocolaty product.  This recipe starts with the same chocolate base, ups the vanilla, and substitutes raw almonds to lend a mellow sweetness to the tart microdried cranberries.

What are microdried cranberries you ask?  Imagine if puffed rice was a cranberry.  Literally.


Yes, I only bought them because I was grocery shopping without a list while hungry but no, I don't regret the purchase at all!  They are great in granola and cookies, and could possibly be coaxed down a more savory path - if you can't find them try substituting regular dried cranberries for all or part of the dates and reducing the water to two tablespoons.

Cranberry Almond Larry Bars

Ingredients

• 1/2 c chopped raw almonds
• 1 c oats
• 1-2 T flax seeds
• 1/4 c unsweetened cocoa powder
• 1 c microdried cranberries
• 2 t vanilla
• ~18 medjool dates (7 oz)
• 2 T water + 2 T increments as needed

Combine

1. Line a 9x9 clear dish with plastic wrap.
2. Pulse the almonds, oats, flax seeds, and cocoa in a food processor, then run on medium speed for 2-3 minutes until fine crumbs remain.
3. Add in the cranberries and pulse twice.
4. Add the vanilla and dates, pulse a few times, then run on medium speed for 3-5 minutes.
5. Add the water then run on low speed for 1-2 minutes until the dough clings together.  If you need to add more water, do so in very small increments.
6. Use a spoon or fork t press the mixture flat into your lined dish and pop in the fridge until cooled, leaving overnight or throughout the day is fine.
7. Use the plastic wrap to lift the bars out of the dish and onto a cutting board.  Slice into evenly sized bars, cover individually with plastic wrap, then enjoy!

Herby Lamb Burgs

Let the noisy pictures act as proof that these burgers are absolutely amazing - so amazing, I couldn't even stop enjoying them long enough to take a real picture!

Why so amazing you ask?

Lamb burgers stay super juicy when cooked so this summer grilling session will remain a hockey-puck-free zone.  These ones in particular are jam packed with onion, garlic, and savory herbs then topped with zingy chimichurri sauce before being softened by some creamy, salty feta whipped Greek yogurt so they are literally dripping with flavor.  Add spinach and a whole wheat bun and we have officially landed in heaven.  Or maybe its the other way around and heaven has officially landed on our taste buds?

Yes, that's it: these burgers are amazing bits of heaven.

Lamb Burgers with Chimichurri, Spinach, and Feta

Ingredients (6-8 burgers)

• 1 pound ground lamb*
• 2 t salt and pepper
• 1 t oregano
• 2 t marjoram
• 2 T onion, finely diced
• 3 cloves of garlic, minced
• 1/2 t cumin
• 1/2 t coriander
• 1/4 t allspice

Toppings

• Rolls of choice
• 2 (generous) T of feta** + 4 oz greek yogurt, whipped together
• Chimichurri sauce
• Spinach, as desired

Combine

1. Preheat your grill until it's somewhere between 350 and 400 degrees.
2. In a large mixing bowl, stir the salt, pepper, oregano, marjoram, cumin, coriander, and allspice until evenly combined.
3. Add the lamb, onion, and garlic, and mix the ingredients without mashing them.  
4. Use a 1/4 or 1/3 measuring cup to portion out the meat, then shape into a patty as best you can.
5. Place patties on the hot grill and cook for a few minutes on each side until cooked to a desirable temperature.  I found medium/medium-rare took about 3 minutes on each side.
6. Spread a little feta mix on one side of the bun, top with spinach, a burger, drizzle with chimichurri and enjoy!

*Remember lamb is a non-lean meat so you don't have to grease the grill as you might with a turkey burger.

**I use imported feta made with sheep's milk.  Note: feta is naturally a very salty cheese so I do not recommend adding salt to this topping.

Ginger Salmon with Coconut Greens

 Sweet, spicy, savory - a heavenly triad.



What more could a hungry girl want?

