I’m calling it: Summer is officially here. And with summer comes the need for snacks: snacks for road trips, snacks for ball games, snacks for camping trips, snacks for long weekends at the cabin, snacks for late nights on the back porch under the twinkle lights (in my Pinterest life).
And I’m here for you, for all of the above, with these words: 5 Ingredient Nutella Granola. It’s all you’ll ever need for snackage all summer long.
This week in particular, more than many others, has really shown my age.
I went to a concert on Friday night, stayed out until midnight, and it took me the entire rest of the weekend to recover. Then, my husband took me out to dinner and a show Tuesday night, and we didn’t even get home that late — like, 10:30. My head hit the pillow by 11, and yesterday morning, I slept through my 6 a.m. alarm. I felt like I’d been run over by a truck.
I’ve also been catching myself saying things like “golly,” losing track of the glasses that are already on my face, worrying about my houseplants and putting night cream under my eyes. And having things that are called “houseplants.” This is 29 for me, apparently.
One thing I do appreciate about my age, however? That I have the experience to know what a really good veggie burger tastes like. And these smoky BBQ veggie burgers, my friends, are VERY VERY GOOD.
The galette is my best friend. Specifically, this sweet corn and slow roasted tomato galette, in all its flavorful, savory glory.
See, I love to make galettes because they can look imperfect and still be perfect. I can fudge it up a bit on shaping the crust, or some of the filling can leak out, and nobody cares. In fact, it only adds more charm to the dish. So I can lazily prepare a galette, let it do its thing without a worry, and whatever happens, happens. C’est la vie. Que sera, sera.
And isn’t that how it should be in these early summer days? We should be spending more time outside than working tediously in our kitchens. We should be relaxing our bones instead of overworking a dough. We should be eating more rustic galettes with crunchy sweet corn, slow roasted tomatoes and fresh ribbons of basil (that I grew myself! Glory be!) scattered on top of a tender, flaky cream cheese pastry crust.
I feel as though it’s been a literal age since I last updated you on what’s going on behind the blog, so I thought I’d take this moment to fix that. So grab a cup of coffee or tea, maybe a doughnut (yes, yes, definitely a doughnut), and let’s chat!
First, can we take a look at that peony in the photo above? A co-worker of mine brought those from her garden into work this week and they are STUNNING. And huge. Like, the size of my head. And I get to look at them all day long from my work kitchen and they make me so happy.
Second, my child just turned two years old a couple of weeks ago, so THAT gives me all the feels.
Now HERE’S the way to get your daily dose of vegetables. Just stuff them in a soft, cheesy, pull-apart roll.
I’ve never really been one to turn up my nose at veggies (except for carrots, which I’m kind of iffy about unless they’re in this form), but that’s not the case for the rest of the humans I live with in this house. The small human has an aversion to all veggies except those that can be dipped in ketchup, and the tall human will only gladly eat vegetables that are on top of a frozen pizza. So I am often alone in being excited about eating salads and such.
But these stuffed pull-apart sweet potato rolls? They were accepted by all, with much gladness. And this made me so, so happy.
The title says it all. “Pure Delicious.” That is exactly true.
The book is full of incredibly flavorful and filling recipes, and all of them happen to be gluten free, dairy free, egg free, soy free, peanut free, tree nut free, shellfish free and cane sugar free. Because sometimes leaving ingredients out leaves room for other ingredients to shine.
Such is the case with this dairy free fruit crisp (that is also gluten free, egg free and cane sugar free), which comes straight from Heather Christo’s new cookbook. The base is a sweet-tart mix of raspberries, blackberries and blueberries (though Heather says any fruit works well, and it makes me love this recipe all the more). The topping is a crunchy mix of oats, cinnamon and coconut oil. Both are of equal ratio, which is just how I like my crisps. I can take or leave other aspects – cold, warm, room temperature, a scoop of ice cream or whipped cream or nothing on top, berries, apples, peaches, it doesn’t matter – but each bite must be exactly half fruit, half topping. I don’t budge there.