July 6, 2012
Hello and Happy Friday! Hope you're enjoying a mellow holiday week.
Lately my world has revolved around eating watermelon, home improvement projects with the yogi, eating more watermelon, the bliss of sipping cold beers in front a newly installed air conditioner, eating even more watermelon, and creating all sort of new salad combinations (of both the sweet and savory variety) filled with juicy summer fruits (and usually including, you guessed it, watermelon ;). Summer is definitely here!
Some links to start the weekend ~ ~ ~
This might be the year I finally buy popsicle molds; then I can live on these beauties all summer long (plus watermelon, in equal measure :). Zabar's, here I come!
July screams for this vibrant Israeli salad with herbs, nuts, and seeds.
A cleverly designed lid to make mason-jar-sipping even more enjoyable (and portable).
A primer on food photography.
Hop on over to the Kale and Cardamom page for more summer recipes ~ quick, simple, and mostly raw these days.
Have a sweet weekend, friends :)
July 3, 2012
Dessert that night was a summer fruit medley with a kick -- the kick being tequila (still have a bottle lying around from those leafy green margaritas of a few months back), rounded out by a squeeze of bright, tart lime, flowery local honey, and tongue-tingling ginger.
Peach + basil is one of my favorite fruit-herb combinations, so I also added a few thinly sliced leaves of Thai basil. If you haven't tried Thai basil before, its flavor is much like regular Italian basil but with more prominent licorice notes and a pungent, musky aroma. If there's an herb with more intrigue, I've never met it :) I rarely see the Thai variety in grocery stores, but this time of year farm stands often have it (Asian markets often carry it, too). Definitely give it a try if you happen upon it!
boozy summer fruits with Thai basil
If you don't have Thai basil on hand, substitute whatever basil variety you can purchase fresh (lemon basil would be especially good) -- or try mint for a variation.
zest and juice from 1/2 lime (about 1/2 tsp zest and 1 tablespoon juice)
1 tablespoon raw honey
1 tablespoon good quality tequila (I used Herradura Silver)
1/2 teaspoon grated ginger
2 ripe peaches, pitted and diced
3 ripe plums, pitted and sliced (I used yellow sugar plums)
1 cup sweet cherries, pitted and halved
1 tablespoon chiffonade-sliced Thai basil (from 12 smallish leaves), plus a few additional sprigs, for garnish
Whisk together the lime zest and juice, honey, tequila, and ginger in a large bowl. Add the fruits and basil and toss to combine. Cover and refrigerate for at least 1 hour to allow the fruit to absorb the flavors of the marinade.
Serve the fruit salad solo, garnished with sprigs of basil, or with a dollop of whipped cream. Also delicious with a scoop of vanilla ice cream alongside.