Coconut sweetened greens contrast the gingered spice of the salmon while the deeply savory sesame oil mellows it all out in this refreshing 20-minute meal.  Who knew you could accomplish so much in so little time?



Efficiency is key: first preheat your oven, then prep your salmon right on the sheet and get it cooking, focus on the greens while you wait so they will be perfectly wilted by the time your salmon is ready.  If you need a little carb-boost try adding some cooked quinoa or jasmine rice to the greens.  You'll still be able to pull this dinner off in 20-30 minutes, just make sure you get the starch started on the stove right after you turn your oven on to preheat!

Gingered Salmon with Coconut Greens

Ingredients (2-3 servings)

• 12 oz salmon
• 2-3 t soy sauce
• 2 t ginger, pure powdered
• 1/2 t coriander, pure powdered
• 1/4 t onion, pure powdered
• black pepper or red pepper to taste

For the Greens:

• 1 lg bunch hearty greens like chard or kale, roughly chopped
• 1/4 c lite coconut milk
• 1/2 t fresh ginger, grated
• 1/2 lime, juiced

Garnish

• 2 T unsweetened shredded coconut
• 1 t sesame seeds
• 1-2 t sesame oil
• 1 scallion, sliced

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper or aluminum foil.
2. Place your salmon in the center of the sheet and slowly drizzle with soy sauce until the fillet is evenly covered.
3. Sprinkle with the ginger, coriander, onion, and pepper then put in the oven for 15-20 minutes.
4. While you wait, wash, dry, and roughly chop the greens.
5. Heat the coconut milk and ginger in a large skillet then add the greens and cook until just wilted.  Add the lime juice and toss until evenly coated.
6. Plate the greens and sprinkle with coconut, sesame seeds, oil, and fresh scallion.
7. Top with the the salmon and enjoy!

Chimichurri

Although typically used for seasoning red meats (ie. steak), this sauce can literally be used on anything: drizzle it on grilled chicken, spread it on a sandwich, use it as dressing for a pasta salad, stir a little into your next omelette.

This was the first time I made chimichurri sauce, but it is so good it will definitely not be my last.

Think of it as a bright, tangy cross between pesto and vinaigrette dressing, a mix that is not for the faint of heart.  If you crave a dish that is full of flavor or spice this sauce will be right up your alley.

Check back next week to see how i used mine!

Chimmichurri Sauce

(inspired by Salt House and BS in the Kitchen)

Ingredients

• 2 c fresh flat leaf parsley leaves
• 1/2 c fresh cilantro leaves
• 2 T white vinegar
• 1/2 lime, juiced
• 1/4 c olive oil
• 1-2 t crushed red pepper
• 3 large cloves garlic
• salt to taste (~ 1/2 t)

Combine

1. Make sure your parsley and cilantro leaves are well washed and dried, use a towel to pat them dry if you have to, just make sure you get all the water off.
2. Put all the ingredients in your food processor and blend for 2-3 minutes.
3. Stop the processor and taste a tiny bit of the sauce, adjust the salt if necessary, and blend again until only small bits of leaves remain.
4. Pour the sauce into a container and let sit at room temperature for a day so all the flavors infuse.
5. Enjoy!*

*Stay tuned for a delicious recipe featuring this sauce, coming up next week!

Getting Through the Week

I know, who in their right mind turns their oven on in 90 degree weather to bake muffins?

Trust me, when I say these simultaneously light, fluffy, hearty, healthy muffins are worth it.  Especially if you have a case of the summertime struggles causing you to hit the snooze button one too many times and to drag through the afternoon - these muffins are exactly what you need to get through the week   Plus, they only take about 30 minutes to make from start to finish.

So go ahead and hit the snooze button again knowing you'll still have time to grab one of these for breakfast on the go..... just don't forget to save one for an afternoon snack!

