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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We’ve been enjoying all the fresh farm produce of the summer season and recently had a simple yet incredibly satisfying meal: roast chicken (*I did cheat and just picked one up at Wholefoods; so easy!), broiled carrots, boiled beets, and a fresh salad with mixed greens, tomatoes, and radishes. It was my first time trying radishes and I loved them!
What have you been enjoying this summer from the farm?
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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So many incredible food photography shots on Sprouted Kitchen, and lots of yummy recipes to boot. I’m in heaven this morning.
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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…
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