Just in from the summer fields, and nestled in their rustic farm bins, were tiny purple and white eggplants, harvested just before they fully ripen – because that’s when they taste the best. Cherry tomatoes in golden yellow and burnt orange, tight bulbs of fresh garlic, and onions still dusty with earth. With these goodies in tow, White Wine Pasta with Caramelized Onions, Roasted Eggplant and Blistered Tomatoes will hold a welcomed place on tonight’s table. An incredibly simple meal to prepare and a nice variation when considering a pasta an eggplant recipe. The eggplant and tomatoes take care of themselves while roasting to perfection, the onions need only a…
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Homemade ice cream flavored with farm fresh cherries and local cherry-smoked bourbon. Aromatic with vanilla bean. Subtly smoky, subtly sweet. Smoked Bourbon Cherry Ice Cream is the perfect way to end a grown-up dinner on a summer’s evening. With only three ingredients, you’ll have everything you need to make homemade ice cream. Add in simmered cherries, smoked bourbon, and vanilla bean – and you’ll have the perfect combination for smoldering aromatics.
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Nothing says comfort food like a hot, melted, grilled cheese sandwich. I enjoy grilled cheese throughout the year, but love to change it up based on what the seasons have to offer. Today, I am pairing local blueberries and honey with soft brie and freshly snipped basil; for a Blueberry & Brie Grilled Cheese.
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“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James Plump, local blueberries. They adorn my mid-summer kitchen, offering bursts of deep royal and sapphire to many a recipe. Today, I am sharing a savory blueberry and chicken recipe to bring to your summer table – oven roasted chicken with blueberry fig balsamic. Delicately tangy-sweet, feel free to use this delectable sauce on just about anything – from grilled chicken, to pork chops, to lightly spooning it over goat cheese crostini or fresh cut fruits. I’ll show you today how I pair it with my go-to, crispy chicken thighs for…
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Move over basil! We’re giving kale the leading role in the pesto jar, at least for today. This version is nut-free because my youngest has a nut allergy, and I love pesto, and now I can have the taste and texture without the worries of cross contamination in the kitchen. But, you don’t have to have allergies to make this version – give this a go when you don’t have pine nuts on hand, or when you’re looking for a great variation. Spread it on homemade pizza, crostini, pasta, sandwiches, use it as a dip, or add a dollop onto pork or chicken. The pesto-bilities are plenty (I know,…