Blueberry and Bran Muffins

(adapted from the How to Cook Everything cookbook)

Ingredients

• 1 c all purpose or whole wheat flour
• 1 c bran
• 1/3 c sugar
• 1/2 t cardamom
• 1/2 t cinnamon
• 1/4 t coriander
• 3 t baking powder
• pinch of salt
• 3 T oil
• 2 eggs
• 1 t vanilla
• 1 c milk (almond or soy will also work)
• 1 c blueberries, fresh or frozen
• 1/2 c chopped almonds

Combine

1. Preheat your oven to 350 degrees and grease a muffin tin or use muffin liners.
2. In a large mixing bowl whisk the flour, bran, sugar, spices, baking powder, and salt until well combined.
3. In a separate mixing bowl whisk the oil, eggs, vanilla, and milk.
4. Pour the egg mixture into the flour mixture and add the blueberries and almonds.  Use a spatula to fold the mixture together until just combined.
5. Measure 1/4 cup of the mixture into each well of a muffin tin and bake for 15-20 minutes.
6. Let cool before enjoying!

Mango Margarita Pops

Repetitive heat waves in combination with the blanket of humidity suffocating Massachusetts have left me freezing a new popsicle each week in hopes of chilling myself from the inside out.

Although only a momentary relief from the sticky heat, these fruity but not overly-sweet pops are a summertime must.

Leave out the coconut milk for a more icy pop and enjoy in front of a fan on full blast for increased deliciousness.

Mango Margarita Pops

(inspired by Coco's Well)

Ingredients (4 pops)

• 1 large ripe mango, skinned and chopped
• 1/2 a lime, juiced and zested
• 2+ T full fat coconut milk

Optional

• a small pinch of salt

Combine

1. Dump the mango, lime juice, lime zest, and salt in a food processor.
2. Add 2 T of coconut milk and puree until smooth.
3. If chunks remain in your mixture add a little more coconut milk and puree again.
4. Fill popsicle mold with puree and freeze until solid.
5. Enjoy!

Minted Persimmon and Almond Salad

Nothing like waking up on the Monday after a long weekend filled with burgers and s'mores to make you need a recovery salad.

This one in particular is one of my summer favorites.  Peppery arugula is complemented by salty feta and tangy balsamic.  Edamame serves as a light, nutty protein that won't put you to sleep.  Almonds lend a sweet crunch, while mint cools it all down.  If you've never had a persimmon, feel for one that is less firm than an apple but still firmer than a soft peach: peel it, slice it, then let it's cinnamon-esque sweetness top all your summer salads.

Minted Persimmon and Almond Salad

Ingredients (3-4 servings)

• 1 cup cooked edamame
• 1 persimmon, peeled and thinly sliced
• 3-4 T raw almonds, chopped
• 3-4 T feta, crumbled
• 2 T mint, chiffonade
• 3 big handfuls of arugula
• Dressing: 2 T balsamic vinegar + 2 T olive oil + Salt + Pepper

Combine

1. Whisk the balsamic, olive oil, salt, and pepper together until well combined then toss with the arugula until well-coated.
2. Sprinkle with edamame, almonds, and feta.
3. Garnish with persimmon and fresh mint.
4. Enjoy!

More S'mores

I think the most fitting contender against the peanut butter-chocolate flavor champion might be the chocolate-marshmallow-graham cracker combo that is s'mores.

S'mores are for sure an underrated dessert.

I think the left over girl scout in me refuses to accept this, as I come across s'mores-inspired recipes I save every single one because they are so worthy.  In fact, I had been sitting on the recipes for these s'mores bars for a little while, waiting to whip them up as the perfect cook-out dessert for the 4th.

Luckily everyone else also thought they were the perfect dessert, so perfect in fact that there were several other versions at the cook out....

Cue awkward moment?  Think again: s'mores are delicious so every single piece of every single version was inhaled.

