I love cornbread. I’ve stated this before and it’s fairly apparent in that I’ve used cornbread in salads and in pancake/waffle form. Cornmeal is always in my pantry and during chili making months, there’s usually a piece with a slab of butter near by. This recipe is a bit of a mash-up with summer flavors. Cornbread is wonderful with fresh sweet corn and I can never get enough tomatoes during the month of July.
This sweet corn bread also features another pantry staple of mine: za’atar. I use this blend quite a bit and it is also amazing with the summer flavors. I’m so obsessed that this is just one of three recipes I’ll be sharing in the next month that uses za’atar. But really, I’m just trying to convince you to keep a small stash of sumac on hand. Read more and see the recipe.
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Who’s ready for this creamy Roasted Garlic Beet Hummus (topped with garlic scapes)?! We whipped this up at home and it was gone by the end of the day. Adding beets to hummus is a fantastic way to boost the nutritional profile of this already yummy spread. Beets are a root vegetable rich in folate, […]
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Post sponsored by California Avocado. See below for more details.
Until I moved to California, summer months focused on two ingredients: sweet corn and tomatoes. When I moved to California, I learned that July is peak season for California avocados. I had no idea because in Illinois, avocados are not a local crop! Creamy, fresh avocados are the perfect summer treat and a great way to make a meal without heating up your house.
This avocado soup is the ultimate summer meal. It’s fresh, cooling, and requires very little effort. The most time-intensive part is peeling and de-seeding the cucumbers! Plus, this soup is easily adaptable for whatever herbs and spices you might have on hand. I like to make this soup for get-togethers because it keeps well and doesn’t require heat! Read more and see the recipe.
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This is the recipe you want if you’re craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It’s the laziest one bowl banana bread I know, still with big pay-off. The promise – no mixer, a single bowl, classic flavor, moist and tender crumb. If you have three ripe bananas on hand, chances are good you have the rest of the ingredients too.
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This is a straight-ahead banana bread, or as straight-forward as I get. I like my baked goods to have rustic wholesomeness to them, which is why you see a portion of whole wheat flour and brown sugar here. It makes your banana bread extra special and delicious (when compared to versions with white sugar and white flour). The recipe evolved to its current lazy-day state from this Melissa Clark gem. I skipped any add-ins for simplicity’s sake here, and would recommend a banana-only first pass, but you can absolutely add ingredients like toasted nuts, chocolate chunks, citrus zests, herbs, toasted coconut, glazes, etc.
Also(!), if you like this, I’d be willing to bet you’ll also like these banana-packed Buttermilk Berry Muffins.
Continue reading One Bowl Banana Bread…
Have you ever watched a toddler try to eat whole grains? Or better put, cleaned 90% of those grains from the floor? This is, essentially, how I came to this component. I typically toss my son’s grains with a bit of sauce to make them stick together but I wanted a mixture that was the perfect amount clump, with or without sauce. This multigrain pilaf has quickly become a favorite in our house. It uses three quick cooking gluten-free grains and the end result is a wonder pilaf perfect for grain bowls, salads, and curries. Teff has creamy properties but when used in smaller proportions, helps other grains stick together.
A note about sourcing these grains: If you’ve followed the news in the past years, you know that grains like quinoa and teff are important sources of nutrition for the countries that grow these grains. As these grains become more popular, the price is going up and causing these staple grains to become unaffordable for those who rely on them. Because of this, I like to try and source grains grown in the United States. I like this teff or this brown teff, this quinoa , and this millet. Read more and see the recipe.
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I have a weakness for vegetable cakes and fritters. I’ve always loved a little fried cauliflower when I’m out having a drink but obviously, it’s an occasional treat. However, fritters are a great in-between. The vegetable are still front and center but the light pan fry provides a perfectly crisp outside. I could eat almost any vegetable in fritter form.
These kohlrabi fritters are from Andrea’s blog-titled book, Dishing Up the Dirt. If you’ve not checked out Andrea’s site before, it’s a wonderful ode to fresh, produce-driven recipes. She and her husband run a CSA and you can see the influence in her cooking style. Andrea’s book is full of wonderful stories and recipes. While it’s not all vegetarian, you feel inspired no matter.
As for these fritters, the balance of kohlrabi and potato is spot on and if you don’t make her cashew cream sauce, you’re missing out. I think I want to spoon it on everything. Also, I made these for my toddler and he ate every last bit of the kohlrabi fitters and the cashew sauce! Read more and see the recipe.
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