With peaches in peak season right now, this shortbread is looking like a delicious way to use some up after peach picking. How can you go wrong with shortbread?
Peach Shortbread from Smitten Kitchen
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I was never a fan of tomatoes until a few years ago. They were one of those vegetables that I put into the “I don’t like” category, but honestly I couldn’t remember the last time I even gave them a try. After sampling here and there, I began to develop a taste for them and although they’re not my favorite, I do love a good tomato. Last week, I started craving tomato salsa, bruschetta, and anything with fresh tomatoes. This recipe for salsa fresca (and chicken tacos! i love tacos!) looks easy, simple, and delicious. Gotta get my tomato fix now while they’re in season!
Salsa Fresca (and Chicken Tacos) from Smitten Kitchen
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Breakfast is my favorite meal of the day. My favorite part of the weekend is being able to prepare an amazing breakfast for family and friends. But sometimes during the work week you have to make breakfast for dinner. I can’t decide which one is more satisfying!
Apple Pancakes from Smitten Kitchen
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It’s… So… HOT! The temperature hit 100 today, and all I can think about is ice cream. This might be yogurt instead, but it still looks decadently delicious!
Coconut Pinkcherry Yogurt (from Smitten Kitchen)
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I just came home from a long, stressful day at work, and all I want are cookies… and we don’t have any store-bought on hand. However, I find baking to be very cathartic so I don’t mind getting a bit of flour on me right now. These peanut butter cookies from Smitten Kitchen should do the trick!
Peanut Butter Cookies (from Smitten Kitchen)
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I’ve heard of lots of different types of jams, but not violet jam. This recipe from SouleMama has definitely peaked my interest!
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I’ve never baked with rhubarb before and this recipe looks amazingly good. Plus, it’s in season right now and I’m always trying to eat local, seasonal food (especially produce that I’ve never tried before). So excited to also find a good (new-to-me) food blog (thanks to Southern Hostess from The Soho who left a lovely comment for me)!
Lemon Buttermilk Rhubarb Bundt Cake (via honey & jam)
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I’ve been seriously craving doughnuts lately. Not the crusty, glazed, corn syrup-laden ones from a certain chain that’s on every corner of every street (at least in New England), but the homemade kind. The kind you get in the fall when you go to an apple orchard (like The Big Apple, a place I’ve been going to since my childhood). The smell of the cooked dough mixed with cinnamon and nutmeg hits you right when you walk in the door. This recent post on 3191 Miles Apart definitely spoke to me, and my tastebuds! I’ve tried making lots of different types of baked goods, but still haven’t tried making my own doughnuts. That needs to change very soon…
{image shown belongs to 3191 Miles Apart}
I’ve been really trying to cut back on my bread intake lately, but every once in a while I’ve got to have some pasta. Tonight I made a delicious and super quick pasta dish using this one as a base, and added fresh chopped broccoli, matchstick carrots, and english peas to make a pasta primavera (I also omitted the olives). Although I always go for whole wheat, I cheated and bought some yummy organic durum bowtie pasta at Wholefoods and it was well worth it. Check out more of these quick and easy pasta dishes on Martha.
{images shown belong to Martha Stewart Living Omnimedia}
There’s a delicious looking recipe for Rhubarb Syrup (to make your own rhubarb cocktail or mocktail). I’ve never thought of using rhubarb in a drink, but then again a few years ago my mind was blown when I started adding fresh berries to my salads. This is one recipe I’m anxious to try on those warm, spring afternoons.
Stephanie’s Rhubarb Syrup (from 3191 Miles Apart)
{images shown belong to Stephanie Congdon Barnes and 3191 Miles Apart}