My version is styled after recipes from Freutcake and from Cookies and Cups, with a little additional help from The Kitchn.  The first version is described as "gooey" but since we want ours to stay together as the perfect little cook out finger food I adjusted the chocolate ganache center to make it thicker and left out the cocoa pebbles.  The second version looks beautiful but used sweetened condensed milk and homemade fluff which I thought was a little time consuming and overly-sweet.  Seriously if you have the time to make your own fluff then bless your soul, but because I know you don't feel free to melt marshmallows over the top instead.

S'mores Bars

adapted from Freutcake  and Cookies and Cups

Ingredients

• 2 sleeves of plain graham crackers (honey)
• 2-3 T dark brown sugar
• 8 oz butter (2 sticks sticks), melted
• 12 oz half and half or light cream
• 20 oz bittersweet chocolate chips
• mini marshmallows

Combine

1. Preheat the oven to 350 degrees.
2. Break up the graham crackers into a food processor and add the sugar.  Process on medium speed for 2-3 minutes until you have fine crumbs throughout.
3. Melt the butter over low heat then add it to the crumbs.  Note: If you have a food processor with a feed hole, leave the processor running and slowly add the melted butter until the crumbs are evenly covered.  If it doesn't have a feed hole you will need to add a little of the butter, run the processor, stop it then add a little more until the the crumbs are evenly covered.
4. Dump the crumb mixture into two 8x8 square pans.  Use the back of a spoon to level the mixture in the pan, then pack the crumb mixture down.  Make sure you pack this crust down, any cracks will cause it to crumble.
5. Bake the crust for 10-12 minutes until just turning brown, then let cool completely (even overnight).
6. In a medium sauce pan warm your cream over low heat until it is just warm to the touch, then whisk in your chocolate until all chunks are completely melted.
7. Spread the ganache over the completely cooled crusts then cover with marshmallows.  You can either pop the trays back in the oven to melt the marshmallows or be a rebel and wave a grill lighter over them until they are brown on top.
8. Once the dessert cools use a super sharp knife to cut each tray into 16 squares and enjoy!

Minty Fresh for the Fourth

As the temperatures rise in the summer so does the need for a nice, fresh mixed drink.

Don't get me wrong beer and wine are great, but there is something about being suctioned to a patio chair by sweat that makes a spirit poured over ice sound so spot on  -  throw some fruit or herbs into the mix and it's even better.

But of course, life is hard....

Mixed drinks take a little extra effort to make and as someone who is lucky if they have an ice cube in their freezer, it's a straight up blessing if the fresh fruit and herbs that were part of the cocktail haven't gone bad in the fridge.

The solution?

Infuse it and make it last forever!

Okay so forever is probably an overstatement and I don't recommend keeping infusions for over a year, but that still gives you more than enough time to finish the bottle.  These only take a few seconds to prep and a few days to infuse so if you prep your bottle tonight you're mojito game will be on point for the fourth.

Mint Infused Spirits

Ingredients

• 1 cup of thoroughly washed mint leaves per 750 ml bottle of alcohol
• Note: using pesticide free mint is ideal but at least 80 proof alcohol is a must!

Combine

1. Use your hands to tear up the mint leaves.
2. Remove one or two shots from the bottle to create space for the mint.
3. Shove the mint into the bottle.
4. Wait 3 days then do a scent check: if the bottle smells more alcoholy than minty you'll want to wait another day or two, if the bottle smells more minty than alcoholy it's ready.
5. Place a fine mesh strainer over the mouth of a jar and carefully pour the liquid out of the liquor bottle over it, catching the mint leaves along the way.  Note: this does not need to be refrigerated.
6. Enjoy:
1. Minty Moscow Mule (ice + 1.5 shots vodka + 4 shots of ginger beer + squeeze of lime) 
2. Mojito (ice + 1 shot mint rum + 1/2 lime juiced + soda water)
3. This would also be great as a vodka soda or with a splash of lemonade!
4. "Grasshopper" (ice + 2 shots mint vodka + 1 shot creme de cacao + milk)