Archive for the ‘dairy-free’ Category

“I began to realize how important it was to be an enthusiast in life. If you are interested in something, no matter what it is, go at it full speed. Embrace it with both arms, hug it, love it and above all become passionate about it. Lukewarm is no good.” ~Roald Dahl

Before the rains came and split all the vine tomatoes, I happened upon golden heirloom tomatoes and juicy sweet peaches covered in velvet. Having fallen in love with the tomato-watermelon gazpacho I made a few weeks back this recipe is a slight variation from the original and just as good. Serve with toasted baguettes topped with prosciutto, goat cheese, and fresh basil.

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Heirloom Tomato and Peach Gazpacho // Serves 4

5 cups chopped peaches
8 cups chopped golden heirloom tomatoes – use only yellow tomatoes for color
2 tablespoons red wine vinegar
1/4 cup walla walla sweet onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/5 teaspoon fresh cracked pepper
sweet pea shoots to garnish

Combine all ingredients in a blender and whirl until smooth. Chill in the refrigerator up to 2 hours. Serve and enjoy.

xo,

“Summertime is always the best of what might be.” – Charles Bowden

Summer fruit shows off it’s true vibrant colors in this savory-sweet soup. A perfect meal for lazy hot evenings, be sure to serve this chilled and garnish with your favorite ecruitments.

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Watermelon-Tomato Summer Gazpacho // Serves 4

5 cups chopped seedless watermelon
3 cups chopped vine ripened tomatoes – use only red tomatoes for color
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 shallot, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/5 teaspoon fresh cracked pepper
cilantro, parsley, or micro greens to garnish

Place the watermelon through pepper in a blender and puree until smooth. Transfer to a bowl, cover, and chill for up to one hour. Pour chilled soup into bowls and garnish with greens and coarse salt and pepper.

“An egg is always an adventure; the next one may be different.”
Oscar Wilde

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There is something hopelessly cheerful about hard boiled eggs, with their bright sunny yolks. Eggs are always good things to have on hand, you can turn them into a quick snack or add them to easy dishes. This is a simple recipe I use most religiously.

Simple Hard-Boiled Eggs // makes 1 dozen
1 dozen farm fresh eggs
water

Place eggs in a large pot or saucepan in a single layer and cover with room temperature water. Turn the heat to high and bring water to a gentle simmer. Remove pan from heat and cover. Let sit for 10 minutes. With a slotted spoon, remove eggs from pan and place in a ice bath for 30 seconds to cool. Refrigerate up to 2 weeks.

xo,

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