Fresh Flavor Spotlight… Crostini

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These simple crostini recipes are simply fabulous for summer! They can be served at breakfast (maybe with an egg on top!), as a snack during a hot day, as an appetizer at a backyard get together…you name it, these things are perfect for it! Not to mention, the quick prep time of under 20 minutes. What more could you ask for?

Summer Crostini Recipes:

Herbed Ricotta + Radish

Ingredients baguette olive oil 1 clove garlic, halved ½ cup ricotta cheese ½ teaspoon lemon zest juice of ½ lemon salt and pepper to taste 2 teaspoons fresh herbs, chopped + more for garnish ½ cup thinly sliced radishes

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

In a small bowl, combine ricotta, lemon zest, lemon juice, fresh herbs, salt and pepper. Mix well and season according to taste.

Top toasted bread with ricotta mixture and add 3-4 radish slices on top. Drizzle with olive oil, a sprinkle of salt and some more fresh herbs.

Blueberry Balsamic with Whipped Goat Cheese

Ingredients baguette 4 tablespoons butter, melted 1 garlic clove, halved 8 ounces goat cheese ½ cup heavy whipping cream ½ teaspoon salt 10 ounces blueberries zest of 1 lemon 1 tablespoon lemon juice 1 tablespoon fresh mint, chopped balsamic reduction for drizzle

Directions Slice baguette and drizzle with melted butter. Toast bread in oven then remove and rub with cut side of garlic.

Combine goat cheese, whipping cream and salt in a bowl and beat with a hand mixer until light and fluffy.

In a small bowl, combine blueberries, lemon zest, lemon juice and mint and toss to coat.

Spread whipped goat cheese on crostini, top with blueberries then drizzle with balsamic reduction. Garnish with more fresh mint.

Cucumber with Garlic + Chive Spread

Ingredients baguette olive oil 1 garlic clove, halved 8 ounces cream cheese, softened 2 tablespoons fresh chives, chopped 2 tablespoons fresh dill, chopped ¾ teaspoon garlic powder ¼ teaspoon freshly ground black pepper Persian cucumbers, thinly sliced coarse kosher salt

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

Combine cream cheese, chives, dill, garlic powder and black pepper. Beat with a hand mixer until light and fluffy.

Spread cream cheese mixture on toasted baguette slices, top with cucumbers, drizzle with olive oil and add a sprinkle of coarse kosher salt.

Whipped Avocado with Feta + Pomegranate Seeds

Ingredients baguette olive oil 1 garlic clove, halved 2 large avocados, sliced 4 ounces crumbled feta cheese 1 lemon, juiced ¼ cup cilantro, chopped salt and pepper to taste ½ cup pomegranate seeds

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

Add avocado slices, feta, lemon juice and cilantro to a food processor and pulse until smooth and creamy. Add salt and pepper to taste and pulse again.

Spoon avocado spread onto toasted baguette, top with feta and pomegranate seeds.

Heirloom Tomato with Whipped Feta

Ingredients baguette 4 tablespoons butter, melted 1 garlic clove, halved 6 ounces feta, crumbled 2 ounces cream cheese, at room temperature 2/3 cup olive oil, divided 2 tablespoons fresh lemon juice kosher salt and pepper to taste 2 shallots, minced 2 cloves garlic, minced 2 tablespoons red wine vinegar 2 lbs. heirloom tomatoes, ½ inch diced 3 tablespoons basil leaves, sliced 2 tablespoons pine nuts

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

Place feta and cream cheese in a food processor and pulse until mixed. Add 1/3 cup olive oil, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until smooth

An hour before serving, combine the shallots, garlic and vinegar in a medium bowl. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Add the tomatoes and stir gently.

To assemble, spread each slice of bread with whipped feta. Scoop tomatoes out with a slotted spoon and place on feta. Top with basil and pine nuts.

Smoked Salmon with Mascarpone + Herbs

Ingredients baguette olive oil

1 garlic clove, halved 5 ounces smoked salmon, thinly sliced 8 ounces mascarpone cheese 1 tablespoon lemon juice 4 sprigs dill, chopped ¼ cup chives, chopped freshly cracked pepper olive oil for drizzling capers

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

In a small bowl, combine mascarpone, lemon juice, dill and chives. Spread over baguette. Top with smoked salmon, a sprinkle of pepper, a drizzle of olive oil and few capers.

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Showcasing Summer’s Produce Stars

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While we are at the height of growing season, there is nothing we want to do more than let the produce stars shine! When produce is at it’s peak, the best thing you can do is sit back and let the fruits and veggies speak for themselves. Summer calls for the simplest of preparations, both to showcase fabulous flavors but also to keep your time in the kitchen at a minimum. It’s hot and summer is busy – you have things to do outside of the kitchen! Which is why we’ve featured some of our favorite quick and simple meals for summer! Get the produce while you can! We’ll be talking about preserving before you know it!

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sticky grilled pork ribs

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watermelon granita with whipped coconut cream and mint

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Add the watermelon to a blender and blend until liquefied. Strain the mixture through a fine mesh sieve and press out liquid with the back of a spoon.

Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves. When the mixture reaches a boil turn off the heat. Pour the juice into a 9×13 inch baking dish and whisk in the lime juice and rum if using. Freeze for 4 hours then use a fork to scrape the mixture into small bites. Freeze again and repeat the scraping process one or two more times within the next two hours.

When ready to serve, open the can of cold coconut milk and remove the liquid. Scoop the cream into the bowl of a mixer and beat on high speed with the whisk attachment until peaks form, about 2 minutes. If desired, sweeten with a bit of powdered sugar.

Serve in small jars (which you can prepare beforehand and keep in the freezer), top with a big scoop of coconut cream and a sprig of mint.

slow cooker spring minestrone

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zucchini cakes & herb garlic sauce

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