Cherry Pico de Gallo

Cherry Pico de Gallo

We have taken on the house project of house projects: building our own kitchen cabinets. 🙈

Our quest to find the perfect kitchen island has brought us to this project (and it's too late to talk us out of it). I spent months looking for cabinets that would work at ReSource, our local reclaimed building materials center, and craigslist. Finally it was time to stop looking and start doing, so we explored IKEA, Home Depot, and even a few custom cabinetry options. I contacted the company that made the cabinets that were in our kitchen when we moved in, and when I got the quote back I was flabbergasted! 😱

We bought two sets of cabinets at Home Depot, only to return both of them, in subsequent order, a few days later. 

Cherry Pico de Gallo
Cherry Pico de Gallo

Sitting at our dining room table, with our faces in our hands, we realized what we were going to do: build our own. Even though we have very (very) little woodworking experience. 

I've been sharing the slow but steady progress through Instagram Stories, and, despite any odds our cabinets are coming together quite nicely! We've had plenty of mishaps, but nothing we couldn't fix. And you know what? I think in the end I'm going to be damn proud of our kitchen island. 

The indirect result of this project? Eating a lot of hap-hazard meals between cuts and sands and builds. A lot of rice crackers with cheese, peanut butter and apples, and chips and salsa. Now of course I'm a total advocate of making whole food meals with real ingredients, but some days you just can't do it all. This cherry pico de gallo is one I made before we started this project, but have made a few times since. It's perfect on salmon, fish tacos, or grilled chicken. And of course, delightful with a big old bowl of chips. It's made of ripe cherries and cilantro, bringing all the bright, fresh flavors I love. So however you like to eat, and however busy you are, this recipe is one to savor during the summery, fresh-cherry months. 

Cherry Pico de Gallo
Cherry Pico de Gallo

Cherry Pico de Gallo

Published August 3, 2017 by
   |     Print This Recipe

Serves: 4   |    Total Time: 15 minutes



Ingredients:

  • 1 cup cherries, pitted
  • 1/4 red onion
  • 1 jalapeño
  • 1/4 cup minced cilantro 
  • 1 lime
  • 1/4 teaspoon pepper

Directions:

  1. Roughly chop the cherries and place in bowl.
  2. Mince the onion, and jalapeño (be careful after cutting the jalapeño! Don’t touch your eyes with out thoroughly washing your hands), and cilantro. Add all of them to the bowl with the cherries.
  3. Juice the lime, squeezing the juice over the cherry mixture. /li>
  4. Add black pepper, and toss to combine. Serve chilled or at room temperature, over grilled chicken or salmon, in tacos, or with chips. Would be great on a cheese platter, too!

Comment

Berry Sangria Popsicles

Berry Sangria Popsicles

Berry Sangria Popsicles are something you make for a Sunday afternoon on the patio, but can easily be enjoyed just as much on a Wednesday night in, when you just need to take it easy. Either way, these popsicles are a rush of summer relaxation and carefree living. 

Berry Sangria Popsicles

I'm not much of a drinker, but these are the sort of pops you make because cherries are in season and the raspberries at the farmers market are plump and you have something to celebrate: I originally made these for a 4th of July barbeque, only to make them again the very next day just to have around. Sangria popsicles are something you want to just have around-- a chilled cocktail using seasonal ingredients ready right when the clock strikes 5 somewhere? Yes, yes, yes! 

Berry Sangria Popsicles
Berry Sangria Popsicles

Berry Sangria Popsicles

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

A cherry raspberry sangria frozen into a popsicle for your next evening on the patio.

Serves: 6   |    Total Time:



Ingredients:

  • 1 cup fruity red wine
  • 1/2 cup pomegranate juice
  • 1/2 cup cherry juice
  • 1/4 cup cherries, pitted and sliced
  • 1/4 cup raspberries, halved

Directions:

  1. In a bowl, mix together the wine and juices.
  2. Divide fruit evenly among popsicle molds. Pour wine mixture into molds, over fruit until 9/10ths of the way full.
  3. Place popsicle sticks in mold, and freeze overnight. (Note that wine contains alcohol, which does not freeze well. I found I had to freeze these pops overnight for them to solidify (they were quite juicy/melty after only 6 hours).

2 Comments

Paleo "Cherry Garcia" - Cherry Chocolate Chip Ice Cream

We lived on Elm Ave street until I was six. The house on Elm had a hot tub in the back and a cherry tree in the front. It was a tricycle ride away from a small french bakery that sold chocolate mice filled with mousse & Boulder's last real butcher shop. 

The cherry tree was big then but now it consumes the front yard. The house is the same dull tan color, but the tree is so profound it doesnt seem quite as bad. The butcher shop is long gone, the bakery replaced by an Egg & I.

The cherry tree was good for climbing year round, but the best was when it finally produced those plump red fruit jewels. Tree climbing went from a mediocre only-child pass time to a full on job and mission. It only took a nibble to learn that sour cherries aren't the sort of thing you pick and eat. Sour cherries look like standard Bings but a bit smaller, and the minute the tart juice hits your tongue, you know its better to wait until they've undergone a pie-transformation. 

The kitchen sat in the back of the house. On top of a pile of phone books, I remember pushing the cherries through a silver machine that popped the pit right out. I was in such awe of the pitting process that I completely missed the pie making. The next thing I knew, those cherries were sitting under a buttery lattice crust. 

Since I wasn't paying attention, this recipe is not for that pie. Instead, it's for a different summer favorite: Cherry Chocolate Chip Ice Cream. Done paleo, dairy-free, and egg-free.

Cherry Chocolate Chip Ice Cream

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

A Paleo spin on the classic Ice Cream flavor!

Yields: 4 cups   |    Total Time:



Ingredients:

  • 1 cup canned full-fat coconut milk
  • 1 cup almond milk
  • 2 bananas, peeled and chopped
  • 1 teaspoon vanilla
  • 1 teaspoon gelatin (vegan option: agar-agar)
  • 1/4 cup water
  • 1 cup cherries, pitted and halved
  • 1/4 cup chopped chocolate

Directions:

  1. Place the coconut milk, almond milk, bananas, and vanilla in a blender. Blender on high until smooth.
  2. In a small bowl, pour 1/4 cup of cold water over the gelatin. Set aside and allow allow the gelatin to bloom, about 5 minutes. Then, pour gelatin mixture into the blender and turn it on high for one more minute.
  3. Pour the ice cream mixture into an ice cream maker, if you have one. (If your ice cream maker decides today is the day to have technical difficulties, like mine did, or if you do not have an ice cream maker, that is fine. Transfer the mixture to a sealable container, such as a pyrex loaf pan with a lid.) When the ice cream maker has 5 minutes left add in the cherry and chocolate. (If you are not using an ice cream maker, add the cherry and chocolate to your container, mixing in gently).
  4. When the ice cream make is done, transfer the ice cream to a air-tight container and place in the freezer. (Or just put the lid on your container and pop the whole thing in the freezer. In you are not using an ice cream maker, you may want to check on the ice cream periodically (every few hours) and give the mixture a good stir, breaking up any big ice crystals that may form).
  5. Once the ice cream has set, use an ice cream scoop to serve! Letting the finished ice cream sit at room temperature for a few minutes will making the scooping process easier.

2 Comments