Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Poison ivy and raspberry bushes—when I was a kid, these were the two plants my dad always pointed out to me on camping trips. This is a habit I have adopted , calling out “Poison Ivy!” and “Raspberry bush! … but no berries,” to any of my hiking partners.

But this summer, as we hiked through Big Elk Meadows (which is not a meadow and there were no elk), the wild raspberries were copious. The dry creek was spotted with small bushes, each of them ripe with red gems. Those wild berries were far better than the ones growing in my own backyard, and not just because we were eating them outside. They were juicier and sweeter. We ate the ripest ones and left the others for the birds.

These popsicles are an end of summer hoorah! A sweet-tart cool down for mid-afternoon.

Raspberry Popsicles with Dark Chocolate Drizzle
Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Published September 10, 2019 by
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Serves: 6   |    Active Time: 20 active minutes



Ingredients:

  • 12 ounces fresh raspberries
  • 1/4 teaspoon lemon or lime juice
  • 2 ounces bittersweet chocolate chips
  • Optional: 1-2 tablespoons raw sugar or coconut sugar
  • Equipment: Popsicle molds and popsicle sticks

  • Directions:

    1. Place raspberries in a blender and purée.
    2. Place a fine-mesh sieve over a sauce pan, and pour raspberry puree through sieve in order to remove seeds. All of the juice should go through the sieve (into the pot), and you should be left with just seeds in the sieve. Discard of seeds.
    3. Place raspberry purée on stove over low heat and stir in lemon juice. Bring to a slow simmer, and add sugar to taste. Stir until sugar is completely dissolved. Allow mixture to cool, about 10 minutes.
    4. Pour raspberry mixture into popsicle molds with popsicle sticks and freeze for 8 hours, until frozen solid.
    5. When popsicles are frozen, prep the chocolate: melt chocolate in microwave (at 30 second increments, stirring in between each until smooth), or in a double boiler.
    6. Remove popsicles from molds, and drizzle with chocolate. Allow chocolate to set. Serve immediately, or store in air-tight container until ready to eat.

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    Peachy Mint Green Smoothie

    Peachy Mint Green Smoothie

    Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

    Peachy Mint Green Smoothie
    Peachy Mint Green Smoothie

    Peachy Mint Green Smoothie

    Published June 26, 2019 by
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    Serves: 2   |    Active Time: 10 minutes



    Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

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    Instant Pot Saffron Rice with Currants and Pine Nuts

    Instant Pot Saffron Rice with Currants and Pine Nuts

    “Yellow rice,” as I called it then, was my dinner request. Just yellow rice!

    The stand-in name was just about right, at least in this instance, because the rice I so craved was a mix my mom would make from a little foil packet purchased at the store. I’m not sure what exactly was in that mix, though I have a hunch: yellow coloring, natural flavors, and salt. It felt like I could eat that rice for days without getting tired of it.

    This version of yellow rice is not that yellow rice. It’s made with Saffron—real saffron— and studded with pine nuts and currants. It’s beautiful, and tastes beautiful too. I could eat it for days without getting tired of it. At first bite, I was immediately transported back to Mom’s yellow rice. It’s a bowl of nostalgia, but also global flavors. It’s vibrant, and homey. And, it’s made in your Instant Pot! (affiliate link)

    (It seems like as a kid, I often identified foods by their color: get the recipe for grown-up Pink Sauce here).

    Instant Pot Saffron Rice with Currants and Pine Nuts
    Instant Pot Saffron Rice with Currants and Pine Nuts

    For a video of this recipe, click here!

    Instant Pot Saffron Rice with Currants and Pine Nuts

    Published May 21, 2019 by
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    Serves: 6   |    Active Time: 30 minutes



    Ingredients:

  • 2 cups white rice (such as basmati)
  • 2-1/2 cups water
  • 5 tablespoons butter, divided
  • 1/2 yellow onion, diced small
  • 4 pinches saffron
  • 1 teaspoon salt 
  • 1/3 cup currants
  • 1/3 cup toasted pine nuts
  • 1/3 cup minced parsley, plus more for garnish

  • Directions:

    1. Turn Instant Pot to sauté setting and heat 1 tablespoon of butter. Add diced onion, and sauté, stirring occasionally, until translucent.
    2. In a mortar and pestle, grind the saffron so that it is almost a powder—a few larger pieces is OK.
    3. Add rice, water, remaining 4 tablespoons of butter, saffron, and salt to pot. Stir.
    4. Secure lid on Instant Pot, and set to “Rice” setting, with the vent in the closed position. Timer should set to 12 minutes.
    5. When the timer goes off, release the pressure. Add currants, pine nuts, and parsley to the pot. Use a fork or spatula stir everything together, fluffing the rice as you go.
    6. Serve hot, sprinkled with additional parsley for garnish.

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