The end of summer means more than Pumpkin Spice lattes. Don't get us wrong, we love a good basic b moment where you cozy up in your layers, bake some goodies, and have pumpkin explode in every aspect of your life. We equally love enjoying what is perfectly in season. Stone fruit like peaches and nectarines taste amazing on their own or in a crisp/pie, but have you thought about pairing them with those plump heirloom or beefsteak tomatoes that are equally in season? If you haven't had a peach and tomato salad you are missing out. Ives enjoyed a similar salad at the girlfriend Andrea's house and when her mother-in-law brought over fresh tomatoes from a neighbor, this salad was the first thing to come to mind. The peaches and tomatoes are bursting with flavor, the pistachios add a nice crunch, and who doesn't love burrata. Serve this up for a yummy appetizer or enjoy it as a festive summer salad before pumpkin takes over your life.
Prepares: 2 servings as a salad or 4 servings as an appetizer
Prep Time: 10 min
1 large ripe peach (in season is best)
2 large heirloom tomatoes (in season is best)
2 tbsp crushed pistachios
4-6 basil leaves, thinly sliced
2 tbsp cold pressed extra virgin olive oil
crackers or crostini for serving
Prepares: 4-6 servings
Prep Time: 30 minutes
4 C thinly sliced purple cabbage (core removed)
1 1/2 C raw beets, scrubbed, peeled and grated (~2 beets)
1 bunch thinly sliced dino kale, stem removed
1 1/2 C carrots, scrubbed, peeled and grated (2-3 carrots)
1-2 apples, peeled, cored and sliced to match sticks
optional, 1/2 C fresh herbs (cilantro, mint, parsley)
4 Tbsp lemon or lime juice
3 Tbsp extra virgin olive oil
1 Tbsp ginger, grated, peeled, and minced
Prepares: 8 servings/sammies
Prep Time: 10 minutes
Cook Time: 4 hours on high
3 lb pork shoulder (or chicken thighs)
1 onion, chopped
4-6 garlic cloves, smashed and peeled
1/2 C Balsamic Vinegar
1/2 C Broth (Vegetable, Beef, Chicken work great)
1 Tbsp soy sauce
1 Tbsp agave nectar
1 Tbsp Worcestershire sauce
1 tsp red chili flakes
salt and pepper
Adapted from Ambitious Kitchen
10 dates, pitted
1 C tahini
¼ C maple syrup
⅔ C cocoa powder
1 tbsp coconut flour
½ tsp baking soda
¼ tsp sea salt
⅓ C chopped dark chocolate --I honestly didn’t measure but just chopped up what I had remaining
Extra Maldon Salt for topping
1. Preheat the oven to 350 F and line a 9 x 9 pan with parchment paper. I sprayed with coconut oil too just in case.
2. Place dates in a bowl and submerge in boiling water. Let stand 10 minutes, longer is fine too.
3. Drain dates and place in food processor with tahini, maple syrup, eggs. Blend until smooth.
4. Add cocoa powder, coconut flour, baking soda, sea salt and chocolate chunks to tahini batter. Fold until well combined without overly mixing.
5. Transfer brownie mixture to the prepared pan. Smooth out top and sprinkle with Maldon flakes.
6. Bake in the center rack for 25 minutes.
7. Remove from the oven and carefully transfer to a cutting board by lifting parchment paper.
8. Allow to cool 5-10 minutes before slicing.
4 local stalks of corn on the cob
2 avocados, diced into square chunks
2 heirloom tomatoes, diced however you want or 2 cups of cherry tomatoes, cut in halves
1 small sweet onion, diced
Juice of 1 lemon
2 Tbsp EVOO
Pinch of Himalayan sea salt, to taste
1 cup fresh strawberries (in season & sweet is key)
Juice of 1 lemon and 2 limes (alt 4 limes or 2 lemons)
15 mint leaves
2-3 tsp agave or sweetener of choice (add 2 and adjust to add more based on your sweet tooth + berries)
Pinch of pink salt
1 cup ice, divided
Optional 4 oz liquor of choice: tequila, vodka, or gin all work well
Splash of sparkling water, if adding booze, or more if no booze (LaCroix fan girls over here-use lemon, key lime, plain seltzer, or a fun flavor)
1 large fennel bulb (if smaller fennel bulb, then use 2 large carrots)
1/4 white onion
1/4 cup walnuts, chopped***
2 tbsp fresh mint, thinly sliced (chiffonade)
1 tbsp extra virgin olive oil
Juice of 1/2 an orange
Pinch of pink salt
Splash of apple cider vinegar (~1 tbsp)
***Opt. toast walnuts to enhance flavor. Don't have walnuts, pistachios would work great too!
COPYCAT RECIPE, ADAPTED FROM THE FAUX MARTHA
I still remember the first time I tried Bitchin' Sauce. I was visiting my brother-in-law in San Diego and he took us to the Little Italy Farmer's Market and said we HAD to taste this dip made out of almonds. At the time, he was super into a Paleo lifestyle and this vegan dip was a game changer. Bitchin' Sauce comes in a variety of flavors, but chipotle was my jam! Fast forward to a friend's recent birthday and one of the girls brought homemade Bitchin' Sauce. I was shook. Sure you can buy this sauce at the nearest gourmet grocery in Seattle, but it's $$$. So why not make your own and then play around with the flavors? Perfect as a dip for veggies and chips or drizzle this goodness all over yours tacos.
1/2 cup raw almonds
1/2 cup extra virgin olive oil
1/2 cup water
Juice of 1 large lemon
2 tbsp apple cider vinegar
2 tsp soy sauce (or coconut aminos)
2 tsp dice chipotle in adobo (add more if you want it bolder)
2 garlic cloves, peeled
3 tbsp nutritional yeast
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp paprika
sprinkle of sea salt or pink salt
2 cans fire roasted tomatoes
1 medium yellow onion, peeled chopped
2 Tbsp Extra Virgin Olive Oil
3 cloves garlic, peeled and minced
1 tsp dried oregano
salt to taste
Optional adds (Talamo Favorites):
Sprinkle of Red Pepper Flakes
1/4 cup Kalamata Olives, pitted and halved
1-2 tbsp Capers
1 lb Ground Beef or Lamb, simply saute with garlic and onion until lightly browned, before adding remaining ingredients to simmer (as noted below).
This recipe is great to double up and eat throughout the week. I will throw in roasted sweet potatoes, avocado, etc. to spice it up for lunches.
Approximately 1 cup peanut butter (or nut butter of choice, I suggest just peanuts or peanuts + salt as the ingredients)
2 cups coconut oil
1 cup 100% cocoa powder
1 tsp vanilla extract
1-2 tbsp natural sweetener of choice (I used coconut nectar for a lower glycemic index.. AKA it won't spike the blood sugar as high)
Pinch of sea salt (optional)
Once you pop, I promise, YOU WILL NOT be able to stop. The caramel goodness from the date mixed with the peanut butter and chocolate goodness is NEXT LEVEL. It has become a staple in both of our households and using a silicon pan is so satisfying as you pop each mini cup out.
Makes: 24 mini cups, using a mini silicon pan (highly recommend!)
Time: 10 minutes to prepare and 40 minutes total.